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Take your low carb magic cookie bars to new heights with some keto-friendly butterscotch chip. Then top it all off with gooey sugar-free caramel sauce. Heavenly! This post is sponsored by ChocZero.
The world of low carb baking is a little like quicksand, ever shifting and changing. New products come on the market all the time. And sometimes they disappear again or become hard to find. And sometimes brands modify their products, which can affect the outcome of your recipes.
All of which can make it tricky at times to develop keto recipes. So it behooves me to go back to older recipes and give them an update from time to time. It certainly doesn’t hurt when they are gooey, chocolatey, and filled with sugar-free caramel sauce!
This is a recipe I first posted back in 2014, if you can believe it. It’s a delicious twist on the classic Keto Magic Bars. And while the original recipe was good, I think it’s even better now.
These magic cookie bars are off the hook!
Keto butterscotch chips are a good example of a product that came and went… and came again! Lily’s was the first brand to market several years ago, and they were a huge hit. But then they slowly disappeared from store shelves and now they are extremely hard to find.
Thankfully, ChocZero upped the ante and came out with their version just this year. And I decided to test drive them in these Keto Salted Caramel Magic Bars.
Oh. Em. Gee are they ever good! The mixture of butterscotch, chocolate, and caramel is absolutely divine. And with only 3g net carbs per bar, you can enjoy them without worry.
Ingredients you need
- Keto Caramel Sauce: Your first step is to make a full batch of my sugar-free caramel. It’s absolutely delicious and easy to make.
- Almond flour: I prefer almond flour for the crust, but you could also do pecan or walnut flour.
- Sweetener: I usually use Swerve Confectioners for my crust but you could use another erythritol based sweetener. Don’t use allulose, as it will not firm up properly.
- Butter: Melted butter binds the crust and makes it taste like shortbread.
- Shredded coconut: Coconut is standard in Magic Cookie Bars but if you really detest it, you can skip it or add more nuts.
- Pecans: You can also use walnuts in this recipe.
- Sugar-free chocolate chips: I love ChocZero dark chocolate chips in many of my recipes.
- Keto butterscotch chips: If you can’t get your hands on these, use more chocolate chips or use white chocolate chips.
Step-by-step directions
- Prepare the crust: In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to clump together. Press firmly and evenly into the bottom of a 9×9 inch metal baking pan.
- Bake the crust. Bake at 325ºF for 10 to 12 minutes or until just beginning to brown around the edges. Remove and let cool at least 15 minutes to firm up.
- Add the toppings. Sprinkle the cooled crust with the shredded coconut, chopped nuts, chocolate chips, and butterscotch chips.
- Drizzle with caramel: Pour the caramel sauce as evenly over the toppings as you can.
- Bake again. Increase the oven temperature to 350ºF and bake for 18 to 20 minutes, or until bubbly and browning around the edges. Remove and let cool completely before cutting into bars.
Expert tips
So the thing about keto butterscotch chips is that they don’t melt that well. Keto white chocolate chips are similar. They don’t become gooey and soft during baking, like the regular chocolate.
In these bars, they became hard little lumps. The funny thing is, I actually liked them that way and felt they gave the whole recipe some texture. But I do have an alternative fix for you if you don’t want that.
Similar to the advice for my Keto White Chocolate Macadamia Nut Cookies, you can hold back on the butterscotch chips, or only add some of them. Then the minute the bars come out of the oven, sprinkle the remaining chips on top. They should stay softer that way!
Frequently Asked Questions
This keto salted caramel magic cookie bar recipe has 6.8g of carbs and 3.9g of fiber per serving. That comes to 2.9g net carbs per bar.
You need to proper mix of sweeteners to create a proper sugar-free caramel sauce. Erythritol tends to re-crystallize, but some allulose or xylitol can help offset this and keep it gooey and soft. Caramel sauce also contains butter, cream, and some salt.
Yes! You can make and bake these bars a few days before you need to serve them. Once baked and cooled, place in an airtight container and and refrigerate until you are ready to cut and serve them.
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Keto Salted Caramel Magic Bars
Take your low carb magic cookie bars to new heights with some keto-friendly butterscotch chip. Then top it all off with gooey sugar-free caramel sauce. Heavenly!
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Servings: 16 bars
Calories: 209kcal
Instructions
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Preheat the oven to 325ºF.
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In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to clump together. Press firmly and evenly into the bottom of a 9×9 inch metal baking pan.
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Bake for 10 to 12 minutes or until just beginning to brown around the edges. Remove and let cool at least 15 minutes to firm up.
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Sprinkle the cooled crust with the shredded coconut, chopped nuts, chocolate chips, and butterscotch chips. Pour the caramel sauce as evenly over the toppings as you can.
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Increase the oven temperature to 350ºF and bake for 18 to 20 minutes, or until bubbly and browning around the edges. Remove and let cool completely before cutting into bars.
Notes
Storage Information: Store the bars in a covered container on the counter for up to 3 days or in the fridge for a week. They can also be frozen for several months.
Nutrition Facts
Keto Salted Caramel Magic Bars
Amount Per Serving (1 bar)
Calories 209
Calories from Fat 177
% Daily Value*
Fat 19.7g30%
Carbohydrates 6.8g2%
Fiber 3.9g16%
Protein 3.3g7%
* Percent Daily Values are based on a 2000 calorie diet.