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 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.
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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Ingredients
Crust:
- ¼ cup almond flour
- ¼ cup coconut flour
- ¼ cup ground golden flax (or additional almond flour)
- ¼ cup melted butter
- 1 egg white
Sweetened Condensed Milk:
- ¼ cup heavy cream
- 2 tablespoon butter
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 egg yolk
Toppings:
- ½ cup unsweetened flaked coconut
- ½ cup sugar free chocolate chips
- ½ cup chopped walnuts (or other nut of choice)
Instructions
- Combine crust ingredients and press into the bottom of a 8×8 baking dish. 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.
Cyndi Tippett says
This is one of my favorite bar recipe. It is so versatile and easy. I double the recipe and put cranraisins, different nuts, different chip flavors and coconut. I store them in the refrigerator for a fast grab snack. I have even been know to eat them for breakfast. ❤️
Kristi says
I plan to make these and wondered how long they can be stored? Do I keep them in the fridge? and for how long? I would like to take on a little anniversary get away to have for evening treat. Thank you!
Taryn says
They are fine out of the fridge for a day or two. I do generally keep all low-carb baked goods in the refrigerator. In the fridge, they last for 2-3 weeks or longer.
Niki says
Has anyone used THM baking blend in this recipe? Can’t wait to try them!
Taryn says
Yes, use a little less than the amounts listed.
Stephanie says
Hey there! Mine did not turn out nearly as pretty as yours; when I poured the condensed milk over top (it was still very warm, but I let it cool for a solid 30 minutes before adding the egg yolks and using), it melted many of the chocolate chips such that the top after cooking resembles melted chocolate or a brownie more than magic cookie bars.....They haven't cooled completely yet so I can't comment on the taste, but any ideas to fix this so they look prettier for next time? Did you perhaps sprinkle on the chocolate chips first and then other items on top so there is a buffer between the chocolate chips and the condensed milk?
Taryn says
I'm surprised it would've melted the chocolate chips after cooling for a full 30 minutes. Next time you could add the chocolate chips to the top after pouring the condensed milk over the coconut and nuts.
mom.life813 says
Hi there, I'm fairly new to your recipes, so far I've loved them. I'm wondering though, you list a carb count but not a net carbs counts, have you not worded it correctly or do you just avoid listing net carbs? I need to know for calculating my intake of net carbs.
Thanks.
Taryn says
You just subtract the fiber from the total carbs to get net carbs. These have 2 net carbs.
JESSICA ABEL says
Thought I should let you know that when one goes to Pinterest and finds the photo of these magic bars, there is a spam link that is attached to it.
I found you just by going your site and then looking up keto Magic bars.
I look forward to making them today.
Jessica
Taryn says
Thanks for letting me know! This happens all the time, unfortunately.
Ann says
I REALLY want to make this recipe but I have a question. I seem to be one of those people who experience the "cooling effect" with some sugar alternatives. For example, I recently made some chocolate chip cookies and used monk fruit sweetener. I couldn't eat them because they had a STRONG cooling effect. (oddly enough my husband didn't notice a "cooling effect"). Anyway, my question is, will there be a "cooling effect" when using the "joy filled eats sweetener"? If yes, can you suggest an alternative sweetener (and measurement) that will work with this recipe without causing a "cooling effect"? Thanks in advance for any help.
Taryn says
The ingredient that causes the cooling is erythritol. I've found my combination of erythritol plus xylitol and stevia to have a minimal cooling effect because you only need half the amount of sweetener. By using a lesser quantity you minimalize that odd cooling. Alternatively, you could use all xylitol and stevia.
Elizabeth Hamill says
I made these as an alternative dessert for Thanksgiving and they were totally a hit!
Karen says
I made these tonight, and subbed 1/2 C of almond flour in place of the coconut flour, because coconut flour kills my stomach. I also used regular milled flax seed because that's what I had on hand. After I baked them with parchment paper lining the dish, I put them in the fridge for 4 hours. When I went to cut them, they crumbled like crazy, so they're basically missing most of the bottom layer. I couldn't save it because it was a very fine crumble... like it hadn't even been cooked. Can you tell me what I could have done differently? Not sure if I used the right amount of almond flour in place of coconut flour. Anyway, any feelback would be appreciated. Thanks.
Taryn says
Omitting the coconut and using regular flax may have impacted the crust. I'd suggest adding an egg white or yolk (or half a beaten egg) next time to help it hold together.
Karen says
Can regular flax seed meal be used in place of golden? I want to make these today, but I only have the regular ground flax seed meal. Thanks.
Taryn says
It has a stronger flavor. If you don't mind that you can sub it.
Gia says
Can’t wait to make this with Lily’s new Butterscotch chips. They are awesome.
Taryn says
Yes! I just bought some last week. I was so excited to see them in a Walmart while on vacation.
Lori says
I just bought some. They are amazing!!
Maggie says
If I use Truvia, should I use half the amount of sugar the recipe calls for?
Taryn says
Truvia is 1:1 for the sweetener I use. I haven't tried it in this recipe but I've had readers use it successfully.
Melanie says
Can I substitute THM baking blend for flour in the crust? I don’t have all of the flours.
Taryn says
Yes, use a little less.
Brenda says
For those of us that can't purchase the exact sugar you used, what ratio of erythritol/ stevia/ monk fruit would you recommend? It's only 1/2 cup, but I used erythritol only today and it crystallized as soon as it cooled and was never pourable. Kinda ruined the whole dessert.
Taryn says
I do not like using straight-up erythritol for this reason. I think the monk fruit blend (assuming you have a blend like lakanto) would work better.
Michelle Mccallum says
My daughter and I love this recipe!! We have found a couple of ways to cut corners, so that we can throw them together in a jiffy! We buy the nut crust from Walmart and crumble it up and mix it with 4Tbs of melted butter and bake it. Then we double all the ingredients in the sweetened condensed milk except for the sweetener. We keep it to a half cup of “gentle sweet.”
Then we follow recipe as is.
So delicious! I have to keep my husband and kids from eating all of my healthy bars!!
Heather Pearson says
Can this be made with coconut cream rather than heavy cream?
Taryn says
Yes. I also use coconut cream in my cookie variation of this recipe: https://joyfilledeats.com/five-minute-magic-cookies/
cheryl says
how come the recipe doesn't mention the milk?
Taryn says
It doesn't use actual milk. You make homemade sweetened condensed milk using heavy cream. That is mentioned.
Gretchen says
Love love love this recipe! Do you think it can be baked in a aluminum pan? I normally use glass...
Taryn says
Yes. The type of pan shouldn't matter.
Adrienne says
I made these for the first time this morning and they are crazy good! The crust crumbled for me so maybe I didn't cool long enough? They sat on the stove cooling for an hour and then they have been in the fridge a little over an hour. Do I need to cool longer before the cutting the rest?
Regardless, these are AMAZING! Thank you!
Taryn says
I'd cool another hour or two. Next time it can also help to line your pan with parchment.
Adrienne says
Thanks! I put it back in the fridge a few more hours and it was fine! I just made my second batch tonight. Yum!
kathy says
I love your recipes-I pin allot of them to my gluten free/keto board thank you for the inspiration Kathy