Keto Magic Cookie Bars! One of my all-time favorite treats now comes in a keto and grain-free recipe. Use my easy sugar-free condensed milk to make this classic dessert in a healthy form. This is an updated recipe, now even easier and more delicious!
Oh, my low-carb, non-sugar friends, you are going to love me. Love me! Because I have come up with a great new recipe for sugar-free sweetened condensed milk, perfect for making this low carb, gluten free magic cookie bars recipe.
Be sure to check out the new video in the recipe!
I updated the condensed milk recently and now it’s even easier than ever. No need to stand over the pot, stirring for hours on end to reduce the mixture. The new version comes together in about 30 minutes and uses 3 basic ingredients! So now you can get to these delicious keto cookie bars even faster.
Magic cookie bars were one of my favorite childhood treats. They were so easy to make, perfect for a kid trying to flex her newly found baking muscles. And they were so satisfyingly gooey and delicious. Everyone I knew loved them, but they all had different names for them.
7 Layer Bars was a common one, because the traditional version had 7 ingredients all layered together. My family referred to them as Hello Dollies; I have no idea why but that’s what I grew up calling them. It was only once I moved to the US that I heard them referred to as Magic Cookie Bars.
When I went low carb, I assumed that these wonderful gooey bars were now off limits forever.
Of course they were, for heaven’s sake! They took at least three ingredients that were so very much not low carb or healthy. Graham crackers in the crust, chocolate chips, and sweetened condensed milk. All things that were on the keto no-no list. Unless, of course, you can find leto-friendly alternatives. Dare I even dream that it was possible?
Heck yeah, I dared. I dared greatly. And it was indeed possible!
How to Make Keto Magic Cookie Bars
- The biggest obstacle was coming up with a low carb sweetened condensed milk recipe. Which actually wasn’t that much of an obstacle at all, as it turns out. My old version was great but a little higher carb because it contained whole milk. It also took a lot longer to make, as you had to boil it for over an hour. My new sugar-free condensed milk is faster, easier, and lower carb because it takes only heavy whipping cream.
- The graham crackers obviously had to go too. Thankfully, nut flours and meals make a great substitute for low carb crusts, and taste just as good if not better. A little butter, a little sweetener, a little salt, pressed together into the pan and presto! A keto graham cracker crust.
- Those chocolate chips were a bit of an issue for a while. For a long time, I would use 90% cacao chocolate, which still had a bit of sugar. And the original version of these magic cookie bars had that as part of the recipe. However, since then there have been a few developments. One being my homemade sugar-free chocolate chips, which are perfect in this recipe. The other is that there is some great low carb chocolate on the market now, including Lily’s chocolate chips.
- If you can get a hold of them, be sure to try the new Lily’s Butterscotch chips in this recipe. The conventional magic cookie bars use butterscotch or peanut butter chips in addition to the chocolate chips, and it really takes this keto version over the top.
With all these pieces in place, I was ready to re-create that beloved childhood treat. My old recipe, which I originally published in 2012, was better than I could have hoped. They smelled just like magic cookie bars when baking, they looked just like magic cookie bars when being cut up, and they tasted just like magic cookie bars when eaten. They were less cloyingly sweet than the conventional bars, but that is definitely a good thing.
The updated version is very similar, except that I use my new sugar-free condensed milk. I’ve made the crust a little less crumbly as well, and I used Lily’s chocolate chips or my own homemade chocolate chips in place of the 90% dark chocolate bar. This means they have the same great taste but fewer carbs. Now that’s what I call an improvement!
I am looking forward to playing more with my new low carb condensed milk recipe. I have already made some gorgeous Key Lime Bars that you need to try. And I am pretty sure that this recipe will work just as well in my low carb dulce de leche and coconut flan recipes.
But believe me, the first thing you should make with it is a pan of Low Carb Magic Cookie Bars. Or Seven Layer Bars. Or Hello Dollies. Whatever you want to call them, just get on it!
Try these other delicious low carb bar recipes
Cherry Cream Chocolate Cookie Bars
Keto Magic Cookie Bars
Ingredients
Crust:
- 1 ½ cup almond flour
- ¼ cup Swerve Sweetener
- ¼ teaspoon salt
- ¼ cup butter melted
Filling:
- ¼ cup sugar-free chocolate chips
- ¼ cup sugar-free butterscotch chips (or more chocolate chips)
- ½ cup unsweetened flaked coconut
- ½ cup chopped pecans or walnuts
- 1 recipe sugar-free sweetened condensed milk
Instructions
- Preheat oven to 325F.
- For the crust, whisk together almond flour, sweetener, and salt in the bottom of a 9x9 inch baking pan. Add melted butter and mix in until mixture begins to clump together. Press firmly and evenly into the bottom of the pan.
- Bake crust for 10 minutes, or until just beginning to brown around the edges. Remove and let cool.
- Increase oven temperature to 350F.
- Sprinkle cooled crust with chocolate chips, butterscotch chips, coconut and nuts. Pour sweetened condensed milk over top and bake 20 to 25 minutes, until mixture is bubbly and beginning to brown.
- Let cool in pan and cut into 16 bars.
Video
Kapu says
Thanks!
Kapu says
Looks yummy. What could I replace the oat flour and whole milk with? Thanks 🙂
Carolyn says
You can replace the oat flour with a little coconut flour (about half the amount of oat flour) and the whole milk with more cream if you like.
Tammy says
Awesome. This was my Christmas staple. I could eat a whole pan. I was a little too lazy to make the sweetened condensed milk…instead I did the 1 cup of powdered milk (12g) with 1/2 cup boiling water and 2/3 cup Splenda or swerve and blend until thickened in the blender. Very close to the original as well. I have a Christmas favorite back…thank you.
Pat Garay says
Coming back to say these were divine! Magic bars are one of my all time favorite goodies, and to be able to make them carb friendly? Yippee! And the sweetened condensed milk came out good, too! Genius, I say, genius!
Gerri says
Adding my applause. They are scrumptious, though mine weren’t as pretty as yours (not that it makes a difference when they taste soooo good). Any idea why the sweetened milk formed a crust on the top? Too thick? I made it the night before & warmed it before adding.
Thanks for another to-die-for recipe!
Carolyn says
Whenever one of my recipes doesn’t come out looking as good as I hoped, I say “Well, at least it will taste good!” 🙂
Gerri says
True! Better than the reverse.
Ashley @ Wishes and Dishes says
This is awesome! And the cookie bars look so delicious 🙂
Nicole says
What would you recommend to substitute for the oat flour (allergic)? Or just use all almond?
I miss the smell and taste of oats, but my body does not agree!
Carolyn says
You could do one of two things. 1 tbsp of coconut flour, or about 3 to 4 more tbsp of almond flour. It would all work very well!
Tofulover says
Is there any chance I could use 2 cups of regular whipping cream instead of the milk and heavy cream? I’d like to lower the car count is possible.
Carolyn says
You bet. It may thicken up faster so watch it carefully.
Nikole Lily says
THANK YOU THANK YOU THANK YOU!
My 4 year old son was diagnosed as Type 1 Diabetic, and as having Celiac Disease, in one fell swoop last month. It has been wholly overwhelming to integrate the dietary changes necessary to keep him healthy, and trying to make him happy in the process has been incredibly difficult. I am SO thankful I was led to your blog.
I have found so many GF bloggers and cookbooks have very little in the way of labeling the carbohydrate count in their recipes, which makes it a huuuuge pain in the ass for me. I am already beating my head trying to learn to be organized, to plan meals, to count every bite- your blog is such a wonderful resource for me. I can’t wait to make these for him. I am sure they will bring a smile to his face <3 THANK YOU!!!!! <3
Carolyn says
Oh you poor things, you and your son. What a month it must have been for you. I don’t have experience with Type 1 personally, of course, but I know it’s so hard because there is so much planning needed. It’s easier when not reliant on insulin. Have you heard of A Sweet Life Diabetes magazine? They are a wonderful online resource for diabetes. In terms of planning, the best thing I can say it to make a whole lot of low carb, gluten-free muffins and have them in the freezer, on hand for a quick snack. Most of my muffin recipes are under 5g of carbs so they shouldn’t have too much affect on your son’s glucose levels. Good luck to you both!
Lisa | With Style and Grace says
just by the looks of these, you’d never know they were low carb and gluten-free!
Lindsay Coleman says
CAROLYN! Seriously. I’ve been dreaming of this very thing for a year now. You are a genius. I made these bars yesterday and they lived up to my very high expectations! They are SO good. I mean, like, I-ate-4-bars-in-4-hours yesterday, good. I would have eaten more, but I restrained myself. 🙂 I’ve posted on Pinterest and Facebook about them with a link back to here.
I love your blog – your recipes are ALWAYS good and your writing is great.
Thanks for doing what you do- it works!
-Lindsay
Carolyn says
Thanks so much for your kind words!
Susan says
oh, yumm…made these yesterday and you are so right, gotta heart you!
And for those fabulous gingerbread scones last week.
Now patiently waiting for the other ‘milk’ recipes.
Javelin Warrior says
These bars look fantastic and I love that you took the time to make your own low carb sweetened condensed milk! I remember seeing Shannon’s recipe for sweetened condensed milk quite a while back and was so impressed then too 🙂 I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thanks for continuing to inspire me with your creations…
Cara says
Oh my goodness. I’m sure I’m not the only one who considers these bars to be “crack”. Lovin’ this healthier version!
Katrina @ In Katrina's Kitchen says
Oh dear oh dear. You are saving the world. Genius.
Barbara Gearhart says
Should you stir the milk mixture for 11/2 hours? I’m not sure I can do that. How frequent should I ? Scrape bottom or no?
Carolyn says
Hi Barbara. Yup, you really have to boil it down. I stirred every 10 minutes or so (set my kitchen timer). And I scraped the bottom but not the sides. As long as you keep the heat low enough, it shouldn’t get too clumpy.
Frank says
This part puzzles me. Don’t scrape the sides or “you will get chunky bits in your condensed milk.” So you NEVER reincorporate the milk that sticks to the sides or only do it as a part of the penultimate whisk in butter and xantham gum step? Seems to be that the bits on the bottom would be more problematic than bits on the sides.
Carolyn says
Don’t whisk it in. The clumps are unavoidable when you boil something that long but you don’t want them in your milk
Kate@Diethood says
One day, when we meet in person, can you sort of kind of put these in your bag and share them with me?! Yeah, that would be perfect.
Gerri says
Oh, be still my heart. They look incredible!
How much stevia powder is equal to 15 drops?
Thanks for many scrumptious recipes.
Carolyn says
I’d say about 1/8 tsp of powder. I am not sure how well that will mix into the condensed milk but give a go and see!
Gerri says
Thanks!
Rebekah Phillips says
These look sensational, will make my own condensed milk tonight. Is the choc amount 3.5 oz or 13.5 oz?
Carolyn says
That reads as one 3.5 oz chocolate bar. I hate the way it comes out on Ziplist like that!
Rebekah Phillips says
Thanks. Is the almond flour 1 3/4 cups or just 3/4 cup?
Carolyn says
That one is actually one and one-quarter. I have to find a better way of doing that! Sorry.
philis says
Your answer to Rebekah was 1 1/4 Almond flour but the recipe still says 1 3/4. Did you mean the latter? Thanks.
I had tried the other recipe (from Simply…) with the coconut milk and we did not like that. Looking forward to this version next week. It will likely be appealing to us since we do not have to be dairy free and I have never liked coconut milk. The coconut milk and coconut adds on the carbs too.
Carolyn says
The latter, yes! 1 and 3/4. I don’t know the other recipe, but I’ve heard people make it with coconut milk and like it. I like coconut milk well enough, but when it comes to sweetened condensed milk, I want the real thing!
Yomi says
Love your site. I have not tried any of your recipes until this one… but I have a question… Why have you not corrected the recipe? I printed the Magic Cookie Bar recipe out and when I went to the kitchen to begin making these I found myself scratching my head when I read the amounts. They seemed off, so I pulled up your webpage and started reading these comments, only to find that the amounts are wrong in the recipe. Will you be correcting the recipe so it appears correctly on this page and on the printed page? This would be helpful to your readers. Thanks!
Carolyn says
I am sorry, I don’t know what you mean. The amounts in the recipe are correct…in a comment to one person who didn’t understand whether it was 3/4 cup or 1 and 3/4 cup, I made an error in my comment. But not in the recipe. The numbers in ziplist can be very close together and there’s not much I can do about that. But several other people have made these bars without any problems whatsoever. The recipe is correct. Thanks.
Chris says
Would putting 1.75 cups work…the “.75” for the “3/4”?? could also do .25 for 1/4, .50 for 1/2??
or 1 cup + 3/4 cup?? (to show “separation”)
Chris says
Actually…my comment should have said use .5 for 1/2….1.5 cups looks right but 1.50 doesn’t…lol
Carolyn says
I just don’t like the way the 1.5 looks. I need to work on this, I guess.
Rebekah Phillips says
I have died & gone to low carb heaven! The condensed milk cooled and thickened up like caramel custard, without xanthan gum! No problems incorporating the butter, it melted and blended straight in. I am awaiting the finished product, can’t wait to try it.
What about a berry brulee recipe using your magic milk? I know this is sacrilege, but I am over chocolate & have a thing for berries. It is spring here in Australia, berry season is around the corner.
Thanks for the clarification re quantities. I added some extra almond meal cause the batter was sweet and didn’t look big enough. No oat flour here, so used oat bran instead, as we have no gluten issues. What a yum combo, might try oat bran in other recipes.
Your recipes are the best, keep ’em coming!
Carolyn says
yay, so glad it worked! I have some non-chocolate ideas for this milk, so stay tuned. May take me a while, though…
Kim Bee says
Carolyn, you are a total genius. I am in awe right now. You just blow my mind on a daily basis. I still think of these as hello dollies too and I can’t help but sing the song every single time.
Carolyn says
Maybe it’s a Canadian thing to call them Hello Dollies?
Batya says
I don’t think it’s strictly Canadian — my mother was from St. Louis and that’s what she always called them.
D'Etta Lasky says
I’m from NC and grew up with Hello Dollies, aka Seven Layer Bars, aka sugar coma. I want to try to make them more authentic with homemade butterscotch morsels (using Truvia) and Lily’s chips. Thank you so much for this! It’s a family tradition I hope to continue, low-carb.
Carolyn says
When I was growing up in Canada, we called them Hello Dollies too! I’ve never met anyone else who did.
Tracy James says
I’m from Alabama and I’ve always known them as Hello Dollies too! Question: I doubled the condensed milk recipe, and not knowing if mince condensed as much as yours did (although it appears to have turned out great) – what is the yield of “1 recipe?” Not sure how much to add for this recipe.
Carolyn says
It’s about 1 cup, maybe a little over, when reduced.