Keto Nanaimo bars

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.