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.
* Be sure to use a keto friendly candy bar.TO STORE: Chocolate bark can be stored at room temperature, in a sealed container, for up to 2 weeks. Store it in the refrigerator if you'd like it to keep longer. TO FREEZE: Place pieces of the bark in a ziplock bag and store it in the freezer for up to 6 months.