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Low Carb Recipes: To sustain a low carb way of life, make sure you eat healthy foods that you enjoy, not as a burden. Use these gourmet high-protein, low carb recipes suitable for the Atkins diet and most low carbohydrate diets.
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Crystal's "You Won't Believe They're Low Carb" Nanaimo Bars

By : Crystal in Saskatoon

Crystal’s “You Won’t Believe They’re Low Carb” Nanaimo Bars
Just like the real thing, non low carbers cannot tell the difference!!!

(***Warning these are awesome but very addictive - I’d suggest you make them when others are around to help you eat them and only make them once a year (usually at Christmas)***)

Ingredients (Carbs per Netzer or Ingredient Packaging)

1 square Bakers unsweetened chocolate (9)
2 Tablespoons butter (0)
2 Tablespoons cream (2)
1/4 cup cocoa (4)
3/4 cup whey protein powder (unflavored) (0)
1 cup unsweetened coconut (12)
8 packets Splenda (8)
Davinci’s or other Sugar Free chocolate syrup (0)

2 sticks unsalted butter (0)
1 ½ cups Splenda granular (36)
1 package Vanilla Sugar Free Pudding Mix (24)
2 Tablespoons Davinci’s Irish Cream SF Syrup (could also use Vanilla or English Toffee SF Syrup) (0)
3 Tablespoons NotSugar (by Expert Foods) (13 - but also 13 grams of insoluble fiber)

2 squares Bakers unsweetened chocolate (18)
1 Ross Dark Chocolate Bar (1) (could substitute 1 more square of unsweetened chocolate (9))
2 Tablespoons Unsalted Butter (0)
8 Packets Splenda (8)


Melt chocolate, butter and cream together in microwave. Add cocoa, whey protein powder, coconut and splenda and mix well. At this point the mix is fairly crumbly. Then add SF chocolate syrup 1 Tablespoon at a time until the mixture just comes together. Press evenly into a greased 9" square pan and chill.

Cream together butter, splenda, vanilla SF pudding, Irish Cream or other SF syrup and NotSugar. Beat until creamy and spread over chilled base. Refrigerate till hardened.

Melt chocolate, butter and splenda together in microwave. Pour over chilled middle layer and tilt pan back and forth to spread evenly . Refrigerate for about 20 minutes until chocolate layer just starts to harden and score into 36 x 1 ½ “ pieces. When totally hard cut into 1 ½" square bars.

Carb count (using Ross Dark Chocolate Bar as 1 carb and subtracting the fiber in the NotSugar) is 3.39 carbs per piece (122 for the whole recipe).

The usual flavor variations can easily be made (just recalculate the carbs as needed):

Peanut Butter Nanaimo Bars: substitute 2 or more tablespoons of peanut butter (depending on your taste) for equal amounts of butter in the middle layer .

Mint Nanaimo Bars: Substitute Creme de Menthe SF Syrup or some mint extract for the Irish Cream Sugar Free Syrup and add some green food coloring to the middle layer.

Irish Cream Nanaimo Bars: Possibly use White Chocolate SF pudding instead of vanilla and add more Irish Cream SF syrup (to taste) in the middle layer.

Raspberry Nanaimo Bars: Substitute Raspberry SF Syrup for Irish Cream Syrup in middle layer. (You could also do this with Cherry SF Syrup (Cherry Nanaimo Bars), Kaluha Caffe SF Syrup (Mocha Nanaimo Bars), Pina Colada SF Syrup (Pina Colada Nanaimo Bars) or any number of endless flavor combinations by using different flavors of SF Syrups)

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