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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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.