Keto OMG Bars Recipe

Introduction

Keto OMG Bars are a delicious low-carb treat that perfectly combines a buttery crust, rich caramel sauce, and a crunchy nut topping with dark chocolate. These bars are ideal for anyone following a keto diet who wants to satisfy their sweet tooth without the carbs.

Ingredients

• 1 cup almond flour
• 1 tablespoon coconut flour
• 1/2 teaspoon baking powder
• ¼ teaspoon salt
• 1 egg (beaten)
• 2 tablespoons butter (melted)
• ½ cup heavy whipping cream
• 10 tablespoons butter
• 1/3 cup plus 1 tablespoon low carb sweetener
• 1 teaspoon vanilla
• 1/8 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 the almond flour, coconut flour, baking powder, and salt until well mixed.
3. Step 3: Add the beaten egg to the dry ingredients and mix well. Stir in the melted butter until the dough is uniform.
4. Step 4: Roll the dough into 24 balls, about 0.5 to 1 inch in size. Place one ball into each liner and flatten it with your thumb or finger to cover the bottom evenly.
5. Step 5: Bake the crust in the oven for 20 minutes, then remove and set aside.
6. Step 6: Increase the oven temperature to 350 degrees Fahrenheit. Melt 10 tablespoons of butter in a pot on the stove over medium heat. Add the sweetener and gently boil for 5 minutes, stirring often. Continue stirring and boiling until the mixture turns a golden color.
7. Step 7: Remove the pot from heat and whisk in the heavy cream, vanilla, sea salt, and liquid stevia until thoroughly combined. Divide the sauce into two equal portions, setting one portion aside for later.
8. Step 8: Spoon 1 teaspoon of the sauce evenly over each muffin tin crust.
9. Step 9: Sprinkle the unsweetened coconut and chopped pecans evenly over the sauced crusts.
10. Step 10: Return the muffin tin to the oven and bake at 350 degrees for 12 minutes until the nuts are toasted and the sauce bubbles.
11. Step 11: Allow the bars to cool completely in the pan. Once cooled, melt the dark chocolate chips in a double boiler or microwave, then drizzle or spread over the cooled bars.
12. Step 12: Refrigerate the bars until the chocolate sets before serving.

Tips & Variations

• Use a sugar-free sweetener blend that measures like sugar for the best texture and sweetness.
• Swap pecans for walnuts or almonds depending on your preference or what you have on hand.
• For a richer caramel, add a touch more butter or cream during the sauce-making process.
• Keep the bars chilled for easier slicing and a firmer texture.

Storage

Store your Keto OMG Bars in an airtight container in the refrigerator for up to one week. They can also be frozen for up to three months; thaw in the fridge before serving. Reheat slightly if you prefer a softer texture, but enjoy them cold or at room temperature for best flavor and texture.

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 coconut cream instead of heavy whipping cream to make a dairy-free version, but keep in mind the texture and flavor may change slightly.

Are these bars suitable for diabetics?

Yes, since they are low in carbs and use keto-approved sweeteners, Keto OMG Bars can be suitable for diabetics; however, it’s always best to consult a healthcare provider regarding individual dietary needs.

Keto OMG Bars Recipe

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★★★★★

4.7 from 111 reviews

Delicious Keto OMG Bars featuring a rich almond and coconut flour base topped with a luscious buttery sweet caramel-like sauce and finished with melted dark chocolate and crunchy pecans. These low-carb, gluten-free bars are perfect for anyone following a keto lifestyle who craves a decadent yet diet-friendly treat.

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

Ingredients

Scale 1x2x3x

Base Dough

• 1 cup almond flour
• 1 tablespoon coconut flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg (beaten)
• 2 tablespoons butter (melted)

Caramel Sauce

• 10 tablespoons butter
• 1/3 cup plus 1 tablespoon low carb sweetener (erythritol or similar)
• 1/2 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1/8 teaspoon Pink Himalayan sea salt
• 4 drops liquid stevia

Toppings

• 1 cup unsweetened shredded 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 your oven to 300°F (150°C) and line a muffin tin with liners to prepare for baking the base dough.
2. Mix Dry Ingredients: In a large bowl, thoroughly combine almond flour, coconut flour, baking powder, and salt until well blended to form the dry base of the dough.
3. Add Wet Ingredients: Incorporate the beaten egg into the dry mixture and mix well. Then add 2 tablespoons of melted butter and mix until the dough becomes uniform in texture.
4. Form Dough Balls: Roll the dough into 24 small balls approximately 0.5 to 1 inch in size. Place one ball into each muffin liner and flatten with your thumb or finger to evenly cover the bottom of each liner.
5. Bake the Base: Bake the dough in the preheated oven for 20 minutes. Once baked, remove from the oven and let them cool slightly.
6. Make the Caramel Sauce: Increase the oven temperature to 350°F (175°C). On the stovetop, melt 10 tablespoons of butter in a pot. Add the sweetener and gently boil for 5 minutes, stirring often. Continue stirring and boiling until the mixture turns a light golden color, indicating caramelization.
7. Finish Sauce: Remove the pot from heat and stir in heavy cream, vanilla, sea salt, and liquid stevia until fully combined and smooth. Divide the sauce evenly into two portions and set one portion aside.
8. Add Caramel to Base: Spoon about 1 teaspoon of the caramel sauce onto each baked base in the muffin tin, spreading evenly.
9. Add Toppings and Chocolate: Sprinkle shredded coconut and chopped pecans evenly over each caramel layer. Then melt the dark chocolate chips (using microwave or double boiler) and drizzle over the toppings to cover each bar.
10. Final Bake: Return the assembled bars to the oven at 350°F (175°C) for 5-7 minutes to set the chocolate topping. Remove and let cool completely before serving. Refrigerate to firm up further if desired.

Notes

• Use keto-approved sweeteners like erythritol and liquid stevia to keep the recipe low-carb.
• For best results, make sure the butter and cream are at room temperature before adding to the caramel sauce.
• If you prefer, swap pecans for walnuts or almonds as per your taste.
• Store bars in an airtight container in the refrigerator for up to one week.
• These bars can be frozen for up to one month; thaw before serving.
• To melt chocolate, use gentle heat to avoid burning or seizing.

Keywords: keto dessert, low carb bars, keto OMG bars, almond flour bars, keto sweet treats, gluten free keto snacks