• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • FAQ
  • About
  • Cookbooks

All Day I Dream About Food

menu icon
go to homepage
  • Recipe Index
  • FAQ
  • About
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • FAQ
    • About
    • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Low Carb » Keto Nanaimo Bars

    Published: Jun 9, 2016 · Modified: Aug 21, 2021 by Carolyn

    Keto Nanaimo Bars

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    36.2K shares
    Jump to Recipe Print Recipe

    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!

    This healthy sugar-free version of the famed Canadian Nanaimo Bars will have you coming back for more! #lowcarb #keto #grainfree #sugarfree

    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.

    Best healthy sugar-free Nanaimo Bar recipe. Low carb, keto, THM S

    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…).

    Best low carb Nanaimo Bar recipe

    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?

    Low carb grain-free Nanaimo Bar recipe

    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.

    Nanaimo Bars

    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.
    4.89 from 63 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Keyword: nanaimo bars
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Chill Time: 1 hour
    Total Time: 35 minutes
    Servings: 16 bars
    Calories: 280kcal

    Ingredients

    Pastry Cream:

    • ⅔ cup whipping cream
    • 2 egg yolks
    • ¼ cup powdered Swerve Sweetener
    • Pinch salt
    • 1 ½ tablespoon butter cut into two pieces
    • 1 ½ teaspoon vanilla extract

    Crust:

    • ½ cup butter
    • ⅓ cup unsweetened cocoa powder
    • ¼ cup Swerve Sweetener
    • 1 egg beaten
    • 1 teaspoon vanilla extract
    • 1 cup almond flour
    • ¾ cup unsweetened shredded coconut
    • ½ cup chopped pecans or walnuts

    Vanilla Filling:

    • 4 ounces cream cheese softened
    • ¼ cup butter softened
    • Pastry cream
    • 6 tablespoon powdered Swerve Sweetener

    Chocolate Topping:

    • 3 ounces sugar-free dark chocolate such as Lily's, chopped
    • 2 tablespoon butter

    Instructions

    Pastry Cream:

    • 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.
    • 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.
    • Remove from heat and whisk in butter and vanilla. Let cool to lukewarm.

    Crust:

    • In a medium saucepan over low heat, melt butter. Stir in cocoa powder and sweetener, and then slowly whisk in the egg.
    • 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.

    Filling:

    • 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.

    Chocolate Topping:

    • 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.
    Nutrition Facts
    Nanaimo Bars
    Amount Per Serving (1 bar)
    Calories 280 Calories from Fat 241
    % Daily Value*
    Fat 26.8g41%
    Carbohydrates 6.8g2%
    Fiber 3.3g13%
    Protein 4g8%
    * Percent Daily Values are based on a 2000 calorie diet.
    36.2K shares

    free email series

    Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!


    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

    Reader Interactions

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Audrey says

      January 30, 2023 at 9:50 am

      Wondering if the coconut can be left out or substitute something else?

      Reply
      • Carolyn says

        January 30, 2023 at 7:18 pm

        YOu can leave it out.

        Reply
    2. Tav says

      January 27, 2023 at 1:03 pm

      5 stars
      I made these last night for a dinner party and they were a huge hit. I had a little trouble getting the chocolate on top to be smooth, but that was the only issue I had with the recipe. Everyone loved them and they will definitely be a keeper recipe.

      Reply
    3. Keri says

      January 25, 2023 at 11:30 am

      This is awesome and will have to try. Do you have the total Net Carbs because there’s no sugar alcohol listed and you used Swerve. Thx

      Reply
      • Carolyn says

        January 27, 2023 at 5:49 pm

        Please see my nutritional disclosure at the end of the post… it explains why I remove erythritol from the total carb count.

        Reply
    4. Pat Schaffer says

      January 24, 2023 at 9:58 pm

      Is there a particular knife used when cutting these? They look so perfect but I imagine mine could get a bit smashed and banged up in the cutting. Looking forward to trying these.

      Reply
      • Carolyn says

        January 25, 2023 at 10:48 am

        A hot knife will cut through them like butter! If you want to cut straight up and down, get a bench knife like this: https://amzn.to/3Rl9F3H

        Reply
    5. Ann says

      January 02, 2023 at 4:56 pm

      5 stars
      Hi. Carolyn, I am from Vancouver Island and know those Nanaimo Bars well – a lovely treat and am looking forward to trying this out. However, a question: the ingredient called custard cream in that portion of the recipe has no amount needed. Also I am thinking it should be called whipping cream?

      Reply
      • Ann says

        January 02, 2023 at 5:02 pm

        OOPS – didn’t read the complete recipe properly. The recipe is correct. Sorry about that.

        Reply
    6. Sunny says

      December 03, 2022 at 8:31 pm

      Is there somewhere to purchase sugar free chocolate wholesale?:)

      Reply
    7. M says

      November 25, 2022 at 6:57 pm

      5 stars
      I too, grew up in Canada???? Thanks for the recipe! It was great, except forthe crystals of swerve. Any suggestions on how to dissolve them?

      Reply
      • Nicole says

        November 27, 2022 at 10:29 pm

        could I substitute allulose for the swerve? I’ve made these many times with the swerve but I have a big bag of allulose in the cupboard atm. I have to make 2 batches for Christmas for the 2 Christmas dinners otherwise people get upset lol better than the original in my opinion.

        Reply
        • Carolyn says

          November 28, 2022 at 12:33 pm

          The filling will be MUCH too soft. You could replace about 1/4 of the Swerve with allulose but any more than that and your pastry cream will never set.

          Reply
    8. S says

      October 19, 2022 at 7:59 pm

      5 stars
      These bars sound amazing. Here’s an instant pudding that I found online which is keto if you are interested: https://simplydelish.net/shop/instant-puddings/. I wouldn’t use Royal or Jello brand either.

      Reply
    9. Sara says

      September 26, 2022 at 8:37 pm

      I love you, thank you so much for making the effort & then sharing with us. I’m from Nanaimo, B.C. …thinking ahead as well. My question is, is either part of the filling freezable? I plan to a) make A LOT from Nov-Jan b)ship it across the country to distant relatives. Everything freezes in these parts, eh. Any advice?

      Reply
      • Carolyn says

        September 27, 2022 at 11:05 am

        I dont’ think pastry cream freezes very well (tends to change the consistency), so I wouldn’t recommend it. It will freeze fine once full assembled, though.

        Reply
    10. Jaye says

      September 22, 2022 at 5:48 pm

      can this recipe be doubled, particilarily the cream filling?

      Reply
      • Carolyn says

        September 23, 2022 at 8:28 am

        If you like!

        Reply
    11. Deb Seeley says

      August 02, 2022 at 10:53 pm

      5 stars
      My partner said these were the best Nanaimo Bars she had ever tasted. Thanks for another wonderful recipe.

      Reply
    « Older Comments

    Primary Sidebar

    FREE Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!

    NEW E-COOKBOOK!
    The cover of Easy Dairy-Free Keto Desserts ebook.

    Carolyn Portrait

    Looking for the best low carb recipes? You’ve come to the right place! I’m Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

    COPYRIGHT © 2023 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY

    Copyright© 2023