Keto 7-Layer Bars (THM:S, Low Carb, Ketogenic) (2024)

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Keto 7-Layer Bars
(THM:S, Low Carb, Ketogenic)

Take old-fashioned 7 Layer Bars to the next levels with a Keto spin! My Keto 7 Layer Bars are gluten-free, high-fat, low carb, ketogenic, and are super simple to make!

Keto 7-Layer Bars

Growing up, I LOVED sugar.

I never ever seemed to tire of it.

I would love to tell you that eating Keto and Trim Healthy Mama has completely changed my tastes and I don't even want sugar anymore, but that wouldn't be true. I have an unapologetic sweet tooth, so over the years I've gotten very creative with making up new recipes to mimick some of my old, sugar-laden favorites.

And that's what I want to share with you today!

Magic Cookie Bars were something I used to make with my aunt for special occasions. They were an old Betty Crocker Recipe that involved starting with a graham cracker crust, topping it with chocolate and butterscotch chips, pecans, and coconut, and then drizzling sweetened condensed milk over the whole thing and baking it. Everything melted together and became a dessert that I dreamed about.

Don't forget to visit my Keto Recipe Index!

I'm and SO not kidding.

With the holidays having just passed, I found myself wishing to make those cookie bars,

But I have GOALS for 2018, and sugary cookie bars don't fit into them.

How about you? Are you a New Year's goal-setter? (I am, and if you want a peek my 2018 goals can be found here)

So here we are today, with the most fabulous Keto Magic Cookie Bar recipe I've ever seen!

They're super easy to make, even the crust is simple – it does take 35 minutes to bake – but the Caramel sauce is the easiest one I've ever made. Ever since making the switch to Swerve I've been finding baking even more enjoyable and easier than ever.

**Quick Note: a previous version of this recipe got rid of the butterscotch chips, but now we have Lily's Butterscotch chips, which are fantastic and really complete this recipes!

Here's what you'll need:

For the Cracker Base:
Almond Flour
Salt
Baking Powder
Egg
Grass-Fed Salted Butter, melted
Caramel Sauce:
Allulose
Grass-Fed Salted Butter
Heavy Cream
Caramel Extract
Vanilla Extract
Salt
Toppings:
Lily's Chocolate Chips
Lily's Butterscotch Chips
Chopped Pecans
Shredded Coconut

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Give Netrition a try – I think you'll love it like my family does!
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Directions:

First, make the Crackers:

Preheat oven to 300F.

Whisk together almond Flour, salt, and baking powder in a medium bowl. Beat the egg and stir in along with melted butter.

Turn the dough out onto a large piece of parchment paper or silicone baking mat, pat into a rough square, then place another piece of parchment paper on top. Roll out until it forms a square 1/8″ thick. Remove the top parchment paper.

Place the parchment on a large baking pan and bake for 35 minutes until they start to brown. Remove from the oven and let cool.

To Assemble the Bars:

Increase oven temp to 375.

Make the caramel sauce:

Melt the 1/2 cup butter in a medium saucepan over medium heat, then add in Swerve and whisk until well combined. Boil for 5-7 minutes, stirring constantly, until the mixture starts to darken in color. Remove from the heat and whisk in the cream, caramel extract, and vanilla.

The sauce will bubble furiously, but mix it and it will settle down.

Take the cooked cracker base off the parchment paper and move it into a square pan. You may have to break some of the edges.

Top the cooled cracker base with 1/2 of the caramel sauce.

Then, layer on the Chocolate chips, pecans, and coconut. Drizzle the other half of the caramel sauce on top.

Bake at 375 for 5 minutes.

I like to cut these into square while they're still warm, but you can also wait until they're cooled to cut them.

To cut these bars: because they're Keto and different than your typical magic cookie bars, cutting takes a little bit of finesse. Don't let that scare you thought! Simply take the bars out of the square baking pan and cut them with a large chef's nice for pretty, even cuts.

Affiliate Links: There are a few special ingredients in this recipe. The links below are affiliate links, which means that if you purchase something by clicking and buying through my link I earn a small commission, at no extra cost to you:

Swerve Sweetener
Lily's Chocolate Chips (Thrive Market has the best price, can also buy them on Amazon)
Caramel Extract
Silicone Baking mat
Organic Shredded Coconut
Almond Flour

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Yield: 16 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Take old-fashioned 7 Layer Bars to the next levels with a Keto spin! My Keto 7 Layer Bars are gluten-free, high-fat, low carb, ketogenic, and are super simple to make!

Ingredients

For the Cracker Base:
1 cup Almond Flour
1/4 tsp Salt
1/4 tsp Baking Powder
1 Egg
2 T Grass-Fed Salted Butter, melted
Caramel Sauce:
1/2 cup Allulose
1/2 cup Butter
1/2 cup Heavy Cream
1 tsp Caramel Extract
1/2 tsp Vanilla Extract
1/4 tsp Salt
Toppings:
1 cup Lily's Chocolate Chips
1 cup Chopped Pecans
1 cup Shredded Coconut

Instructions

First, make the Crackers:
Preheat oven to 300F.
Whisk together almond Flour, salt, and baking powder in a medium bowl. Beat the egg and stir in along with melted butter.
Turn the dough out onto a large piece of parchment paper or silicone baking mat, pat into a rough square, then place another piece of parchment paper on top. Roll out until it forms a square 1/8" thick. Remove the top parchment paper.
Place the parchment on a large baking pan and bake for 35 minutes until they start to brown. Remove from the oven and let cool.
To Assemble the Bars:
Increase oven temp to 375.
Make the caramel sauce:
Melt the 1/2 cup butter in a medium saucepan over medium heat, then add in Swerve and whisk until well combined. Boil for 5-7 minutes, stirring constantly, until the mixture starts to darken in color. Remove from the heat and whisk in the cream, caramel extract, and vanilla.
The sauce will bubble furiously, but mix it and it will settle down.
Take the cooked cracker base off the parchment paper and move it into a square pan. You may have to break some of the edges.
Top the cooled cracker base with 1/2 of the caramel sauce.
Then, layer on the Chocolate chips, pecans, and coconut.. Drizzle the other half of the caramel sauce on top.
Bake at 375 for 5 minutes.
I like to cut these into square while they're still warm, but you can also wait until they're cooled to cut them.