Keto Nanaimo Bar
Indulge in a decadent, no-compromise dessert with this Keto Nanaimo Bar—a low-carb twist on the classic Canadian favorite! Layers of flavor and texture come together in this sugar-free treat, featuring a buttery coconut-almond crust, a creamy custard filling, and a rich chocolate topping made with sugar-free dark chocolate chips. This keto-friendly dessert is easy to make and ideal for satisfying your sweet cravings without breaking your diet. Perfect for special occasions or a guilt-free indulgence, these bars are a true testament to how luxurious low-carb eating can be. Ready in just 40 minutes and yielding 16 servings, there's plenty to share—or keep all to yourself!
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Recipe Information
Ingredients
- 1 cup Unsweetened shredded coconut
- 1 cup Almond flour
- 2 tablespoons Cocoa powder
- 0.5 cup Powdered erythritol
- 0.5 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0.25 cup Heavy cream
- 4 ounces Cream cheese, softened
- 0.5 cup Powdered erythritol (for filling)
- 1 Egg
- 1 cup Sugar-free dark chocolate chips
- 2 tablespoons Coconut oil
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, ensuring there is an overhang to make removing the bars easier after chilling.
For the base layer, in a medium-sized bowl, mix together the shredded coconut, almond flour, cocoa powder, and powdered erythritol. Add melted butter, vanilla extract, and beat in the egg until well combined and the mixture forms a moist crumb.
Press the base layer mixture evenly into the prepared baking pan. Bake in the preheated oven for about 10 minutes or until set. Remove from the oven and allow it to cool completely.
While the base is cooling, prepare the custard filling. In a mixing bowl, beat the cream cheese until smooth. Add the heavy cream and powdered erythritol, and continue to beat until the mixture is creamy and smooth.
Spread the custard filling evenly over the cooled base layer. Place the pan in the refrigerator to set while you prepare the chocolate topping.
For the chocolate topping, melt the sugar-free dark chocolate chips with the coconut oil in a heatproof bowl over a pot of simmering water or in the microwave in 30-second intervals, stirring until smooth.
Pour the melted chocolate over the custard filling and spread evenly with a spatula. Return the pan to the refrigerator and chill for at least 1 hour or until the bars are firm.
Once set, use the parchment overhang to lift the bars from the pan. Cut into 16 squares. Serve chilled and enjoy your Keto Nanaimo Bar treat!
Nutrition Facts
Calories |
234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 31 mg | 1% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 1.0 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 162 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
