Magic Cookie Bars are a popular dessert that can be made low-carb and keto-friendly by swapping out traditional ingredients with healthier alternatives. This recipe includes a crust made from a combination of almond flour, Swerve sweetener, oat flour or coconut flour, and melted butter. The filling includes chopped high percentage cacao chocolate, unsweetened flaked coconut, chopped pecans or walnuts, and a homemade low-carb sweetened condensed milk. The condensed milk is made by simmering heavy cream and Swerve sweetener until it thickens and caramelizes, giving the bars a rich and decadent flavor. These low-carb Magic Cookie Bars are perfect for anyone looking for a guilt-free dessert option that still satisfies their sweet tooth.



  • 1 3/4 cup almond flour
  • 1/4 cup Swerve Sweetener or granulated erythritol
  • 2 tbsp oat flour OR 1 tbsp coconut flour
  • 1/4 cup butter, melted FILLING
  • 1 3.5 oz bar high % cacao chocolate (I use 90%), chopped
  • 1 cup unsweetened flaked coconut
  • 1 cup chopped pecans or walnuts
  • 1 recipe low carb sweetened condensed milk


  1. Preheat oven to 325F.
  2. For the crust, whisk together almond flour, erythritol and oat flour in the bottom of a 9×13 baking pan. Add melted butter and mix in until mixture begins to clump together. Press firmly and evenly into the bottom of the pan.
  3. Bake crust for 10 minutes, or until just beginning to brown around the edges. Remove and let cool.
  4. Increase oven temperature to 350F.
  5. Sprinkle cooled crust with chopped chocolate, coconut and nuts. Pour sweetened condensed milk over top and bake for 18 to 20 minutes, until mixture is bubbly and beginning to brown.
  6. Let cool in pan and cut into 24 bars.


Serves 24.
Each serving has 5.1 g of carbs and 1.9 g of fiber.
Total NET CARBS = 3.2 g.