Keto Almond Bark
Sweet and crunchy, roasted and salty, this Keto Almond Bark is absolutely delicious and perfect for the holiday season!
- ½ cup whole almonds
- 2 tbsp refined coconut oil
- ⅓ cup powdered monk fruit / erythritol sweetener
- 3 oz unsweetened chocolate
- 1-2 tsp instant coffee
- 2 tbsp almond butter
- ¼ tsp sea salt
- Coarse sea salt for sprinkling
Baking sheet with Parchment paper or Non stick baking mat
Cutting board & Knife
Heat the oven to 350° and line a baking sheet with a piece of parchment paper or a non stick baking mat. Once the oven is ready, spread the almonds around the baking sheet and roast for 4 minutes, then remove from the oven, pour them into a dish and set aside. Keep the parchment on the baking sheet for later!
While the almonds are roasting, finely chop the chocolate so that it is all ready to go.
Grab a double boiler and place an inch or two of water in the bottom pot, then bring it to a boil. Reduce the heat to low, place the coconut oil inside the top of the double boiler and whisk until melted. Sift in the powdered sweetener and whisk until fully combined; it should have a paste consistency.
Add the chopped chocolate, instant coffee and whisk until all of the chocolate has fully melted, then stir in the almond butter and 1/4 tsp sea salt. Stir in 1/2 of the roasted almonds, then pour the mixture out onto the prepared baking sheet and spread it out, using a spatula, so that the chocolate mixture is very thin.
Sprinkle the remaining roasted almonds evenly over the chocolate, allow the chocolate to set for 10 minutes or so, then sprinkle the coarse sea salt evenly over the chocolate. Place the whole baking sheet in the refrigerator to fully set.
After about an hour, the Keto Almond Bark can be broken into pieces; I usually get around 20. Store in an airtight container or zilpoc bag in the refrigerator.
- Make sure to time your almonds – you don’t want those beauties getting burned!
- To make a double boiler, I use a medium sized saucepan as the base, filled with an inch or two of water, then I place a heat safe glass dish over top of the saucepan, being sure that it is wide enough to cover the whole saucepan. The glass dish is what I use to melt / whisk everything in.
- I use refined coconut oil in this recipe to avoid a coconut flavour. Do you like coconut flavour? If yes, go ahead and use unrefined coconut oil. If no, I highly recommend using refined coconut oil to skip the coconut flavour completely.
- Instant coffee is used to enrich the chocolate flavour in this dessert. I like to use 2 tsp to give my Keto Almond Bark more of a coffee flavour, however, if you would like it less coffee flavoured, add just 1 tsp. If you do not have instant coffee, this recipe still works without it.
- When spreading the chocolate mixture over the baking sheet, ensure the coated almonds are evenly spaced throughout the chocolate.
- Make sure the Keto Chocolate Bark has fully hardened before breaking into pieces.
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.
* Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.
Deduct fibre ( 1.2g ) and sugar alcohols ( 3.4g ) from the total carbs to get 1 g net carbs per piece.