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!
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.
Keto Coconut Magic Bar Recipe
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 Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 157Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 104mgCarbohydrates: 8gNet Carbohydrates: 2gFiber: 1gSugar: 6gProtein: 2g
Check out some of my favorite keto baking recipes:
