Gooey chocolate chip coconut keto magic bars – NO flour required!
I’m that girl who always shows up to a party with dessert.
And these homemade chocolate chip magic bars are such an easy party dessert, because they’re super quick to make (just 6 ingredients!) and people always go crazy for the recipe!
My other favorite party dessert: Chocolate Chip Peanut Butter Bars
They also just so happen to be accidentally vegan, keto, and gluten free!
Especially in these current times, there’s bound to be at least one guest at the party who’s following a special diet.
This recipe lets them–as well as the guests without any dietary restrictions–enjoy the same dessert, so you don’t have to end up making two different recipes in order to please everyone.
Less work, way more fun!
The recipe came about thanks to multiple reader requests for a grain free substitution for the graham crackers in my original magic bar recipe.
I based the crust of these keto magic bars on my favorite Keto Cookies recipe, which uses almond flour (or almond meal) instead of spelt or white flour.
The new version can be low carb, paleo, grain free, and even sugar free. Of course there’s still the original version too if you’d prefer the recipe to be oil and nut-free.
So you have options, which is always a good thing when it comes to chocolate.
And speaking of chocolate, you can even turn these bars into chocolate magic bars – all you have to do is stir 2 tbsp of cocoa powder into the coconut milk!
Still Craving Chocolate? Make This Keto Cake Recipe!
Also try this recipe for Keto Brownies.
Keto Magic Bars
Ingredients
- 1 1/2 cups almond flour (for nut-free, see note below)
- 2 tbsp sweetener of choice, or stevia equivalent
- 3 tbsp melted coconut oil
- 1/4 tsp salt
- 3/4 cup mini chocolate chips or sugar free chocolate chips
- 1/4 cup finely chopped walnuts, optional
- 2/3 cup full-fat shredded coconut
- 1 1/4 cup full-fat canned coconut milk
- 2 tbsp cocoa powder, optional
InstructionsÂ
- Line an 8-inch pan with parchment paper, going a little up the sides. Preheat oven to 350 F. In a bowl, toss the almond flour, oil, salt, and sweetener. Press into the pan. Sprinkle the chocolate chips, coconut, and optional nuts over top. Stir together the coconut milk and cocoa, then pour this evenly over top. Bake 33 minutes. Remove from the oven and let sit 15 minutes to firm up. (They also get much firmer if you refrigerate overnight.) Slice into bars, wiping the knife after each cut.View Nutrition Facts
Notes
This Week’s Trending Recipes:
Just made these yesterday, and they taste great! Mine also had the issue that someone else mentioned in the comments of the coconut milk and cocoa mixture just sitting on top like a frosting. They still tasted great, however, and looked and felt kind of like a keto Nanaimo bar. I also used xylitol, because it’s all I had on hand, and added a TON of the optional cinnamon because, well, cinnamon makes everything better. Will definitely keep a stash of these on hand for those dessert cravings, and I haven’t tried yet, but I suspect they’ll freeze pretty well too. Thanks for a great recipe!
Hi. I’m just wondering if you can opt out the shredded coconut? Or replace it with something else.
Hi-
Can almond milk be used instead of the coconut milk? I’m concerned it wouldn’t be creamy enough.
Hi, no for this one it needs to be canned coconut milk (not the thin stuff from a carton). Canned full fat coconut milk is much creamier than carton milks because it has a much higher fat content 🙂
Jason
Nutrition facts? Can’t find amongst all the other pics, links etc
Nutrition facts are linked right under the recipe ingredients/instructions for all of Katie’s recipes.
I think you forgot to mention that you sprinkled more chocolate chips on the cooked bars to make them look better for the photos.
If we’re using a stevia sweetener (I use Truvia) do we use 2 Tbsp or the sugar equivalent which was 2.5 tsp? I did the equivalent but I’m not sure if that was right. They taste great just a bit bitter but next time I will try without the cocoa powder. That might help. This recipe is a keeper for sure!
Hi, it would be the equivalent, so you did it correctly! Maybe some brands of stevia are just sweeter than others?
Jason
Could be. I used the chart on the container to find the equivalent. I know the cocoa powder is bitter so I’m going to omit it next time. Might help balance it out. Thanks so much for your super quick reply!
No problem! Hope the cocoa idea works well!
Can I use almond milk instead?
This are good but I think they’d be awesome if the bottom layer is made with butter. ?
Hello,
Do you think I can get away with using coconut cream? Or maybe cutting the coconut cream with some
Regular milk ?
Yes that’s fine!
Jason
These were excellent! I didn’t have sugar free choc chips (just regular old fashionedned semi-sweet) so not so keto or low carb, but great nevertheless. The coconut cream and cocoa poured on top sunk down and made it so rich. Love them!
These are SO GOOD. I brought them to a cookout and they disappeared!!