As I have mentioned in the past, I am a complete chocoholic even though I follow the keto way of life. Being in love with this sweet dessert can be a challenge when you’re trying to eat healthier. Especially during certain times of the year. Halloween, Christmas and Valentine’s Day come to mind. During those times it seems like every store you walk into wants to tempt you with sweet chocolaty goodness. I have found the best way to combat this temptation is to seek out healthy but still delicious alternatives.  Snacks like the Keto Chocolate Snack bars from Kiss my Keto work pretty well but sometimes I want an old favorite. Chocolate bark has always been a lovely treat and it’s so simple to make! It seemed like the perfect dessert to turn Keto. I’m quite happy to say that after a few experiments this keto chocolate bark is perfection.

Keto Chocolate Bark, Simple and Delicious!

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Keto Chocolate Bark – Ingredients

• 1 bar 100% Cacao – 8g Net Carbs
• 2 tbsp Coconut Oil – 0g Net Carbs
• 2 Squeezes of Stevia Sweet Drops, Vanilla flavor – 2g Net Carbs
• 1/4 Cup Swerve Confectioners sugar replacement – 0g Net Carbs
• Optional toppings – 1/4 Cup Sliced Almonds – 2g Net Carbs (or nuts of choice!), Course Himalayan Salt

Total Net Carbs for Recipe (with sliced almonds) – 12g Net Carbs

Total Net Carbs per Serving (20 pieces) – Approximately .6g Net Carbs

Keto Chocolate Bark – Directions

1. Fill a medium-sized pot half full of water and let it start simmering.
2. Use a large knife to finely chop your bar of chocolate. You can just break it into chunks if you want but it will take a lot longer to melt.
3. Place your chocolate in a smaller pot and float it in the simmering water (the double boiler method) to let it start melting.
4. Add your coconut oil
5. Stir frequently to avoid burning your chocolate, lower the temperature on your water if needed.
6. Once the chocolate and coconut oil is melted and smooth add your sweeteners.
7. Stir until well combined.
8. Give your chocolate mixture a taste. If desired add a bit more sweetener. It really depends on how sweet you like your chocolate!
9. Once sweetened to your taste and fully melted pour the mixture onto a parchment paper lined cookie tray OR a tray lined with a silicone mat (which works wonderfully!)
10. Spread the chocolate around with a spatula until it makes a thin sheet.
11. Spread on your optional toppings. Sliced almonds and course pink salt are our favorites but feel free to customize to your tastes. Just keep the carb count of your topping in mind.
12. Place in the fridge and allow your mixture to fully cool and set (about a half hour)
13. Break into pieces and enjoy!

*This chocolate bark seems to stand up the best if it is stored in the fridge, however, if your house is cool then it will probably keep alright on the counter too! I just break it into about 20 pieces and store it in a Tupperware container. Keep in mind that because the pieces of your chocolate bark will be varied in size and shape the carb count listed per serving will be approximate.

Let me know if you give these a try!

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