Ever had a Nanaimo bar? Outside of Canada, I’m pretty sure it’s unheard of, but it’s one of the most delicious things ever. Thankfully I made some yummy keto Nanaimo bars!

It’s a 3-layered, no bake bar. 1st layer is a graham cracker crust, 2nd is a custard and the final, top layer is a chocolate ganache. Of course we cant use graham crackers, so today I ‘ketofied’ the Nanaimo bar, making it very low carb.

My cookbooks are available in paperback and ebook on Amazon now!

A lot of people have been asking what is custard powder? Well, basically it is a powder that allows you to make custard without eggs! I used Bird brand. It’s usually found in supermarkets in Canada and the UK/Europe but might be hard to find in the US. You can always replace it with a thick stovetop custard. 

One suggestion I will make is to only use 1 cup of sugar for the custard (2nd layer). While I enjoyed mine, I thought it was a little too sweet. So step it back a little and it will be perfect.

If you like these keto Nanaimo bars, make sure to check out my keto Mississippi mud pie, Japanese Cheesecake or Yorkshire puddings!

Low Carb Nanaimo Bars

A Canadian delicacy made keto. These low carb Nanaimo bars are sugar, grain and gluten free!

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Ingredients

1st layer:

• 1/2 cup butter
• 1/4 cup sugar substitute (I used xylitol)
• 1 egg – beaten
• 5 tbsp cocoa
• 1 cup almond flour
• 1 cup unsweetened coconut

2nd layer:

• 1/2 cup butter
• 2 tbsp custard powder
• 1 1/2 cups sugar substitute for icing sugar (i ground down xylitol)
• 2 tbsp + 2 tsp heavy cream

3rd and final layer

• 2 tbsp butter
• 4oz unsweetened chocolate
• 1 tbsp sugar substitute

Instructions

First Layer:

1. Use a double boiler to melt your butter, sugar and cocoa together on medium heat.
2. Slowly stir in the egg and whisk until it starts to thicken,
3. Take off heat and pour in the almond flour and coconut.
4. Spread the almond coconut dough on the bottom of an ungreased brownie pan or casserole dish.
5. Let it cool.

Second layer:

1. In a mixing bowl, toss in your butter, custard powder, sugar substitute and cream.
2. With a hand or stand mixer, beat until it gets nice and fluffy. Approx 3-5 minutes.
3. Once fluffy, spread over the top of the almond flour crust.

Third Layer:

1.  Melt your butter over low heat.
2. Add in your chocolate and sugar substitute, stirring until the sugar and chocolate dissolve.
3. Take off heat and let it cool, but not enough to harden,
4. Pour it over the top of the custard and spread it around evenly. 
5. Cover with seran/cling wrap and chill for 2-4 hours.

Notes

2.9 net carbs per slice.

Nutrition Information:

Yield:

25

Serving Size:

1
Amount Per Serving: Calories: 189Total Fat: 15.4gCarbohydrates: 5.2gFiber: 2.3gProtein: 2.3g