Keto Cranberry Pecan Magic Bars

Name: Keto Cranberry Pecan Magic Bars
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 1/2 cups pecan flour; 1/4 cup powdered Swerve Sweetener; 1/4 tsp salt; 1/4 cup butter, melted; 1/3 cup unsweetened shredded coconut; 1/2 cup sugar-free dried cranberries; 1/2 cup chopped pecans; 1/3 cup dark chocolate chips, sugar-free; 1/4 cup sugar-free white chocolate chips; 1 full recipe Low Carb Sweetened Condensed Milk

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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.

A stack of keto cranberry magic bars on a white cake stand.

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.

The ingredients for keto holiday magic bars in white bowls on a black background.

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!

Pouring sugar free condensed milk over a pan of keto magic bars.

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!

Close up shot of keto holiday magic bars on a white plate with fresh cranberries.

Frequently Asked Questions

Do I have to use pecan flour in the crust?

No, you don’t have to. You can easily use almond flour instead, in the same amount.

Where do you get sugar-free dried cranberries?

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.

I can’t get BochaSweet for the sugar-free condensed milk, can I use something else?

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.

Is there a way to make this dairy-free?

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.

Can Keto Cranberry Pecan Magic Bars be made in advance?

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.

Two keto cranberry pecan magic bars on a small white plate in front of a red cup of coffee.

More delicious keto cranberry recipes

Photo of Carolyn Ketchum drinking coffee and laughing.

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.