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Here’s a spin on the classic Nanaimo Bar that your family will love. These no-bake, three-layered bars are transformed into a low-carb, diabetic-friendly tart. I made this delicious tart for my mom for Christmas dessert.

She is a diabetic and she loves all of the recipes that I post, but too many times she has to convert my recipe into a low carb recipe that she can enjoy. Instead of having her sit around the Christmas table and watch us eat pecan pie, I made her this incredible tart. When I served this on Christmas Day no one could tell that it was low carb!

I found this recipe on Carolyn’s blog All Day I Dream About Food. If you haven’t been to her blog before, make that your next stop! She has so many delicious low carb recipes!  😀

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Nanaimo Bar Tart

Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 12 servings
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For the Crust:

  • 1/4 cup butter
  • 1/4 cup unsweetened cocoa
  • 3 tablespoon granulated erythritol
  • 1 egg, beaten
  • 1 cup almond meal
  • 3/4 cup unsweetened shredded coconut
  • 1/3 cup chopped pecans or walnuts
  • 1/2 teaspoon vanilla extract

For the Filling:

  • 5 ounces cream cheese, softened
  • 1/2 cup heavy cream
  • 1 package sugar-free vanilla pudding mix
  • 1/2 cup almond milk
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon powdered erythritol

For the Chocolate Ganache:

  • 1/4 cup butter
  • 1 1/2 ounces unsweetened chocolate
  • 2 tablespoon powdered erythritol
  • 2 tablespoon cocoa powder
  • 8 drops stevia extract

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  • For the crust: in a medium saucepan over low heat melt butter. Stir in cocoa and erythritol 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 evenly into bottom and sides of a 9 inch tart pan with removable bottom and refrigerate until firm (30-45 minutes).
  • In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth, about two minutes. Add cream, pudding, almond milk and vanilla and beat until combined. Spread over crust and refrigerate for at least 30 minutes.
  • In a small saucepan over low, melt butter, unsweetened chocolate and powdered erythritol 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.


Source: adapted from All Day I Dream About Food
Author: Laura

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