Keto Chocolate Almond Bark
A quick and easy low carb treat, this Keto Chocolate Almond Bark combines rich chocolate and toasted almonds for a satisfying, crunchy snack.
Ingredients
Main Ingredients
- 8 ounces sugar-free dark chocolate or chocolate chips, at least 70 percent cocoa Choose a good quality sugar-free chocolate for the best results.
- 1 to 2 teaspoons coconut oil To thin the chocolate if needed.
- 1 cup whole almonds, raw or lightly toasted Raw almonds are fine, but lightly toasted gives extra flavor.
- 1 to 3 tablespoons keto-friendly sweetener, powdered Use a powdered sweetener for smooth blending.
- 1 pinch sea salt For balance and a little sparkle on top.
Optional Add-Ins
- 1 teaspoon vanilla extract For additional flavor.
- 1 teaspoon ground cinnamon For a spiced twist.
- 1/4 cup unsweetened shredded coconut For texture and flavor.
- 1 teaspoon orange zest For a refreshing twist.
- 1 teaspoon chili flakes For a warm, spicy kick.
Instructions
Preparation
- Prep the pan by lining a sheet pan with parchment or a silicone mat.
- Toast the nuts in a dry skillet over medium heat for 3 to 5 minutes, stirring until golden and fragrant. Let them cool.
Melting
- Melt the sugar-free dark chocolate in a microwave-safe bowl in 20 to 30 second bursts, stirring in between.
- If needed, stir in 1 teaspoon of coconut oil to thin the chocolate.
Combining
- Taste the melted chocolate and add keto-friendly sweetener and a pinch of sea salt as preferred.
- Stir in the toasted almonds and spread the mixture onto your lined pan.
- Sprinkle a little more salt on top if desired.
Chilling
- Chill the pan in the fridge or freezer until the bark sets, then break it into pieces.
Notes
Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months. Separate layers with parchment to prevent sticking.