These easy keto butterscotch bars have the texture of a chewy oatmeal bar with no sugars or grains. Delicious low carb treats packed with keto friendly butterscotch chips and chocolate chips.
This easy butterscotch bar recipe was my first crack at using the new Lily’s butterscotch flavored chips. Do I even need to tell you how delectable the results were? I think the photos speak for themselves.
The development of new keto products seems to be happening at warp speed right now. If you feel like you can’t keep up, the struggle is real. Rest assured that your friendly neighbourhood keto dessert queen feels much the same way.
But I do feel it’s my bloggerly duty to try out as many of these new developments as I possibly can. As long as I can get my hands on them, which isn’t always easy.
Don’t worry if you can’t find these chips… I’ve got tricks up my sleeve so you can still enjoy these delicious Keto Butterscotch Oatmeal Bars. Be sure to read the tips section!
What is butterscotch?
These new developments beg the question: what is butterscotch? Isn’t it just another name for caramel?
Yes and no. They are quite similar in both appearance and flavor, but they are made differently. Traditional caramel is based on white sugar, whereas butterscotch uses brown sugar.
And traditional caramel is made by melting the white sugar on its own until it darkens and caramelizes (imagine that!). Whereas butterscotch is by melting the brown sugar with butter.
Turns out that my famous keto caramel sauce is perhaps more akin to butterscotch, since it uses brown sugar substitute and butter to achieve that rich color and flavor. Whatever you want to call it, it’s delicious and I could eat it by the spoonful.
Keto Friendly Butterscotch Chips
Lily’s butterscotch chips debuted at Walmart a few months ago, and suddenly started appearing all over social media. And within a few weeks I had about a bajillion requests for recipes to use them in.
Turns out that these are a Walmart exclusive, so I hit up a few Walmarts near me and… no luck. Either they weren’t carrying them yet or they were completely out of stock.
In the end, I had to sweet talk Lily’s into sending me a few bags directly, which they generously did. And I promised I’d whip up something delicious to share… which I clearly did!
Keto butterscotch “oatmeal” bars
I had so many ideas for trying out these new baking chips and top of my list was something with an oatmeal-like texture.
A good friend of mine makes these high-carb butterscotch oatmeal cookies that are absolutely delicious. I can’t eat them, of course, but I had a tiny taste at a party one time, and I’ve wanted to make a keto version ever since.
So I took some inspiration from my own Keto Oatmeal Cookies, using the flaked coconut and sliced almonds as the base. But I made them even gooier, with plenty of brown butter and brown sugar substitute to really bring out that butterscotch flavor.
Tip for making butterscotch bars
These keto bars are super easy to make and full of such deliciousness. Here are my best tips for getting it right:
- Brown the butter, as this helps deepen that unique butterscotch flavor. Then make sure to let it cool properly before adding it to the bars so it doesn’t cook the egg or melt the chips.
- Grind the coconut and almonds together in a food processor until they resemble oat flakes. This gives the bars their oatmeal like consistency.
- Use a brown sugar substitute for a more authentic butterscotch flavor. I love Brown Swerve but there are other options out there as well. If you can’t find brown sweetener, you can add a tsp or two of molasses to the bars and it will add less than 1g of carbs to each serving.
- Press the bars into a parchment paper lined baking pan. These are soft, tender bars, and this will allow you to lift them out more easily after they cool.
- Let them cool completely before attempting to lift them out and cut them up. They will be fragile and quite crumbly if you attempt it too early.
- May I recommend sprinkling a touch of sea salt on the tops of your bars after baking? They’re tasty on their own but for me, this took them over the top. Sweet salty deliciousness!
What to do if you don’t have keto butterscotch chips:
If you don’t live anywhere near a Walmart, these chips are going to be tough to find. But never fear, you can still pull off some keto butterscotch deliciousness.
I recommend getting hold of some butterscotch flavoring. I know that Olive Nation makes one, as does One on One Flavors. Barring that, you can always use caramel extract instead (also available from both of these companies).
Don’t skip the browned butter and brown sweetener, because both of these help amplify the butterscotch flavor. As for the chips, you can simply use chocolate, or even white chocolate, if you prefer.
More delicious keto cookie bars
- Keto Magic Cookie Bars
- Keto Samoa Cookie Bars
- Keto Tagalong Cookie Bars
- Keto Gingerbread Cookie Bars
- Keto Peanut Butter Cookie Fudge Bars
- Keto Funfetti Cookie Bars
These easy keto butterscotch bars have the texture of a chewy oatmeal bar with no sugars or grains. Delicious low carb treats packed with keto friendly butterscotch chips and chocolate chips.
- 1/2 cup butter
- 3/4 cup flaked coconut
- 3/4 cup sliced almonds
- 3/4 cup almond flour
- 1/2 cup Swerve Brown
- 1/4 cup powdered Swerve Sweetener
- 1 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 1/4 tsp vanilla extract (can sub caramel or butterscotch flavor)
- 1/3 cup Lily's butterscotch chips
- 2 tbsp sugar free chocolate chips
- Flaked sea salt for sprinkling (optional)
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Preheat the oven to 325F and line an 8×8 metal baking pan with parchment paper.
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In a medium skillet, melt the butter over medium heat until it becomes a deep amber color. Watch carefully, do not let it over-brown (if it froths and you can't see the color, stir it a little bit). Set aside to cool.
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In a food processor, combine the flaked coconut and sliced almonds. Pulse a few times until the mixutre resembles oat flakes. Transfer to a large bowl.
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Whisk in the almond flour, sweeteners, baking powder, and salt, then add the browned butter, egg, and vanilla extract. Stir until well combined. Stir in most of the butterscotch chips, reserving about 1 tablespoon for the top.
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Press the mixture firmly and evenly into the prepared baking pan. Press the remaining butterscotch chips and the chocolate chips into the top of the bars.
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Bake 15 to 20 minutes, until golden brown and just barely firm to the touch. Remove and let cool in the pan, then lift out by the edges of the parchment and cut into bars. Sprinkle lightly with flaked sea salt, if desired.
queenbp says
Could these be made using hemp hearts instead of the coconut and almonds? I’m just not a fan of coconut. BTW, thank you so much for all the work you put into developing these recipes. They are all amazing!
Carolyn says
Hmmm, not really sure but you can experiment!
Chris Houck says
I found these butterscotch chips at the Walmart in Wood Village. Have you tried that one yet?
Carolyn says
Oh thanks! That one is a bit far from me but very good to know.
Carol Moore says
Hello, Carolyn,
looking forward to trying these—gotta get to my Walmart.
Just curious: I bought King Arthur “Keto Flour” at my local grocery store—haven’t tried it yet, but wondered whether you.have and if so, what you think?
Sandra says
Carolyn posted a recipe for popovers using the KA Keto flour on her instagram acct about a week ago. I bought the flour at my local grocery store also and made them right away….delicious!
Found the butterscotch chips (yay!) — cant wait to try these bars!
Sam says
Any suggestions for those of us who can’t have coconut or tree nuts? I was thinking of oat fiber for the coconut flakes and maybe lupin flour for the almond flour – but I’m not sure if that is a good substitute and what amounts to use.
Carolyn says
Sorry, neither of those are great subs for the ingredients in this recipe. I’m really not sure what to say here. Oat fibre in place of flaked coconut? Simply not going to work.
carol walter says
I think I will make these tonight. I don’t have butterscotch chips, so will use choc chips for the first time in three years since I have been low carb. I like to make bars because they are easier than cookies. thank you Carolyn.
Rebecca says
Can these be frozen?
Della Burruss says
This is awesome. My Walmart had butterscotch and peppermint!! Thank you!!!
Jane says
Made these yesterday and OMG they are delicious!! Followed the recipe exactly and baked for 20 minutes. Will definately make again!
Andrea Theis says
I made these tonight and had to try to refrain from eating all the batter before it went into the oven. I have been obsessed with browned butter ever since I made your blondies. I’m eating one now fresh out of the oven. It’s burning my mouth but it’s so worth it.
Carolyn says
Ouch! 😉
Cyndy C says
I love all the comments. I also love your browned butter blondies. So I couldn’t wait to try these.
I followed the recipe exactly. I’ve had them in the oven for 30 min and they’re still jiggly. My oven temp is correct. I bake all the time. I’m going to keep baking them and hope for the best.
Carolyn says
Are you using a metal pan or a ceramic or glass pan?
Cyndy C says
A metal pan.
Carolyn says
Okay so that’s not the issue. Something went wrong, though… without being in your kitchen, I can’t quite identify what.
Cyndy C says
I understand. I’ll have to try again. Thanks
Dawnj says
Big hit! Couldn’t get my hands on butterscotch Lilys, used Lily’s salted caramel chips. Very yummy as a sub. Made the recipe as printed pressing the chocolate Lily’s chips on top. They are easy to whip up and have the WOW taste for a same day supper dessert. Thank you!
Carolyn says
Great choice, the salted caramel chips are delicious!
Sharon says
I’m allergic to coconut so what can I substitute? These look so good except for that little issue.
Carolyn says
You can do more sliced almonds.
Jen says
I always feel like butterscotch is so underrated so thank you for allowing it to shine in these bars! Delicious!
Anna says
My keto friends loved these bars! I will be making them again soon!
Ginny says
Thank you so much for such a delicious recipe. I have been trying to take advantage of more keto recipes and this one is a real treat.
Diane M Hilliard says
Okay so funny story. I mixed these up and got them in the oven and baked them for the alloted time. Then I went into the kitchen to get ready to make the oatmeal cookies and I was going to process the coconut and almonds, and my processor is full of almonds and coconut. I forgot to mix it into the batter. What to do what to do? I pulled it out of the oven, poured the almonds and coconut into a bowl, dumped the pretty liquidy baked goods into the bowl, mixed it all up, put it back in the oven for about 10 minutes, and let it bake. I figured what is there to lose? I let it cool for over an hour and then took the parchment out and cut up the bars. Some of them are not quite solid, but every single one of them is delicious! I put them in a container and separated the levels with parchment paper and set it in the refrigerator. Hoping that will solidify them up a little bit, but if it doesn’t I’ll eat them the way they are LOL
Carolyn says
How did they turn out?
Cheryl says
Can you use pecans instead of almonds? My mouth is watering. I have always loved bars with butterscotch chips in them.
Jamie says
I made this for my family tonight! Loved everything about the recipe, except that it was too sweet for us. Nect time, I will cut back on the sweetener! Thank you so much for all of the wonderful recipes!
Carolyn says
Well, Jamie, you just learned the first rule of thumb about keto sweeteners… we all experience them very differently, even in terms of sweetness! Do what you gotta do to make it good for you and your family.