Magic Cookie Bars were one of my favorite childhood treats. They were so easy and a perfect dessert for a kid trying to flex her newfound baking muscles. My father called them Hello Dollies, and he adored them. And I could never say no to that buttery graham cracker crust topped with chocolate, nuts, and gooey caramelized condensed milk.
When I went low carb for health concerns, I knew I had to find a way to make sugar-free condensed milk. And once I had mastered that delicious baking ingredient, the next logical step was to make Keto Magic Cookie Bars.
You will be delighted to know that these are just as easy (and just as delicious!) as the high carb version. My keto pie crust makes an excellent substitute for the base. And the topping is just as gooey, sweet, and chockfull of mix-ins as the original.
Whether you call them 7 Layer Bars, Hello Dollies, or Magic Cookie Bars, you’re sure to love this low-carb, gluten-free treat.
The condensed milk is useful in many other wonderful recipes, from Keto Key Lime Pie to Sugar-Free White Chocolate Fudge.
Reader’s Thoughts
“I’ve made these bars so many times and they always turn out great! Helps my blood sugar numbers and satisfies my sweet tooth. thank you!” — Dana
Why makes this recipe special
- Easier condensed milk – this latest version comes together in 30 minutes with a handful of ingredients. And it stores nicely in the fridge for up to 2 weeks!
- Gluten-free crust: Almond flour and other nut meals make a crisp, satisfying base.
- Keto friendly toppings: Some chopped nuts and shredded coconut, along with keto chocolate chips, give these bars the classic look and taste.
- Balanced sweetness: These keto magic cookie bars are less cloying than the original, so the nuts and chocolate shine through.
Ingredient Notes
- Almond flour: Almond flour works best for this crust, for both texture and flavor. Other nut and seed flours will work but may be a bit more crumbly.
- Sweetener: The crust is best made with an erythritol based sweetener, as allulose will make it too soft.
- Butter: For the shortbread crust, nothing beats the flavor and texture that butter offers.
- Salt: A little salt balances with the sweetness in these bars.
- Sugar-free chocolate chips: Your favorite brand should work fine. I used Lily’s.
- Sugar-free peanut butter chips: No one seems to be making the butterscotch chips anymore, so I switched to keto peanut butter chips. You can also simply do more chocolate chips. Lily’s salted caramel chips would be delicious too!
- Coconut: Use unsweetened shredded coconut.
- Nuts: You can use chopped pecans or walnuts.
- Sugar free condensed milk: You will need to make this prior to making the bars.
Overview: How to Make This Recipe
- Make the crust: Combine the dry ingredients, then mix in the melted butter until the mixture clumps together.
- Bake the crust: Press the mixture evenly into the bottom of the pan and bake until the edges start to brown. Remove and cool.
- Assemble the bars: Sprinkle chocolate chips, peanut butter chips, coconut, and nuts over the cooled crust. Pour sweetened condensed milk on top and bake until mixture is bubbly and beginning to brown.
- Cool. Let the bars cool in pan and cut into pieces.
Tips for Success
I recommend using metal pans for this recipe, as it will help the crust firm up properly. Make sure you let it cool completely before adding the toppings.
Keep in mind that erythritol based sweeteners, with no allulose, are the only ones that will produce a crisp crust.
You can also use a 9×9 inch pan, but the bars will cook through faster so keep your eye on them.
Frequently Asked Questions
You don’t purchase keto condensed milk, you make it! But don’t worry, it’s very simple to do and results in a spectacular low carb baking ingredient. I’ve found that I can keep it in the fridge for 10 to 14 days without spoilage. It’s a great way to use up heavy cream that is about to expire.
This keto magic cookie bar recipe has 6.5g of carbs and 3.4g of fiber per serving. That comes to 3.1g net carbs per bar.
Store the bars in a covered container on the counter for up to 4 days or in the fridge for up to a week. You can also freeze them for up to 3 months.
More keto dessert bars to try
Keto Magic Cookie Bars
Ingredients
Crust:
- 1 1/2 cup (165 g) almond flour
- 1/4 cup (45.5 g) granular sweetener, erythritol-based
- 1/4 tsp salt
- 1/4 cup (56.75 g) butter, melted
Filling:
- 1/4 cup (59.15 g) sugar-free chocolate chips
- 1/4 cup (42.5 g) sugar-free peanut butter chips, (or more chocolate chips)
- 1/2 cup (42.5 g) unsweetened shredded coconut
- 1/2 cup (54.5 g) chopped pecans or walnuts
- 1 recipe keto condensed milk
Instructions
- Preheat oven to 325ºF and lightly grease an 8×8 inch metal baking pan.
- In a large bowl, whisk together the almond flour, sweetener, and salt in the . Add melted butter and mix in until mixture begins to clump together. Press firmly and evenly into the bottom of the pan.
- Bake the crust for 10 minutes, or until just beginning to brown around the edges. Remove and let cool completely.
- Increase the oven temperature to 350ºF.
- Sprinkle the cooled crust with the chocolate chips, peanut butter chips, coconut and nuts.
- Pour the condensed milk evenly over top and bake 20 to 25 minutes, until the mixture is bubbly and beginning to brown.
- Remove and let cool in pan before cutting into bars.
Video
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I doubled this recipe and made it for a church meeting. it was a hit with everyone! Especially with those who were diabetics. I have requests for it again. Thank you!!!
I have followed you for a while now and enjoyed a low carb lifestyle but recently my teenage son was diagnosed with Type 1 diabetes…and all my knowledge is becoming useful! I made this recipe last night for dessert and he loved it! It really helps to have delicious low carb options to help him have hope that low sugar options can be delicious. Thank you for all you do. Your recipes are wonderful and appreciated.
I am sorry about your diagnosis!
My husband loved it. I wish the printable recipe suggested butterscotch chips as an option. I saw later that you used them in your video. Also I feel like the crust was too much like cake crust and should have been thinner and crispier, more ratio of toppings and thinner base. Next time I will use more coconut, as well.
These keto magic bars are soooo amazing!! They turned out perfect!! I used half Lily’s chocolate chips and Lily’s salted caramel chips. 😊
My husband who is not a keto fan, absolutely loved them! The sweet condensed milk recipe turned out really good too!! Thank you Carolyn for this wonderful keto dessert!
These bars are AMAZING!!! I used half dark chocolate chips and half Lily’s Salted Caramel Chocolate chips. I will be making these again and again!