Why You’ll Love Keto Nanaimo Bars – Low-Carb Canadian Classic Recipe

I enjoy this recipe because it delivers big flavor with minimal effort and no baking required. The contrast between the firm chocolate crust, the creamy custard-style filling, and the rich chocolate topping makes every bite satisfying. I also like that it’s naturally gluten-free and easy to customize depending on what nuts or milk alternatives I have on hand.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

0.33 cup (78.86 ml) whipping cream
3 tbsp (45.65 g) almond or hemp milk
2 large egg yolks
0.25 cup (47.5 g) powdered sweetener
Pinch salt
1.5 tbsp (21.3 g) butter, cut into two pieces
1.5 tsp vanilla extract
0.5 cup (113.5 g) butter
0.33 cup unsweetened cocoa powder
0.25 cup (47.5 g) powdered sweetener
1 large egg, beaten
1 tsp vanilla extract
1 cup (112 g) almond flour
0.75 cup (69.75 g) unsweetened shredded coconut
0.5 cup (54.5 g) chopped pecans or walnuts
4 ounces (113.4 g) cream cheese, softened
0.25 cup (56.75 g) butter, softened
6 tbsp (60.87 g) powdered sweetener
3 ounces (85.05 g) sugar-free dark chocolate, chopped
2 tbsp (28.4 g) butter

Directions

I start by making the pastry cream. In a medium saucepan over medium heat, I bring the whipping cream and almond milk to a gentle simmer. In a separate bowl, I whisk the egg yolks with powdered sweetener and salt. I slowly whisk about half of the hot cream into the yolk mixture, then pour everything back into the saucepan. I cook it for 3–4 minutes, whisking constantly, until thickened. Once off the heat, I whisk in the butter and vanilla and let it cool to room temperature.

To make the crust, I melt the butter in a saucepan over low heat, then stir in the cocoa powder and sweetener. I slowly whisk in the beaten egg and cook while stirring constantly until the mixture thickens. I remove it from the heat and stir in the vanilla, almond flour, shredded coconut, and chopped nuts. I press this mixture firmly into an 8×8 or 9×9 pan and refrigerate it until firm.

For the filling, I beat the cream cheese and softened butter until smooth. I then beat in the cooled pastry cream followed by the powdered sweetener. I spread this evenly over the chilled crust and refrigerate for at least one hour.

To finish, I melt the sugar-free dark chocolate and butter together in a heatproof bowl over simmering water. I spread the chocolate topping over the filling and let it set completely before slicing and serving.

Servings and Timing

This recipe makes about 12 bars.
Prep time is 15 minutes, cook time is 20 minutes, and total time is approximately 35 minutes, plus chilling time for setting the layers.

Variations

I sometimes swap the pecans or walnuts for seeds to make a nut-free version. When I want a stronger vanilla flavor, I add a little extra vanilla to the filling. I’ve also experimented with different sugar-free dark chocolates for the topping to change the intensity of the chocolate layer.

Storage/Reheating

I store these bars in an airtight container in the refrigerator, where they keep well for up to one week. I don’t usually reheat them, as I prefer them chilled, but letting them sit at room temperature for a few minutes softens the layers nicely.

FAQs

Are these Nanaimo bars truly keto-friendly?

I consider them keto-friendly because they use almond flour, sugar-free sweeteners, and sugar-free chocolate, keeping the carb count low.

Do I need to bake this recipe?

I don’t bake these bars at all. The crust is cooked on the stovetop, and the rest sets in the refrigerator.

Can I make these bars ahead of time?

I often make them a day in advance, as they set beautifully overnight and slice more cleanly.

What sweetener works best?

I usually use a powdered keto sweetener, as it dissolves smoothly into both the filling and the chocolate layers.

Can I freeze keto Nanaimo bars?

I’ve frozen them successfully. I slice them first, then store them in an airtight container for up to two months.

Is the custard layer safe with eggs?

I cook the egg yolks gently until thickened, which makes them safe and gives the filling its classic texture.

Can I use coconut milk instead of almond milk?

I’ve used coconut milk before, and it works well while adding a subtle coconut flavor.

How do I get clean slices?

I chill the bars thoroughly and use a sharp knife warmed under hot water, wiping it clean between cuts.

Can I make this dairy-free?

I haven’t fully tested a dairy-free version, but dairy-free butter and cream cheese alternatives should work with some adjustments.

Why did my chocolate topping crack?

If the chocolate layer is very cold, it can crack when sliced. I let the bars sit at room temperature briefly before cutting.

Conclusion

These keto Nanaimo bars are proof that classic desserts can be reinvented without sacrificing flavor or texture. I love how rich, creamy, and satisfying they are, making them perfect for special occasions or whenever I want a low-carb treat that feels truly indulgent.