Nanaimo bars…oh how I love you. And what a joy it is to have created an authentic low carb nanaimo bar recipe that tastes just as good as the original. The famed Canadian dessert gets a healthy makeover just in time for Canada Day. These low carb, sugar-free nanaimo bars will blow you away!
For some of you, many of whom are probably above the 49th Parallel, this recipe will have you dancing for joy. For others, most of whom are probably south of the longest undefended border in the world, you will be scratching your heads a bit, wondering what the heck a Nanaimo bar is.
You probably aren’t even sure how to pronounce it, what it’s made of or if it’s any good. Don’t worry, it’s good (very very good!) and I will give you the full explanation in a moment. Some of you who have followed me for a long time might even know that I already have a low carb Nanaimo Bar recipe on All Day I Dream About Food, but it’s one that includes an ingredient I no longer wish to use, namely sugar-free Jello Pudding. So this was a great Canadian treat in much need of a healthy update.
What are Nanaimo Bars?
So for my confused peeps, let’s start with a pronunciation lesson, a geography lesson and a wee bit of a history lesson. First of all, it’s pronounced Na-Nigh-Mo. Nanaimo. It’s a small city on Vancouver Island, in the western-most province of British Columbia. The word itself is the anglicized version of a First Nations word meaning “big, strong tribe”.
And it is where what might be the most beloved Canadian dessert was supposedly invented, although that is somewhat contentious. Similar recipes for this confection all appear around 1953/1954 in Nanaimo, Vancouver, and all the way across the country in New Brunswick.
Okay, blah blah blah, Carolyn, hurry up and tell us what Nanaimo bars actually are! Very well, it’s a lovely no-bake treat with a chocolate crust usually made with graham crackers, a vanilla buttercream distinguished by the addition of custard powder, and melted chocolate poured over the lot.
And it’s truly delicious. No matter where they were invented, they became very popular all over the country. There is nothing quite like a Nanaimo Bar to make you look back fondly on your Canadian childhood. They were my favourite dessert growing up, competing mightily with the other beloved Canuck dessert, the butter tart. (and yes, I have a low carb version of those too…).
How to make Keto Nanaimo Bars
I was so, SO delighted with myself when I first created low Nanaimo Bars. That was almost 6 years ago now and it was probably the moment where I thought…okay, I can really do this low carb thing for life.
Figuring out the crust was the easy part, since graham cracker crumbs and almond flour are quite similar in texture.
But custard powder was a whole ‘nother issue and it doesn’t come in a low carb form (it contains cornstarch). Not being quite as adept at low carb dessert as I am now, I relied on artificially sweetened sugar-free pudding mix. There was so much in there that I really didn’t like but it was worth it to recreate Nanaimo Bars.
But I always had it in the back of my brain to go back and figure out a way to make it truly healthy, with no aspartame or other unmentionables. And this past weekend, I tackled it to great success. Since I can’t use custard powder, why not actually create a vanilla custard and turn THAT into a buttercream for the filling?
I also got quite a kick out of bringing them out for friends on Saturday night and saying “who wants a Nanaimo Bar?”. The blank looks and choruses of “a WHAT bar?”, followed quickly by “oh man, these are good, can I have some more?” were priceless.
Don’t be daunted by the long ingredient list and instructions. These are actually quite easy to make, require no baking and are undoubtably worth it. And you get a little taste of Canada into the mix.
Canada's favorite dessert goes sugar-free and keto-friendly! These luscious no bake bars are rich and chocolate-y and full of a sweet, creamy frosting.
- 2/3 cup whipping cream
- 2 egg yolks
- 1/4 cup powdered Swerve Sweetener
- Pinch salt
- 1 1/2 tbsp butter cut into two pieces
- 1 1/2 tsp vanilla extract
- 1/2 cup butter
- 1/3 cup unsweetened cocoa powder
- 1/4 cup Swerve Sweetener
- 1 egg beaten
- 1 tsp vanilla extract
- 1 cup almond flour
- 3/4 cup unsweetened shredded coconut
- 1/2 cup chopped pecans or walnuts
- 4 ounces cream cheese softened
- 1/4 cup butter softened
- Pastry cream
- 6 tbsp powdered Swerve Sweetener
- 3 ounces sugar-free dark chocolate such as Lily's, chopped
- 2 tbsp butter
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In a medium saucepan over medium heat, bring whipping cream to a simmer. In a medium bowl, whisk egg yolks with sweetener and salt until well combined.
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Slowly whisk about half of the hot cream into the yolks to temper, then stir the yolk/cream mixture back into the remaining cream in the saucepan and cook until thick and glossy, about 3 to 4 minutes, whisking continuously.
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Remove from heat and whisk in butter and vanilla. Let cool to lukewarm.
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In a medium saucepan over low heat, melt butter. Stir in cocoa powder and sweetener, and then slowly whisk in the egg.
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Cook, stirring constantly, until mixture thickens. Remove from heat and stir in vanilla, almond flour, shredded coconut and nuts. Press crust into a 9x9 or 8x8 square pan evenly and refrigerate until firm.
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Beat cream cheese and butter until smooth. Beat in the cooled pastry cream until well combined, then beat in additional powdered sweetener. Spread filling over crust and refrigerate until firm, at least one hour.
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Combine chopped chocolate and butter in a heatproof bowl set over a pan of barely simmering water. Stir until melted and smooth. Spread over filling and let set.
CB says
Going to try these this weekend!! Thank you! Oh 14 cups of butter or 1/4?
Carolyn says
1/4 cup…fixed!
Mana says
Hi, I’m quite excited when I found it website as I was diagnosed with gestational diabetes and I have been craving for sweets last week or so. Here is very basic question…1/2 cup butter is melted butter? Or 1/2 cup of cut into cubes butter??
Carolyn says
Half a cup in the US is one stick (it comes that way). It’s also 8 tablespoons or 4 ounces. Or 113 g. Hope that helps!
Larry Lovering says
Loved the Nanaimo tart, these look delicious! Is that a typo, however, for the vanilla filling: 14 or 1/4 cup butter?
Carolyn says
1/4 cup, all fixed!
Diane says
Do you mean 1/4 cup butter for the vanilla filling? Pretty sure 14 cups would be over the top…lol. Thank you for all your fabulous recipes!
Carolyn says
Hahah, yup!
Julie says
These look great. If only they could be made dairy free. Recently realized some life long issues are due to dairy and after 15+ years of low carbing am frustrated at how much more difficult this way of life is without dairy.
Carolyn says
They probably can! Use coconut oil in the base (don’t use half a cup, use 1/2 cup). Then use coconut milk in the pastry cream and some xanthan to help thicken it (about 1/4 tsp, whisked in right at the end, skip the butter). Then use some dairy free cream cheese in the frosting but use 8 oz instead of adding butter too. Kite Hill makes a really great almond milk cream cheese.
TracyKM says
“Don’t use half a cup, use 1/2 cup”…..ummm….same thing 🙂
Carolyn says
sorry that was meant to be 1/3 cup
Brenda says
What do you do withvthe other less than galf of the yolk/cream mixture…. or did I just miss something…. because I’m going to have to be making these today so I want to make sure because I make so many of your recipes and love them all you are so awesome
Brenda says
What do you do with the other less than half of the yolk/cream mixture…. or did I just miss something…. because I’m going to have to be making these today so I want to make sure because I make so many of your recipes and love them all you are so awesome… and if you see mistakes it was probably my speech to text with no glasses on
Carolyn says
You use it all. You whisk half the cream into the yolks, and then you whisk all of that back into the remaining cream in the pan.
Jackie says
Would this follow the same procedure as ice cream – heat to 170 then add back tempered yoke and bring to 180 ?
Carolyn says
Don’t rely on a thermometer here, you really want to make sure it thickens properly but not too much. You are best constantly whisking…when it goes from seeming liquidy to leaving clear tracks with the whisk, immediately take it off heat. It will be up to 170 or 175 at that point and eggs are cooked at 160 or 165 so no worries there.
patricia says
These look delicious. What size pan did you use?
Carolyn says
Sorry, I fixed that. It was a 9×9 but you can use an 8×8 too.
Antonia says
Oh man, yes!! I’m actually from Germany, but I lived in Toronto for 2 years when I went to college, and I remember the first time I had a Nanaimo bar. I was at a Frankie Tomatto’s (forgive me, for I have sinned), and I spotted them with the desserts. I swear I heard an angelic choir sing when I took a bite haha! Thank you so much for this recipe, this Canadian at heart appreciates it!
Carolyn says
Aw, yay! That’s nice to know our Canadian treats make an impression!
David says
These are absolutely incredible. So many childhood memories came rushing back with the first bite. This recipe is truly a gift only a genius could devise. Thank you so much for adapting this classic treat.
Carolyn says
Well that’s a glowing review! Thank you.
Julia Mueller says
Oh my gosh, these bars! I’ve heard of Nanaimo bars, but have never tried one because of all the sugar….I’m definitely going to whip up a batch of this healthy version as soon as humanly possible!!
Carolyn says
They really are delicious!
Kate says
OMG, these look good. My mother used to make these when I was little. Half of my mother’s side of the family had immigrated to Eastern Canada in the 1800’s and half to Upstate NY, so we shared a lot of regional foods back and forth across the border. I don’t remember if that’s what she called them or not, but it may have been. I’ll need to look in the recipe box that I have of hers, and see if it’s there. A lot of recipes were all by memory, and it has become clear over the last 20 years since she died, (still baking!), at almost 100 years of age, that I didn’t ask about enough.
Carolyn says
That’s very cool!
Eleni Jae says
But…. how do you pronounce it? Na-NAY-mo? 🙂 Definitely making these tonight and yes, I’m south of the “border”. 🙂 Thanks!
Carolyn says
Nope, no NAY in the middle. NIGH, rhymes with Thigh, high, sigh… 🙂
Eleni Jae says
Thanks! I learn something new everyday. Can’t wait to try them. 🙂
BJ Reeve says
Na-NI-mo. And make them. You won’t regret it!
[email protected] a Dash of Cinnamon says
Nope can’t say I’ve heard of them, but they look interesting. I’ll have to see what the normal ones look like.
Jan says
Surprisingly I did know how to pronounce it since we spent a week on the island several years ago. It’s beautiful up there! Who knows…after the election I may end up in Canada. 😀 Okay, seriously..these look yummy, thanks!
Jan
Anne says
Looks great! Can’t wait to try! I don’t use artificial sweeteners so what would you suggest for a substitute?
Carolyn says
I don’t use artificial sweeteners either. 🙂 Swerve is all natural.
Debbie LoCicero says
Carolyn, do you use only Swerve as your sugar replacement?
Carolyn says
Mostly, although I have some experience with other sweeteners and can advise on those a bit too.
Louise says
Hi, regarding sweeteners can raw stevia or xylitol be substituted? I can’t find swerve in my area.
Carolyn says
Well you really need it finely powdered for this so I am not sure xylitol would work.
Debbie LoCicero says
Hi Carolyn, do you only use Swerve as your sugar replacement. Sorry if this has been asked a gazillion times, but there are so many replacements available and they are quite costly to test. If I have Great Value Stevia made with stevia extract on hand and your recipe calls for Swerve would I use the same measurement as your recipe calls for? I’m new to your fabulous website. Thanks a bunch in advance!
Carolyn says
Swerve measures like sugar so just figure out how much your sweetener equals in relation to sugar. The only problem here is that I can’t guarantee that the pastry cream and frosting consistency will be right with that sweetener.
Debbie LoCicero says
I think I’ll give it a try…and again when I get the Swerve. Thanks for your quick response Carolyn.
Carolyn says
Good luck! I know Swerve has a bit of fiber in it from the oligosaccharides, which is why I can’t be sure if a different sweetener will affect the outcome of the pastry cream.
Engela Viss says
So excited to try this. I lived in Sask. and Alberta, CA, for about 10 years, and LOVED this dessert. Thanks for sharing.
Kymber says
My mother in law is from Newfoundland. Her youngest sister lives in Nanaimo and they go up there all the time. Hubby and I want to get up there some time too. We are going to see my inlaws for father’s day…I’m going to have to ask her about these. And can’t wait to try them!
Jason says
I’m a regular reader of your blog and just happen to live in Nanaimo! Thanks for the recipe, I’d been missing these. Looking forward to making some.
Lindsay says
I just made these and they are amazing! Nanaimo bars have always been a favourite of mine, and I think these are even better than the full sugar original recipie!
Very delicious! Thank you for the recipie.
FatCatAnna says
Oh I can’t wait to make these up. As a Type 1 diabetic who has to watch their carb intake … these are PURRFECT for me – to not have crazy blood sugars!!! Thank you … thank you … thank you!!!
Anita says
I made this and it was fabulous! My husband loves it. I was wondering if by any chance you ever tried to make low carb cannoli shells? I think that pastry cream would be excellent for them. You are definitely my go to low carb lady! Thanks for your recipes!?
Carolyn says
I haven’t yet made cannoli shells but i have made Pizzelle and if you shaped them around a cannoli shaper when they were still warm, they’d work!
Anita says
Thank you so much for your quick response. I will try them this week!?
Jennifer Dunn says
Carolyn, you have outdone yourself yet again with this recipe! Made these 3 days ago, cut them into small squares, and my husband and I will be eating the last of them with our lunches tomorrow! Then I’ll have to make another batch! Your site is the one I go to for any sfgf goodie!
Carolyn says
So glad you like them!
Dawn says
This looks amazing! I would like to make a batch to take on vacation. Wondering how much pastry cream to use? I assume this is comparable to heavy whipping cream? Thanks much. I have tried a lot of your other recipes and have been very pleased with them.
Carolyn says
I think the recipe says how much pastry cream to use, yes? I am a little confused…
KetoLeah says
It took me a little bit to figure that out, too! But the pastry cream listed later in the vanilla filling section is something you have to create (see earlier part of recipe instructions).
Nancy says
My son made the traditional sugar filled Nanaimo bars, so I made your recipe as a keto challenge. The keto version was hands down the tastier of the two! I never thought I’d be able to enjoy Nanaimo bars with my keto lifestyle, but you’ve proven it’s not only possible, it’s preferable! Thanks so much, Carolyn!
Carolyn says
That’s so great to hear!
Nancy says
Where is the vanilla in the vanilla cream ingredients list?
Carolyn says
It’s in the pastry cream.
Steven says
I made this twice last week. Both pans are gone. I am deeply ashamed of myself but it was so worth it!! I enjoyed the custard too prior to mixing it with the cream cheese. I want to make banana cream pie next!! What is your go to graham cracker crust recipe if I may ask?
Tracy says
Absolutely wonderful!! This is the first I’ve heard of Nanaimo Bars, but I’m so glad I tried them. Thank you for sharing!
Carolyn says
I’ve made a Canuck out of you. 😉
Paulette says
Just mage this today. Used unsweetened bakers chocolate and some Swerve because i didn’t have Lily’s chocolate, and it turned out great. You are my favorite recipe creator! All your recipes are delicious, and the instructions are so clear. Thank you!
Carolyn says
Thanks, Paulette!
Stephanie Deal says
I’m with Paulette — all of your recipes ROCK! You’re my fav blogger and my husband and I thank you for all your great recipes. 🙂
Carolyn says
I love yoooooooouuuuuuu!
StephanieS Deal says
I made these yesterday for Father’s Day and they were a huge hit — SO yummy. My only problem was that I wasn’t paying attention (multi-tasking) and overcooked my chocolate (duh)! They didn’t look as pretty as yours — but the taste was heavenly. I’m going to try them again in 2 weeks (for some company) and this time I’ll pay closer attention to the chocolate topping layer. THX — this is now my new favorite low-carb dessert!!!
Jackie says
Add me to the people that think this recipe is amazing! I think I rushed them thou…when I cut into squares the custard fill squished out so they are a little messy looking – they still taste great!
Mary says
Could I use the two egg whites in the crust instead of a whole egg? Thanks!
Carolyn says
I can’t see why not!
Kathy says
Do you have to use the coconut in the crust? These look WONDERFUL!
Carolyn says
You will need something else to help give the crust structure if you skip the coconut. More almond flour would probably work.
Amanda says
Do you think adding maybe a 1/4 coconut flour and adding another 2 eggs would work in place of the shredded coconut? My husband has a thing with shredded coconut, but I don’t want to add more almond flour if I can get around that
Lesley says
Today is my birthday and I made them for myself as a birthday treat. Awesome! Just like the originals – very rich. I have issues with any sugar alcohols, they upset my stomach terribly, but these are darn near perfect and it’s hard to stop at 1… The crust is perfect! My filling didn’t set up like it should I think – a little soft. I might have to make them again to make sure my technique was correct. 😉
Laurie Chuhaniuk says
These were so delicious and easy to put together. My filling was a bit squishy even after refrigeration but who cares…yummy!
Jackie says
Mine were squishy as well…I thought perhaps next time I’d let set longer but then I remembered the originals were squishy so I guess mine were perfect 🙂
Mary Van Meter says
These are to die for. The weather has been really warm here on the West Coast so we love eating these frozen. Thank you so much for all your hard work and sharing the recipes with us. You are amazing.
Carolyn says
Glad you like them! Frozen is a great idea.
edna says
help help help………went to make your nanimo bars……lost the recipe I had written out and used before but found this one of yours………the HELP I need is the pastry cream?????? I do not remember this before …..QUESTION……..in all your recipe you do not say where or when to put in the pastry cream???? or am I missing it……..please respond soon as I have been craving these for a week now……edna midland Ontario canada
Carolyn says
It says very clearly, under the FILLING section, to “beat in the cooled pastry cream”. Unless I am misunderstanding your question?
edna says
my apologies Carolyn but I sure missed that even though read it all a few times before commenting…….even after your reply it took me twice reading it before I saw it……guess this old 70yr old had better not read recipes at night …..hahahaha……sorry to have bothered you but as I stated I am been craving them for a week now and have been so upset I lost the recipe……it was found only because I was trying to get your recipe for your peanut butter chocolate chip blondies that I found this one and I got so excited……once again thanks for putting up with the old gal…….edna
Carolyn says
That’s okay, I just wasn’t sure if you were asking something else and I was misunderstanding. You can always ask!
Carol D says
Wow, amazing. A godsend for the diabetics, gluten-free and keto dieters at last night’s Christmas party.
Deb says
What is pastry cream? I googled it and it has sugar in it.
Carolyn says
Please read the recipe more carefully. I give you instructions for making your own pastry cream (without sugar) in step 1, which you then use in the filling in step 3.
Gillian says
Can I substitute out almond flour for coconut flour? If so how much ?
thanks!!
Carolyn says
No, not in this recipe. it would be awful!
Mike says
I made these yesterday as our dessert for Christmas Dinner; what an awesome recipe! Thank you!! FYI I chose to go with xylitol instead of erythritol (because I forgot to buy some before 10 pm on Christamas Eve – oy!) and the bars turned out so sweet and wonderful. Honestly, Nanaimo Bars can be a major temptation for me – as in “eat the whole box full” if I’m in a derailable-from-keto mood – so knowing that these exist is a big deal. Love your site. Now…how do I go about buying a nut flour company? 😉
Carolyn says
Glad you liked them so much.
Sarah says
Oh you wonderful lady! I miss Nanaimo bars since I had to go sugar-free and they were my absolute favorite. Now I can have them again! Blessings to you!
Annalisa says
Hi Caroline, I tried these Nanaimo bars and I really love them! But the fact is, that I am the only one in my house eating them (they don’t know what they’re missing! 😉 ), so I was wondering if they can be frozen…will the filling still be good after thawing or will it melt?
Anyway, thanks so much for your recipes….I think they are the best in the low-carb blogging world 😉
Carolyn says
I think they should be fine after freezing and thawing. May be a tiny bit grittier in the filling, but worth it!
Annalisa says
Great, thanks a lot!
Belenda says
Do you think, in the crust, I could sub the coconut out with golden flax meal? I just not a fan of coconut texture.
Carolyn says
Sure that should be fine.
Mary says
Made these yesterday, oh my I cant do portion control so I have eaten almost a quarter of them. My Pastry Cream is a bit squishy but sort of holds together, think that maybe I could have cooked my custard a little more, plus I cant get Swerve brand sweeteners here in Australia so used Natvia which is a combination of Stevia and Erythritol. Would a tiny touch of Guar or Xanthan Gum help to firm it up a bit? Forgot to put the Natvia through the spice grinder to powder it a bit so things are a bit crunchy but that isn’t stopping me :). I used Lindt 90% dark choc for the topping as I cant find any sugar free, it has set like a rock so I had to use a hot knife to score it. I will definitely be making this again, pleased to see that it can be frozen, that will slow me down a bit
Carolyn says
Glad you like them so much. yes, a little xanthan gum would help it set more. Maybe 1/4 teaspoon?
Janna says
Well, I made these last night so I thought I’d share my thoughts! First of all – very tasty! The only thing I did differently was use Baker’s Chocolate instead of Lily’s Chocolate – I followed everything else accurately.
1. While the middle cream layer is tasty, next time I will add more yolk (maybe 2-3 more yolks) to give it more of a custard flavour. Right now it just tastes like sweet butter. I also find it very soft – within minutes of being out of the fridge the cream layer begins to melt. Maybe decreasing the butter and increasing the cream cheese would help.
2. If you’re like me and don’t have Lily’s Chocolate, Unsweetened Baker’s Chocolate SOUNDED like a good idea. Except that adding powdered Swerve made it much too thick to pour. I added 5 tsp of Swerve to try to counter the bitterness, and it was still very bitter and also turned into a thick, gloppy mess. I tried liquefying it with more butter and cream but it didn’t help. When it came time to add the chocolate layer, it simply would not spread onto the cream layer. It began melting the cream layer and just sliding around on top – very frustrating. So I definitely recommend using a pre-sweetened chocolate and pouring it on top when it’s very liquid, so you don’t need to try to spread it around – because it will turn into a slip-n-slide.
3. The crust turned out delicious, but the ingredient amounts produced way too much crust. The layer was very thick. Next time I will decrease the crust ingredient amount by half for a thinner crust.
Mary says
Hi Janna would using liquid Stevia drops work better with the chocolate ? As to the crust being too thick next time I make this I will use my 9 x 9 pan. I ended upscoring the chocolate and freezing my bars and ate them frozen as the custard was a bit squishy, next time I will add a little Xanthan gum, Carolyn suggested 1/4 tspn. Good luck 🙂
Jackie says
Carolyn’s recipe here gives you a good replacement for Lily’s https://alldayidreamaboutfood.com/2014/04/better-than-mounds-chocolate-coconut-candies-low-carb-gluten-free.html
Chillli says
I used krisida stevia sweetened chocolate chips and my chocolate topping still slid around! I’m not sure what I did wrong?
Carolyn says
I’v never heard of that chocolate.
Yolande says
What is pastry cream? Where can I find that ingredient?
Yolande says
NM, i’m an idiot it’s the first thing to make… sorry!
Kryssy says
Good Afternoon. I have a question. any chance I can sub in the whipping cream. I know why it is needed but could I do almond milk and gluccie?
Carolyn says
You can certainly give that a try, I am not positive it would work.
Mandy says
I am soooo happy to find your recipe. I grew up in Nanaimo and actually attended the Sunday School in the church were Nanaimo bars are thought to have originated (a ladies auxiliary cookbook I believe) …can’t wait to try them…it’ll probably take me down a very looooong memory lane!
Molly says
Do you know where I can buy pastry cream for the vanilla filling?
Carolyn says
You don’t buy it…you make it. The instructions are right there.
TracyKM says
I’m really excited to make these for an extended family week at a cottage where we all have to take turns with the days’ meals. My SIL moved to the States and I don’t know if her husband and daughter have ever had Nanaimo bars! I was also wondering about freezing them, but I see it was already asked. Great!
I only have the granular Swerve, but I’m hoping putting it through my spice grinder will make it powdered? There wasn’t any difference in the ingredients.
I’m also wondering why you couldn’t use custard powder. There’s no sugar in it. I had originally planned to make my old recipe and just sub out the sugar for Swerve.
Carolyn says
Custard powder is made with corn flour…loaded with carbs! http://amzn.to/2uj7GST
TracyKM says
Interesting. My (Canadian) tin says cornstarch, not corn flour. The nutrition stats panel is hard to decipher as it’s one that says “as prepared” and had done values as dry mix and some as prepared. I think there’s 6gr carbs, 0 sugar) per 2 teaspoons. I don’t know how much my old recipe took.
I was mainly looking at the sugar content. I might try adding just a bit too the pastry cream if it doesn’t quite have the flavour. I do like the idea of making all the ingredients myself!
Mandy D says
Cornstarch and corn flour are the same thing.
Jackie says
Why mess with perfection? This recipe is great as is…I’ve made it a few times, I try not to make it too much because it’s so good!
Carolyn says
Aw, I appreciate that, thanks!
Abbey says
This sounds delicious but I can’t get over the fact that the nutrition info is for 1/20 of an 8×8 pan. That’s hardly enough to satisfy anyone. 🙁
Carolyn says
I disagree, these are very rich. In an 8×8 pan, you usually cut things into 4×4 or 5×5. this is actually 4×5 so it works.
Abbey says
Isn’t that like a 1-1 1/2″ piece? No thanks- I would rather splurge on something s little more filling!
Jackie says
I had to comment…I just made these (probably my 3rd or 4th time). This last time I said to myself, I’m halfing this recipe next time because it’s very decadent and my pieces are just too big 🙂
You really shouldn’t write off the recipe until you’ve given it a try 🙂
Carolyn says
Thank you, Jackie!
Charlise Powvalla says
I totally agree. I actually spread these out in a larger baking dish and cut 42 squares instead of 20. They are ricj, and hugely satisfying!
Carolyn says
I have to ask…why comment to criticize? If you want Nanaimo Bars, make them. If you don’t, don’t. It really makes no difference to me.
Mary says
LOL I am surprised it took this long for you to state the obvious Carolyn 🙂
Abbey says
I wasn’t trying to solely criticize as in my original post I noted how delicious they sound. Your pic shows a 4×4 cut for 16 bars. That, I can do. The 20 pieces is just too little to be considered a dessert for 200+ calories. I livid your recipes and make them often and didn’t mean to come across as nothing but criticism. For someone watching calories and struggling with weight, I doubt making these and eating 1/20th will do much good. 🙁
Carolyn says
I am sorry, I understand. But I honestly make my serving sizes so that the desserts are both satisfying and within a certain amount of carbs/calories. I adjust to what the amount I can eat in one sitting (without going overboard). So I cut these 4×4 in the photos and then after I had one, I realized it seemed like too much because they were so rich.
That said…you could make them and allot more of your carbs/cals to them that day if you wanted a very rich and satisfying dessert. I think sometimes it’s all about working it into what feels right for YOU.
Abbey says
*That should start I Love your recipes and make them often.
Sharon says
I’m having trouble finding swerve where I live. I have got monks fruit. Could I sub it for swerve, 1:1?
Carolyn says
Is it just plain monk fruit or a blend with erythritol? What’s the brand name?
Sharon says
Brand name is Lakanto. Ingredients are earth ritual, monk fruit extract
Carolyn says
I am pretty sure Lakanto measure cup for cup like sugar, as does Swerve, so it would be a direct substitution.
Sharon says
Erythritol. Sorry about that. Auto-correct!
Sandy says
I’m so excited to try this recipe! Thank you so much for this blog.
My daughter has a nut allergy. What would you suggest for a substitute?
Carolyn says
Sunflower seed flour
Julie says
LOOKS AMAZING
But What is Pastry Cream??
And what amount?
Can I use powdered Stevia instead of Swerve?
Carolyn says
The pastry cream recipe is right in the recipe. Just follow the instructions. I don’t know how powdered Stevia would fare in this recipe.
Julie says
I just sent you a separate comment about this since I missed it in the comments the first time! Sorry! Excited to make these for my Canadian family in the US for thanksgiving!
Cheryl says
From a happy Canadian…thanks for this delicious recipe, Carolyn! I had to laugh about the earlier comments about 20 bars being too small…my husband and I prefer them cut into 25 since they are so rich and satisfying 🙂 I have found that they cut beautifully if you score the chocolate top before it fully hardens. Also, a heaping 1/2 cup of Krisda or Lily’s choc chips works for the topping if you don’t have the choc called for in the recipe. One of our staple desserts 🙂
Allie says
Sorry, just laughed out loud at the Canadian childhood – I came to look at the recipe because my fondest memories are nanaimo bars and butter tarts!!
2017 I said goodbye to my lovely grandmother (98) and her sister (94) – they were the best cookie bakers I ever knew! Every Christmas! And nanimo bars were always part of the tins! Now I can continue on the tradition. Thanks!
Happy Holidays from a fellow Canuck!
Allie
Chris Boar says
Awesome….I’ve just started a Keto diet…..and…..I live in Nanaimo!
Jan says
My husband says this is the best Nanaimo bar he ever had, and my daughter agrees. She loves it because it is gluten free and I love it because it is diabetic friendly. My husband just plain loves it.
Carolyn says
And I love this review of it!
Lynn Brick says
Can these be frozen, looked for this in other comments but may have overlooked it?
Carolyn says
They may change consistency a little but I can’t see why not.
Debra says
I think they would be great frozen!
Andrea says
These are SO delicious!! One of my absolute favorite low carb desserts I’ve found! Thank you!
Cathy says
Hello. Can you please confirm…the crust on the low-carb nanaimo bars is uncooked, right? So raw egg?? I just want to make sure I didn’t miss a step somewhere. Thank you
Cathy says
nevermind…I skipped a step 🙂
Carolyn says
Oh…okay, you saw it then. 🙂
Carolyn says
It’s not BAKED…but it is cooked in a saucepan and so no, the egg is not raw.
Sherry says
What is pastry cream?
Carolyn says
It’s part of the recipe, please read it in full.
Jean says
Oh Canada! YES – these are so wonderful.
Joanne says
Can’t wait to try these with some Swerve. I’ve got some in my pantry!
Jennifer Farley says
Wow, these are so decadent! Amazing that they’re low carb!
Suzy says
Love these bars! Saving to try soon!
Taylor @ Food Faith Fitness says
The Canadian in me LOVES these!
Lindsay Cotter says
These look crazy delicious!! I will have to make these asap!!
gerry speirs says
Oh yeah, I want to try these so much!
Heidi says
Could I substitute coconut flour for the almond flour? If so, would it be cup for cup?
Carolyn says
No, not in this recipe.
Jennifer Blake says
I learned something new today. I had never heard of this dessert before, but I hope I never forget it. It looks and sounds INCREDIBLE!
Lynne says
Thanks so much for this recipe! I never made the other one due to the aspartame in sugar free pudding mixes (allergic to it!). Mr Keto hubby asked me this morning if there’s a low carb Nanaimo bar recipe out there & I said “why yes, I believe Foodreamer (All Day I Dream About Food) does”. Next step..rummaging in cupboard for the shredded coconut! Thanks Carolyn!! Can’t wait to get your dessert book!
Angelica says
These are amazing! Before Keto I had always wanted to make these from Cook’s Illustrated, but never did. Couldn’t resist this time. They are incredible! Thanks so much for having amazing keto dessert skills/talent!!
Carolyn says
Glad you like them!
Brandolynn says
Hi! Just wondering if you’ve added peanut butter to the custard before? I just had a peanut butter Nanaimo bar from a low carb bakery here in Calgary and I must have more! Lol easier to make myself! Thanks so much for this!!
Carolyn says
I haven’t but I’d imagine it’s easy to do.
Lavonne says
I was so excited to see this recipe tonight while cruising through Pinterest. I have grown up on these squares..one of my absolute faves! Keto has become a way of life fairly recently. So thanks so much.
Carolyn says
I grew up on them too! My fave dessert as a kid.
Lynne L says
Making these again for the 4th (or is it 5th!)time. Our all-time fave dessert! Hubby’s request..I must teach him how to make it lol. It takes awhile, but so totally worth it! Ty ty Carolyn..from a Canuck Nanaimo bar fanatic!
Carolyn says
yay!! I love it too.
EAP says
OMG . . . When I went Keto a year and a half ago I was sad about not being able to enjoy Nanaimo Bars ever again. Thank You, Thank You, Thank You Carolyn for creating this amazing low carb version of this traditional Canadian treat that I grew up with. Even my husband, who is Nanaimo Bar Expert, loves this version . . .
Carolyn says
So happy to hear it. I consider myself a Nanaimo Bar expert too. 😉
Julie says
Hi,
You mentioned that you were able to make your own filling. Is that the pastry cream you have listed? Do you have a recipe for that as well? I assume you would make it beforehand?
Thanks!
Carolyn says
Follow the instructions as written, it takes you through everything, including the pastry cream.
Brenda Middleton says
Cannot wait to make my Hubby’s favourite dessert, but keto for me! I do have a question about the chocolate topping. Where I live, sugar-free chocolate does not exist – could I use cocoa powder & coconut butter instead?
Carolyn says
Where do you live? The cocoa powder and coconut oil might work but it will be a little gritty, even if you use powdered sweetener. It just doesn’t always combine that well!
Brenda says
In rural Alberta! It’s the rural part that is the issue. I could order some Lily’s online and wait 3 weeks but I would like to make them sooner rather than later. Perhaps a bar of 90% chocolate? If that won’t work I will just have to wait! 😉
Carolyn says
Yes you could do a 90% chocolate bar. Melt it with some butter to make the topping a little less hard.
Charlise Powvalla says
Thank you…thank you, THANK YOU!!! My mom makes Nanaimo bars for Christmas every year, but this year my family is ALL keto. I was worried we’d have to skip this particular treat. I vowed to create my own keto version, but when I stumbled upon your recipe, I could tell just by reading it, it would be incredible. First off, your pastry cream is a revelation!!! I am going to make some just to fill some keto doughnuts!! I couldnt believe how good it was.
I used a slightly bigger baking dish, and i think i slightly overwhipped the creamy layer, so it has a little more buttery/whipped cream flavor, but it set perfectly well after an hour to cut cleanly. I also cut them into 42 squares so i dont have to feel bad when i eat two!!
I started raving about them immediately. I messaged my family to let them know we will INDEED be enjoying Nanaimo bars this Christmas, and have shared the link on a few of my keto support FB groups, assuring them that these are the real deal. Thank you for saving Christmas! 😉
Carolyn says
Hooray for Canadian Christmas traditions!
Cindy says
I used to make the sugary version and made the middle layer butterscotch flavored. Thank you, if I don’t make anything else this season, I will make sure to treat myself with these. I used to call them 3 layer bars, how do you say Nanaimo?
Carolyn says
Na-nigh-moe.
Leslie says
I followed the recipe exactly and my pastry cream did not set.
Should I add cornstarch like a slurry if it does not thicken?
Carolyn says
I do not recommend cornstarch. Just proceed with the filling as is because the additional ingredients will help it firm up for the bars.
Lynne says
We are having a Christmas gift exchange at work & I got my friends name (also does l/c.) What are the odds! Her request..”those yummy Nanaimo Bars & a batch of keto buns!! “Just finished making them..going to steal one..because I can’t resist!! Ty so much for this wonderful recipe!
Briann says
Thank you so much for this recipe!!! Ive recently started keto and I found this recipe when I was looking for desserts. I’ve made it twice now, but I’ve tweaked it a bit, and I love it!!! I can’t thank you enough:)
Tom T says
Second time making them and awesome, as rich as the original, a little less sweet which is great. Way better than when we travel to Victoria or Vancouver, visit that large warehouse store and have to buy a box, far more carbs. 😉 Only issue I’ve had is getting the topping (melted Lilly’s) thin enough to spread. I added a 1/8 cup more of heavy cream and butter. Thanks!
Carolyn says
So glad you liked it!
Jennie Leslie says
I just wanted to thank you for your blog. I was an avid baker before I joined Trim Healthy Mama, and I have been having a real challenge moving from white flour and sugar to not. In addition, I have been working hard to encourage a dear friend to try this way of eating and wanted something that would taste wonderful and still be nourishing. Thank you! These bars were really delicious, and we were all surprised that it was “good” for us. I have the Italian Cream Cake in the oven right now. I feel as though the final piece to eating this way was hidden and revealed on your blog. Thanks again.
Carolyn says
So glad to hear it!
Gary says
Great recipe! Really delicious!!
I had a little trouble with chocolate topping. It
did not spread easily or uniformly. It tended
to slide over filling. Do you think I could make it
easier to spread by adding some heavy cream to
the melted chocolate and make it more of a thick
frosting?
Carolyn says
What chocolate are you using? Adding heavy cream will likely make it seize. Add cocoa butter to help it melt more smoothly. About 1/2 an ounce will suffice.
Miriam LeNeveu says
This recipe is definitely on my to-make list! I’ll also have to try making mint and cherry versions, like I used to do every Christmas!
Now to find your butter tart recipe – always a favourite in this Victoria BC household!
Karen says
Beyond 5 stars!!!!!
I made these last night and they are insanely delicious!
Going to make salted caramel ones and mint ones next using extracts.
Thank you so much for this perfect recipe and spot on instructions!
Carolyn says
So glad you liked it!
Cheryl says
These are seriously more delicious and a lot less sugary than the original nanaimo bars. This is my second batch, took my first batch to a bunch of women at church doing keto and they all raved about them. A week later….. And they’re already asking for more. Thank you for the delicious recipe.
Carolyn says
Yes, the originals were almost tooth-achingly sweet. Although I didn’t realize that until I went sugar-free!
Cynthia McKee says
Goodness Gracious You Are Loved! Anyone that has this many comments knows what they are doing. To be this dedicated to the cause . . . . well Bless Your KENO heart! I will make these as soon as I make blueberry muffins, peppermint bark, almond bark and who knows what all. I love Canada . . . . visited Toronto in the stone age and loved it! So I will definitely save your site (I’m old so I may have already saved it 3 or 4 times and I just don’t recall…..) So good thing I don’t have to bake…… I want to make these for my grandkids when they come to visit from Vegas baby! Yes,, I am south of the border 25 miles south east of Los Angeles! I’m a native! So I am going to go through your site with a fine tooth comb using my fingers on QWERTY and see what else you talented lady have come up with. Can’t wait. I’m missing tacos, bread, oatmeal, cereal, toast, donuts (which I only eat twice a year), pasta, and my favorite thing POTATOs. So I was going to quit on Monday, which was yesterday. Then I decided to to weighed myself. Well,low and behold I had lost another two pounds. Well, I can’t quit now. So the quest to diet on KETO continues. Hubby is part of the quest and he is down about 10 lbs and I’m down 13 lbs. and it’s been three weeks and just into our fourth. At this rate I’ll be my goal weight by next June. A girl can dream!
LeahT says
Simply amazing and delicious. Even my carb loving family enjoyed these.
Jordin says
Hello, is the Pastry Cream you have listed the same as in the Boston Cream Cake? Or do I buy it somewhere?
Carolyn says
It’s very much the same, yes! Make it first for the Nanaimo Bars and then you can proceed with the rest of the recipe…
Jordin says
Thank you so much!!!
TK says
Is pastry cream the same as heavy whipping cream?
Carolyn says
No… I tell you how to make the pastry cream in this recipe right at the top. You do that first. Then you add it to the filling.
Lynne says
Can you use powdered swerve for a substitute for the granulated? All I have is the powdered. 😕
Carolyn says
Yes, that should be fine.
Kacy says
I LOVE these bars and this recipe is wonderful, however, I have had a problem with the layers not wanting to “stick” to each other. The top layer crackles off the middl and the middle comes off the bottom and they don’t want to cut smoothly! Do you have any reason why this may be happening (or does anybody?) and what I can do to fix it? The bars are REALLY good Not overly sweet, perfectly chocolatey and are oh-so-yummy-low-carb-deliciousness!!!!
Carolyn says
I think you’re trying to cut them when they are too cold. Let them come to room temp and also heat up your knife before you try to slice them.
Gail says
Thank you so much for sharing this recipe and the butter tarts. Both are are favourites at our house and since we’re both keto I was searching for low carb versions of both. Now I know what I am making for Christmas desert. Do you have any suggestions for butterscotch pie by any chance? Merry Christmas to you and your family ♥️🎄
Carolyn says
No butterscotch pie, although there is Butterscotch Pudding in Easy Keto Desserts: https://amzn.to/2NEocFg
Jen Scott says
This recipe makes me very happy. I can’t wait until I present the bars to my friends at our Christmas dinner later this evening. However, I really want to make up another batch of pastry cream… just for me…. to eat… by myself… no sharing.
Carolyn says
I don’t blame you!
Tammy says
This BC girl just made the Nanimo bars last night… 1,000% approved ! YUM !
Kate says
Delicious and addictive. I thought I’d messed up the cream as it looked a little curdled initially. Whipped up smooth in the end and tasted great.
Carolyn says
Glad you liked them!
Shauna says
Absolutely delicious! Every recipe of yours is always, always a hit so as labor intensive as these are I knew they’d be worth it. I just wish mine cut as pretty as yours. The chocolate on the top broke up a lot. Thank you for another amazing sugar free recipe!
Carolyn says
Cut them when they are room temp and use a VERY hot knife. Should do the trick!
Stephanie says
Made this over the weekend and they turned out beautifully! I would argue they taste better than the original non-keto version! I used xylitol and found it worked really well – no cold sensation like erythritol. I would recommend removing the bars from the fridge for about 20-30 minutes before cutting to minimize any chocolate cracking.
Tara says
I’m fixing to make these now but wondering if you meant to sweeten the chocolate topping or not. Seems like unsweetened dark chocolate would ruin the flavor or am I missing something? Tia
Carolyn says
Hi… please read the recipe more carefully. It’s not unsweetened, it’s sugar-free – i.e. sweetened without sugar. And I link to an example.
Anita says
I made these today with Swerve, but wasn’t sure if the recipe meant the granular or the powered Swerve,
Carolyn says
If it doesn’t specify powdered, then its granular. Think about it like sugar. When someone says sugar, it means the regular granular. Only when they say powdered dost it mean powdered.
Dena says
The absolute best. Thank you, prob one of the best low carb desserts!
Irma McLeod says
Thanks for the recipe… is my husband favorite desert…. but he is diabetic and we are doing Keto Diet pretty much…. I just finish to make it, are delicius, is a great recipe, I love it!!!! thanks, thanks, thanks, will be a big and nice surprise for my husband!!!
Carolyn says
Glad you like them. Come back and let me know what he thinks!
Nat Leblanc says
Your recipe is incomplete as you’ ve simply put pastry cream??? With no amounts and no keto pastry recipe??? Thanks
Carolyn says
Hello. Please read the recipe more carefully. At the top of the recipe, it lists the ingredients and amounts for the pastry cream. In the first step of the instructions, it tells you exactly how to make it.
Lynn says
I’ve never had nanaimo bars but these are awesome! That creamy filling hit my “I love dessert” spot just right. Thank you for creating this recipe and sharing it with us.
Raana Ponstingl says
Thank goodness you have a recipe without using cream cheese for the pastry cream and you address right off the top the issue of custard powder. Somehow cream cheese ruins it. Will be trying this soon. Thanks!