Peanut Butter Magic Cookie Bars (Keto, Low Carb, Gluten Free)

Have you ever had Magic Cookie Bars?  I had never even heard of these until about 10 years ago.  One day, my office manager made them and brought them into our office and let's just say, that for me, it was love at first bite!

Since that time, I have dreamed about these bars.  Ooey, gooey and absolutely to die for. However, most Magic Cookie Bar recipes call for sugar, more sugar and then some adding a little more sugar.  Since I am a firm believer that processed white sugar is something we should all try to cut back on, I decided it was time to try and create a keto, low carb, gluten free version of these little treasures.

Turns out, it wasn't that hard.  The longest part was creating a sugar free sweetened condensed milk.  However, by simply combining cream, stevia and peanut butter and allowing the mixture to come to a boil, it was quicker and easier than I anticipated!

Try this recipe today and see if you too experience love at first bite!

Peanut Butter Magic Cookie Bars

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5 from 2 reviews

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These are easy to make and delicious to eat.  Keto, low carb and gluten free!

• Total Time: 38 minutes
• Yield: 16 1x

Ingredients

Units USM Scale 1x2x3x

For the Crust:

• 1.5 cups almond flour
• ¼ cup stevia (or other sweetener)
• ¼ tsp salt
• ¼ cup peanut butter

For the Condensed Milk:

• 1.5 cups heavy cream
• ½ cup stevia (or other sweetener)
• ¼ cup peanut butter
• 1 tsp vanilla

For the Filling:

• ⅓ cup sugar-free chocolate chips (I use Lily's Dark Chocolate Chips)
• ½ cup unsweetened flaked coconut
• ½ cup chopped walnuts (optional but adds a little crunch)

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Instructions

• Preheat oven to 325 degrees F
• Begin by making the crust.  Place peanut butter in a microwaveable safe dish and heat until melted, about 30 seconds.  Combine all of the crust ingredients with melted peanut butter and stir.  If mixture seems to dry, add a tablespoon of almond milk until mixture can be pressed into a 8 x 8 square pan lined with parchment paper.  Press mixture down firmly and place in oven for 10 minutes or until edges start to brown.  Remove from oven and increase temperature to 350 degrees F.
• As crust is baking, combine all ingredients (except for vanilla) for condensed milk in a small pot.  Bring to a boil, stirring continuously.  Once mixture comes to a boil, reduce temperature and continue to simmer until it is thick enough to coat the back of a spoon (about 5-10 minutes).  Remove from heat and stir in vanilla.
• Sprinkle coconut, chocolate chips and nuts over crust.  Gently pour condensed milk evenly over the top and bake for approximately 15-20 minutes or until mixture is bubbling and beginning to brown.
• Let cool and cut into 16 bars.

Notes

• Store bars in the fridge for up to 2 weeks

• Author: Cat
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Category: Sweets
• Cuisine: Keto, Low Carb, Gluten Free

Nutrition

• Serving Size: 16
• Calories: 246
• Sugar: 3.6 g
• Fat: 25.2 g
• Carbohydrates: 9.4 g
• Fiber: 2.7 g
• Protein: 6 g