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Keto Magic Bars

Keto Magic Bars: Indulge in Low-Carb Sweetness Today

Keto Magic Bars are a delicious low-carb dessert combining buttery almond crust, pecans, coconut, caramel, and sugar-free chocolate chips.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 16 bars
Course: Dessert
Cuisine: Keto
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 2 cups Almond Flour Offers a nutty base while keeping the recipe low-carb.
  • 1/4 teaspoon Sea Salt Enhances flavors and balances the sweetness.
  • 1 large Egg Binds the crust.
  • 1/2 cup Unsalted Butter Adds richness; can use coconut oil for a dairy-free option.
For the Caramel
  • 1/2 cup Heavy Cream Provides a creamy texture; substitute coconut cream for dairy-free.
  • 1/4 cup Unsalted Butter Creates a sumptuous texture.
  • 1 cup Swerve Brown Erythritol Sweetens your caramel without sugar.
  • 1 teaspoon Vanilla Extract Adds depth of flavor.
For the Toppings
  • 1 cup Unsweetened Shredded Coconut Adds chewiness and flavor.
  • 1 cup Lily's Dark Chocolate Chips Provides rich chocolate flavor with no sugar.
  • 1 cup Pecan Pieces Contributes a satisfying crunch.

Equipment

  • 8-inch cast iron skillet

Method
 

Step‑by‑Step Instructions for Keto Magic Bars
  1. Preheat your oven to 300°F (150°C). Grease your 8-inch cast iron skillet.
  2. In a medium bowl, combine almond flour, sea salt, egg, and melted butter. Press the dough into the bottom of the skillet and poke holes in it.
  3. Bake the crust in the preheated oven for 20 minutes until lightly golden.
  4. In a tall pot, combine heavy cream, unsalted butter, Swerve, vanilla extract, and a pinch of salt. Bring to a gentle boil and stir continuously for about 5 minutes until thickened.
  5. Sprinkle pecan pieces, shredded coconut, and dark chocolate chips evenly over the crust. Drizzle caramel over the toppings.
  6. Return to the oven and bake for an additional 5-7 minutes until bubbling and slightly set.
  7. Let cool completely at room temperature. Refrigerate for 30-60 minutes before slicing into squares.
  8. Serve immediately or store in an airtight container in the refrigerator for up to one week.

Notes

Keep your bars airtight in the fridge for up to a week or freeze for 2-3 months.