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Keto Salted Caramel Magic Bars
John

Keto Salted Caramel Magic Bars

Gooey, chewy low carb magic bars layered with chocolate, butterscotch, coconut, and homemade sugar-free caramel sauce. Only 3g net carbs per bar!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 209
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups almond flour, finely ground 168g
  • 0.25 cup powdered erythritol sweetener 31g, such as Swerve Confectioners
  • 0.25 teaspoon fine sea salt
  • 0.25 cup unsalted butter, melted 57g
  • 0.5 cup unsweetened shredded coconut 40g
  • 0.5 cup pecans, roughly chopped 55g
  • 0.33 cup sugar-free dark chocolate chips 60g
  • 0.25 cup keto butterscotch chips 43g, or white chocolate chips
  • 1 batch sugar-free caramel sauce slightly cooled before drizzling

Equipment

  • 9x9 inch metal baking pan
  • Parchment paper
  • Medium mixing bowl
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 325°F. Line a 9x9 inch metal baking pan with parchment paper, leaving overhang on two sides for easy removal.
  2. In a medium bowl, whisk together 1.5 cups almond flour, 0.25 cup powdered sweetener, and 0.25 teaspoon salt. Stir in 0.25 cup melted butter until mixture clumps together.
  3. Press crust mixture firmly and evenly into prepared pan. Use bottom of measuring cup to compact thoroughly. Bake for 10-12 minutes until edges just begin to brown.
  4. Remove crust and let cool at least 15 minutes to firm up. This prevents toppings from sliding.
  5. Sprinkle 0.5 cup shredded coconut over cooled crust, followed by 0.5 cup chopped pecans. Distribute 0.33 cup chocolate chips and 0.25 cup butterscotch chips evenly.
  6. Drizzle 1 batch sugar-free caramel sauce as evenly as possible over all toppings. Don't worry about perfect coverage.
  7. Increase oven temperature to 350°F. Bake for 18-20 minutes until edges bubble and turn golden brown. Center should look set but slightly jiggly.
  8. Cool completely in pan before cutting into 16 bars. Use sharp knife dipped in hot water for clean cuts.

Notes

  • Make caramel sauce first and let it cool slightly before using
  • Use metal pan, not glass or ceramic, for best heat conduction
  • Let bars cool completely before cutting for clean slices
  • Butterscotch chips stay somewhat firm - sprinkle half on after baking for softer texture
  • Store at room temperature 3 days, refrigerate 1 week, or freeze 3 months