Sunday, March 31, 2019
These Keto Magic Bars really live up to their name and no...it’s not an illusion. Yes they are "keto", yes they are delicious and yes they will disappear without a trace! Now if I could only figure out a way to pull them out of a hat I could have an interactive magic show/restaurant in Vegas (note to self: that’s actually not a bad idea, I’ll have to get my hands on a copy of Magic for Dummies). And my stage name could be, wait for it... Food-dini.
This is a recipe I’ve wanted to do for a long time, but until recently every attempt I had made to make them, the end product just didn’t meet my expectations. Then the keto gods smiled upon us and we were blessed with a erythritol brown sugar substitute. I knew immediately when I saw the bag I had to buy it, and I soon as I opened and smelled it I knew I had to make magic bars.
To make the sweetened condensed milk substitute for these bad boys I basically made a caramel sauce with the Swerve Brown Sugar. Talk about delicious.
Condensed Milk:
Top Layer Fillings:
1. Preheat oven to 300° F.
2. In a medium bowl mix together the crust ingredients until a ball of dough forms. Press the dough into a 8 inch cast iron skillet. Poke a few small holes in the crust with a fork. Bake for 20 minutes until slightly golden.
For the condensed milk:
1. place all ingredients in a tall sided pot and bring to a boil over high heat. Once boiling continue to boil for 5 minutes stirring frequently. After 5 minutes it should have reached the consistency of condensed milk or a thick caramel sauce. Set aside to cool.
To assemble:
1. Place the pecan pieces, coconut, and chocolate chips on top of the curst. Pour over the condensed milk (see note below recipe) and return to oven for 5-7 minutes.
2. Allow to cool completely in the refrigerator for 30-60 minutes before cutting into bars.
NOTES:
This is a recipe I’ve wanted to do for a long time, but until recently every attempt I had made to make them, the end product just didn’t meet my expectations. Then the keto gods smiled upon us and we were blessed with a erythritol brown sugar substitute. I knew immediately when I saw the bag I had to buy it, and I soon as I opened and smelled it I knew I had to make magic bars.
To make the sweetened condensed milk substitute for these bad boys I basically made a caramel sauce with the Swerve Brown Sugar. Talk about delicious.
You’ll Need:
Crust:- 1 cup almond flour (we use Bob's Red Mill Superfine Almond Flour)
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons unsalted butter
Condensed Milk:
- 1/2 cup heavy cream
- 1/2 cup unsalted butter
- 1/2 cup Swerve Brown Sugar (you can also use any granulated erythritol)
- 1 teaspoon vanilla extract
- Pinch of salt
Top Layer Fillings:
- 9 oz bag Lily's Dark Chocolate Chips
- 1 cup unsweetened shredded coconut
- 1 cup pecan pieces
Instructions:
For the crust:1. Preheat oven to 300° F.
2. In a medium bowl mix together the crust ingredients until a ball of dough forms. Press the dough into a 8 inch cast iron skillet. Poke a few small holes in the crust with a fork. Bake for 20 minutes until slightly golden.
For the condensed milk:
1. place all ingredients in a tall sided pot and bring to a boil over high heat. Once boiling continue to boil for 5 minutes stirring frequently. After 5 minutes it should have reached the consistency of condensed milk or a thick caramel sauce. Set aside to cool.
To assemble:
1. Place the pecan pieces, coconut, and chocolate chips on top of the curst. Pour over the condensed milk (see note below recipe) and return to oven for 5-7 minutes.
2. Allow to cool completely in the refrigerator for 30-60 minutes before cutting into bars.
NOTES:
- Some folks have mentioned that their sauce just sits on top like a crust. If this happens your “condensed milk” probably cooked just a little too long. No worries though, just mix the sauce into the toppings a bit before placing back in the oven so that everything mixes together.