These Nanaimo Bars are going to change your life! Okay…. maybe not… but they might. You don’t want to not try them and take the chance you’re missing out.
They taste like “normal” Nanaimo bars, they look like “normal” Nanaimo bars, and the texture is totally like “normal” Nanaimo bars. You’d never know they were keto/gluten free/diabetic friendly.
I even had some taste testers say they preferred these over “normal” Nanaimo bars because they weren’t quite as overwhelmingly sweet.
I wanted to keep some of the Bird’s Eye pudding powder in the recipe because that is what makes a Nanaimo bar a Nanaimo bar. It adds the most carbs to the recipe but also adds the authentic flavor and color. Per bar (recipe makes 24) the nutritional counts are: 191 calories, 17.5 fat, 5.9 carbs, 3.2 fiber, 2.7 protein. That’s 2.7 net carbs per slice.
Doing keto you often can feel like you are missing out. Not with these bars. These keep well in the freezer so you can just pop one out whenever you need a keto friendly sweet treat!
Keto Nanaimo Bars
1/2 cup butter
1/4 cup Swerve brown sugar
5 Tbsp unsweetened baking cocoa
1/4 cup chopped walnuts
1 cup almond flour
1 cup unsweetened coconut, toasted
3/4 cup butter, room temp
2 Tbsp Bird’s Eye custard powder
1 cup Swerve icing sugar
4 Tbsp whipping cream
3 Tbsp butter
6 oz (scant 1 cup) sugar free milk (or dark) chocolate chips
2 Tbsp Swerve icing sugar
Prepare bottom layer – In a heat safe bowl, stir together butter, brown sugar Swerve, and egg. Place over a pan of simmering water over medium heat (or in a double boiler). Stir until well mixed. Stir in the cocoa powder. Stir until thickened.
Remove from heat and stir in walnuts, almond flour, and coconut until well mixed. Press into a 10 X 10 pan lined with tinfoil. Set aside.
Prepare middle layer – beat together butter, custard powder, and Swerve icing sugar. Beat in the whip cream until smooth. Drop by the spoonful over the crust.
Use the back of a spoon to spread the layer evenly. Note – it helps to dip the spoon in water and shake it off, then spread to prevent sticking. You can also use your fingertips dipped in water to help spread it out.
Chill the two layers for at least half an hour before doing the last step – or pop in the freezer for 20 minutes. It is very important you do not skip chilling it!! Spreading the chocolate layer on top will be almost impossible if the bottom layers are not chilled.
Prepare the last layer – Melt butter and chocolate chips in a microwave safe bowl in 20 second increments, stirring well in between, until smooth. Stir in the Swerve icing sugar.
Working fairly quickly, drop the chocolate in spoonfuls over the yellow layer and then spread it with the back of a spoon. This can be a little tricky because the chocolate starts to melt the middle layer, making it difficult to spread. Don’t worry if your chocolate isn’t completely even – just do the best you can.
Chill until set.
Use the tinfoil to remove the bar from the pan – this will make it much easier to cut.
Cut into 24 pieces. You can keep these in the fridge or on the counter. I tend to leave them in the fridge in a lidded container and take them out about half hour before serving them.
Only 2.7 carbs per slice!!
Look me in the eye and tell me that doesn’t look EXACTLY like a “normal” Nanaimo bar.
I love one of these with my keto coffee for those days I’m craving sugar. Totally satisfies the need for sweets.
Texture is a big thing for me when it comes to replicating recipes to a keto friendly format. The texture of these, IMO, is spot on. A healthified, gluten free, keto friendly, diabetic friendly treat that I guarantee everyone will enjoy.
FYI – you can also make these in mini muffin tins – I got 30. Just spoon about a tablespoon of the base into each muffin tin and press it down, then a Tbsp of the filling, spread it out, and then about 1 tsp of the chocolate topping, and spread it over the filling.