These easy Keto Butterscotch Bars have all the flavor of oatmeal scotchies with a fraction of the carbs! Tender and chewy, and packed with sweet butterscotch flavor.
Have you noticed that keto-friendly baking products are ephemeral things? New items come and go at lightening speed, it seems. And other well-loved products change formulas, and not always for the better.
As the self-proclaimed keto baking expert, this complicates my life at times. If I can’t rely on a standard product with widespread availability, it makes it hard to do my job! But I still strive to do my best.
About 4 years ago, Lily’s came out with some sugar-free butterscotch baking chips. I was delighted by that development and quickly created these Keto Butterscotch Bars to test them out. I also tried them in some Keto Magic Cookie Bars as well as some chewy Keto Butterscotch Cookies.
They now appear to be discontinued, despite the fact that they were an incredibly popular item. ChocZero stepped up to fill the void with their own version, which are also delicious (but they are currently sold out!).
Still, I thought it was worth updating these delicious keto cookie bars and offering you some options. Because they really are delicious!
Why this recipe is so phenomenal
If you love butterscotch flavors, these tasty keto blondies are for you. They are chewy and sweet, with all that buttery caramel flavor. And they have a delicious oatmeal-like texture too.
I took some inspiration from my 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.
I also discovered some delicious butterscotch extract, which helps intensify the flavor. Which means that you don’t need to rely on the elusive butterscotch chips to enjoy these bars. They are good with regular chocolate chips or with some of Lily’s caramel chocolate chips. Honestly, it’s just icing on the cake!
Recipe reviews
“YUM, these are tast-EEE!! I used the butterscotch extract. These stay together after cutting WHEN THEY ARE COMPLETELY COOLED, trust the recipe. Thanks for another great one Carolyn!” — Karinc5
“OM GOOOD! These are super delicious just like every other one of your recipes that I’ve made. Thank you!!!” — Linda
“Carolyn, is there anything you CAN’T do? The idea to use coconut flakes and sliced almonds to mimic oatmeal is positively brilliant. These were so delicious and a welcome improvement over the original.” — Carrie
Ingredient Notes
- Butter: These bars use browned butter, so butter is a must! It can be salted or unsalted, that’s up to you.
- Almonds: When coarsely ground, sliced almonds have a similar texture to oats. Make sure you aren’t using slivered almonds, as they are much thicker and won’t provide the same consistency.
- Coconut: Use unsweetened flaked coconut, such as Let’s Do Organic. Shredded coconut doesn’t work as well, since it’s smaller to begin with. If that’s all you can find, don’t process it with the almonds. Simply add it in along with the other dry ingredients.
- Almond flour: This helps give the bars some structure, along with the sliced almonds and flaked coconut.
- Sweetener: My keto brown sugar substitute is perfect for these bars.
- Collagen: I like to use a little collagen to give these bars a chewy quality. It’s an optional ingredient. Perfect Keto Caramel collagen is delightful in these!
- Extract: Vanilla, caramel, or butterscotch extract all work in this recipe.
- Keto butterscotch chips: If you can’t get your hands on these, use more chocolate chips or use white chocolate chips. See me tips selection below for more options.
- Kitchen staples: Eggs, baking powder, and salt.
Step by step directions
1. Brown the butter: 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.
2. Process the nuts: 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.
3. Combine the ingredients: 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 half of the butterscotch chips, reserving the remainder for the top. Stir in the chocolate chips.
4. Transfer dough to pan. Press the mixture firmly and evenly into an 8×8 metal baking pan lined with parchment paper.
5. Bake the bars. Bake at 325ºF for 15 to 20 minutes, until golden brown and just barely firm to the touch. Remove and sprinkle with the remaining butterscotch chips.
6. Cut into bars: 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.
Tips for Success
Take the time to 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.
Line the baking pan with parchment paper. 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.
Sweetener Options: For best results, I recommend a brown sugar replacement. It can be erythritol or Allulose-based. If using allulose, keep a close eye on them in the oven as they may brown a little faster.
If you can’t find the butterscotch chips:
I recommend getting hold of some butterscotch flavoring. I have tried the ones from Savory Spice and Dolce Flav and both work well. Barring that, you can always use caramel extract instead.
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.
Frequently Asked Questions
Traditional butterscotch is high in sugar. But with the new low carb sweeteners becoming readily available and with butterscotch extracts, you easily replicate the flavor of butterscotch without the high carbs. If you are lucky, you can also find butterscotch chips at some grocery stores.
Store the bars in a covered container on the counter for up to 5 days or in the fridge for up to 10 days. You can also freeze them for several months. Bring the bars to room temperature before serving.
This keto butterscotch bar recipe has 6.1g of carbs and 3.1g of fiber per serving. That comes to 3.0g net carbs per bar.
More delicious keto dessert bars
Keto Butterscotch Bars
Ingredients
- 1/2 cup (113.5 g) butter
- 3/4 cup (63.75 g) flaked coconut
- 3/4 cup (90 g) sliced almonds
- 3/4 cup (78 g) almond flour
- 2/3 cup (91 g) brown sugar replacement
- 1/4 cup (59.15 g) collagen protein, optional
- 1 tsp baking powder
- 1/2 tsp salt
- 1 large (1) egg
- 1/4 tsp vanilla extract, (can sub caramel or butterscotch flavor)
- 1/3 cup (56.67 g) keto butterscotch chips
- 2 tbsp sugar free chocolate chips
- Flaked sea salt for sprinkling, (optional)
Instructions
- Preheat the oven to 325ºF and line an 8×8 metal baking pan with parchment paper.
- 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.
- 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.
- Whisk in the almond flour, sweetener, collagen, baking powder, and salt, then add the browned butter, egg, and vanilla extract. Stir until well combined. Stir in half of the butterscotch chips, reserving the remainder for the top. Stir in the chocolate chips.
- Press the mixture firmly and evenly into the prepared baking pan.
- Bake 15 to 20 minutes, until golden brown and just barely firm to the touch. Remove from the oven and sprinkle with the remaining butterscotch chips. 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.
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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Can you use pecans instead of almonds? My mouth is watering. I have always loved bars with butterscotch chips in them.
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
How did they turn out?
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.
My keto friends loved these bars! I will be making them again soon!
I always feel like butterscotch is so underrated so thank you for allowing it to shine in these bars! Delicious!
I’m allergic to coconut so what can I substitute? These look so good except for that little issue.
You can do more sliced almonds.
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!
Great choice, the salted caramel chips are delicious!
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.
Are you using a metal pan or a ceramic or glass pan?
A metal pan.
Okay so that’s not the issue. Something went wrong, though… without being in your kitchen, I can’t quite identify what.
I understand. I’ll have to try again. Thanks
I’m having the same issue. I followed the recipe exactly. ????
Did you use a different sweetener? Or a non-metal pan?
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.
Ouch! 😉
Made these yesterday and OMG they are delicious!! Followed the recipe exactly and baked for 20 minutes. Will definately make again!
This is awesome. My Walmart had butterscotch and peppermint!! Thank you!!!
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.
Can these be frozen?
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.
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.
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?
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!
I found these butterscotch chips at the Walmart in Wood Village. Have you tried that one yet?
Oh thanks! That one is a bit far from me but very good to know.
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!
Hmmm, not really sure but you can experiment!