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Keto Nanaimo Bars

Servings: 20 bars
Calories: 200kcal


  • 8 x 8 pan
  • Parchment paper
  • saucepan
  • Whisk
  • hand mixer
  • spoon
  • heatproof mixing bowl



  • 1/2 cup butter
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup Swerve Sweetener
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup Bob&Red Mill finely ground almond flour
  • 1 cup unsweetened shredded coconut
  • 3/4 cup chopped pecans

Cream filling:

  • 1/4 cup butter softened to whip
  • 3 tbsp powdered Swerve Sweetener
  • 1 tbsp Birds Custard

Chocolate topping:

  • 3 oz Ross milk chocolate
  • 1 oz Ross dark chocolate
  • 1 tbsp butter



  • Melt the ½ cup of butter in a saucepan on low heat and add 1/3 cup cocoa powder and ¼ cup swerve.
  • Once combined, whisk in the egg and raise the heat slightly and cook until it thickens, stirring constantly.
  • Remove from the stove and using a spatula, add the 1 teaspoon vanilla, 1 cup almond flour, 1 cup shredded coconut and ¾ cup pecans. Mix until evenly textured.
  • Press the base mixture into an 8x8 square pan lined with parchment paper and refrigerate for an hour.

Cream filling:

  • While the base is firming up in the fridge, you can make the cream filling.
  • Beat the ¼ cup butter with a hand mixer until fluffy. Add in 2 tablespoons custard powder and 3 tablespoons of swerve.
  • Remove the base from the fridge and spread the cream filling over the base and return to the fridge for another hour.

Chocolate Topping: 

  • I like to use a glass heatproof mixing bowl over a pot of simmering water. Combine the Ross dark and milk chocolate chopped chocolate and butter in in the heated mixing bowl. Stirring constantly until the chocolate is a smooth texture.
  • Once melted, quickly and carefully spread the chocolate over the cream base.
  • Return the pan to the fridge for at least 30 min before cutting into bars and serving.


Serving: 1bar | Calories: 200kcal | Carbohydrates: 7g | Protein: 3g | Fat: 19g