A three layer no-bake refrigerator bar, using a nutty, buttery, coconut and cocoa base, a vanilla custard middle, and topped with a layer of dark chocolate. Enjoy decadent textures and flavors for only 3 net carbs per serving. A visually stunning and scrumptious keto, low carb dessert bar!
Line an 8x8 square baking pan (or 9x9) with parchment paper, leaving a few inches hanging over the sides for easy removal. Butter parchment paper.
In a heavy saucepan or in the top of double boiler, melt the butter over low heat. Add granulated sugar replacement, cocoa, and vanilla extract. Continue over lowest heat on stovetop or double boiler while whisking until ingredients are smooth. Slowly add beaten egg and whisk or stir until mixture thickens into custard-like consistency.
Remove from heat. Stir in almond crumbs, coconut, and pecans until coated. Press firmly and evenly into bottom of prepared pan. Place in refrigerator to cool.
Using a stand or hand mixer, beat butter, cream cheese, unsweetened instant vanilla pudding mix (dry), and heavy cream until smooth, approximately 3-5 minutes. Add vanilla (optional). Add confectioners in one cup increments, beating well after each addition until velvety-smooth. Spread evenly on top of chilled bottom layer and place in freezer while making top layer.
Using a double boiler, melt chocolate pieces and butter, whisking until smooth. (DIY by half filling a saucepan with water and heat until water begins to simmer. Place a metal or glass bowl over the rim of saucepan without the bottom touching the water.) Let chocolate mixture cool on countertop for 2-3 minutes.
Remove pan from freezer and pour chocolate on top of second layer, smoothing out with icing knife or back of spoon. Refrigerate until chocolate is completely set, about 2-3 hours. Using parchment paper tabs, remove from pan and set on cutting board for 15 minutes to soften chocolate layer. Score the top with sharp knife, then cut into 25 squares.
These bars are very rich. For 25 bars, score 5 rows both horizontally and vertically. For 16 bars, score 4 rows both horizontally and vertically before cutting through the layers. Net carbs increase to 5 with larger size. Remove from refrigerator 15-30 minutes before serving. Store covered in fridge for up to 5 days. Freeze in airtight container for up to 3 months. Thaw in fridge overnight before serving.