Keto Coconut Magic Bar Recipe
These Keto Magic Bars are a quick, tasty and easy to make low carb dessert! They are bursting with delicious, coconut flavour.
You guys. I just realized as I was typing up this post, I need to make these again!! ASAP. They are so soft, chewy and coconut-y (if that were a word). Totally keto compliant and low-carb, you need to add them to your baking list too!
Be sure to check out my Keto Back to Basics Course if you would like to learn more about finding success on keto.
I love the combo of coconut and dark chocolate! Seriously, who wants to make me some of these as I type?!
This Keto Coconut Magic Bar recipe is the perfect one to make for friends. Even friends who are not following a low-carb lifestyle with love these magic bars, I promise! I typically make them in the fall and add them to my dessert trays and hostess gifts. They look amazing served on a tray with some of my other favorite keto treats like these Mint Chocolate Cookies. They freeze really well too and can be kept in the freezer for up to three months (not that they’ll last that long lol).
Need I say more? This is one of those recipes where the photos do all of the talking, amiright?!
What you’ll need to make Keto Coconut Magic Bars:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup butter, chilled
- 1/4 cup Swerve, granulated
- 1/4 tsp salt
- 1/2 cup butter
- 1/2 cup Swerve, powdered
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 2 eggs
- 1/4 tsp salt
- 1 cup unsweetened shredded coconut
- 1/2 cup Lily’s sugar-free dark chocolate chips
In a food processor mix first five ingredients until butter is evenly crumbled and distributed. Press mixture into a 7×11″ or 9×9″ baking dish. Bake for 10 mins at 350.
In a medium sauce pan melt butter, add powdered Swerve and mix well. Remove from heat, add extract and heavy cream. Whisk eggs into the mixture, add shredded coconut and mix until well combined. Pour mixture over the crust and sprinkle chocolate chips overtop. Bake for an additional 20 mins.
Allow the pan to completely cool before cutting into bars. Makes 24.
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Tips for keto baking:
- Find low carb substitutions for your current favorite recipes. Like almond flour instead of wheat flour and stevia instead of cane sugar.
- Plan ahead and use tools like this Meal Planning Printable to reach maximum success.
- Find recipes that you love, like these Keto Mint Chocolate Cookies, Dark Chocolate Almond Bars or Keto Turtle Cookies and use them in your must bake list.
- Be sure to stock the kitchen with helpful tools like this food scale, these measuring cups and a Kitchen Aid mixer.
If you love this easy keto magic bar recipe, please give it a five star review and help me share it on Facebook and Pinterest!
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup butter chilled
- 1/4 cup Swerve granulated
- 1/4 tsp salt
- 1/2 cup butter
- 1/2 cup Swerve powdered
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 2 eggs
- 1/4 tsp salt
- 1 cup unsweetened shredded coconut
- 1/2 cup Lily’s sugar-free dark chocolate chips
Instructions
- 1. In a food processor mix first five ingredients until butter is evenly crumbled and distributed.
- 2. Press mixture into a 7x11" or 9x9" baking dish.
- 3. Bake for 10 mins at 350.
- 4. In a medium sauce pan melt butter, add powdered Swerve and mix well.
- 5. Remove from heat, add extract and heavy cream.
- 6. Whisk eggs into the mixture, add shredded coconut and salt, mix until well combined.
- 7. Pour mixture over the crust and sprinkle chocolate chips overtop.
- 8. Bake for 20 mins at 350.
- 9. Allow the pan to completely cool before cutting into bars.
Nutrition
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In the first instructions with pictures it skipped the part about baking it a second time. Luckily I put in the fridge so I am now baking for the second half.
Updated thank you!