Print

Keto OMG Bars Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/keto-omg-bars-recipe/