Keto Nanaimo Bars

It is one of those bars that is very rich and very sweet! The chocolate that sandwiches the vanilla pudding kissed center is hard to forget! Plus the coconut in the bottom layer really adds great texture!

I have transformed MY version into a KETO one without sugar and with TONS of decadent flavor!

The bottom layer features my favorite Keto Krisp Bar by Taste Cando……Butter & Salt!

Visit here to save 15% off of your order of these bars!

The marshmallow treat consistency of this buttery bar lends well to a graham cracker substitute. I just ground them in my food processor and it was so easy after that!

For the middle layer I was able to feature my favorite keto pudding my Simply Delish!

Visit here to save 10% off of your order of Simply Delish Puddings!

Keto Nanaimo Bars

A sugar free, gluten free keto version of the "Truly Canadian" dessert bar!
Course bars, chocolate, Dessert, gluten free, keto, simply delish
Cuisine Canadian
Servings 12 Pieces

Ingredients
  

Bottom Layer:

  • 3/4 cup butter
  • 1/4 cup monkfruit
  • 6 tbsp cocoa powder
  • 1 large egg
  • 1 tbsp unsweetened almond milk
  • 1 tsp vanilla extract
  • 4 Taste Cando Keto Krisp Bars “Butter&Salt” processed to crumbs in food processor
  • 1/2 cup almond flour
  • 1 cup unsweetened fine shredded coconut

Middle Layer:

  • 1/4 cup softened butter
  • 2 tbsp unsweetened almond milk
  • 1 tbsp heavy cream
  • 1/4 cup water
  • 1 tsp vanilla extract
  • 2 cups confectioners erythritol

Icing Layer:

  • 1 1/2 cups Choc Zero dark chocolate chips
  • 1/2 cup heavy cream
  • 10 drops liquid monkfruit
  • 2 tsp Sugar Free Honey Substitute

Instructions
 

Bottom:

  • Combine butter, monkfruit, cocoa, egg, almond milk and vanilla in a medium saucepan.
  • Heat on MED until completely smooth.
  • Remove from heat.
  • Stir in Keto Krisp Bar "Butter&Salt" crumbs and Unsweetened fine shred coconut.
  • Press into an 8×8 parchment lined pan.
  • Put in fridge to make 2nd layer.

Middle Layer:

  • Add all ingredients to a medium bowl.
  • Whisk with handheld mixer until fluffy.
  • Spread over 2nd layer.
  • Return to fridge.

Icing Topping:

  • In a medium saucepan,  combine all of the icing ingredients.
  • Stir until smooth.
  • Spread over 2nd layer once chilled.
  • Return to fridge for 1 hour.
  • Cut into pieces.
  • Return to fridge for storage.  Lasts 7 days in airtight container.
Keyword almond butter, butter and salt bar, choc zero, coconut cream, dark cocoa, gluten free, keto, keto bars, keto dessert, keto krisp, nanaimo bars, simply delish natural, simply delish pudding, sugar free bars, sugar free dessert, taste cando

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