Who doesn’t love cookies?! I think pretty much everyone does – and just because you are on a Keto diet, doesn’t mean you can’t have them! By using the right ingredients, you can have a sweet, low carb treat!
I made these bars 1/2 and 1/2 – half how I like it, and half how my husband likes it! You can really put anything you want on these, just make sure you adjust the nutrition information. They are basically three layers to these bars; the crust, the toppings, and the YUMMY caramel. Here are all the ingredients you need to make these delicious bars:
(Don’t mind my container for my almond flour – it’s not really ice cream!!)
For the crust, all you need is some almond flour, powdered sweetener (I use the Lakanto powdered sweetener which is made with monkfruit), vanilla extract, egg, and butter. Mix it all together and press into an 8 inch cast iron skillet. I didn’t have an 8 inch on hand, so I used my 10 inch. You’ll bake it at 325 degrees for about 15-20 minutes, just until it starts browning around the edges.
While it’s baking, you can get working on your caramel sauce. You’re going to put heavy cream, butter, Golden Lakanto, and vanilla extract. You’ll heat it up and boil over medium high heat (keep stirring so it doesn’t scorch!) and boil for about 10 minutes. It will get a darker golden color and start to thicken. Don’t cook too longer though, or it’ll get hard when you cool it. You don’t want to chip a tooth!!!
When your caramel sauce is done, set it aside to cool and thicken a little. Then take your crust and put whatever toppings you want on it. For my husband, it was JUST Lily’s Chocolate Chips (and LOTS of them!). I used Lily’s Chocolate Chips, coconut, and some chopped pecans.
Then pour your caramel over it and put it back in the oven for about 5 minutes. Remove and cool.
I cooled it on the stove until it was cool enough to handle, then put it in the fridge til it was completed cooled off. We sliced into 6-8 servings, depending on how big you want them. If you just want a small treat, you can easily make 10-12 or so. They were super good and definitely hit the sweet spot!
PRINTABLE RECIPE
Keto Magic Cookie Bars
Crust:
- 1 cup almond flour
- 1/4 cup Lakanto powdered sweetener
- 1 tsp vanilla extract
- 1 egg
- 2 tbsp butter, melted
Caramel Topping:
- 1/2 cup heavy cream
- 1/2 cup butter
- 1/2 cup Golden Lakanto
- 1 tsp vanilla extract
Toppings:
- 1/2 bag 9 oz Lily’s Chocolate Chips
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped pecans
- Whatever other toppings you might like!
Preheat oven to 325 degrees F. Mix the almond flour, powdered sweetener (I use the Lakanto powdered sweetener which is made with monkfruit), vanilla extract, egg, and butter. Stir until well mixed and press into an 8 inch cast iron skillet. You’ll bake for about 15-20 minutes, just until it starts browning around the edges.
While it’s baking, you can get working on your caramel sauce. You’re going to put heavy cream, butter, Golden Lakanto, and vanilla extract. You’ll heat it up and boil over medium high heat (keep stirring so it doesn’t scorch!) and boil for about 10 minutes. It will get a darker golden color and start to thicken. Don’t cook too longer though, or it’ll get hard when you cool it.
When your caramel sauce is done, set it aside to cool and thicken a little. Then take your crust and put whatever toppings you want on it. Then pour your caramel over it and put it back in the oven for about 5 minutes. Remove and cool.
I cooled it on the stove until it was cool enough to handle, then put it in the fridge til it was completed cooled off. Cut and serve!
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