KETO NANAIMO BARS



Nanaimo bars, eh?! North of the border, these little squares are as much a national treasure as butter tarts, maple syrup, and maybe even hockey! Visits to my grandma’s house often meant a batch of Nanaimo bars were in my near future and, as a kid, I found comfort in the tradition.


But, where the traditional version of this dessert is loaded with sugar, these Keto Nanaimo Bars have been adapted to fit a low-carb diet. True to the texture and taste of grandma’s creation, but with just 2g of net carbs per serving! Made from basic ingredients, they’re a super simple, no-bake dessert the whole family will love!




NANAIMO BARS ORIGIN

Nanaimo bars are a no-bake dessert that originated right here in Canada! Hailing from the beautiful city of Nanaimo, British Columbia, these rich, decadent bars are one of the country’s most famous desserts.


In fact, there is even a Nanaimo Bar Trail you can follow on a self-guided tour through the city. This culinary adventure takes you through 39 … yes, 39 … establishments that are serving up creative interpretations of the famous dessert! Needless to say, this is now tops on my bucket list.


Though thousands of versions of the treat now exist, the true-to-its-roots recipe is a layer of yellow custard sandwiched between a chocolatey, coconut-y crust and a silky smooth chocolate ganache topping. And, while every Canadian family will claim their grandma made the best Nanaimo bar, I’m here to set the record straight- it was actually my grandmother (Nan) who perfected these squares!


Nanaimo Bars are a classic Canadian Christmas treat but honestly we find an excuse to eat them year round. This is an easy no bake recipe! Gluten free, keto and low carb!




PREP TIME:- 30 minutes

TOTAL TIME:- 30 minutes


Ingredients

Bottom Layer:

  • 1/2 cup unsalted butter
  • 1/4 cup granulated erythritol
  • 1 egg, beaten
  • 5 tbsp cocoa powder
  • 1 cup almond flour
  • 1 cup unsweetened coconut
  • 1/2 tsp cinnamon


Custard Filling Layer:

  • 3/4 cup unsalted butter (softened)
  • 3 tbsp custard powder (like Bird's)
  • 1 1/4 cup confectioner's erythritol (like So Nourished)
  • 1 tsp or 1 pkg stevia
  • 3-4 tbsp heavy whipping cream


Top Chocolate Layer:

  • 3 tbsp butter
  • 6 ounces unsweetened chocolate
  • 2 tbsp confectioner's erythritrol


Instructions

Bottom Layer

  • In double boiler or heavy sauce pot on low heat, mix the butter, sweetener and cocoa powder until all melted. Stir in beaten egg slowly. When mixture thickens remove from heat and mix in almond flour, coconut and cinnamon. Combine until it looks like a ball of dough.
  • Press chocolate coconut dough into the bottom of a 9x13 pan lined with parchment or wax paper. Place in fridge to firm up.


Middle Custard Layer

  • In a mixing bowl, combine butter, custard powder, sweetener and cream
  • Mix until fluffy (see below to see what it should look like)
  • Spread custard over the chocolate coconut base and place back into fridge


Top Chocolate Layer

  • In heavy saucepan or double boiler melt the butter. Add in chocolate and sweetener. Stir until smooth and remove from heat. Allow to cool for about 10-15 minutes. You want it to still be liquid.
  • Spread over the custard layer
  • Cover pan with clear wrap and place back in fridge for 2-3 hours.


Cut into 36 squares and enjoy!

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