Ever had a Nanaimo bar? Outside of Canada, I’m pretty sure it’s unheard of, but it’s one of the most delicious things ever.
It’s a 3-layered, no bake bar. 1st layer is a graham cracker crust, 2nd is a custard and the final, top layer is a chocolate ganache. Of course we cant use graham crackers, so today I ‘ketofied’ the Nanaimo bar, making it very low carb.
One suggestion I will make is to only use 1 cup of sugar for the custard (2nd layer). While I enjoyed mine, I thought it was a little too sweet. So step it back a little and it will be perfect.
What you’ll need:
3rd and final layer
For the first layer, you’re going to start by double boiling your butter, sugar and cocoa. Mix until the sugar melts. Slowly stir in your egg until the mixture thickens. Once it does, immediately take it off the heat and mix in your almond flour and coconut.
You’ll get a nice ‘graham cracker’ like crust that you can spread on the bottom of an ungreased brownie pan.
Start the second layer – In a mixing bowl, toss in your butter, custard powder, sugar substitute and cream. With a mixer, beat until it gets nice and fluffy. Approx 3-5 minutes. Once fluffy, spread over the top of the almond flour crust.
For the last and final layer, melt your butter over low heat (I used the same pot as earlier because why the hell not), add in your chocolate and sugar substitute, stirring until the sugar and chocolate dissolve.
Take it off the heat and let it cool. Play with your dog in the meantime, why not. (PS. DO NOT LET YOUR DOG HAVE THE XYLITOL, IT CAN KILL THEM!!!!)
Once the chocolate has cooled, and is still a liquid, pour it over the top of the custard and spread it around evenly. Cover it with some seran wrap or a lid and put it in the fridge for 2-4 hours. Cut and serve!
Hope you enjoy this Canadian treat! This recipe makes 25. The nutritional information is per 1 square.