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Keto Nanaimo Bars

Indulge in these luxurious Keto Nanaimo Bars, featuring a crisp base, creamy custard center, and a glossy chocolate topping, all crafted from simple, low-carb ingredients.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: Keto, Low-Carb
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pastry Cream
  • 1/3 cup whipping cream
  • 3 tbsp almond or hemp milk
  • 2 large egg yolks
  • 1/4 cup powdered sweetener
  • Pinch salt
  • 1 1/2 tbsp butter, cut into two pieces
  • 1 1/2 tsp vanilla extract
For the Crust
  • 1/2 cup butter
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup powdered sweetener
  • 1 large egg, beaten
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 3/4 cup unsweetened shredded coconut
  • 1/2 cup chopped pecans or walnuts
For the Filling
  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 6 tbsp powdered sweetener to taste
For the Chocolate Topping
  • 3 ounces sugar-free dark chocolate, chopped
  • 2 tbsp butter

Method
 

Preparation of Pastry Cream
  1. In a medium saucepan over medium heat, bring the whipping cream and almond milk to a gentle simmer.
  2. In a medium bowl, whisk the egg yolks with the powdered sweetener and a pinch of salt until luminous and smooth.
  3. Temper the yolks by slowly whisking about half of the hot cream into them, then stir the yolk mixture back into the saucepan.
  4. Cook, whisking continuously, until the custard thickens — about 3–4 minutes — then remove from heat and whisk in 1 1/2 tbsp butter (in pieces) and 1 1/2 tsp vanilla.
  5. Set aside to cool.
Preparation of Crust
  1. In a medium saucepan over low heat, melt 1/2 cup butter.
  2. Stir in the cocoa powder and 1/4 cup powdered sweetener until glossy.
  3. Whisk in the beaten egg and cook gently until the mixture thickens into a fudgy paste.
  4. Remove from heat, then stir in 1 tsp vanilla, the almond flour, shredded coconut, and chopped nuts until evenly combined.
  5. Press this mixture firmly into an 8x8 or 9x9 square pan to form a compact crust.
  6. Refrigerate until set and cool to the touch.
Preparation of Filling
  1. Beat the softened cream cheese and 1/4 cup butter until completely smooth and satin-like.
  2. Beat the cooled pastry cream into the cream cheese mixture, then add 6 tbsp powdered sweetener to taste.
  3. Spread this pale, cloud-soft layer over the chilled crust and return to the refrigerator until the center is firm, at least one hour.
Preparation of Chocolate Topping
  1. Place the chopped sugar-free chocolate and 2 tbsp butter in a heatproof bowl set over barely simmering water.
  2. Stir until melted and sleek, then pour and spread this glossy coat over the chilled filling.
  3. Let the chocolate set until firm.
Serving
  1. Chill fully before slicing so each square reveals distinct strata.
  2. Serve cool on a simple china plate to let the textures speak.

Notes

Press the crust firmly and evenly into the pan for clean slices later. A thin flake of sea salt across the melted top heightens the contrasts.