Low Carb Nanaimo Bars Recipe

Desserts
Gluten Free
Quick Easy
Vegan
Vegetarian
3.5/5
(10 reviews)
Low Carb Nanaimo Bars
Zylo Recipes

Description

These layered bars offer a delightful play of textures and flavors, reminiscent of a classic Canadian dessert but crafted with a focus on lower carbohydrate ingredients. Imagine sinking your teeth into a crisp, dark chocolate base – not too sweet, but deeply satisfying with its subtle cocoa bitterness. This foundational layer provides the perfect counterpoint to the creamy, almost ethereal coconut custard that rests above.

This middle layer is subtly sweet and carries a delicate coconut fragrance, creating a smooth and luscious contrast to the firmer base. The top layer continues the chocolate theme, presenting a silky, glossy ganache that melts effortlessly in your mouth. This final touch adds a rich, decadent finish, harmonizing beautifully with the coconut and chocolate layers beneath.

The overall experience is a symphony of textures – the snap of the base, the smooth glide of the custard, and the velvety finish of the ganache. Each bite offers a different sensation, keeping your palate engaged and delighted. These bars are perfect for satisfying sweet cravings without relying on excessive sugars or starches.

They are equally well-suited as an afternoon treat alongside a cup of coffee or tea, or as a sophisticated dessert to conclude a meal. Their elegant presentation also makes them a wonderful choice for parties or gatherings, offering a guilt-free indulgence that everyone can enjoy. Whether you're following a specific dietary approach or simply seeking a delicious and balanced dessert, these layered bars are sure to please.

The combination of rich chocolate and creamy coconut creates a truly irresistible treat.

Preparation Time

Prep Time
40 min
Cook Time
0 min
Total Time
40 min

Nutrition Information

Per 1 servings (per bar) serving
C
Calories
300 Kcal

C
Carbs
10 g
Fi
Fiber
3 g
Sugar
2 g

P
Protein
5 g

C
Fats
25 g
Saturated Fats 15 g
Unsaturated Fats 8 g

Cholestrol 50 mg
Sodium 50 mg
Potassium 100 mg
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Ingredients

    1.
    Coconut Oil
    Coconut Oil
    1-½ tablespoon
    2.
    Food Cupboard Home Baking Almonds Ground by Sainsbury's
    Food Cupboard Home Baking Almonds Ground by Sainsbury's
    4 ounce
    3.
    Cocoa Powder, Unsweetened
    Cocoa Powder, Unsweetened
    1 tablespoon
    4.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    1 tsp
    5.
    Coconut, Dried, Shredded Or Flaked, Unsweetened
    Coconut, Dried, Shredded Or Flaked, Unsweetened
    1 tablespoon, shredded
    6.
    Coconut Oil
    Coconut Oil
    1-½ tablespoon
    7.
    Maple Flavored Syrup by Lakanto
    Maple Flavored Syrup by Lakanto
    1 tablespoon
    8.
    Vanilla Extract
    Vanilla Extract
    1 teaspoon
    9.
    Raw Coconut Butter by Artisana Organics
    Raw Coconut Butter by Artisana Organics
    ½ cup
    10.
    Maple Flavored Syrup by Lakanto
    Maple Flavored Syrup by Lakanto
    1 tablespoon
    11.
    Coconut Oil
    Coconut Oil
    1-½ tablespoon
    12.
    Cocoa Powder, Unsweetened
    Cocoa Powder, Unsweetened
    1 tablespoon

Instructions

    1.
    Add the ground almonds, erythritol and one tablespoon of cocoa powder to a mixing bowl. Melt 1.5 tablespoons of coconut oil and add to the bowl. Mix together to form a crumb.
    2.
    Add the shredded coconut and stir through the crumb.
    3.
    Tip the base mixture into a freezer proof 6x6 inch dish or mold and press into a firm and even layer. Transfer to the freezer for 10 minutes to set.
    4.
    Whilst the base is setting you can prepare the filling. Add the coconut butter, 2 tablespoons of coconut oil, 1 tablespoon of lakanto syrup and vanilla to a food processor. Blend until smooth and creamy.
    5.
    Remove the base from the freezer and spoon over the coconut filling. Return to the freezer for a further 10 minutes to set.
    6.
    Whilst the filling sets you can prepare the topping. Add the remaining coconut oil, cocoa powder and syrup to a food processor. Blend until smooth and sauce like.
    7.
    Remove the bars from the freezer and spoon over the chocolate topping.
    8.
    Transfer back to the freezer for a further 15 minutes to set the top. Remove from the freezer 10 minutes before serving and slice with a warm knife.