Keto Nanaimo Bars Recipe

A pile of Keto Nanaimo Bars on a white oval plate over a blue striped napkin.

These are the original Keto Nanaimo Bars! Just like the classic Canadian treat, they feature a rich chocolate topping, a creamy vanilla custard filling and a tender coconut chocolate crust. So perfectly sweet and satisfying, you won't believe this no-bake keto dessert can still fit into your keto lifestyle.

Course Dessert

Cuisine Dessert

Keyword nanaimo bars

Prep Time 15

Cook Time 20

Chill Time 1

Total Time 35

Servings bars

Calories 266kcal

Ingredients

Pastry Cream

1/3 cup whipping cream
3 tbsp almond or hemp milk
2 large egg yolks
1/4 cup powdered 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 powdered sweetener
1 large 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 (from above)
6 tbsp powdered sweetener

Chocolate Topping:

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

US Customary - Metric

Instructions

Pastry Cream:

In a medium saucepan over medium heat, bring the whipping cream and almond milk to a simmer. In a medium bowl, whisk the egg yolks with the 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 the butter and vanilla. Let cool to room temperature.

Crust:

In a medium saucepan over low heat, melt the butter. Stir in the cocoa powder and the sweetener, and then slowly whisk in the egg.
Cook, stirring constantly, until the mixture thickens. Remove from heat and stir in the vanilla, almond flour, shredded coconut and nuts. Press the crust evenly into a 9x9 or 8x8 square pan and refrigerate until firm.

Filling

Beat the cream cheese and butter until smooth. Beat in the cooled pastry cream until well combined, then beat in the powdered sweetener. Spread the filling over crust and refrigerate until firm, at least one hour.

Chocolate Topping

Combine the 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.

Notes

Storage Information: Store the bars in a covered container in the fridge for up to a week. They can also be frozen for several months.

Pro tip: Chocolate toppings like this can crack as you try to cut them into bars. I recommend heating up your knife so that it slices through the chocolate more easily. I do this over the flame of my gas stove but dipping it into a glass of hot water works as well.

Nutrition