Keto Magic Cookie Bars
Keto magic cookie bars combine a buttery almond, coconut, and flax crust with unsweetened coconut, sugar-free chocolate chips, walnuts, and homemade condensed milk. Chill thoroughly before slicing.
Equipment
- 8x8-inch baking dish
- Saucepan
- Whisk
Ingredients
- 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
- 1/4 cup heavy cream
- 2 tbsp butter
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
- 1 egg yolk
- 1/2 cup unsweetened flaked coconut
- 1/2 cup sugar free chocolate chips
- 1/2 cup chopped walnuts ((or other nut of choice))
Instructions
- Mix the almond flour, coconut flour, golden flax or additional almond flour, melted butter, and egg white; pack evenly into an 8×8-inch baking dish, pierce the surface with a fork, and bake at 350°F for 12 minutes or until golden. The fork holes help the topping connect with the crust rather than lifting away as a separate layer.
- While the crust bakes, heat the heavy cream, 2 tbsp butter, and sweetener together at a gentle boil, stirring frequently as the mixture reduces. Look for a pale golden color and a coating that clings to the back of a spoon instead of running straight off.
- Take the reduced cream off the heat and either let it reach room temperature before mixing in the yolk or drizzle it very gradually into the yolk while whisking continuously. The finished mixture should look smooth, without cooked egg flecks.
- Distribute the coconut, chocolate chips, and walnuts across the baked crust, drizzle with the condensed milk mixture, and return to the 350°F oven for 20–25 minutes; afterward, cool completely and refrigerate before cutting. The topping should be set and golden when it leaves the oven, but the delicate crust needs chilling to become firm enough for slicing.
Notes
Crust tip: Prick the pressed crust with a fork before baking so the condensed milk topping binds to the base instead of pulling away. Binder tip: Let the reduced cream cool to room temperature before stirring in the egg yolk, or drizzle it in very slowly while whisking continuously to avoid cooked egg flecks and melted chocolate chips. Slicing tip: Because the grain-free crust is fragile while warm, let the bars cool completely and refrigerate until firm before slicing with a sharp knife wiped clean between cuts. Storage: Store the finished bars covered in an airtight container in the refrigerator below 40°F to keep the crust firm and the binder fudgy. Make-ahead tip: Prepare and chill the cream reduction ahead of time without the egg yolk, then gently warm until pourable and cool or temper before whisking in the yolk. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.