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Keto Magic Bars

5 from 2 votes

Gooey chocolate chip coconut keto magic bars – NO flour required!

Low Carb Chocolate Magic Bars, made with almond flour

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

Coconut Chocolate Chip Seven Layer Bars (Grain Free, Paleo)

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!

Low Carb Keto Chocolate Chip Magic Bars (Sugar Free, Vegan)

Also try this recipe for Keto Brownies.

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Keto Magic Bars

These gooey chocolate chip coconut keto magic bars have no flour required!
Total Time 45 minutes
Yield 12 – 16 bars
5 from 2 votes


  • 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


  • 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


*For a nut-free and oil- free version, try these Vegan Magic Bars.

Have you made this recipe?

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Published on March 21, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. 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.

    • 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.

  2. 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!

  3. 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.

  4. 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:)

    • 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!

  5. Kristine says

    Can’t wait to try this out! Can you use 2tbsp erythritol instead of Stevia, or would you need a different amount?

  6. 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!

    • 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 Sanford says

      Nutrition facts are linked right under the recipe ingredients/instructions for all of Katie’s recipes.

  7. 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.

  8. 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!

  9. Shad says

    Do you think I can get away with using coconut cream? Or maybe cutting the coconut cream with some
    Regular milk ?

  10. 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!

  11. Norine Hutchinson says

    I have read several just right stuff here. Definitely worth bookmarking foor revisiting.

    I surprise how much attempt you put to make the sort oof excellent informative website.

  12. 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?

  13. 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.

  14. 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.

  15. Diana says

    5 stars
    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.

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