The Pioneer Woman Tasty Kitchen
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Keto Nanaimo bars

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Level: Easy

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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.

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