Low-Carb Nanaimo Bars: Food of the D-Gods

Food Recipes
21

Do you know how many carbs each bar is?

22

Jen, are you sitting down?

Per the recipe: 2.57 g net carbs each! (My taste buds are thinking this must be a typo…)

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That’s very impressive!! I’ll have to try the dairy-free low-carb version soon! (We have a potluck at work coming up on Hallowe’en, I think I may try to aim to make them for that date).

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Do we get a picture?! :slight_smile:

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[quote=“rgcainmd, post:4, topic:56628, full:true”]
I wait with baited breath!

But … I actually purchased the ingredients for LCNB (Low Carb Nanaimo Bars) yesterday. I will have to call in sick a half-day later this week so I can make them!
[/quote]Doctor’s can’t call in sick, Rose.

That’s like a mechanic calling in because his car won’t start. A plumber calling in because he has to… wait for the plumber.

No, you don’t get this excuse.

:grin:

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Okay then, looks like I’ll have to make them soon. You made the same ones linked on this thread? If not, could you link the recipe you made?

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Same ones linked on this thread. Delicious and very rich; one will hold you for a couple of days.

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28

I have not had a Nanaimo Bar since my pre-D days. My wife regularly makes the high carb ones which I avoid like the plague although I do look at them with fond memories.

My loving wife just mentioned that she hasn’t baked anything for a while and was wondering what she could make me so I forwarded her the link to the low carb Nanaimo bar recipe.

I may be having these before the end of the week :yum:

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29

Just one silly question…how does one pronounce “Nanaimo”??? Like it’s spelled? “Nan-I’M-O”?

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Were you able to find all these ingredients in the local grocery store? Or did you have to special order things? If so, what site?

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It’s pronounced “Na - nigh - mo” with the emphasis on the second syllable.

I found all of the ingredients at our “regular” grocery store, except for the Swerve sweetener and dark, sugar-free chocolate bars. I needed to go to a “natural” food store to get Swerve sweetener (and be aware that you need to get both granulated “regular” Swerve and powdered “confectioners” Swerve.) I recommend calling ahead and asking if they have it (both kinds) in stock, as one of the “natural” food stores I called didn’t carry Swerve sweetener. I also ended up buying the sugar-free dark chocolate bars used in the top layer at the “natural” grocery store as I couldn’t find any sugar-free dark chocolate bars at the “regular” grocery store. Be aware that the sugar-free dark chocolate called for in the recipe is not the same thing as “unsweetened” dark chocolate.

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32

But it doesn’t increase the carb count?

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Not appreciably, because it’s sugar-free. (Just remember that not all “sugar-free” items are low-carb, however.) And realize that I am trusting that the carb count per bar listed by Carolyn at alldayidreamaboutfood.com is accurate.

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34

Can i get these bars from Wegmans, Giant or whole food. Can you eat it as a substitute meal

35

I don’t think these bars are sold in stores (especially not the low-carb version, though here in Canada you can find the traditional high-carb version sometimes). It’s a recipe you have to make at home.

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36

One of the downsides to diabetes (pretty much the only one, I know :grin:) is you have to cook your own food a lot more.

Commercially available prepared foods are carefully formulated to give you diabetes. That’s why carbs figure so prominently in all recipes.

It’s a grand conspiracy between Abbot Laboratories and the Food industry.

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37

Currently in progress: vegan, low-carb, AND nut-free Nanaimo bars (trying to create something that EVERYONE in my office can eat)! I combined two recipes I found through Google plus made some of my own modifications.

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38

Ok @rgcainmd - I made these on the weekend. I agree they are totally awesome. And at 2.6 carbs per piece even more aweaome.

My non-diabetic kids kept nicking the component parts in stealth kitchen raids. Middle layer was definitely a favourite of theirs.

My wife tried one and thought they were good too, but… her feeling was the middle layer was not quite accurate to the original. Her middle layer (on the ones I choose not to eat) is basically icing sugar with custard. My middle layer was more on the cheesecake side with sugar free custard but sooo goood.

Other change was in the bottom layer. Original had graham cracker crumbs but this one has the almond flour.

Thanks for sharing.

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Happy to hear you enjoyed them!

The middle is my favorite layer. I sometimes pick off the hard chocolate top layer, eat it first, then nibble away at the bottom layer, saving the custardy-cheesecakey layer for last. Messy, but delicious! I’m thinking of doubling the amount of the middle layer on my next batch. Or even making an entire batch of the middle layer only! If I do either (or both!) of these two options, I will calculate and post a carb count per serving here on this thread.

Practice random acts of kindness and eat more LCHF Nanaimo Bars. :heart:️

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40

The dairy-free middle layer on mine did not turn out at all. I brought mine to work, but I called them “choco-coconut bars” because they did not meet expectations if I called them “Nanaimo bars”. I’m going to try a second version in November. It seems I can find dairy-free middle versions and low-carb middle versions, but very hard to find both. I’m on the looking for low-carb custard powder, if anyone knows if that exists. I was thinking maybe sugar-free Jello of some sort, even though that’s sort of chemical-y and not food. (I’m seeing my allergist in January and one of my questions will be if I can re-introduce dairy, since I’m not half as reactive to it as I was three years ago; would be so happy if that answer is yes!)