Nanaimo Bars

I first tried the original version at a bakery in Vancouver back in 2018 and spent the next month figuring out how to make it without sugar. Three layers, no oven, and every batch I pull out of the fridge disappears in two days.

The bottom layer is an almond flour and coconut flake crust with cocoa powder (or Cacao Bliss) mixed in. I pulse everything in a food processor until it holds together when pressed. Almond flour compresses better than you’d expect for a no-bake crust. I was nervous the first time, but it sets up solid after 20 minutes in the freezer. The coconut flakes add a subtle crunch that regular graham cracker crust doesn’t have. If you’ve made my keto no bake cookies, you already know how well almond flour holds without heat.

The middle layer is what makes or breaks the whole thing. I use sugar-free vanilla pudding mix instead of traditional custard powder. Custard powder (Bird’s brand, if you’ve seen it) is mostly cornstarch and sugar, so it’s not an option for keto. The pudding mix gives you that same creamy, custardy texture without the carbs. I beat it with softened butter, heavy cream, and powdered erythritol until it’s light and almost mousse-like. If you love that custard layer, you’d also like my keto chocolate mousse.

The ganache is the simplest layer: sugar-free chocolate chips melted with butter in 30-second microwave intervals. Let it cool before you pour it over the custard. Hot ganache will melt right through the buttercream, and you’ll end up with two layers instead of three.

These keep in the fridge for a full week in an airtight container, and they freeze for up to 3 months. I make larger batches and separate layers with parchment paper before freezing. I pull them out about 10 minutes before serving so the custard softens just slightly. Since there are no raw eggs or anything that needs to be baked, the shelf life is longer than most desserts I make. If you’re into batch-prep low carb desserts, my keto fudge and keto s’mores bars work the same way.

The whole recipe takes about an hour with chilling, but the hands-on work is maybe 15 minutes per layer. I usually make the crust and custard in the morning, then do the ganache after lunch. No rush. If you’re new to making bars at home, this is a good place to start. No tricky oven temps, no worrying about rise. You press, you spread, you chill, you eat.

Let the ganache cool before pouring. I learned this the hard way on my first batch. Hot ganache melts right through the custard layer and you end up with a two-tone mess instead of three clean tiers. Wait until it’s barely pourable, almost like thickened cream, then spread quickly with an offset spatula.

The custard sets faster than you think. The recipe says 30 minutes, but mine is usually firm in about 25 if the fridge is cold. Check it before moving on to the ganache. You want it set but not frozen.

Hot knife, every single cut. Run your knife under hot water and wipe it dry between slices. A cold blade will crack the chocolate top and shatter your clean layers. This is the one step I never skip.