Easy Gluten Free Keto Nanaimo Bars

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Easy Gluten Free Keto Nanaimo Bars

Canadian's favorite dessert but make it sugar free, gluten free, and keto friendly! These amazingly sweet no bake bars are rich and chocolate-y and full of a dreamy vanilla cream cheese frosting.

You will also LOVE these keto lemon bars and keto fudgy brownies! I seriously can't get enough of these amazing nanaimo bars and it is seriously hard to believe that they are sugar free! I have served this recipe to multiple different groups and no one believes me when I tell them this recipe is sugar free AND gluten free! Which of course is the biggest compliment ever. You are going to love this recipe even more than it's original counterparts, I promise! I can't wait for you to try this easy recipe to let's get started.

Ingredients in low carb nanaimo bars:

Bottom Layer:

  • 1/3 cup plus 1 tbs unsalted butter
  • 1/3 cup cocoa powder
  • 1/4 cup monk fruit or granulated sweetener of choice
  • 1 large egg, beaten
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 3/4 cup shredded unsweetened coconut
  • 1/2 cup chopped walnuts

Filling:

  • 1/3 cup butter, room temperature
  • 2 tbs sugar free vanilla pudding mix (JUST the mix)
  • 1 1/2 cups powdered monk fruit, or powdered sweetener of choice
  • 4 oz cream cheese, room temperature
  • 3 tbs heavy cream
  • 1 tsp vanilla extract

Chocolate Topping:

  • 4 oz sugar free chocolate
  • 1 tsp coconut oil

bite take out of a nanaimo bar
Easy Gluten Free Keto Nanaimo Bars

Instructions how to make sugar free nanaimo bars:

  1. Line an 8x8 square baking pan with parchment paper, leaving a few inches hanging over the sides for easy removal.
  2. In a saucepan melt your butter over low heat. Add monk fruit, cocoa, and vanilla extract. Continue to whisk over low heat until ingredients are smooth. Slowly add beaten egg and whisk until mixture thickens into custard-like consistency.
  3. Remove from heat. Stir in walnuts, coconut, and almond flour until combined. Press firmly and evenly into bottom of prepared pan. Place in refrigerator to firm up.
  4. Using a electric mixer, beat your butter, cream cheese, vanilla extract, vanilla pudding mix, and heavy cream until smooth. Add powdered monk fruit, whisk well until smooth. Spread evenly on top of chilled bottom layer and place in fridge while you make your topping.
  5. Using a microwave safe dish, melt your chocolate and coconut oil together in 30 second increments, mixing in between microwave blasts. Once melted pour over top of your filling and place in your fridge to allow chocolate to set. Once set, cut into 16 equal pieces and enjoy!

stack of nanaimo bars
Easy Gluten Free Keto Nanaimo Bars

Frequently asked questions:

How do I store nanaimo bars?

Store nanaimo bars in an airtight container in your fridge for 5-7 days.

Can I freeze nanaimo bars?

Yes, freeze in an airtight conatiner for up to 6 months.

What are nanaimo bars called in the USA?

A variation known as “prayer bars” is also popular in the American Midwest

Are nanaimo bars a Canadian thing?

The Nanaimo bar is a distinctively Canadian no-bake treat named for a city on Vancouver Island.

Easy Gluten Free Keto Nanaimo Bars

Canadian's favorite dessert but make it sugar free, gluten free, and keto friendly! These amazingly sweet no bake bars are rich and chocolate-y and full of a dreamy vanilla cream cheese frosting.

PREP:
40
MINS
HOURS
COOK:
10
MINS
HOURS
TOTAL:
50
MINS
HOURS
HOURS

Ingredients

Bottom Layer:

  • 1/3 cup plus 1 tbs unsalted butter
  • 1/3 cup cocoa powder
  • 1/4 cup monk fruit or granulated sweetener of choice
  • 1 large egg, beaten
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 3/4 cup shredded unsweetened coconut
  • 1/2 cup chopped walnuts

Filling:

  • 1/3 cup butter, room temperature
  • 2 tbs sugar free vanilla pudding mix (JUST the mix)
  • 1 1/2 cups powdered monk fruit, or powdered sweetener of choice
  • 4 oz cream cheese, room temperature
  • 3 tbs heavy cream
  • 1 tsp vanilla extract

Chocolate Topping:

  • 4 oz sugar free chocolate
  • 1 tsp coconut oil

Instructions


  1. Line an 8x8 square baking pan with parchment paper, leaving a few inches hanging over the sides for easy removal.
  2. In a saucepan melt your butter over low heat. Add monk fruit, cocoa, and vanilla extract. Continue to whisk over low heat until ingredients are smooth. Slowly add beaten egg and whisk until mixture thickens into custard-like consistency.
  3. Remove from heat. Stir in walnuts, coconut, and almond flour until combined. Press firmly and evenly into bottom of prepared pan. Place in refrigerator to firm up.
  4. Using a electric mixer, beat your butter, cream cheese, vanilla extract, vanilla pudding mix, and heavy cream until smooth. Add powdered monk fruit, whisk well until smooth. Spread evenly on top of chilled bottom layer and place in fridge while you make your topping.
  5. Using a microwave safe dish, melt your chocolate and coconut oil together in 30 second increments, mixing in between microwave blasts. Once melted pour over top of your filling and place in your fridge to allow chocolate to set. Once set, cut into 16 equal pieces and enjoy!

Shop products and ingredients:
Nutrition Facts Per Serving:

Number of servings: 16 | Calories: 181 | Protein: 5 grams | Fat: 16 grams | Net Carbs: 4 grams | Fiber: 3 gram | Sugar: 1 grams |

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