Gooey chocolate chip coconut keto magic bars – NO flour required!
I’m that girl who always shows up to a party with dessert.
And these homemade chocolate chip magic bars are such an easy party dessert, because they’re super quick to make (just 6 ingredients!) and people always go crazy for the recipe!
My other favorite party dessert: Chocolate Chip Peanut Butter Bars
They also just so happen to be accidentally vegan, keto, and gluten free!
Especially in these current times, there’s bound to be at least one guest at the party who’s following a special diet.
This recipe lets them–as well as the guests without any dietary restrictions–enjoy the same dessert, so you don’t have to end up making two different recipes in order to please everyone.
Less work, way more fun!
The recipe came about thanks to multiple reader requests for a grain free substitution for the graham crackers in my original magic bar recipe.
I based the crust of these keto magic bars on my favorite Keto Cookies recipe, which uses almond flour (or almond meal) instead of spelt or white flour.
The new version can be low carb, paleo, grain free, and even sugar free. Of course there’s still the original version too if you’d prefer the recipe to be oil and nut-free.
So you have options, which is always a good thing when it comes to chocolate.
And speaking of chocolate, you can even turn these bars into chocolate magic bars – all you have to do is stir 2 tbsp of cocoa powder into the coconut milk!
Still Craving Chocolate? Make This Keto Cake Recipe!
Also try this recipe for Keto Brownies.
Keto Magic Bars
Ingredients
- 1 1/2 cups almond flour (for nut-free, see note below)
- 2 tbsp sweetener of choice, or stevia equivalent
- 3 tbsp melted coconut oil
- 1/4 tsp salt
- 3/4 cup mini chocolate chips or sugar free chocolate chips
- 1/4 cup finely chopped walnuts, optional
- 2/3 cup full-fat shredded coconut
- 1 1/4 cup full-fat canned coconut milk
- 2 tbsp cocoa powder, optional
Instructions
- Line an 8-inch pan with parchment paper, going a little up the sides. Preheat oven to 350 F. In a bowl, toss the almond flour, oil, salt, and sweetener. Press into the pan. Sprinkle the chocolate chips, coconut, and optional nuts over top. Stir together the coconut milk and cocoa, then pour this evenly over top. Bake 33 minutes. Remove from the oven and let sit 15 minutes to firm up. (They also get much firmer if you refrigerate overnight.) Slice into bars, wiping the knife after each cut.View Nutrition Facts
Notes
Have you made this recipe?
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Cindy says
Hi Katie,
Your desserts are all so yummy! You had me hooked with your black bean brownie recipe.
Can you recommend a grain to substitute for oats? My grandson is allergic to them as well as peanuts, tree nuts and sesame. He can have eggs if they’re baked into something.
Thanks,
Cindy
Jason Sanford says
Hi! Do you mean in the black bean brownies? Th oats are just a binder/thickener, so most flours will also work! If you need it to be gluten free, try sorghum flour or Bob’s gluten free all purpose. Or if you don’t need it to be gluten free, white or spelt flour work.
Jason
Kathryn says
Katie…You’re my favorite <3
I've been keto this last month and literally every time I want to make a dessert, I look longingly at your original magic bars, wishing they were keto. Now I no longer have to go through that sadness. I can't wait to make these! Totally gonna wow the family at Easter!
Kathryn says
I made these last night, and they taste amazing! However, I don’t think I made them right… I didn’t make any changes to the recipe except used pecans instead of walnuts, and put them in a 9inch pan instead of 8. I used Bob’s Red Mill unsweetened finely shredded coconut, and mini chips. The “problem” is that the coconut milk (with the cocoa powder mixed in) just sat right on top. It soaked down to the crust layer, but still is thick and more like frosting, so it doesn’t look like yours at all. They’re absolutely delicious, though, so I’m not upset, just wondering what I did wrong… I know you can’t really troubleshoot since you weren’t there….
Anyway, if my husband likes them, he’s getting them for his birthday next week, then again at Easter dinner!
Jason Sanford says
Hmm, do you have a photo you can post of how they turned out?
N.A. says
Mine did the same thing! I think I have to tap the pan a bit more to soak it in
Gayle says
I made these tonight. Delicious. I want to eat them all.
Anna says
Looks delicious! When using the coconut milk, did you mix in the cream or just use the liquid?
Thanks!
Jason Sanford says
Mix in the cream!
Akanshu Jamwal says
Hi Katie,
its very tasty recipe i like its easy i love your recipes its very easy to make and yummy
Elizabeth says
Is there a reason for using full fat coconut/milk? I have reduced fat on hand, wondering if that would work?
Jason Sanford says
We haven’t tried it so honestly can’t say if it will firm up, but be sure to report back if you experiment!
Sabrina says
You can add 1/4 teaspoon xanthan gum. I always use low fat coconut milk (trying to cut saturated fats)and it turns out great.
Courtney says
You can also add accidentally kosher for Passover to the list (with the right chocolate chips) – and just in time. Love all your recipes!
PS Still waiting for info on that netflix tease:)
Beth says
Would coconut flour work?
Jason Sanford says
Probably would need to make other alterations because coconut flour is so drying. If you experiment, be sure to report back with results for the rest of us!
Surendra says
hey kati ! This article is full of ideas , thanks for sharing such a yummy ideas. Thanks again.
Kristine says
Can’t wait to try this out! Can you use 2tbsp erythritol instead of Stevia, or would you need a different amount?
Jason Sanford says
Erythritol would be fine, same amount 🙂
Jason
Leora says
Just made these yesterday, and they taste great! Mine also had the issue that someone else mentioned in the comments of the coconut milk and cocoa mixture just sitting on top like a frosting. They still tasted great, however, and looked and felt kind of like a keto Nanaimo bar. I also used xylitol, because it’s all I had on hand, and added a TON of the optional cinnamon because, well, cinnamon makes everything better. Will definitely keep a stash of these on hand for those dessert cravings, and I haven’t tried yet, but I suspect they’ll freeze pretty well too. Thanks for a great recipe!
Ro says
Hi. I’m just wondering if you can opt out the shredded coconut? Or replace it with something else.
Michele says
Hi-
Can almond milk be used instead of the coconut milk? I’m concerned it wouldn’t be creamy enough.
Jason Sanford says
Hi, no for this one it needs to be canned coconut milk (not the thin stuff from a carton). Canned full fat coconut milk is much creamier than carton milks because it has a much higher fat content 🙂
Jason
Martine Kelsch says
Nutrition facts? Can’t find amongst all the other pics, links etc
Jason Sanford says
Nutrition facts are linked right under the recipe ingredients/instructions for all of Katie’s recipes.
Droogles says
I think you forgot to mention that you sprinkled more chocolate chips on the cooked bars to make them look better for the photos.
Jen says
If we’re using a stevia sweetener (I use Truvia) do we use 2 Tbsp or the sugar equivalent which was 2.5 tsp? I did the equivalent but I’m not sure if that was right. They taste great just a bit bitter but next time I will try without the cocoa powder. That might help. This recipe is a keeper for sure!
Jason Sanford says
Hi, it would be the equivalent, so you did it correctly! Maybe some brands of stevia are just sweeter than others?
Jason
Jen says
Could be. I used the chart on the container to find the equivalent. I know the cocoa powder is bitter so I’m going to omit it next time. Might help balance it out. Thanks so much for your super quick reply!
Jason Sanford says
No problem! Hope the cocoa idea works well!
Rebecca Dahlinger says
Can I use almond milk instead?
Erika says
This are good but I think they’d be awesome if the bottom layer is made with butter. ?
Shad says
Hello,
Do you think I can get away with using coconut cream? Or maybe cutting the coconut cream with some
Regular milk ?
Jason Sanford says
Yes that’s fine!
Jason
Nancy K says
These were excellent! I didn’t have sugar free choc chips (just regular old fashionedned semi-sweet) so not so keto or low carb, but great nevertheless. The coconut cream and cocoa poured on top sunk down and made it so rich. Love them!
Christina Gómez says
These are SO GOOD. I brought them to a cookout and they disappeared!!
Norine Hutchinson says
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Kristen Fisher says
I’m wondering do the Brand or type of coconut milk is a factor. I also made these and they look NOTHING like the photos. The coconut milk did not melt down into the bars like in the photos and I have a layer of coconut milk on top of my bars which is fine they are just a little messy.
CCK Media Team says
Hmm, could be, since I know that’s a huge issue with making coconut whipped cream and fat content can vary so widely between brands (or even within a brand). What brand did you use? Most importantly, how did they taste?
Cassandra says
Can I use maple syrup instead of stevia?
CCK Media Team says
Yes that works!
Maria says
Good and Gather full fat coconut milk canned from Target is the BEST I have ever tried. TJS is disgusting, and many other name brands don’t compare. I wonder who makes Target’s store brand? Regardless, awesome, thick to the bottom when refrigerated, with no weird aftertaste.
Karen says
Love these!! I made them with toasted macadamia nuts, that’s what I had. Threw them in the toaster oven til fragrant. I whisked the cocoa into the coconut milk, had no problems with them. They are aweseome.
I do keto, my stomach does not like any artificial sweetener, when I bake I always use real maple syrup for sweetener, 2 tbs. for 2 dozen have never been thrown out of ketosis from it.
CCK Media Team says
❤❤
Todd G Lewan says
You should include a nutrition breakdown which lists the macros.
Todd G Lewan says
Never mind. I see the link now. 🙂
PR says
Tremendously good texture 🙂
Diana says
This is the first recipe of yours that I’ve tried. I love all things chocolate and coconut, so I knew this sounded too good not to make. I accidentally used the whole can of coconut milk, but it still turned out well. I will be making this again. I used Lilly’s no sugar added chocolate chips (also a first time), and I liked them in the bars and some extra on top. I also added cinnamon on top because why not! I will probably look for more recipes to try.
I just have a little request that maybe you could make the directions into numbered steps as opposed to a paragraph? It would just make reading it a little easier.