Description
Inspired by my Canadian grandmother’s famous recipe, these Keto Nanaimo bars have been adapted to fit a low-carb, high-fat, gluten-free diet. Made from basic ingredients, they’re a super simple, no-bake dessert the whole family will love! These Canadian dessert bars have just 2g of net carbs per serving. Not bad, eh?!
Ingredients
- FOR THE CRUST:
- ½ cups Unsalted Butter
- ¼ cups Cacao Powder
- ¼ cups Swerve Confectioners Sweetener
- ⅛ teaspoons Salt
- 1 whole Egg, Beaten
- FOR THE FILLING:
- ½ teaspoons Vanilla Extract
- ½ cups Almond Flour
- ¼ cups Coconut Flour
- 1 cup Unsweetened Shredded Coconut
- ½ cups Butter, Softened
- 1 teaspoon Vanilla Extract
- 1 cup Swerve Confectioners Sweetener
- ¼ cups Cream
- 3 Tablespoons Custard Powder
- ⅛ teaspoons Salt
- FOR THE TOP LAYER:
- 4 ounces, weight Unsweetened Baking Chocolate
- 3 Tablespoons Unsalted Butter
- ½ teaspoons Vanilla Extract
Preparation
For the crust:
Melt butter in a saucepan over medium-low heat on the stove. Stir in the cacao, Swerve and salt. Whisk in the egg and stir constantly until the mixture thickens, about 1 minute.
Remove saucepan from the stove and stir in the vanilla, almond flour, coconut flour, and shredded coconut. Press firmly into a 9×9 or 8×8 casserole dish lined with parchment paper, ensuring the crust is an even thickness all the way around. Refrigerate until firm, about 30 minutes.
For the filling:
Add all filling ingredients to a large bowl. Using a hand mixer, beat until fluffy, about 5 minutes. Spread the filling over the crust and refrigerate until firm, at least 1 hour.
After an hour, remove the dish from the fridge and very gently score the surface of the filling using a fork.
For the top layer:
Melt the unsweetened chocolate and butter in a small saucepan over medium-low heat on the stove, stirring constantly so the chocolate doesn’t burn. Add the vanilla and stir for about 1 minute.
Pour the melted chocolate over the filling and spread evenly across the pan. Refrigerate until set, at least 2 hours.
