Easy Keto Almond Bark

Keto Almond bark is the bomb! It's low carb, high in fat and fiber. This Keto friendly chocolate treat is easy to make and you can customize the toppings.

It stores well (if you can keep it around that long). It's also much more budget friendly than the store bought low-carb Keto Bark. Make it for yourself or for a gift!

Course Dessert, Snack

Cuisine Keto, LCHF, Low Carb

Keyword Keto Chocolate Almond Bark, LCHF Candy, Sugar Free Candy

Prep Time 10

Cook Time 3

Cooling time 1

Total Time 13

Servings oz

Calories 100kcal

Author Brandy

Equipment

Ingredients

8 oz Sugar Free Bakers Chocolate 2 bakers chocolate bars or similar, sugar free baking chocolate.
1 Cup Almonds Whole or slivered
2 tbsp Coconut Oil melted
1 tbsp Butter salted
1/3 Cup Natural Peanut Butter Almond butter works too.
1/2 -1 Cup Allulose This ingredient is added to taste. See the tips in the post.
1/4 cup Unsweetened Shredded Coconut Optional but Awesome
Pink Sea Salt Optional
1/2 tsp vanilla or peppermint extract Optional

Instructions

Almonds

If you are using whole, raw almonds...chop and drizzle with melted butter and bake @ 275F for 5 minutes. Stir them at the halfway point and take care not to burn. (Burnt nuts are bitter). If your almonds are already toasted skip this step.

Chocolate

Cover cookie sheet with parchment paper.
Grease a microwave safe glass bowl with whatever you want. I used olive oil. Add broken chocolate pieces.
Microwave on high for one minute and stir.
Continue microwaving in 30 second intervals and stir after each time until melted. It took about three minutes total in my microwave. Take care not to burn (sizzle) the chocolate.
Add coconut oil, peanut butter, sweetener and extract if using. Stir until fully melted into the chocolate. Microwave in 15 second intervals if needed. It should look and feel smooth.
Stir it until the mixture slightly cools/thickens and the sweetener feels as smooth and melted as possible.
Pour onto parchment covered cookie sheet into a square shape. Try to pour the outline and fill in the middle to keep it even.
Sprinkle nuts and whatever toppings you are using evenly over chocolate.
Gently pat toppings into the chocolate with the back of your mixing spoon so they stick to the chocolate.
Clear a space in your fridge to cool your creation.
Wait at least one hour, until solid and break into even(ish) sized pieces. Store in an airtight container in the fridge for 10-14 days if it lasts that long.

Notes

1 Net Carb Per Serving

Sugar alcohols are not calculated on this site because they do not cause an insulin response in humans.

Nutrition