A classic treat with a holiday twist! These Keto Cranberry Pecan Magic Bars are chockfull of chocolate, pecans, dried cranberries and my famous sugar-free condensed milk. This post is sponsored by ChocZero.
Keto Magic Cookie Bars are one of my most popular keto desserts, and with good reason. They’re the low carb, sugar-free version of a childhood classic that everyone loves. So gooey and sweet, just like the real thing but with a fraction of the carbs.
And now I’ve given them a fun holiday twist! I added some sugar free dried cranberries and some pecans, along with white chocolate and dark chocolate chips.
But this time, the crust is made entirely from pecans too. So many people loved the pecan flour crust from my Keto Blueberry Jamboree, I decided to reprise it here as well.
So, so, so good! Gooey perfection.
Pecan flour crust
I will be the first to admit that using pecan flour makes these Holiday Magic Bars look dark and perhaps a little odd.
Trust me, friends, when you taste them, you really won’t care about appearances. It’s nutty perfection and goes so well with gooey condensed toppings.
Now you may be wondering if you can make your own pecan flour in a food processor. It is possible but it won’t be quite as fine as the commercially ground varieties. Just be sure to stop processing when it resembles coarse crumbs. Too much grinding and it quickly becomes pecan butter!
Magic Bar Toppings
Magic cookie bars can have any number of toppings but the standard variety usually includes:
- Shredded coconut
- Chopped walnuts
- Chocolate chips
- Butterscotch or peanut butter chips
- Sweetened condensed milk
For this holiday version, I kept the shredded coconut (unsweetened, of course), used pecans instead of walnuts, and added dried cranberries.
And then I added plenty of ChocZero dark and white chocolate chips. The end result was so festive and sweet, I plan on making them again for my Christmas cookie platter.
ChocZero offers all my readers 10% off with code FOODDREAMER!
Frequently Asked Questions
No, you don’t have to. You can easily use almond flour instead, in the same amount.
I make my own. It’s linked in the recipe and it’s really easy, I promise. There are a few brands selling completely unsweetened dried cranberries and those work too. But they aren’t widely available.
Allulose is the next best option, and xylitol works too. You can use more Swerve or another erythritol sweetener but it will recrystallize as it cools.
Absolutely! My sugar-free condensed milk works well with coconut cream (the thick white part at the top of a can of coconut milk). And you can use melted coconut oil in the crust.
White chocolate chips do have dairy in them so just use all dark chocolate.
Because of the gooey texture of the filling, you should make these bars no more than 2 days in advance. Store them in the fridge until ready to serve. They will be gooier at room temperature so you can let them stand out for 15 to 20 minutes.
More delicious keto cranberry recipes
- The Best Sugar Free Cranberry Sauce
- Easy Keto Cranberry Cobbler
- Keto Cranberry Bliss Bars
- Cranberry Orange Muffins in the Air Fryer
- Cranberry Pecan Biscotti
Carolyn recommends:
- I always use my favorite 9×9 USA Pan baking pan for these bars.
- To avoid scratching the finish when cutting, I recommend a bench knife, so you can cut straight down.
Keto Cranberry Pecan Magic Bars
Ingredients
Crust
- 1 1/2 cups (175 g) pecan flour
- 1/4 cup (45.5 g) powdered Swerve Sweetener
- 1/4 tsp (0.25 tsp) salt
- 1/4 cup (56.75 g) butter, melted
Filling
- 1/3 cup (31 g) unsweetened shredded coconut
- 1/2 cup (60.61 g) sugar-free dried cranberries
- 1/2 cup (54.5 g) chopped pecans
- 1/3 cup (60 g) dark chocolate chips, sugar-free
- 1/4 cup (45 g) sugar-free white chocolate chips
- 1 full recipe Low Carb Sweetened Condensed Milk
Instructions
Crust
- Preheat the oven to 325F.
- In a medium bowl, whisk together the pecan flour, sweetener, and salt. Stir in the melted butter until the mixture begins to clump together. Press firmly and evenly into the bottom of a 9×9 inch metal baking pan.
- Bake 10 to 12 minutes, until lightly browned around the edges. Remove and let cool.
Filling
- Increase the oven temperature to 350F.
- Sprinkle the cooled crust with the coconut, cranberries, pecans, and chocolate chips. Drizzle the sugar-free condensed milk over everything, making sure to get it into all the corners.
- Bake 20 to 25 minutes, until bubbly and beginning to brown. Remove and let cool completely before cutting into bars.
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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Would almond flour work in place of pecan flour?
Please read the blog post! 🙂 I always answer questions like this.
Just another great recipe… as always! Thank you🦋