This low carb white chocolate almond bark recipe is another remake of a candy that I used to make and sell. The shop sold both white and regular chocolate almond bark. It was a simple recipe where we had to melt the chocolate disks in the microwave. And then you mix almonds in and spread it out in a pan to harden.
Pour the chocolate mixture onto a baking sheet lined with wax paper. Sprinkle the roughly chopped almonds over the chocolate mixture on the baking sheet. Place the baking sheet into the freezer to chill for at least 2 hours. Break the hardened bark into pieces, and serve.
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.
This Chocolate Bark recipe makes 12 serves. 1 serving is 1 piece and has 2g net carbs. Line a cookie sheet with parchment paper and set aside. Place a nonstick frying pan over medium heat and add the almonds and pecans.