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Low-Carb Macadamia Nut Magic Bars

These Decadent Bars are Packed with Macadamia Nuts and Coconut, and They're only 1.7 Net Carbs Each!

I love dense, chewy dessert bars. This particular recipe is reminiscent of a blondie. They are so scrumptious I felt like they needed a special name. So, I deemed them magic bars because they are, well, magically delicious, of course! They are perfectly flavored, loaded with chunks of crunchy macadamia nuts and chewy flaked coconut, which create the most delectable texture in these decadent delights. I have to tell you, these bars are so incredibly easy to make! You can whip up a batch in just a few minutes. At only 110 calories and 1.7 net carbs each, you don't have to feel a bit of guilt eating these. They are Keto, Paleo, Vegetarian, sugar-free, gluten-free, and dairy-free!

Low-Carb Macadamia Nut Magic Bars

Makes 16, 2x2 inch squares

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1/2 C almond flour (I use Blue Diamond finely ground almond flour)

1/2 C coconut flour (I like Anthony's Organic coconut flour)

1/8 tsp salt

1 Tbsp coconut oil, melted

2 Tbsp coconut manna, melted (I only use Nutiva coconut manna, it has the best flavor and texture for baked goods)

1 C Swerve Brown, tightly packed

1 large egg

1 tsp vanilla bean paste (my favorite is Nielsen-Massey pure vanilla bean paste)

1/2 C chopped macadamia nuts, raw not toasted

1/2 C unsweetened shredded coconut


Preheat your oven to 350 degrees and line an 8x8 inch square cake pan with parchment paper, one piece going in each direction so that the entire pan is covered. Make sure to leave excess over the pan's edges so you can easily lift the bars out. Set aside.

In a large bowl, combine the almond flour, coconut flour, and salt. Set aside.

In a medium microwave-safe bowl, melt the coconut oil and coconut manna. This should only take about 15-20 seconds. Remove from the microwave and stir in the Swerve brown until completely broken up and saturated with the coconut oil mixture. Add this mixture to the dry ingredients and stir until just combined. Add the egg, vanilla bean paste, and Nutpods and stir. Add the chopped macadamia nuts and shredded coconut and mix until evenly distributed throughout. The batter will be very thick and will still look crumbly. This is how it should look. If you grab a little bit and press it between your fingers, it should hold together.

Evenly press the dough into your prepared cake pan and bake for 15-20 minutes or until the edges are lightly golden. Do not overbake! You will actually want these to look underdone in the middle. They will set as they cool. Remove from the oven and cool in the pan on top of a wire rack for 10 minutes. Using the excess parchment paper, lift the bars out of the pan and place directly on the wire rack to cool completely before cutting into squares. These are best stored at room temperature for 3 days and then transferred to the freezer. Enjoy!

This is what the finished batter should look like.

Pressed evenly into the pan and ready for the oven!

Simply DIVINE!

Leave a comment below with any questions you might have about this yummy recipe! I'd love to help!

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