Ingredients:

  • 1 1/2 cups almond flour
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup chopped pecans
  • 1/2 cup unsalted butter, melted
  • 1/4 cup powdered erythritol (or your preferred keto sweetener)
  • 1 cup sugar-free chocolate chips
  • 1/2 cup unsweetened almond milk or coconut milk
  • 1/2 cup unsweetened shredded coconut (for topping)

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
  2. Prepare the Crust:
    • In a bowl, combine almond flour, shredded coconut, chopped pecans, melted butter, and powdered erythritol. Mix until well combined.
  3. Press into the Pan:
    • Press the mixture into the bottom of the prepared baking dish to form the crust.
  4. Layer with Chocolate Chips:
    • Sprinkle the sugar-free chocolate chips evenly over the crust.
  5. Pour Almond Milk:
    • Drizzle the unsweetened almond milk or coconut milk evenly over the chocolate chips.
  6. Top with Shredded Coconut:
    • Sprinkle the remaining 1/2 cup of shredded coconut over the top.
  7. Bake:
    • Bake in the preheated oven for 20-25 minutes or until the edges are golden brown.
  8. Cool and Set:
    • Allow the magic cookies to cool completely before cutting into squares. Place them in the refrigerator for a few hours to let them set.
  9. Slice and Serve:
    • Once chilled and set, slice into squares and serve.