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
Instructions
- 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.
-
- 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.
- 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.
- 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.