Before jumping to the recipe, don't miss the HELPFUL RECIPE TIPS in the post! I hope you'll find them useful and will love this fantastic recipe.
(1 Net Carb Per Serving)
Well, I’ve done it now…
I figured out just how easy it is to make my own Keto Bark. Plus, it’s about 25% of the cost of the store bought stuff….
I love chocolate and I really like saving money so this was a pretty great day!
Last week while I was visiting our neighbor and she gave me a bag of Chocolate Keto Bark she had gotten from Amazon.
Thom LOVED IT and when he had snarfed it up he asked me to order more…..
Now, don’t get me wrong – It’s a good product and I highly recommend buying it if you don’t have time to make it. Especially if you neeeed that chocolaty, salty, almond goodness. But, I have to say that I was a bit shocked when I saw the price.
It’s good. But right away I thought….I am going to make this and see if I can do better. And, I did.
This recipe will save you a ton money if you buy the store bought stuff. It can be customized to your taste buds and it tastes A LOT fresher (of course).
This recipe is pretty easy and I would say that any beginning cook can make this AMAZING low-carb chocolate almond bark.
But you should decide what toppings you are going to use and gather all of the ingredients together so nothing gets left out.
I am going to come clean here and tell you that as a food blogger, I cook and bake a lot. Still, I sometimes forget ingredients if I skip this step.
Plus, once the chocolate is melted, you are going to need to move quickly to get everything mixed in before it cools.
You don’t have to worry about any double boiler nonsense because this is all done in the microwave. But, it’s going to be a good idea to make sure you clear out a spot in the fridge for the candy ahead of time.
Tips for making smooth dark chocolate almond bark:
Choose your toppings:
I chose to use slivered almonds, unsweetened coconut and pink sea salt. I think this is a fantastic combination but you can use any toppings that you like.
I happened to have some slivered almonds (1 cup) hanging around.
They were raw so I poured a tablespoon of butter over them and roasted the almonds @ 275 for about 5 minutes.
If your nuts are already toasted, skip this step.
Wrap your baking sheet in parchment:
This will make everything easier and you shouldn’t skip it.
Break the bakers bars into pieces:
I have seen other recipes using cocoa butter or sugar free chocolate chips but the unsweetened Bakers Bars are much more cost effective and I like the “melted” result better.
Microwave the chocolate for about one minute and stir. Then continue microwaving on high for 30 seconds at a time and stir in between each interval.
DO NOT LET IT BOIL….It will wreck the project.
This is the result below is what I got after microwaving for two minutes total.
I added the coconut oil, sweetener and peanut butter and stirred until melted and smooth.
The end result doesn’t taste “peanut buttery” but you can use almond butter if you are peanut butter adverse or have an allergy.
Also, if adding all of the ingredients cools your chocolate down too much to melt the peanut butter, you can put it back in the microwave for 15-20 seconds to heat it back up.
Don’t put it back in for too long though. We are coming to the time where it needs to start thickening back up.
Stir your mixture until you don’t feel like the sweetener is “sandy”. You want it to mostly “melt” into the chocolate so that you have a nice, even result.
Choose how much sweetener to use:
Don’t be afraid to taste test here so that you get the flavor that you are looking for.
We like very dark chocolate around here. You know, the 80% cacao or higher kind of stuff. So I only used 1/2 cup of Swerve.
If you like sweeter chocolate, don’t be afraid to use a whole cup or any amount in between.
This might be one of the single greatest advantages (besides price), to making your own sugar free almond bark. You can choose how sweet to make it.
If you want to add vanilla or peppermint extract, now is the time.
Stir your chocolate for a couple of minutes:
It will start to thicken and you can pur it into a square shape (or any dang shape that you want).
I made an outline for the square and filled in the middle to make sure it wouldn’t run off of the paper.
Here is where I will share that my house is around 140 years old and located in the High Rockies. The house moves slightly with the expansion and contraction of the earth beneath it and the floor is never 100% level lol.
Back to the deliciousness of this treat….
Add your toppings:
I used toasted almonds, sea salt and unsweetened coconut. I used 1 cup of nuts and 1/4 cup of coconut.
Use your imagination here….peanuts, walnuts, pecans, sunflower seeds, chili powder and even crispy bacon could work. Yeah, it sounds weird to me too but I’m not saying I wouldn’t try it….
Pat all of your toppings into the mixture so they stick:
This needs no explanation.
Put the cookie sheet in the fridge for at least an hour:
Or longer if your fridge isnt on the cooler side. You want this stuff to harden up so that it breaks apart nicely. If you get too excited and start trying to break it up before it is 100% cool you will have a melty mess on your hands. Leave it overnight if you start later, it won’t hurt it.
Store your finished product in the fridge:
Our kitchen stays fairly cool most of the time so it probably would be fine on the table. But to be on the safe side and keep your scrumptious candy fresh you can just keep it in the fridge until you are ready to eat it.
It’s not going to last long anyway….
That’s it for this delectable little chocolate bark recipe!
Try it…you will be soooo glad that you did. And, your wallet will thank you too.
Sugar Free Dark Chocolate Almond Bark
Easy Keto Almond Bark
- 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 Swerve or other low-carb sweetener 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
- 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.
- 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.
Readers’ Favorite Categories:
The nutritional information is posted as a courtesy to our readers. I try to be very careful about my calculations but if anything ever looks “off” on this site ( or any site) please feel free to do your own calculations.
Cheers Keto People!