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 am SO excited for these! Can NOT wait to make them. Your recipes rock!
You are an absolute genius! I’ve been checking out your recipes, wow! Gives me hope that maybe I can do this after all.
Hi: I am wondering if Coconut Milk and Coconut Creme can replace the dairy and Can Sunflower Lecithin replace Xathan. gum for the thickener?
Coconut milk and cream are fine for the dairy, but I have no idea about the lecithin as I have never worked with it.
These look delectable! I can’t wait to try them. May I ask, how much low carb sweetened condensed milk do you end up with? Is it one cup? Thanks so much!
Yes, it’s one cup. I believe it’s in the recipe under Yield. I figured it was about 8 servings, 2 tbsp per person, if you were just going to eat it straight. 🙂
Thank you. Apparently, I can’t read the entire recipe before I jump in and ask questions! LOL! Thanks for your patience!
I completely and totally believe these are magic. They look absolutely perfect!
Once again, I am so impressed by what you are able to do without sugar. I think my blondies should be your next challenge lol
Can’t wait to try this recipe. Do these bars need to be refrigerated if made a few days ahead of serving?
You are my hero. The full-carb version of these (Hello Dolly Squares is what I grew up calling them) are some of my favorite holiday treats. I never thought a low carb version was possible! So excited to try these out!
That is great Carolyn! I can’t wait to see what else you have in store for the Low Carb Sweetened Condensed Milk. 🙂
Yay! I can’t wait to make these Caroline! And it’s so great to hear the flan is coming in the future! You totally rock! 😀
One of my all time favourite Christmas goodies (the only time we made them). My Mom and I will give this version a whirl this holiday season. I’ve been compiling great recipes for our annual holiday baking (since this is our first Christmas low carb). Thanks!
Hey I’ve been searching and searching for great holiday cookie recipes. I have a few but definitely would like more variety. Could you tell me if you know where I could find some great recipes (gluten free.low carb?)
I did a round up of great LC mostly GF recipes last year… https://alldayidreamaboutfood.com/2011/12/low-carb-gluten-free-holiday-cookie-round-up.html
Well, now that I know how to make my own sweetened condensed milk I don’t know that I will ever leave the house!
Oh girl, I feel the magic just looking at them!
Hoo boy, Carolyn, I haven’t even had breakfast yet (am trying chia-flax thing today, finally remembered to pick up chia at the market) and now I want these instead. Next batch, can you get rid of the calories, too? LOL. Often we low-carbers forget that calories actually count, too.
wow these look great and gluten free! Even BETTER!
Drooling!!!!
I’ve just discovered the greatness of Swerve (and Zsweet). I wish I could do dairy right now, I’d be allll over these. They look SO GOOD!
I just experimented today with a dairy-free version of this, made with almond milk. I haven’t had the chance to try the finished cookie bars yet, but I think it worked!
Oh cool! I wasn’t sure almond milk would work at all for the condensed milk. Let me know what happens in the end.
I’m a little late to the conversation, but I just wanted you to know I made a double batch, using half and half with water in place of the whole milk, and it only took about 15 minutes more and it is delicious! It wasn’t as thick as real sweetened condensed milk (I probably should have used more xantham gum) but it is sweet and caramel tasting!! Thank you for all your recipes!!!
I have made this using coconut milk and it turned out great.
Several people have said the same so I am very glad it works!
Coconut milk from the can?
How did you do that? I would love to be able to make this dairy free
I made the sweetened condensed milk with coconut cream and it seem to turn out fabulous!
So good to hear!
How much Coconut Cream? Same as Carolyn’s original Condensed Milk recipe?