Easy Keto Chocolate Bark Recipe
This keto chocolate bark recipe is a delicious low carb treat that only needs a few ingredients! Keto bark is an easy, salty and sweet treat.
Too busy to make this right away? Pin it for later! Pin this easy recipe to your favorite keto board on Pinterest and it will be waiting there when you’re ready.
I’ve been following a ketogenic diet for over three years and love adapting pretty much everything to be keto friendly. Like this keto bark, it’s made with a few simple low carb ingredients and so easy to throw together!
Be sure to check out my Keto Back to Basics Course if you would like to learn more about finding success on a keto diet.
Chocolate bark is primarily made of chocolate chips or chocolate wafers that are topped with a mixture of candy, nuts or sprinkles. It’s most commonly made by melting the chocolate in the microwave and lasts up to three months in the pantry.
This marbled chocolate bark is completely sugar-free and pairs nicely with my Keto Starbucks Drink order in the morning. It makes the perfect snack for road trips or girls night too.
How to make this keto bark recipe:
Ingredients:
- 1/2 cup Lily’s semi-sweet baking chips
- 1/4 cup Lily’s white chocolate style chips
- 1 tsp coconut oil
- 1/4 cup chopped pecans
- 2 Tbsp sliced almonds
Tip: the coconut oil is used to smooth out the sugar free chocolate chips and help it pour better. You could also use dark chocolate chips, unsweetened coconut, sea salt or almond butter for a totally different variation.
Directions:
1. Add 3/4 of the coconut oil to the semi sweet chocolate chips and the rest to the white chocolate chips. Melt the chocolate chips in a microwave-safe bowl. Melt in 15 to 30 second intervals, checking and stirring each time so that the chocolate doesn’t burn.
2. Spread the melted semi-sweet chocolate out onto a sheet of parchment paper lined cookie sheet. The chocolate mixture should be about 1/4″ thick.
3. Drizzle the melted white chocolate over the dark chocolate.
4. Use a toothpick to create swirls in the melted chocolate.
5. Add the pecans and almonds to the melted chocolate before it cools. Press larger nuts into the chocolate so that it really “sticks”.
6. Place the chocolate in the fridge and allow the chocolate to harden completely before breaking into smaller pieces.
Makes about 6 servings (24 pieces) at 4 net carbs per serving. This chocolate treat is perfect for those who may have a sweet tooth but still want to remain on a low-carb diet.
Tips for making chocolate bark:
- Use candy melts for best results, the wafer chocolate melts the best. Add one teaspoon of coconut oil to other chocolate to help it melt and pour better.
- Pour chocolate onto a parchment lined baking sheet for easy moving and transporting before the chocolate has hardened.
- Place the chocolate in the fridge or freezer to completely cool before breaking into pieces.
- Be sure to use a sharp knife or dry hands when breaking the bark otherwise the colour from the candy tends to rub off if there is any moisture present.
- Store the chocolate bark in an airtight container at room temperature for up to three months. It can also be stored in the fridge to prevent the bark from melting.
This simple recipe is super easy to make with the end result being a delicious keto almond bark with less sugar than anything that you would find in the grocery store.
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Some of my kitchen essentials:
- I love using this non-stick bakeware for all of my baking.
- These silicone mitts are perfect for grasping hot pans and baking dishes.
- This Henckel Knife is my favorite for slicing and dicing in the kitchen.
- These parchment paper bags are perfect for packaging and these large Rubbermaid food storage containers are great for storing baking in the freezer.
If you love this keto chocolate bark recipe, please give it a five star review and help me share it on Facebook or Pinterest so that others can enjoy it too!
Easy Keto Chocolate Bark Recipe
Ingredients
- 1/2 cup Lily’s semi-sweet baking chips
- 1/4 cup Lily’s white chocolate style chips
- 1 tsp coconut oil
- 1/4 cup chopped pecans
- 2 Tbsp sliced almonds
Instructions
- 1. Add 3/4 of the coconut oil to the semi sweet chocolate chips and the rest to the white chocolate chips. Melt the chocolate chips in a microwave safe container. Melt in intervals of 15 to 30 seconds, checking and stirring each time so that the chocolate doesn’t burn.
- 2. Spread the melted semi-sweet chocolate out onto a sheet of parchment paper. The chocolate slab should be about 1/4″ thick.
- 3. Drizzle the melted white chocolate over the dark chocolate.
- 4. Use a toothpick to create swirls in the melted chocolate.
- 5. Add the pecans and almonds to the melted chocolate before it cools. Press larger nuts into the chocolate so that it really "sticks".
- 6. Place the chocolate in the fridge and allow the chocolate to harden completely before breaking into “bark” sized pieces.
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This pumpkin spice caramel bark recipe is super easy to make, absolutely delicious and the perfect chocolate treat to enjoy with a pumpkin spice latte this fall!
This keto chocolate bark recipe is a delicious low carb treat that only needs a few ingredients! Keto bark is an easy sweet and salty snack.
