Rich and chewy low-carb Keto Magic Bars packed with nuts, coconut, and a creamy peanut butter drizzle—perfect for satisfying my sweet tooth while staying keto-friendly.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 cup almond flour
¼ cup butter, melted
¼ cup powdered erythritol
½ cup unsweetened shredded coconut
½ cup chopped pecans or walnuts
¼ cup sugar-free chocolate chips
¼ cup natural peanut butter (no sugar added)
1 tablespoon heavy cream
Directions
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, mix almond flour, melted butter, and powdered erythritol until the mixture is crumbly but holds together when pressed.
Press the almond flour mixture evenly into the bottom of the prepared pan to form the crust.
Sprinkle the shredded coconut evenly over the crust, then add the chopped nuts and sugar-free chocolate chips.
Bake for 12-15 minutes, or until the edges turn golden brown. Remove from the oven and let cool slightly.
In a small microwave-safe bowl, warm the peanut butter and heavy cream for 20-30 seconds, then stir until smooth and pourable.
Drizzle the peanut butter mixture evenly over the baked bars.
Refrigerate the bars for at least 1 hour to set before cutting into squares.
Servings and timing
This recipe yields 12 servings.
Prep time: 10 minutes
Cooking time: 15 minutes
Chilling time: 1 hour
Total time: 1 hour 25 minutes
Variations
I sometimes swap the nuts for almonds or hazelnuts depending on what I have on hand.
For a different drizzle, I mix almond butter with a splash of heavy cream instead of peanut butter.
Adding a pinch of cinnamon or a dash of vanilla extract to the crust mixture adds a nice depth of flavor.
If I want it extra chocolatey, I sprinkle a little more sugar-free chocolate chips on top before chilling.
To make it nut-free, I replace nuts with extra coconut flakes or pumpkin seeds.
Storage/reheating
I store these bars in an airtight container in the refrigerator for up to 5 days. Because of the butter and peanut butter, they keep well without drying out. I usually eat them cold or let them sit at room temperature for 10 minutes before enjoying to soften the texture. These bars are not ideal for freezing, as the texture can change, but you can try freezing individual portions wrapped tightly for up to 2 weeks and thaw them overnight in the fridge.
FAQs
Can I use a different sweetener instead of erythritol?
Yes, I’ve found that powdered monk fruit sweetener works well too, just keep it in a powdered form for the best texture.
What if I don’t have sugar-free chocolate chips?
You can substitute with chopped dark chocolate that’s at least 85% cocoa, but this may increase the carb count slightly.
Can I make these bars vegan?
To make a vegan version, replace the butter with coconut oil and use a plant-based cream alternative, but note that the texture and flavor might differ slightly.
How do I make sure the crust holds together well?
The key is to press the almond flour mixture firmly and evenly into the pan. The butter and erythritol bind it together, so don’t skip those.
Are these bars suitable for paleo diets?
Yes, if you use paleo-friendly sweeteners like maple syrup (though it will increase carbs) and avoid erythritol, these bars can fit a paleo plan with slight modifications.
Conclusion
These Keto Magic Bars have become one of my favorite treats to keep on hand when I want something sweet but low in carbs. They strike the perfect balance between indulgence and health-conscious ingredients, plus they’re easy to customize based on what I have in my pantry. Whether as a quick snack or a dessert after dinner, I always find them satisfying and delicious without any guilt.
Recipe:
Keto Magic Bars
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
Description
Rich and chewy low-carb magic bars packed with nuts, coconut, and a creamy peanut butter drizzle—perfect for satisfying your sweet tooth while staying keto-friendly.
Ingredients
1 cup almond flour
¼ cup butter, melted
¼ cup powdered erythritol
½ cup unsweetened shredded coconut
½ cup chopped pecans or walnuts
¼ cup sugar-free chocolate chips
¼ cup natural peanut butter (no sugar added)
1 tablespoon heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, mix almond flour, melted butter, and powdered erythritol until the mixture is crumbly but holds together when pressed.
- Press the almond flour mixture evenly into the bottom of the prepared pan to form the crust.
- Sprinkle the shredded coconut evenly over the crust, then add the chopped nuts and sugar-free chocolate chips.
- Bake for 12-15 minutes, or until the edges turn golden brown. Remove from the oven and let cool slightly.
- In a small microwave-safe bowl, warm the peanut butter and heavy cream for 20-30 seconds, then stir until smooth and pourable.
- Drizzle the peanut butter mixture evenly over the baked bars.
- Refrigerate the bars for at least 1 hour to set before cutting into squares.
Notes
Variations: swap nuts for almonds or hazelnuts; use almond butter with heavy cream for drizzle; add cinnamon or vanilla to crust; add extra chocolate chips for more chocolatey bars; make nut-free by using extra coconut flakes or pumpkin seeds.
Storage: Store in an airtight container in the fridge for up to 5 days. Best eaten cold or slightly softened at room temperature. Not ideal for freezing but can freeze individual portions for up to 2 weeks.
Sweetener substitutions: powdered monk fruit sweetener works well.
Chocolate alternatives: chopped dark chocolate (85% cocoa or higher) can be used.
Vegan option: replace butter with coconut oil and heavy cream with plant-based cream alternative.
Ensure crust holds together by pressing mixture firmly into pan.
Suitable for paleo with paleo-friendly sweeteners (note carb changes).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150-170
- Sugar: 1g (from erythritol and sugar-free chips)
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
