Keto Dark 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 DARK CHOCOLATE BARK

Steps:

• Add dark chocolate and coconut oil into the microwave-safe bowl. Microwave for 1 to 2 minutes but remove and stir every 30 seconds until the mixture is completely smooth and the chocolate is well melted. You can also use a double-boiler to melt them. Add stevia or erythritol to sweeten to your desired sweetness.
• Chop walnuts into pieces then mix into the melted chocolate. Spread this mixture on the parchment paper into a thin layer then top with roasted almonds.
• Freeze until set then break into pieces and serve.

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.