Nanaimo Bars (Keto)

This homemade gluten-free Nanaimo bar recipe is full of authentic flavours and uses sugar-free chocolate chips and almond flour.

Bottom Layer:
½ cup butter
5 Tbsp. cocoa powder
¼ cup Monk Fruit Sweetener with Erythritol (Granular)
1 egg, beaten
1 Tbsp. pure vanilla extract
1½ cup unsweetened coconut, shredded
1 cup almond flour
½ cup almonds, chopped

Filling:
¼ cup butter, softened
4 Tbsp. heavy cream
2 Tbsp. custard powder, such as Birds
1½ cup Monk Fruit Sweetener with Erythritol (Powdered)

Ganache:
¾ cup chocolate chips
2 Tbsp. butter

Garnish:
white chocolate chips (optional)

For the Bottom Layer:
Line an 8x8" square pan with parchment paper.

Place a saucepan over medium heat and add butter, cocoa powder, and sweetener. Cook, stirring until butter is melted and sweetener is dissolved.

Add egg and vanilla and whisk constantly until mixture is hot and thickened, then remove from heat. Add in coconut, almond flour, and chopped almonds and stir until combined.

Press mixture into the bottom of prepared pan and place in fridge or freezer for 30 minutes.

For the Filling:
Beat the butter, cream and custard powder until combined. Gradually beat in powdered sweetener, and continue mixing until light and fluffy.

Spread mixture evenly over prepared crust and return for fridge.

For the Ganache:
Using a double-boiler, stir in the butter and chocolate chips until melted and smooth. Pour the chocolate over the filling layer and spread with a spatula until smooth.

If desired, drizzle some melted white chocolate over the top and use a wooden skewer to make a swirl design.

Cover pan and return to the fridge for at least 2 hours before slicing and serving.

Makes 12 servings.

Variations:  Instead of using chopped almonds in the base layer, mix it up with raw pecans or traditional walnuts.

Nutritional Information:
Serving Size 1 Bar: Calories 388, Fat 35 grams, Carbs 13 grams, Net Carbs 3 grams, Protein 6 grams, Fiber 10 grams, Sugar 2 gram