Keto Nanaimo Bars

If you grew up eating traditional holiday treats, you probably know how good a classic dessert bar can be.

Traditional versions are packed with sugar and graham cracker crumbs, but these keto nanaimo bars give you that same rich taste without all the extra carbs.

I made sure this recipe is completely low carb and keto friendly, so you can enjoy a sweet treat while staying on track with your goals.

You get three delicious layers here, starting with a chocolaty coconut base, followed by a sweet custard center, and finished with smooth chocolate on top.

They are completely no-bake and easy to slice, making them one of my favorite treats to keep chilled in the fridge for the week.

Why You’ll Love This Recipe

Incredible Textures – Every bite gives you a crunchy nutty bottom, velvety middle, and crisp chocolate top.

No Baking Required – You never have to turn on your oven because this chilled treat sets in the fridge.

Toasted Nutty Base – Toasting the coconut and almond flour creates an irresistible, deep flavor in every single bite.

Recipe Ingredients

For the Base

• 1 cup Almond Flour
• 1 cup Unsweetened Shredded Coconut
• 1/2 cup Finely Chopped Walnuts
• 1/2 cup Butter
• 1/4 cup Unsweetened Cocoa Powder
• 1/4 cup Powdered Erythritol
• 1 pinch Salt
• 1 large Egg, Beaten
• 1 tsp Vanilla Extract

For the Custard Layer

• 1/2 cup Butter, Softened
• 1 cup Powdered Erythritol
• 2 tbsp Heavy Cream
• 1 1/2 tsp Vanilla Extract
• 1 pinch Salt

For the Chocolate Top

• 2/3 cup Sugar Free Dark Chocolate Chips
• 2 tbsp Butter

How To Make

Step 1

Line an 8×8-inch pan with parchment paper. Toast the almond flour and shredded coconut in a dry skillet over medium heat for 3 to 4 minutes, stirring constantly, until lightly golden. Transfer to a bowl and add the walnuts.

Step 2

Melt 1/2 cup butter in a saucepan over low heat and whisk in the cocoa powder, erythritol and salt until smooth. Remove from the heat for 1 minute, then quickly whisk in the beaten egg.

Return to low heat and stir for 1 to 2 minutes, until it thickens like pudding. Stir in the vanilla.

Step 3

Pour the chocolate mixture over the toasted crumbs and stir until evenly moistened. Press firmly into the pan and chill for 20 minutes.

Step 4

For the custard layer, beat the softened butter for 2 minutes until pale. Add the powdered erythritol, heavy cream, vanilla and salt and beat until fluffy and smooth.

Step 5

Spread the custard layer over the chilled base and chill for 30 minutes, until firm to the touch.

Step 6

Melt the chocolate chips with 2 tbsp butter in 30-second bursts, stirring until glossy. Let cool for 5 minutes so it does not melt the custard layer.

Step 7

Pour the chocolate over the top and tilt the pan to cover evenly. Chill for 1 hour until set.

Step 8

Let the bars sit at room temperature for 10 minutes so the chocolate does not crack, then slice into 16 bars.

Tips

Watch the Coconut and Almond Flour Closely

When you toast the almond flour and shredded coconut, keep your burner on medium-low heat. Both of these ingredients have lots of natural oils and can burn within seconds if left unattended.

I recommend stirring continuously with a silicone spatula across the bottom of the pan. As soon as you smell a nutty aroma and see a light tan color, slide everything into a cool bowl immediately.

Whisk the Egg Quickly to Avoid Scrambling

You’ll get the best results if you let the melted butter and cocoa mixture sit off the heat for a full minute before adding the egg. If the pan is too hot, the egg will cook instantly and ruin the texture.

I’ve found that pouring the beaten egg in a steady stream while whisking as fast as possible keeps the mixture perfectly smooth.

Keep the heat very low when you return the saucepan to the stove. Stir nonstop until it looks like thick pudding, then take it off the heat.

Use Confectioners Style Sweetener for the Custard

Make sure your powdered erythritol is ground down to a super fine powder before mixing the custard layer. Regular granular sweetener will not dissolve in butter and will leave your filling crunchy.

From my experience, running the powdered sweetener through a fine mesh sifter removes any clumps right away. This gives you that classic velvety Nanaimo bar filling without any gritty texture.

More Recipes

• Keto Almond Joy Bars
• Keto Millionaire Shortbread Bars
• Keto Samoa Cookie Bars
• Low Carb Chocolate Coconut Bars
• Low Carb No-Bake Peanut Butter Chocolate Bars

Frequently Asked Questions

Why does this recipe skip traditional custard powder in the middle layer?

Traditional custard powder is mostly cornstarch, which adds extra carbs that do not fit a keto lifestyle.

This recipe uses butter, vanilla, and heavy cream to recreate that iconic custard taste without using any grains.