While my healthy gluten free recipes are fantastic during the holidays, you may need something very low carb. If so, make my Chocolate Christmas Bark and swap out the …
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1 ¾ cups almonds powdered milk optional US Customary - Metric Instructions Melt cocoa butter and sweetener together in microwave. Once melted, stir in vanilla extract …
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This easy recipe for low carb dark chocolate almond bark with sea salt is suited for both paleo and keto diets. It’s also a great treat for diabetics. Melt cocoa butter in a chocolate melter or double boiler. Stir in cocoa powder, sweetener, and salt.
Keto Chocolate Bark Ingredients. 1 ⅓ cup of Flaked Almonds. 2 ⅓ cup of Pecans, roughly chopped. 3 12 ounces of Sugar-Free Dark Chocolate, chips or roughly chopped bar. 4 3 teaspoons of Sukrin Melis, or your preferred powdered sweetener. 5 2 tablespoons of Unsweetened Coconut, shaved. 6 ½ teaspoon of Flaked Sea Salt.
Coat the almonds. Break up your almonds so they aren’t sticking together, and then add most of them to the chocolate mixture. Keep a handful for the top of the bark so that they show through. Spread out the bark. You can make it thicker or thinner, as you desire, but try to get the almonds in one layer.
This low carb white chocolate almond bark is fine to store at room temperature, but I like to keep it cold in the refrigerator. If you don’t like almonds, you can just leave them out and pour the melted cocoa butter mixture into molds. UPDATE: I have modified this recipe slightly to make sugar free white chocolate bars.