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Wednesday, 5 April 2017

Nanaimo Bar the Keto WOE

This desert was a staple of the Canadian Navy.  You always hoped that the Duty Cook would make this.



1/4 cup butter
1/4 cup unsweetened cocoa
3 tbsp granulated stevia
1 egg, beaten
1 cup almond flour
3/4 cup unsweetened shredded coconut
1/3 cup chopped pecans
1/2 tsp vanilla extract


5 oz cream cheese, softened
1/2 cup heavy cream
1 package sugar-free vanilla pudding mix
1/2 cup almond milk
1/2 tsp vanilla extract
(add a few tbsp of granulated stevia if you want it sweeter)

Chocolate ganache:

1/4 cup butter
1 1/2 oz unsweetened chocolate
2 tbsp powdered stevia
2 tbsp cocoa powder
8 drops liquid stevia


For the crust, melt butter in a medium saucepan over low heat. 

Stir in cocoa and stevia and then slowly whisk in beaten egg. 

Cook, stirring constantly, until mixture thickens. 

Remove from heat and stir in almond meal, coconut, nuts and vanilla. Press crust evenly into bottom and sides of a 9 inch tart pan with removable bottom and refrigerate until firm (30-45 minutes).

In a medium bowl, beat softened cream cheese until smooth. Add cream, pudding powder, almond milk and vanilla and beat until combined. 

Spread over crust and refrigerate for at least half an hour.

In a small saucepan over low, melt butter, unsweetened chocolate together and powdered stevia together. 

Add cocoa powder and stir until smooth. 

Remove from heat and stir in stevia extract. Spread over filling and refrigerate until set, about 1 hour.

Serves 12. 

Comments and suggestions are ALWAYS welcome