keto Nanaimo bars

Ingredients

Base Layer:

• 1/2 cup unsalted butter, melted
• 1/4 cup erythritol or your preferred keto sweetener
• 1/4 cup unsweetened cocoa powder
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 2 cups almond flour
• 1 cup unsweetened shredded coconut
• 1/2 cup chopped nuts (optional)

Middle Custard Layer:

• 1/4 cup unsalted butter, softened
• 1/4 cup erythritol (powdered)
• 2 tablespoons heavy cream
• 2 tablespoons vanilla pudding mix (sugar-free) or 1 teaspoon vanilla extract (for a purer keto option)
• 1/2 teaspoon vanilla extract
• 1/4 cup coconut flour

Top Chocolate Layer:

• 1/2 cup sugar-free chocolate chips
• 2 tablespoons unsalted butter

Instructions

1. Prepare the Base Layer:
   • In a medium saucepan over low heat, melt the butter.
   • Stir in erythritol and cocoa powder until well combined.
   • Remove from heat and whisk in the beaten egg. The mixture should thicken slightly.
   • Stir in vanilla extract, almond flour, shredded coconut, and chopped nuts (if using).
   • Press the mixture firmly into an 8×8-inch baking pan lined with parchment paper.
   • Refrigerate while preparing the middle layer.
2. Prepare the Middle Custard Layer:
   • In a mixing bowl, beat the softened butter until creamy.
   • Add powdered erythritol and beat until light and fluffy.
   • Mix in heavy cream, vanilla pudding mix (or vanilla extract), and vanilla extract until smooth.
   • Gradually add coconut flour until the mixture thickens and becomes spreadable.
   • Spread the custard layer evenly over the base layer.
   • Refrigerate again while preparing the top layer.
3. Prepare the Top Chocolate Layer:
   • In a microwave-safe bowl, melt the chocolate chips and butter together in 20-second intervals, stirring between each, until smooth.
   • Pour the melted chocolate over the custard layer and spread evenly.
   • Chill in the refrigerator for at least 1 hour until the chocolate is set.
4. Serve:
   • Once fully chilled, cut the bars into squares using a sharp knife. Clean the knife between cuts for neat squares.
   • Store in the refrigerator for up to a week or freeze for longer storage.