Keto Magic Cookie Bars

Crust:

Caramel Topping:

  • 1/2 cup heavy cream
  • 1/2 cup butter
  • 1/2 cup Golden Lakanto
  • 1 tsp vanilla extract

Toppings:

  • 1/2 bag 9 oz Lily's Chocolate Chips
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup chopped pecans
  • Whatever other toppings you might like!


Preheat oven to 325 degrees F. Mix the almond flour, powdered sweetener (I use the Lakanto powdered sweetener which is made with monkfruit), vanilla extract, egg, and butter. Stir until well mixed and press into an 8 inch cast iron skillet. You'll bake for about 15-20 minutes, just until it starts browning around the edges.

While it's baking, you can get working on your caramel sauce. You're going to put heavy cream, butter, Golden Lakanto, and vanilla extract. You'll heat it up and boil over medium high heat (keep stirring so it doesn't scorch!) and boil for about 10 minutes. It will get a darker golden color and start to thicken. Don't cook too longer though, or it'll get hard when you cool it.

When your caramel sauce is done, set it aside to cool and thicken a little. Then take your crust and put whatever toppings you want on it. Then pour your caramel over it and put it back in the oven for about 5 minutes. Remove and cool.

I cooled it on the stove until it was cool enough to handle, then put it in the fridge til it was completed cooled off. Cut and serve!