Magic Cookie Bars
Magic cookie bars really do taste like magic. When you sink your teeth into these incredible bars, you won’t believe that they are actually so much healthier than other versions. Coconut, chocolate chips, and walnuts are the star of the show in these keto magic cookie bars. This easy keto recipe is also low carb, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
I’m sure you are well aware of the fact when you try to eat healthily, there are days when you feel like you have to give up stuff. At the end of the day you really aren’t giving up anything, but instead, you are giving yourself health instead! That’s way better than junk food, in my opinion. With that being said, I love that I can take a recipe that is typically incredibly unhealthy and turning it into a delicious keto friendly recipe that fits my needs.
When I serve this magic cookie bar recipe or my single serve cookie to my friends and family, they don’t even realize they are gluten free.. It’s honestly hard to stick to only eating one, so sometimes I will indulge in a second one. As long as you don’t eat many of them as a keto dessert every day it’s completely fine to have an extra treat here and there.
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These keto magic cookie bars are perfect for picnics, family gatherings, or a quick and simple dessert option. No matter when you serve them, I am confident they are going to be a HUGE hit with everyone who tastes them. And no matter if they call them hello dollies, seven layer bars, or something else entirely!
How To Make Magic Cookie Bars
These keto low carb magic cookie bars are easy to make. Promise! You mix up the crust, press it into a pan, make the sweetened condensed milk recipe, layer toppings, and then bake.
First Step: Prepare the crust by adding the flour, flax, and melted butter to the bottom of a baking dish. Bake the crust until golden brown which is around 12 minutes at 350 degrees F.
Second Step: Make the sugar free sweetened condensed milk by bringing the heavy cream, butter, and sweetener to a gentle boil. Stir frequently, so it doesn’t burn. The low carb condensed milk will be a light golden brown color and will thicken up enough to coat a spoon when it’s done.
Third Step: Allow the sugar-free condensed milk time to cool then stir in the egg yolk. If you are in a hurry, you can also slowly pour the liquid over the egg yolk and whisking as fast as you can.
NOTE: Whisking the egg and condensed milk is vital because otherwise, you may end up with a scrambled egg in your magic cookie bars.
Fourth Step: Assemble the cookie bars by sprinkling coconut, chocolate chips, and walnuts on top of the crust. Slowly drizzle the condensed milk over the top, then back for 20-25 minutes at 350 degrees. They will be golden brown and set when they are done. Chill in the refrigerator to prevent the crust from crumbling.
Magic Cookie Bars Variations
Feel free to be unique to your own tastes when you make these keto magic cookie bars! You can add in extra ingredients or leave them exactly as I have written. Either way, they are going to be rich and flavorful. Here are just a few ideas to try out.
- Cinnamon – Sprinkle a little bit of cinnamon in the crust for a spicy and fun flavor. So good!
- Almonds – Chop some almonds and use them instead of the walnuts if you want to. They enhance the flavor and are super yummy.
- Toasted Coconut – Instead of using coconut that hasn’t been toasted, try toasting some in a dry skillet. The coconut only takes a couple of minutes to toast, so keep a close eye on it. Then add them to the bars and enjoy!
- Pecans – Don’t you just love the flavor of pecans with chocolate? Add some in place of the walnuts for a nice surprise. Delicious!
- White Chocolate Chips – with sugar-free white chocolate chips now available they are a great choice!
In a hurry? Skip the crust and make my Five Minute Magic Cookies!
How Long Do Magic Bars Last?
These keto magic bars will last around 5 days if they are correctly stored. Keep them in an airtight container in the fridge. I typically store all the baked goods from my keto recipes in the fridge to make them last longer.
Can You Freeze Cookie Bars?
Yes, you can freeze this cookie bars recipe if you want to. It’s nice to make a double batch and have them ready for last-minute dessert ideas. Wrap them with plastic wrap and put them into an airtight container. On average, the magic cookie bars will last around 3 months in the freezer. To thaw, simply place in the fridge overnight then serve.
Another option is to give these cookie bars out to friends that lost a loved one, a new mom, or even a new neighbor that just moved in. They can eat them right away or freeze them for later and will be very appreciated.
Craving more keto desserts? Check out some of these low carb desserts that are sure to please you or a crowd.
- Keto Crepes Gluten-Free
- Mascarpone Cheesecake
- White Chocolate Peanut Butter Blondies
- Chocolate Chip Pecan Cookies
Love this recipe? Try my new Caramel Magic Cookie Bars and my White Chocolate Cranberry Seven Layer Bars!
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Magic Cookie Bars
Ingredients
Crust:
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup ground golden flax (or additional almond flour)
- 1/4 cup melted butter
- 1 egg white
Sweetened Condensed Milk:
- 1/4 cup heavy cream
- 2 tbsp butter
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 egg yolk
Toppings:
- 1/2 cup unsweetened flaked coconut
- 1/2 cup sugar free chocolate chips
- 1/2 cup chopped walnuts (or other nut of choice)
Instructions
- Combine crust ingredients and press into the bottom of a 8×8 baking dish. Prick holes in the crust with a fork. This helps the topping not separate. Bake at 350 for 12 min. or until golden brown.
- Meanwhile, make the sugar free condensed milk. Bring the heavy cream, 2 tablespoons butter, and sweetener to a gentle boil and cook stirring frequently until it is light golden brown and thick enough to coat the back of a spoon.
- Remove from the heat. Either cool until room temperature before stirring in the egg yolk OR, if you are impatient like me, very slowly pour the liquid over the egg yolk while whisking like crazy. (No one wants scrambled yolk in their magic cookie bars).
- Now it is time to assemble. Sprinkle coconut, chocolate chips, and walnuts onto the crust. Drizzle condensed milk over the top. Bake at 350 for 20-25 min. until set and golden brown. Cool completely and chill in the fridge before serving or the crust can crumble.
Notes
Nutrition
Originally Published December 15, 2015. Revised and Republished October 23, 2019.
I barely ever have heavy cream in the house but we always have half/half… Do you think i could get away with using that instead or should i really make an effort to acquire the heavy cream?
Thanks!
Lazygirlhere
Hi Bonnie, half and half should work but may take longer to cook.
When the sweetened condensed milk cools (before you whisk in the eggs) have you noticed if it’s gotten granular? And when i liked the spoon it’s like it cooled my mouth off.
I used Truvia.
Hi Jessica,
I have not used Truvia in this recipe so I’m not sure why it’s getting granular that quickly. My sweetener does get granular but it takes at least a few hours, more often days. The cooling sensation is typical of erythritol though. That is why I prefer using a blend of xylitol, erythritol, and stevia. Stevia can be bitter, xylitol has calories, and erythritol has that weird cooling effect. Combined it minimizes the negatives of each sweetener and makes a great choice.
I tried making it using pyure and mine never thickened until it cooled then it just got solid as a rock. Any suggestions? Can it be used with pyure?
Please tell me it can bc I NEED these in my life!
Sorry for the delayed response. I actually posted your question on my Facebook page hoping another reader had tried it.
Sorry for the delay! I asked on my Facebook and got this response, “The granular pyure does harden like a rock after melted. Use a few drops of the small bottle of the liquid pyure.” I hope that helps!
These are so delicious! The first THM dessert that I have liked! Thanks so much!
This is a great recipe! Took it to a cookout, and people devoured it. I am allergic to eggs, esp the whites. So, I left them out, and they still tasted incredible! Will make again and often! Thanks you for making a favorite THM!
I just took my batch out of the oven…it’s 11pm and I Have been up since 4:30am. They are going to take a while to cool, and I can’t wait up. Looks like an S breakfast for me! 🙂
Also, my husband has been (gently) threatened that I better not wake up to an empty pan!
Thanks for the recipe! Can’t wait to try them!!
These are amazing except my crust is very crumbly ?
what did i do wrong?
Did you chill them before cutting? The crust for this is a little crumbly. I thought about adding an egg but that would make it more cake like.
Hi Taryn, have you ever used your sweetened condensed milk to make a key lime pie? If so, do you have a recipe? If not, do you think it would work?
I have not but it’s on my to try list. I want to make it next time I get together with my parents because my dad loves key lime pie. I think it would work
🙂
How much key lime juice would you add to a batch of your sweetened condensed milk?
I would try subbing in my condensed milk for this: http://www.epicurious.com/recipes/food/views/key-lime-pie-108125
Thanks!
Net carbs?
It will vary based on the chocolate chips you use. Here is an easy calculator to figure it out: https://www.caloriecount.com/cc/recipe_analysis.php
I was waiting on answer to see if Truvia would work. I dont have Gentle Sweet
The big question would be if it would melt. It needs to melt to make the sweetened condensed milk. You could put a small amount in a pan and heat it to see what happens. And there is a conversion chart here: http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
Can I use truvia instead of the sweet blends?
Hi Kellie, I haven’t tried it, sorry. I don’t know if it would melt. I think so. I would just substitute based on the chart on the Trim Healthy Mama website. If you do try it let me know how it turns out 🙂
I can not have nuts what else could I use?
For the crust try my nut free baking mix. It’s on the same link as the one mentioned in this recipe. You can just leave out the nuts in the topping.
You can just omit nuts; this is what I do, since my family is not fond of nuts. I grew up without them also, so I never miss them.
Can I use almond milk or coconut cream instead? We have a dairy allergy.
I have not tried it but I think coconut cream should work. I don’t think almond milk would thicken enough.
I have made these using sweetened condensed coconut milk. You can find that recipe by googling sugar free sweetened condensed milk. It is a process, but well worth it if you have a dairy allergy.
I made these last night and they are incredible!!! Taste soo close to the real thing thank you so much.
Grateful for this:)
Bless you. 😀
If we have an egg allergy in our family, do you have any tips on how you think we could sub out the egg yolk? Thanks for sharing. Trying to figure out this THM stuff and work around my daughters allergies is a little confusing. 🙂
Regular magic bars don’t call for egg but I was afraid without refined sugar these would be too crumbly. You could just try without the egg and see what happens. The chocolate might melt enough to help hold them together.
How many servings would this be? I have trouble when I freestyle it and feel like I do better know the serving size. Thanks!
I cut it into 16. So probably just one. They are rich 🙂
Just wanted to let you know that this recipe is amazing. Definite game changer at my house. My kids love these. Thank you so much for the recipe. I also love that it uses the local baking blend as I have not been able to order the THM version yet. Thanks
Thank you Laura 🙂
Have you doubled this recipe and done it in a 9″ by 13″? I am going to make this today….sounds delicious!!
Not yet. Lmk how it turns out. It should work fine to double 🙂
I doubled and used an 8 by 11 pan and it worked perfect.
Can I use THM Baking blend for the crust?
Yes, it should be interchangeable with my blend.