Sugar-Free Nanaimo Bar
Indulge guilt-free with Sugar-Free Nanaimo Bars, a rich, layered dessert that skips the sugar but delivers big on flavor. This keto-friendly take on the classic Canadian treat features a decadent base made with almond flour, unsweetened shredded coconut, and cocoa, perfectly baked and cooled to form the foundation. A creamy vanilla pudding and cream cheese filling adds a luscious middle layer, while silky melted sugar-free dark chocolate crowns this no-sugar dessert masterpiece. Easy to prepare and packed with flavor, these bars are perfect for anyone seeking a diabetic-friendly, low-carb treat that doesn’t compromise on indulgence. Make ahead for parties or enjoy as a delightful treat straight from the fridge!
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Recipe Information
Ingredients
- 5 tablespoons unsweetened cocoa powder
- 2 tablespoons sugar-free sweetener (such as erythritol or stevia)
- 8 tablespoons unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1 cup unsweetened shredded coconut
- 2 tablespoons sugar-free vanilla pudding mix
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 4 ounces sugar-free dark chocolate chips
- 2 tablespoons coconut oil
Instructions
Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
In a saucepan, melt 8 tablespoons of unsalted butter over low heat. Stir in 5 tablespoons of unsweetened cocoa powder and 2 tablespoons of sugar-free sweetener until smooth.
Remove from heat and quickly whisk in 1 beaten egg and 1 teaspoon of vanilla extract. Return to low heat and stir constantly until the mixture thickens, about 1-2 minutes.
Mix in 1 cup of almond flour and 1 cup of unsweetened shredded coconut until fully combined.
Press the mixture evenly into the prepared pan to form the base layer. Bake for 10 minutes. Let it cool completely on a wire rack.
For the filling, beat 4 ounces of softened cream cheese, 2 tablespoons of sugar-free vanilla pudding mix, and 1 cup of heavy cream together until smooth and thickened. Spread evenly over the cooled base.
Chill in the refrigerator for at least 1 hour or until the filling is set.
For the top layer, melt 4 ounces of sugar-free dark chocolate chips with 2 tablespoons of coconut oil in a double boiler or microwave, stirring until smooth.
Pour the melted chocolate over the set filling and spread evenly with a spatula.
Refrigerate until the chocolate topping is firm, about 2 hours.
Once fully set, carefully lift the bars from the pan using the parchment paper and cut into 16 squares.
Store refrigerated in an airtight container until ready to serve.
Nutrition Facts
Calories |
257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 47 mg | 2% | |
| Total Carbohydrate | 10.1 g | 4% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 1.0 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 152 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.
