Keto OMG Bars Recipe

Introduction

Keto OMG Bars are rich, nutty, and perfectly sweet treats that fit perfectly into a low-carb lifestyle. With a buttery crust, a luscious caramel-like layer, and a topping of coconut, pecans, and dark chocolate, these bars are sure to satisfy your sweet tooth without the carb overload.

Ingredients

• 1 cup almond flour
• 1 tablespoon coconut flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 egg (beaten)
• 2 tablespoons butter (melted)
• ½ cup heavy whipping cream
• 10 tablespoons butter
• ⅓ cup plus 1 tablespoon low carb sweetener
• 1 teaspoon vanilla
• ⅛ teaspoon Pink Himalayan sea salt
• 4 drops liquid stevia
• 1 cup unsweetened coconut
• 1 cup chopped pecans
• 1.5 cups Lily’s dark chocolate chips (or other keto approved dark chocolate chips)

Instructions

1. Step 1: Preheat the oven to 300 degrees Fahrenheit and line a muffin tin with liners.
2. Step 2: In a large bowl, combine almond flour, coconut flour, baking powder, and salt until well mixed.
3. Step 3: Add the beaten egg and mix until incorporated, then stir in 2 tablespoons melted butter until the dough is uniform.
4. Step 4: Roll the dough into 24 balls about ½ to 1 inch in size. Place each ball into a liner and gently flatten using your thumb or finger to cover the bottom.
5. Step 5: Bake the crusts for 20 minutes, then remove and set aside.
6. Step 6: Increase oven temperature to 350 degrees Fahrenheit. Melt 10 tablespoons butter in a pot over medium heat. Add the low carb sweetener and simmer for 5 minutes, stirring frequently until the mixture starts to turn golden.
7. Step 7: Remove from heat and stir in heavy cream, vanilla, sea salt, and liquid stevia. Mix well then divide the sauce into two equal portions; set one portion aside.
8. Step 8: Spoon 1 teaspoon of the sauce over each baked crust in the muffin tin.
9. Step 9: In a small bowl, mix together coconut, chopped pecans, and dark chocolate chips. Add 2 tablespoons of this mixture on top of the sauce in each muffin liner, then add another teaspoon of the sauce over the topping.
10. Step 10: Bake for an additional 5 minutes. Let the bars cool completely, then chill them in the refrigerator until ready to serve.

Tips & Variations

• For added crunch, lightly toast the chopped pecans and coconut before adding to the topping mixture.
• Substitute liquid stevia with another keto-friendly sweetener if preferred, adjusting sweetness to taste.
• Use sugar-free or keto-approved chocolate chips to keep the bars fully keto-compliant.

Storage

Store the Keto OMG Bars in an airtight container in the refrigerator for up to one week. They can also be frozen for longer storage. To enjoy, thaw in the fridge and serve chilled or at room temperature as preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars dairy-free?

You can substitute butter with coconut oil and use a dairy-free heavy cream alternative, but note the texture and flavor may vary slightly.

Are these bars suitable for a strict keto diet?

Yes, these bars are designed to be low in carbs using keto-friendly flours, sweeteners, and chocolate to fit well within a strict ketogenic diet.

Keto OMG Bars Recipe

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★★★★★

4.9 from 133 reviews

Keto OMG Bars are a rich, low-carb dessert featuring a buttery almond flour base, a caramel-like sauce made with butter and erythritol, and a crunchy topping of coconut, pecans, and dark chocolate chips. Perfect for keto dieters looking for a satisfying, sweet treat without the sugar spike.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 24 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Keto

Ingredients

Scale 1x2x3x

Base

• 1 cup almond flour
• 1 tablespoon coconut flour
• 1/2 teaspoon baking powder
• ¼ teaspoon salt
• 1 egg (beaten)
• 2 tablespoons butter (melted)

Sauce

• 10 tablespoons butter
• 1/3 cup plus 1 tablespoon low carb sweetener
• ½ cup heavy whipping cream
• 1 teaspoon vanilla
• 1/8 teaspoon Pink Himalayan sea salt
• 4 drops liquid stevia

Topping

• 1 cup unsweetened coconut
• 1 cup chopped pecans
• 1.5 cups Lily’s dark chocolate chips (or other keto approved dark chocolate chips)

Instructions

1. Preheat and prepare muffin tin: Preheat the oven to 300 degrees Fahrenheit. Line a muffin tin with paper liners to prevent sticking and ensure easy removal.
2. Mix dry base ingredients: In a large bowl, thoroughly combine almond flour, coconut flour, baking powder, and salt to evenly distribute all dry ingredients.
3. Add wet base ingredients: Add the beaten egg to the dry mixture and stir until incorporated. Pour in 2 tablespoons of melted butter and mix until a uniform dough forms.
4. Form dough balls: Roll the dough into 24 small balls approximately 0.5 to 1 inch in diameter. Place each ball into a muffin liner, then flatten each with your thumb or finger to cover the bottom evenly.
5. Bake base: Bake in the preheated oven for 20 minutes until the base is set. Remove and set aside to cool slightly.
6. Increase oven temperature and prepare sauce: Raise the oven temperature to 350 degrees Fahrenheit. While the oven heats, melt 10 tablespoons of butter in a pot on the stovetop. Add the erythritol and gently boil the mixture for 5 minutes, stirring often.
7. Cook caramel sauce: Continue stirring and boiling the sauce until it turns a golden color, indicating caramelization. Remove from heat and stir in the heavy cream, vanilla extract, Pink Himalayan sea salt, and liquid stevia until smooth and combined. Divide sauce evenly into two portions and set one aside.
8. Apply sauce to base: Spoon about 1 teaspoon of the sauce onto the baked base in each muffin liner.
9. Add topping mixture: In a small bowl, mix together the unsweetened coconut, chopped pecans, and dark chocolate chips. Sprinkle approximately 2 tablespoons of this mixture over the sauce layer in each muffin cup. Then, add 1 more teaspoon of sauce on top of the toppings.
10. Bake final assembly and chill: Return the muffin tin to the oven and bake for an additional 5 minutes to set the topping. Once baked, remove from oven and refrigerate until fully cooled and ready to serve.

Notes

• Use keto-approved sweeteners like erythritol and liquid stevia to keep carb count low.
• Lily’s dark chocolate chips are recommended as they contain no added sugar.
• Make sure to allow the caramel sauce to slightly thicken before dividing and layering.
• Refrigeration after baking helps the bars to set properly and enhances their texture.
• You can substitute pecans with walnuts or almonds if preferred.
• This recipe makes 24 bars, perfect for meal prep or sharing.

Keywords: Keto bars, low carb dessert, keto chocolate dessert, almond flour bars, keto snacks