keto Nanaimo bars!

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Ingredients

For the Base Layer:

  • 1 cup  almond flour
  • 1/4 cup unsweetened shredded  coconut
  • 1/4 cup melted butter
  • 2 tbsp erythritol or another keto-friendly sweetener
  • 1 large egg, beaten

For the Middle Layer:

    • 1/4 cup butter, softened
  • 2 tbsp heavy cream
  • 1/4 cup erythritol or another keto-friendly sweetener
  • 1 tbsp vanilla extract
  • 1 tbsp sugar-free cocoa powder (optional, for a chocolatey twist)

For the Top Layer:

  • 1/2 cup sugar-free dark chocolate chips (or chopped sugar-free chocolate)
  • 1 tbsp coconut oil

 

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Instructions

  1. Prepare the Base Layer:
      • Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.

    • In a medium bowl, combine the almond flour, shredded coconut, melted butter, erythritol, and beaten egg. Mix until well combined.
    • Press the mixture evenly into the bottom of the prepared baking dish.
    • Bake for 10-12 minutes, or until the edges are golden. Let it cool completely.
  2. Prepare the Middle Layer:
    • In a bowl, beat together the softened butter, heavy cream, erythritol, vanilla extract, and cocoa powder (if using) until smooth and creamy.
    • Spread this mixture evenly over the cooled base layer. Smooth it out with a spatula. Refrigerate for about 30 minutes to set.
  3. Prepare the Top Layer:
    • In a microwave-safe bowl, combine the sugar-free dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
    • Pour the melted chocolate over the middle layer and spread it evenly.
  4. Chill and Serve:
    • Refrigerate the bars for at least 2 hours or until the chocolate is set and the bars are firm.
    • Once set, lift the bars out of the dish using the parchment paper and cut them into squares.

Enjoy your keto Nanaimo bars! They’re perfect for a low-carb treat or a special dessert.

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