Keto Chocolate Bark Recipes

KETO CHOCOLATE BARK

Steps:

• Line a cookie sheet with parchment paper and set aside.
• Place a nonstick frying pan over medium heat and add the almonds and pecans.
• Gently toast, stirring constantly for 4-5 minutes or until browned. Set aside to cool.
• Place a saucepan with a small amount of water over medium heat.
• Place the chocolate and sweetener in a heatproof bowl and place over the simmering water, ensuring that the bowl doesn't touch the water.
• Heat the chocolate until 60% melted, then remove from the heat and continue stirring until completely melted.
• Pour the chocolate onto the cookie sheet and smooth out.
• Sprinkle over the chopped nuts, coconut and sea salt.
• Place the chocolate in the fridge for 30 minutes, or until completely hardened.
• Break into at least 12 pieces and enjoy!

KETO CHOCOLATE BARK (FAT BOMB)

Steps:

• Heat the coconut oil just till it melts. You can choose to melt in the microwave for 45 seconds.
• In a medium-sized bowl mix the melted coconut oil, cocoa powder, confectioner's sugar-substitute, whisk until fully combined.
• Next add the mixed chopped nuts and sea salt.
• Pour the mixture onto parchment paper or wax paper covered cookie sheet and spread the nuts evenly around the chocolate mixture.
• Place the tray in the freezer for about 20 minutes or until solid.
• Once the chocolate bark is solid break apart into chunks.
• Keep the chocolate bark stored in the freezer.
• Allow to slightly defrost about 5 minutes on the kitchen counter before eating. Defrost only what you will be eating.

KETO CHOCOLATE BARK

Steps:

• Line a flat baking sheet with parchment paper and place in the fridge to chill the pan.
• Place the lily's dark chocolate chips in a double boiler and melt the chips slowly, stirring occasionally.
• Once the chocolate is melted and smooth, stir in the coconut oil.
• Mix 1/2 cup of the granola into the chocolate, coating it completely.
• Pour the melted chocolate mix onto the prepared sheet tray and use a metal offset spatula to spread the chocolate across the pan. You want the chocolate to be about 1/4 of an inch thick.
• Sprinkle the remaining granola across the top of the chocolate.
• Place the sheet pan in the fridge and let cool completely. Once firm, break the bark into pieces and enjoy! Store in a cool dark place so the chocolate doesn't melt.

KETO CHOCOLATE BARK RECIPE BY TASTY

Steps:

• Line 9 x 4 (22 x 10 cm) loaf pan with parchment paper or foil; set aside.
• In a medium bowl, whisk the cocoa powder, salt, allulose, vanilla, and melted coconut oil until well combined.
• Stir in the shredded coconut, pour the chocolate mixture onto the prepared pan and smooth it out evenly using an offset spatula.
• Sprinkle the chopped almonds evenly over the chocolate mixture.
• Place the pan into the freezer to set for about 30 minutes.
• Cut the chocolate bar into desired pieces, and store it in an airtight container in the fridge to keep fresh and prevent it from melting.