Low Carb Vegan No-Bake Paleo Nanaimo Bars

When I first started keto as a vegan all those years ago, all I wanted was sugar-free dessert things to make myself think I was eating cookies, or brownies or frosting. Now that I’ve been fat adapted for a while, I don’t have dessert cravings that often, but I’m always down for a low carb vegan Nanaimo bar that also happens to be paleo-compliant, gluten-free, sweetener-free and keto-friendly!

When I lived in Canada, Nanaimo bars were a BIG DEAL. I don’t know whether it’s because I have a ridiculous sweet tooth, or because Canada is just on point with their dessert game, but there’s something magical about these bars. Years later, I still crave those delicious (and sugary) treats, so I decided to create a version that was compliant with a keto and low carb lifestyle, while also being a delicious gluten-free and vegan keto treat for all to enjoy.

You can use macadamia nuts or cashews (if you’re less carb-conscious) for the filling. Macadamia nuts are the most delicious, but are pretty cost-prohibitive. I used cashews nuts for this batch, and they still taste awesome! If you’re making this for a party and are willing to splurge, I would definitely recommend the macadamia nuts, though! They really add a level of richness to this.

You may also notice that I don’t use a sweetener in this recipe. I’ve received a lot of requests lately for recipes that don’t involve any sort of sweetener like erythritol or even stevia due to sensitivities and difficulty obtaining these ingredients in some stores. I find that unsweetened applesauce is a great way to add a nice light sweetness to recipes without too many additional carbs.

Notes on Making Low Carb Vegan No-Bake Nanaimo Bars (gluten-free, keto-friendly, sweetener-free, soy-free, paleo)

• Many no-bake vegan bars rely on tofu for the filling, but these use soaked cashews instead.
• Traditionally, Nanaimo bars use a custard filling, and I think the macadamia nuts/cashews and vanilla to a pretty decent job of approximating that here.
• You could also make this in a brownie pan, but the bars will be flat and thin. I happen to prefer a thicker no-bake bar.
• These bars can be stored in the refrigerator for up to a week or in the freezer in an airtight container for up to a month. If you store them in the fridge, I recommend letting them thaw at room temperature for at least an hour before eating.
• To calculate net carbs – subtract the grams of fiber from the total grams of carbohydrates in the recipe. For this recipe, the calculation is: 8.5g total carbs – 3.9g fiber = 4.6g net carbs
• This is my favorite brand of keto-friendly vegan chocolate chips. It uses coconut sugar and is super low in carbs. If you are using a chocolate that is sweetened with allulose or a sugar alcohol like erythritol, be sure to subtract those from the total grams of carbohydrates in your net carbs calculation.
• While I strive to provide accurate nutrition information, there are variations across brands and types of ingredients. So, if you’re using other brands than those mentioned, your macros may be different. All nutrition info is calculated from the USDA values for each ingredient, unless a brand is specifically mentioned (or no generic listing is available), and are for information purposes only! 

Low Carb Vegan Nanaimo Bars

Print Recipe

A low carb, dairy-free and paleo-friendly version of a Canadian dessert classic. These low carb vegan Nanaimo bars pack the flavor of the original into a much healthier package.

Course Dessert, Snack

Cuisine Canadian

Keyword dairy free, gluten free keto, gluten-free vegan, low carb high fat, paleo, pegan, primal

Prep Time 30 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings 10 bars

Calories 324

Author Liz

Equipment

• loaf pan 9"x5" ( 22.5×12.5cm)
• food processor

Ingredients

For the Crust

• 1 cup pecans ground (110g)
• 1/2 cup coconut manna (112g)
• 1 tbsp cocoa powder

For the Filling

• 1 cup macadamia nuts or cashews soaked overnight (or for a half hour in just-boiled water)
• 1/4 cup coconut oil softened, (60ml)
• 1/2 cup unsweetened applesauce
• 2-3 tbsp water if needed
• 1 tsp vanilla extract

For the Glaze

• 1 oz keto chocolate chips (28g)
• 2 tbsp coconut oil

Instructions

• Blend the crust ingredients in a food processor until a thick, uniform dough forms.
• Press crust dough into a loaf pan in an even layer and chill for about 15 minutes in the freezer.
• While crust is soaking, toss the soaked nuts, the coconut oil, and vanilla extract into your food processor and process until smooth. Add the water 1 tbsp at a time, as needed.
• Pull crust from the fridge and smooth the filling over top as evenly as possible.
• Return to the freezer for another 45 minutes.
• Make the glaze by melting the chocolate and coconut oil over low heat, stirring well. Pour over the smoothed filling (it helps to smooth it once more once chilled), and swirl the dish until the glaze is evenly distributed.
• Chill for another 15 minutes, slice and enjoy! Store in the fridge.

Notes

To calculate net carbs – subtract the grams of fiber from the total grams of carbohydrates in the recipe. For this recipe, the calculation is: 8.5g total carbs – 3.9g fiber = 4.6g net carbs

 

If you are using a chocolate that is sweetened with allulose or a sugar alcohol like erythritol, be sure to subtract those from the total grams of carbohydrates in your net carbs calculation.

Nutrition

Serving: 1bar | Calories: 324kcal | Carbohydrates: 8.5g | Protein: 2.8g | Fat: 32.4g | Fiber: 3.9g

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Helpful next reads: the complete shopping list and the beginner’s guide.