Keto Nanaimo Bar Recipe – A Low Carb and Gluten Free Keto Dessert

If you haven’t tried the classic Canadian Nanaimo bar, you’re in for a treat. These keto Nanaimo bars recreate that familiar three-layer, no-bake dessert in a low-carb, gluten-free version that’s rich, satisfying and surprisingly simple to make.

What is a Nanaimo Bar? A traditional Nanaimo bar has three no-bake layers: a dense chocolate-coconut base, a creamy custard middle, and a glossy chocolate ganache on top. This recipe keeps those layers but swaps in keto-friendly ingredients so you can enjoy the classic flavors while staying low carb.

The dessert originates from Nanaimo, British Columbia. The first recorded recipe appeared in a Nanaimo hospital auxiliary cookbook in 1952. This keto adaptation preserves the essence of the original while using almond flour, erythritol and other low-carb alternatives.

These gluten-free Keto Nanaimo Bars are featured in a round-up of holiday keto desserts, and they make a great addition to any festive table. They’re rich enough to satisfy a sweet tooth but easy enough to prepare any time of year.

Why you’ll love them: They’re over-the-top delicious, endlessly shareable, and surprisingly quick to assemble—no oven required. Make a full pan to share, freeze extras for later, and expect compliments even from non-keto guests.

Ingredients and Equipment

All ingredients can be found at most grocery stores or online. You’ll need a 9 x 13 (or 9 x 12) pan lined with parchment or wax paper. This recipe yields a generous batch, so it’s worth making the full pan.

Bottom layer: unsalted butter, granulated erythritol, egg (beaten), cocoa powder, almond flour, unsweetened shredded coconut, cinnamon.
Custard filling: softened unsalted butter, custard powder, confectioner-style erythritol (powdered sweetener), stevia (optional), heavy whipping cream.
Top chocolate layer: unsweetened chocolate, butter, confectioner’s erythritol.

No baking is required—just simple stovetop melting, mixing and chilling. A double boiler or a heavy saucepan set over low heat is helpful for melting chocolate and gently cooking the bottom layer.

Printable Keto Nanaimo Bar Recipe Card

Keto Nanaimo Bar Recipe – Low Carb and Gluten Free

Yield:
36 bars

Prep Time:
30 minutes

Total Time:
30 minutes

Nanaimo Bars are a classic Canadian treat that work great for holidays or anytime you want a rich, no-bake dessert. This version is gluten free and keto-friendly.

Ingredients

Bottom Layer:

1/2 cup unsalted butter
1/4 cup granulated erythritol
1 egg, beaten
5 tbsp cocoa powder
1 cup almond flour
1 cup unsweetened coconut
1/2 tsp cinnamon

Custard Filling Layer:

3/4 cup unsalted butter (softened)
3 tbsp custard powder (like Bird’s)
1 1/4 cup confectioner’s erythritol (powdered sweetener)
1 tsp or 1 packet stevia (optional)
3-4 tbsp heavy whipping cream

Top Chocolate Layer:

3 tbsp butter
6 ounces unsweetened chocolate
2 tbsp confectioner’s erythritol

Instructions

Bottom Layer

In a double boiler or heavy saucepan over low heat, melt the butter with the granulated erythritol and cocoa powder, stirring until smooth. Slowly add the beaten egg while stirring continuously; continue cooking until the mixture thickens slightly.
Remove from heat and stir in almond flour, shredded coconut and cinnamon until the mixture forms a firm, dough-like mass. Press this mixture evenly into the bottom of a lined 9×13 pan. Chill in the refrigerator to firm up.

Middle Custard Layer

In a mixing bowl, beat the softened butter with custard powder and confectioner’s erythritol. Add stevia if using and 3–4 tablespoons heavy cream to reach a spreadable, fluffy consistency.
Spread the custard filling evenly over the chilled bottom layer and return the pan to the refrigerator to set while you make the topping.

Top Chocolate Layer

Use a double boiler or heavy saucepan over low heat to melt the butter and unsweetened chocolate together. Stir in the confectioner’s erythritol until smooth. Remove from heat and let cool for 10–15 minutes—keep it pourable but not too hot.
Pour the chocolate over the custard layer and smooth into an even layer.
Cover the pan with plastic wrap and refrigerate for 2–3 hours, or until fully set. Cut into 36 squares and enjoy.

Notes

Beating the Custard Layer:

Beat the custard mixture until it is light and fluffy. If the filling seems too firm, add an extra teaspoon of heavy cream at a time until it reaches the desired texture. For a smoother finish, use confectioner-style erythritol to avoid a gritty mouthfeel.