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.
Tammy says
This BC girl just made the Nanimo bars last night… 1,000% approved ! YUM !
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!
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
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.
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.
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.
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!!!
LeahT says
Simply amazing and delicious. Even my carb loving family enjoyed these.
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!
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!
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!
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!
Chickinvic says
Hello from a fellow Victorian! I too love the mint and cherry versions, as well as the peanut butter ones. And butter tarts – of course!!
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.
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!
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!
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:)
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!
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.
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.
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!