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.
Nanaimo Bars
Ingredients
Pastry Cream:
- 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
Crust:
- 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
Vanilla Filling:
- 4 ounces cream cheese softened
- 1/4 cup butter softened
- Pastry cream
- 6 tbsp powdered Swerve Sweetener
Chocolate Topping:
- 3 ounces sugar-free dark chocolate such as Lily's, chopped
- 2 tbsp 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.
Susan Bell says
Made this today after reading previous comments… Defo 5*
LOVE LOVE LOVE IT !
one question… can I freeze it ?
Carolyn says
I’ve never tried freezing them.
Crystal says
I have shared this treat with a few people
They love it and are converted to the KETO Nanaimo bars
I’m hooked
Thank you
Kim says
Do you think I could you bakers chocolate? What would I sweeten it with?
Carolyn says
Try the ganache from this recipe instead. https://alldayidreamaboutfood.com/boston-cream-pie-low-carb-and-gluten-free/
Trying it the way I did the glaze on these bars wouldn’t work because you can’t get it smooth whisking in your own sweetener.
Marianne Husar says
Thank you Carolyn again for an awesome recipe. I have an 18 year old who is on KETO and he still wants his desserts. This one keeps him on track.
Thanks for helping us to get him to his goal!
anne says
I had my first Nanaimo bar around 60 years ago, and remember it to this day. With the exception of the slight taste difference that comes from Bird Custard powder, this is a verrrrry good replica
Ophir Gold says
There are sugar free custard powder alternatives? How can I combine one in this recipe?
Carolyn says
They are still too high carb as they contain cornstarch.
Jessica says
This recipe is amazing! Although there are a lot of steps I didn’t find it difficult. I can’t wait to make it for my family this Christmas!
Regan Peterson says
I see that they are 280 calories for one serving, but I was wondering how many servings one pan makes?
Carolyn says
Right at the top of every recipe is the number of servings.
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!
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.
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.
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!
Dena says
The absolute best. Thank you, prob one of the best low carb desserts!
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.
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.
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.
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!
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!