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My keto bark recipe is chock full of crunchy almonds and rich chocolate. It’s made with 2 ingredients and NO cocoa butter! 3 grams of net carbs.
Need more low carb candy recipes? Try my keto chocolate bars, keto peanut butter cups, or keto fudge next.
When the holidays come around, I always make a big batch of bark to share with my friends.
Now, some (not all) of my friends are rocking that low carb lifestyle. Since I’m a supportive friend, I make them a special batch of keto almond bark so no one has to miss out on all the fun!
Table of Contents
Why I love this recipe
- 2 ingredients. And if you’re on a keto diet, you probably have them in your pantry right now.
- Easy to customize. Swap the nuts, use different types of chocolate, or add fancy flavorings to make multiple flavors.
- A cheap gift idea. Stocking stuffers are SO expensive–almost more expensive than the gifts. That’s why I always stuff my stockings with homemade treats, like chocolate bark.
- Better than store-bought. Unlike store-bought brands (cough, cough, Choczero), you won’t find any artificial ingredients, sunflower lecithin, or maltitol…whatever that is.
Ingredients needed
- Roasted almonds. Roasted almonds give a more distinct and robust flavor, which pairs beautifully with dark chocolate. Be sure to use unsalted almonds so they’re not overly salty.
- Chocolate. I used Lindt 90% dark chocolate, which is very dairy-free, low in carbs, and has no added sugar, but you can use any type of keto chocolate bar. Chop it up so it melts quickly. I’ll include some tips on choosing the best chocolate just below!
- Flaky sea salt. Optional, but perfect if you love the sweet and salty combination.
Which keto chocolate is best to use for chocolate bark?
Not all chocolate is created equal, and many have different levels of sweetness. Pick one that is sweet enough for you, or add liquid stevia or monk fruit extract to compensate. Here are the ones I prefer:
- Sugar-free chocolate chips. I don’t recommend chocolate chips as they won’t melt smoothly, which is important for this recipe, but you can certainly try them!
- Bakers chocolate. 100% unsweetened chocolate that’s quite bitter, so add 1-2 drops of liquid sweetener.
- Good quality chocolate bars. Any Lindt bar above 88% is keto-friendly. Depending on how sweet you like it, you may want to add liquid stevia.
- Keto chocolate bars. A good option that’s already got sweetener in it, though they tend to be more expensive.
How to make keto chocolate bark
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep work. Line a baking sheet with parchment paper and add the almonds to a large bowl.
Step 2- Melt the chocolate. Melt the chocolate in a microwave safe bowl or small pan. Whisk until glossy and smooth.
Step 3- Assemble. Pour the chocolate mixture over the nuts and combine. Transfer the mixture to the sheet and spread into an even layer. Add a light dusting of sea salt if desired.
Step 4- Chill. Refrigerate the bark for 30 minutes before breaking it up into pieces.
Arman’s recipe tips
- Avoid overheating the chocolate. Otherwise, you’ll risk it burning and losing sweetness.
- Prefer uniform slices of bark? Use a pizza cutter.
- Swap the chocolate. Whatever flavor of chocolate you use will be the predominant flavor in the bark, so try sugar-free white chocolate, dark chocolate, keto milk chocolate, or a mix of all three!
- Swap the mix-ins. Sprinkle crushed pecans, hazelnuts, or coconut flakes into the mix.
Storage instructions
To store: Store bark in an airtight container at room temperature for 2 weeks or in the fridge for 1 month.
To freeze: Place bark slices in a ziplock bag and freeze for up to 6 months.
More low carb sweets to cure your cravings
Keto Bark
Ingredients
- 2 cups chocolate chopped * See notes
- 1/2 cup roasted almonds unsalted
Instructions
- Line a large baking sheet with parchment paper and set aside. In a large mixing bowl, add your almonds and set aside.
- In a microwave safe bowl or in a small saucepan, add your chocolate. Microwave in 30 second spurts, until mostly melted. Whisk together, until smooth and glossy.
- Pour the melted chocolate over the roasted almonds and mix until all the nuts are combined. Transfer the chocolate/almond mixture on the lined sheet and using a rubber spatula, spread out in an even layer.
- Refrigerate for 30 minutes, before breaking up into pieces.
Easy, delicious and very festive! Excellent to have on hand throughout the holidays!
Can these be made with Lily’s chocolate chips instead of a chocolate bar
Made it today. Used 85% dark chocolate, and it worked out perfectly. Quick, easy, tasty
Oh I love the recipes thank you
Can this be made with dark chocolate, due to being diabetic I can only have dark chocolate and would love to try this.
I was actually inspired by another recipe but yours was easier and gave me the confidence to go ahead. Started with a 100 pure cacao bar from Krogers. Added about 3/4 cup of Swerve and about 1 tbs of vanilla. Even my husband ate it and he hates sugar substitutes.