Magic Keto Cookies Recipe
Magic cookies bars and I consider them a relatively easy recipe, but the prep for those ids about 25 minutes when consider having to cook the sweetened condensed milk. And then that an extra pot to wash.
I needed a simpler version for when I don’t now have a batch of decreased milk ready to go in the fridge. These magic keto cookies are so soft and delicious. The taste precisely like magic cookie sessions without the outside. And that what they are crustless magic cookie bars.
These magic keto cookies are so soft and delicious. The taste precisely like magic cookie sessions without the outside. Feel free to customize these keto cookies to your appreciation. If you not like coconut, Use special nuts. The main idea is to have 1.5 cups of mix-ins. I’m planning on trying these white chocolate, and unsweetened dried cranberries this fall.
Ingredients In Magic Cookies
Coconut cream is the thick part of coconut milk. It either comes in small cans, or you refrigerate a can of coconut milk. It either comes in small boxes, or you can chill of regular milk and just use the substantial part.
I like to use a blend of xylitol, erythritol and stevia in my recipes. By using a mixture of sugar alcohols and stevia, you can use half the quantity required for regular sugar. Because these sweeteners can be more costly, this helps with my food allowance.
I use lily chocolate chips most of the time. Unsweetened coconut flakes. These are the giant coconut chips, not the finely torn coconut. These have a chewier texture that is great in granola, cookies and trail mix.
How To Make Low Carb Magic Cookie?
The most significant barrier was growing up with a low carb sweetened decreased milk recipe. Which was not that much of a barrier at all, as it turns out. My old story was great but a little more expensive carb because it included all milk. It also took a lot hard to make, as you had to cook it for over an hour. My new sugar-free condensed milk is faster, more comfortable and lower carb because it takes only heavy whipping cream.
The graham crackers had to go too. Nut flavors and meal make an excellent substitute for low carb crusts and taste just as good if not better. A little butter, light sweetener, a little salt, held together into the pan and presto — a keto graham cracker crust.
Those chocolate chips were a bit of an argument for a while. For a long time, I would use 90% cacao chocolate, which still had a bit of sugar. And the new version of these magic cookie bars had that as the part of the recipe. However, there have been a few developments. One holding my homemade sugar-free chocolate chips, which are excellent in this recipe. The other is that there is some great low carb chocolate on the market now, including chocolate chips.
- Preheat oven to 350f and line large baking with parchment paper.
- Stir together the butter and coconut cream until smooth. Add the sweetener and egg yolks. Mix well. Add the remainder of the components scoop onto a parchment-lined baking sheet to form 12 cookies. Press down to flatten the tops.
- In a big bowl, stir coconut oil, butter, sweetener, vanilla essence and egg yolks. Mix in chocolate chips, coconut and nuts.
- I used a cookie scoop and got 25 cookies, or you can use a spoon to drop even amounts of dough onto a baking sheet. Sprinkle with the sea salt if desired.
- Sprinkle cooled crust with chocolate chips, coconut, and nuts. Pour sweetened decreased milk over the top and bake 20 to 25 minutes, until mixture is bubbly and starting to brown.
- Bake 12-14 minutes until light golden brown.