Keto Nanaimo Bars

Ingredients

For the Base Layer:

• 1 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup melted butter
• 2 tablespoons erythritol or another keto-friendly sweetener
• 1 large egg, beaten

For the Middle Layer:

• 1/4 cup softened butter
• 2 tablespoons heavy cream
• 1/4 cup erythritol or another keto-friendly sweetener
• 1 tablespoon vanilla extract
• 1 tablespoon sugar-free cocoa powder (optional, for a chocolatey twist)

For the Top Layer:

• 1/2 cup sugar-free dark chocolate chips (or chopped sugar-free chocolate)
• 1 tablespoon coconut oil

Instructions

Prepare the Base Layer:

• Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
• In a medium bowl, mix almond flour, shredded coconut, melted butter, erythritol, and a beaten egg until well combined.
• Press the mixture evenly into the bottom of the prepared dish.
• Bake for 10-12 minutes, or until the edges turn golden. Let it cool completely.

Prepare the Middle Layer:

• In a bowl, beat softened butter, heavy cream, erythritol, vanilla extract, and cocoa powder (if using) until smooth and creamy.
• Spread this mixture evenly over the cooled base. Smooth it out with a spatula.
• Refrigerate for about 30 minutes to set.

Prepare the Top Layer:

• In a microwave-safe bowl, combine sugar-free dark chocolate chips and coconut oil.
• Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
• Pour the melted chocolate over the middle layer and spread it evenly.

Chill and Serve:

• Refrigerate the bars for at least 2 hours, or until the chocolate is set and the bars are firm.
• Once set, lift the bars out of the dish using the parchment paper and cut them into squares.

Enjoy your keto Nanaimo bars—perfect for a low-carb treat or special dessert!