Description
This Keto Bark recipe combines crunchy roasted almonds with rich, smooth keto-friendly chocolate to create a quick and delicious low-carb treat. Made with just two ingredients and no cocoa butter, it offers a perfect balance of texture and flavor with only 3 grams of net carbs per serving.
Ingredients
Ingredients
- 2 cups chopped keto-friendly chocolate (see notes)
- 1/2 cup roasted unsalted almonds
Instructions
- Prepare Baking Sheet: Line a large baking sheet with parchment paper and set it aside to ensure easy removal of the bark later.
- Combine Almonds: Place the roasted almonds in a large mixing bowl and set aside to combine with melted chocolate.
- Melt Chocolate: In a microwave-safe bowl or small saucepan, melt the chopped chocolate by microwaving in 30-second intervals until mostly melted. Whisk until smooth and glossy to create a consistent texture.
- Mix Chocolate and Almonds: Pour the melted chocolate over the almonds and stir thoroughly until all nuts are evenly coated in chocolate.
- Spread Mixture: Transfer the chocolate-almond mixture onto the prepared baking sheet. Use a rubber spatula to spread it into an even layer to ensure uniform thickness.
- Refrigerate: Place the baking sheet in the refrigerator for about 30 minutes to allow the bark to firm up completely.
- Break into Pieces: Once firm, break the bark into bite-sized pieces and serve or store appropriately.
Notes
- Be sure to use a keto-friendly candy bar or chocolate to keep the carb count low.
- Storage: Store the bark in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 1 month.
- Freezing: For longer storage, place bark slices in a ziplock bag and freeze for up to 6 months.