Keto Nanaimo Bars

Nothing beats a classic--except when we make them healthier! Introducing you to keto Nanaimo bars--a deliciously tempting treat that's simple to make with our no-bake recipe. With decadent layers, this guilt-free treat is sure to be a crowd-pleaser!

Nothing screams Canada like Nanaimo bars! Hailing from Nanaimo BC, these are said to be the prize-winning recipe for a local competition. Now, Nanaimo bars are known across Canada! This no-bake dessert bar has 3 delicious layers; a rich layer of chocolate ganache on top, and a rich chocolatey coconut almond base, with sweet vanilla custard filling in between. Get ready for your next prize-winning dessert for a potluck, or just a quick and easy no-bake dessert bar. And get this; we’ve made these keto Nanaimo bars! 

Servings: 9-12

Prep: 30 minutes

Cook: 60 minutes

Ready in: 1.5 hours

Ingredients:

Bottom Layer

1 1/2 cup sweetened shredded coconut

1 cup almonds, finely chopped

1/2 cup unsalted butter, grated / chopped into small pieces

1/2 cup chocolate baking chips

1/4 cup granulated sugar

1/4 cup unsweetened cocoa powder

1/8 tsp salt

1 large egg, beaten together

Custard Filling

2 cups confectioners' sugar

1/4 cup unsalted butter, softened

3-4 tablespoons heavy cream

2 tablespoons instant vanilla pudding mix

1 tsp vanilla extract

Top Layer

1 cup chocolate baking chips

1/2 cup unsalted butter

Directions:

1. Grease an 8x8 inch baking dish, or line with parchment paper and set aside. 

Bottom Layer

1. Melt butter until liquid, then remove from heat, and stir in your sugar, cocoa powder, and salt.
2. Whisk until smooth, then slowly start adding the beaten egg to the mixture.
3. Return mixture to heat, and cook until it begins to thicken
4. Remove from heat, and add coconut, chopped almonds and graham cracker crumbs, stirring until mixed evenly.
5. Press mixture into your greased baking dish. Set aside to chill, as it needs to be completely cooled to add the middle layer!

Middle Layer

1. In a bowl, mix together your powdered sugar, butter, pudding mix, and slowly 1-2 tbsp heavy cream (not too much, since you want to keep the custard layer thick enough to spread).
2. Whip until fluffy, adding a little more cream to thin if needed (but not too much!).
3. Evenly spread custard mixture over your chilled bottom later, and chill your dish again in the freezer, while making the next layer. 

*This layer should also be cooled completely / ideally frozen before adding the top later, as the melted chocolate will be warm and may mix with a warm middle layer.

Top Layer

1. Melt your baking chips and butter, and mix together until smooth.
2. Spread the chocolate-butter mixture into an even layer on the top of your dessert. Chill until the chocolate later has cooled completely. This may cool quickly if your middle layer is cold, so spread quickly!
3. Cut into squares, and store in a tupperware in the fridge. Best served if left at room temperature for a bit before serving if you prefer a softer texture to your dessert bars. Enjoy!