Keto Nanaimo Bars
A sugar free, gluten free keto version of the "Truly Canadian" dessert bar!
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 8x8 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.