Recipes/Desserts/Nanaimo_Bars_Keto

Based on https://www.rockrecipes.com/chocolate-nanaimo-bars/

Bottom layer:

  • 180g / 3/4 cup margerine
  • 67g / 1/3 cup allulose sweetener
  • 60g / 1/2 cup cocoa powder
  • 2 eggs, beaten
  • 120g /1 cups hazelnut flour
  • 50g / 1/2 cup coconut flour
  • 67g / 1 cup unsweetened coconut shreds
  • 60g / 1/2 cup chopped walnuts or pecans, toasted

Middle layer

  • 200g / 3 cups powdered allulose sweetener
  • 1/2 tsp xanthan gum
  • 160g / 2/3 cup butter
  • 2 tsp vanilla extract
  • 60g / 1/4 cup soy milk (or other nut milk)
  • 1-2 drops of yellow food colours (optional - or use a different colour to be surreal)

Top Layer:

  • 200g / 7 ounces unsweetened baking chocolate
  • 50g allulose sweetener to sweeten the chocolate
  • 45g / 3 tbsp butter

Instructions:

To prepare the Base Layer

  1. Melt together the margarine, allulose and cocoa in a pan over low heat
  2. beat the eggs, and add to the pan and continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture.
  3. Add the hazelnut flour, coconut, coconut flour and walnuts/pecans.
  4. Mix together until well combined, then press into the bottom of a parchment paper lined 9x13 inch baking pan.

To prepare Filling

  1. With an electric mixer, beat together the margerine, xanthan gum and icing sugar until it just starts to come together.
  2. Add the vanilla extract and beat well, adding just enough milk, a tablespoon or two at a time, until smooth. This frosting should be very stiff but spreadable. (Much thicker than you would use to frost a cake for example) If you think it’s too thick, you may add a few drops of milk at a time to bring it to the right consistency.
  3. Spread evenly over the bottom layer.
  4. Chill in the fridge for a couple of hours before adding the chocolate topping.

To prepare the Chocolate Topping

  1. Melt together the chocolate chips and butter in the microwave, using short 20-30s bursts, just until the chocolate is melted, don’t over heat it.
  2. Spread quickly over the chilled frosted layer.
  3. Return to the fridge until the chocolate sets.
  4. Cut into squares or bars. it’s best to cut them before they’ve been in the fridge too long, or the topping may be too hard to cut.

These freeze very well, and taste great straight from the freezer.

Variations:

  1. add 50g of reduced fruit to the filling (might need extra powedered allulose)
  2. add 60g of cocoa powder (might need some extra butter and allulose)
  3. Mix some caramel sauce into the filling (or add an extra layer of caramel between filling and topping.
  4. Mix some instant coffee into the filling.