The chewy cookie crust, rich sauce, and top layer of coconut, chopped pecans, and chocolate chips make these decadent Keto OMG Bars the only magic cookie bar recipe you’ll ever need!
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Keto OMG Bars!
When it comes to this recipe, the name absolutely says it all. One bite into the chewy cookie crust, rich sauce, and crunchy top layer of pecans, coconut, and chocolate chips, and you'll be saying OMG!
These Keto OMG bars are simply divine. They aren't overly sweet, but have just the right taste that makes them as suitable for a breakfast treat as they are for an after-dinner dessert.
I also adore all the different textures. From the crust to the sauce to the crunchy toppings, the combination makes them absolutely irresistible. Well... that, and the chocolate!
Ok, I'll admit, these treats are a little hard to classify. Are they cookies? Are they bars? Are they both? The best way I've been able to describe them is "loaded blondies." Sounds pretty awesome, right?
Best of all, each Keto OMG bar is a single serving size! They're simply perfect for a grab-and-go treat whenever you need it.
Keto 7-Layer Bars
First and foremost, I absolutely must give credit where credit is due: the inspiration for this dessert came directly from Fit Mom Journey's Magic Bars! I made some modifications and turned them into individual cookie bars, but without her recipe, I never would've had the idea in the first place.
Magic bars, which have been around for awhile, usually include chocolate chips, nuts, and coconut on top of a caramel filling over a sweet cracker crust. Over the years, I've seen plenty of food bloggers take the traditional recipe and put their own spin on it.
But it wasn't until I came across Fit Mom Journey's version that I was finally inspired to make my own. They just looked that OMG good!
For my version, I wanted the crust to be less like a cracker and more like a soft, chewy cookie. A little extra coconut flour and baking powder certainly did the trick. After all, who can resist a cookie crust?
Next, I decided the caramel sauce might make these bars sweeter than I wanted them to be. So, instead, I made vanilla the main flavor and played around with the ratio of sweetener and butter.
I have to say, I'm a pretty big fan of this version... but I also love the original! If you're craving a caramel version in bar form, you absolutely MUST check out Fit Mom Journey's Magic Bars.
Variations for Keto OMG bars
The easiest way to play around with this recipe is to get creative with your toppings! Go ahead and have some fun with it.
Love peanut butter? Try a combination of low-carb chocolate chips and peanut butter chips. You could even add a drizzle of peanut butter on top.
You could also swap out the milk chocolate chips for white chocolate chips instead. Consider substituting the chopped pecans with chopped macadamia nuts as well for a classic flavor combination!
If you don't love pecans or don't have any in your pantry, other types of nuts would be just as tasty. Walnuts seem to be another popular option, but chopped almonds would be tasty as well.
Do you refrigerate keto magic cookie bars?
I almost always store my baked goods in the refrigerator. It makes them last longer, and I just genuinely love how they taste when they're chilled!
However, you could definitely store them at room temperature if you prefer. Either way, they should last for about a week... unless it's a hot summer's day, in which case, you're better off keeping them chilled so they don't melt.
How to make Keto OMG bars!
Preheat the oven to 300 degrees. Line muffin tin with liners.
In a large bowl, mix together the almond flour, coconut flour, baking powder, and salt until well-combined.
Add the beaten egg and mix until incorporated. Next, add the 2 tablespoons of melted butter and mix until the dough is uniform.
Roll the dough into 24 balls, .5-1 inch in size. Place one ball per liner and, using your thumb or finger, flatten to fill the bottom.
Bake for 20 minutes, then remove from the oven and set aside.
Increase the oven temperature to 350 degrees. Meanwhile, melt 10 tablespoons of butter in a pot on the stove. Add the erythritol and soft boil for 5 minutes, stirring often. Continue stirring and boiling until the color starts to turn golden.
Remove from heat and add the heavy cream, vanilla, sea salt, and stevia. Mix until combined, then separate into two even portions. Set one portion aside.
Add 1 teaspoon of sauce per muffin tin.
In a small bowl, combine the coconut, pecans, and chocolate chips.
Add 2 tablespoons of the mixture to each muffin tin, then add 1 more teaspoon of the sauce on top of each one.
Bake for 5 minutes, then cool in the refrigerator until ready to serve.
Other Keto Dessert Recipes From The Keto Option
Keto Macadamia Nut Cookies with White Chocolate Chips
Keto Chocolate Chip Cookie Bars
Keto OMG Bars
Ingredients
Cookie Crust
- 1 cup almond flour
- 1 tablespoon coconut flour
- 1/2 teaspoon baking powder
- ¼ teaspoon salt
- 1 egg, beaten
- 2 tablespoons butter, melted
Sauce
- ½ cup heavy whipping cream
- 10 tablespoons butter
- 1/3 cup plus 1 tablespoon low carb sweetener
- 1 teaspoon vanilla
- 1/8 teaspoon Pink Himalayan sea salt
- 4 drops liquid stevia
Top Layer
- 1 cup unsweetened coconut
- 1 cup chopped pecans
- 1.5 cups Lily’s dark chocolate chips (or other keto approved dark chocolate chips)
Instructions
- Preheat the oven to 300 degrees. Line a muffin tin with liners.
- In a large bowl, mix together the almond flour, coconut flour, baking powder, and salt until well-combined.
- Add the beaten egg and mix until incorporated. Next, add the 2 tablespoons of melted butter and mix until the dough is uniform.
- Roll the dough into 24 balls, .5-1 inch in size. Place one ball per liner and, using your thumb or finger, flatten to fill the bottom.
- Bake for 20 minutes, then remove from the oven and set aside.
- Increase the oven temperature to 350 degrees. Meanwhile, melt 10 tablespoons of butter in a pot on the stove. Add the erythritol and soft boil for 5 minutes, stirring often. Continue stirring and boiling until the color starts to turn golden.
- Remove from heat and add the heavy cream, vanilla, sea salt, and stevia. Mix until combined, then separate into two even portions. Set one portion aside.
- Add 1 teaspoon of sauce per muffin tin.
- In a small bowl, combine the coconut, pecans, and chocolate chips. Add 2 tablespoons of the mixture to each muffin tin, then add 1 more teaspoon of the sauce on top of each one.
- Bake for 5 minutes, then cool in the refrigerator until ready to serve.
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Nutrition Information:
Yield:
24Amount Per Serving: Calories: 175.9Total Fat: 17.9gSaturated Fat: 8.6gSodium: 52.6mgCarbohydrates: 3gNet Carbohydrates: 1.4gFiber: 1.6gSugar: 1.1gProtein: 2.4g
This looks so yummy! Question, not sure if I missed it, but what goes in the oven after you raise the temp to 375?
They ARE so good! Once everything is assembled, you bake for 5 more minutes! Give it a try and let me know what you think!
Are you using granulated or confectioners erythritol
Granular!
Where do I buy erythritol?
You can use any granular sweetener (erythritol, swerve, lakanto monkfruit, etc..). I buy them online, at Whole Foods or Natural Grocers.
OMG made these twice now they are awesome highly recommend making this fantastic recipe. Thank You so much.
Thank you so much for letting me know! So glad you like them!
This is my second time making these. They really hit the spot when you want something sweet! I’m wondering if I can freeze these?
Thank yoy!
You sure can!
You HAVE to freeze them, or you’d eat them all. Maybe that’s just me
Made these tonight and OMG they are delicious. Thankyou for a fantastic recipe.
Awesome! Thanks for sharing!
Is there anything that I could substitute for the liquid stevia? I have run out of it and with the Coronavirus, trying to not go out right now. I would use Monkfruit for the other sweetener, could I just add extra Monkfruit? Thanks! I’d love to try these.
You can sub it with any sweetener. I like to combine sweeteners which is why I put it in there. It is quite forgiving though!
Love these. Never ever would guess they work on the Keto diet! Love you people that are so smart to figure out recipes like this for all of this one the weight loss….getting healthy diets!
It’s step 10. Bake the whole thing after it’s put together, for 5 minutes. I missed it, too, until I saw your question and went looking for it.
Do you have nutritional information? Looks delicious.
I don’t post nutritional information because ingredients and brands made a huge difference in calculations. I am strict keto though, so I only post recipes that I eat!
After pouring the sauce over the filling do you bake it in the oven again? You seem to have missed this info.
Yes, bake for 5 additional minutes. I updated it a short while ago, but with caching, the update isn’t always picked up for a few weeks!
These are delicious. I have made them a few times now and every time they turn out. I love the crust and use it for all my bases now!
Thanks
I can’t wait To try these. They look delicious!
Trina I just binge Listened to ALL of your podcast episodes and they are great! I didn’t even know you had one! Such good information, I agree with your opinions, and your voice is super easy to listen to!
I have been researching and trying to understand keto for a while now, dipping my toes. I Need to take the plunge!
Thank you!!!
My family’s favorite…to die for!! They talk time but are so totally worth it!
YEAH!! Aren’t they amazing? My kids loved them!
I just made and the sauce layer is still very liquid after the 5 minutes. Does it solidify as it cools? Should I cool in the fridge or just on the counter? Thanks!
Yes – it will be liquidy. That is perfect. It will solidify when it cools. I let it cool in the fridge and that is where I kept them!
These are amazing!!! I licked the whisk from just the sauce layer and was in heaven. Thanks for such a great recipe!!!
Very tasty ? Thanks
I made these last night and they are delicious!
How do I account for the carbs fat etc if you don’t tell us what they are?
You can easily use carb/fat/protein calculators such as carb manager or myfitnesspal. That is the most common approach!
Did you figure out this info yet ? I’m new to keto
It’s there now!
Sounds delish! I want to try this. I gave up traditional granola bars, candy bars etc and this would be a good replacement.
Do you bake this in a pan? It sounds from the description that it’s baked and compiled on a sheet pan. It seems like the sauce would run. Am I missing something?
Hi there! If you look under the “sauce” instructions, you place the trimmed base in an 8×8 baking dish. So, the sauce won’t run since the sides are high enough. I’ll update the recipe to make it more clear!
Can it be made without the caramel sauce without losing it’s deliciousness?
The caramel sauce is what holds it all together! Is there an ingredient that you aren’t a fan of? Perhaps I can offer a substitute?
I made this today-hubby and I LOVED it! Thank you for creating and sharing.
Hi, Trina,
This looks amazing! I can’t wait to try it. I can’t do erithrytol, can you please suggest a replacement for that ingredient in the sauce? I can do stevia, but the sugar-alcohols don’t agree with me.
Thank you!
Monkfruit is always my goto. Does that have the same effect? I know some people like Swerve, but I have tried it. Often you can substitute sweeteners in recipes. Just google the substitution ratio. Something it turns out a bit different, but usually close enough!
I just made this using Swerve confectioners. It came out wonderful! Swerve is erithrytol.
Perfect! So happy to hear it!
Can these be frozen?
They sure can!
I don’t have coconut flour what can I use? Or do I use more almond flour or less? I want to make these bad but kinky use almond flour!!
You can certainly use more almond flour. Coconut flour tends to help hold things together and give it a little fluff. But the sauce will hold it together just fine. You’ll have to increase the amount of almond flour because coconut flour absorbs quite a bit!
Is one bar = one serving?
Correct!
I just made these tonight. OMG Bars are the perfect name for them because they are heavenly! To think they’re keto legal. Wow! Thank you for sharing this delicious recipe.
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Would like to make these dairy free. Can I use coconut cream for the sauce? Would it still set?
You can certainly try. I have not tried it so I am unsure! Let me know if you try it!
Can these be frozen?
I don’t see why not! I would wait until they are totally set and chilled in the fridge before freezing though. As long as you have a vacuum type sealer, they shouldn’t get freezer burned.
Did you make this in a cupcake to or mini muffin pan?
Cupcake size! Long ago I made them in a baking dish but I like the single serve ones better!
Made these last night and my whole family enjoyed them! They were delicious! I made them exactly as the recipe says. The only thing I will change next time is save more sauce for the last step…..maybe 1 cup instead of 3/4 cup because I ran out on the last few bars. I ended up making 20 bars total instead of 24. Thank you for the recipe!
So happy to hear! They definitely are yummy!
Have you tried this with Kerrygold butter or do you regular butter? Kerrygold send softer and has different flavor in cooking, maybe?
I use kerrygold!
Substitute for the coconut flakes? I hate the texture or just omit?
That’s a tough one! I would just omit it! If you’ve personally found a substitute, you could try that!
Is the butter salted or unsalted?
Unsalted!
I’m allergic to coconut 🙁
What would you recommend to replace the coconut flour and coconut flakes in this recipe? It looks delicious!
You can increase the amount of almond flour and simply skip the shredded coconut! You can get creative with the toppings!
My daughter is allergic to almonds. Can I just use coconut and/or gluten free flour instead of almond flour?
Regular gluten-free flour is generally not low carb, but if that is not a concern, then yes you should be able to. Coconut flour is entirely different in terms of the ratios. So that might be a bit more difficult.
These were absolutely amazing!!!
Is there another sweetener I can use in place of the Erithrytol?
Sure! Lakanto monkfruit or swerve are 2 good choices.
this is the best keto recipe I have ever made and I have made dozens. my husband requests I make these every week
Yeah!!! So happy to hear that!
OMG! These definitely lived up to their name and then some! Amazing! I’m new to keto, and was missing just a little something sweet here and there – these filled the void. In fact, everyone loves them, as they don’t taste sugar free, but decadent! Thank you so much!
You are welcome! My family loves them too!
These are amazing!
Thank you so much!
You are welcome!
Hi! How big is a serving? In other words how may bars should I have with one dose?
The serving size is 1 bar!
Can this recipe be made as a cookie. Instead of muffin tin put on cookie sheet in ball snd omit the sauce?
On a cookie sheet? YES! But I wouldn’t omit the sauce. You could experiment, though. It might surprise us both!
Delicious! Added low carb white chocolate chips and low carb butterscotch chips.
Are these made in mini muffin tins or standard size? I had a LOT of ingredients left over….Thank you- they’re SINFUL : ) judy
Standard size!
EXCELLENT!!! I made these SCRUMPTIOUS delights yesterday! what a delicious dessert!
Thank you so much! We have lost 152 lbs between us.
Being able to still enjoy desserts makes this journey a lifestyle change!
All I can say is “wow!” Truly amazing and delicious treats. Thanks for sharing the recipe!
They look amazing!!! But more than that they are absolutely delish!! Thank you❤️👍
The name of these is everything!! There is no better way to describe them. This is my favorite keto dessert I have ever made-and i have made A LOT!! Biggest downside is wanting to eat more then 1 at a time!!! These are a must try for everyone!!
Could you make these in a mini muffin size? If so, how long would you bake the crust?
You certainly could! I’m not sure about the baking time as I haven’t tried it. But I would think you could just monitor it closely!
OMG made these today and I can’t believe how good they are, I had to use unsalted butter and omit the salt for boyfriend, but he loved them. Special sweet treat for his lunches…since changing his dietary needs.
Tried to leave a comment about their deliciousness, but said “spam”. ????
Well that is odd! I’m glad you think they are delicious!
Omg these are so delicious. I wanted to make these but I didn’t have any of the sweeteners (stevia or low carb sweetener) in your recipe, so I just subbed 1 tbsp white sugar in the sauce (For half a recipe, 12 bars), so basically, each bar has 1/3 tsp of sugar. The Lily chips are plenty sweet tasting.
I have made these many times since and my favorite is to use all Lily’s butterscotch chips. Sometimes I mix dark chocolate and butterscotch chips. I appreciate that they are not very sweet. Once I didn’t have coconut flour so I subbed Einkorn flour and they turned out great. Just wanted to let others know you can make these with very very little sugar if you don’t have artificial sweeteners on hand.
Thank you for a wonderful dessert recipe that I can enjoy guilt free.