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:
- 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.
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.
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.
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. 😉
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.
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.
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.
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!
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!
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!
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.
gerry speirs says
Oh yeah, I want to try these so much!
Lindsay Cotter says
These look crazy delicious!! I will have to make these asap!!
Taylor @ Food Faith Fitness says
The Canadian in me LOVES these!
Suzy says
Love these bars! Saving to try soon!
Jennifer Farley says
Wow, these are so decadent! Amazing that they’re low carb!
Joanne says
Can’t wait to try these with some Swerve. I’ve got some in my pantry!
Jean says
Oh Canada! YES – these are so wonderful.
Sherry says
What is pastry cream?
Carolyn says
It’s part of the recipe, please read it in full.
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.
Andrea says
These are SO delicious!! One of my absolute favorite low carb desserts I’ve found! Thank you!