Delicious Keto Dark Chocolate Bark

Finding a satisfying dessert that won’t knock you out of ketosis can feel like searching for a needle in a haystack. Between dodging sugar-laden treats at the grocery store and passing up your coworker’s homemade cookies, staying on track with your keto lifestyle sometimes feels like an uphill battle, especially when those chocolate cravings hit hard.

That’s where this keto dark chocolate bark comes to the rescue: it’s rich and satisfying, takes just minutes to make, and uses simple ingredients you can feel good about. Plus, you can easily customize it with your favorite keto-friendly toppings for when you need that sweet fix without the guilt.

What Kind of Chocolate Should I Use?

For sugar-free chocolate bark, you’ll want to start with high-quality sugar-free baking chocolate, which typically comes in bar form or as baking chips. Most grocery stores carry brands like Lily’s or ChocZero, which are sweetened with stevia or monk fruit instead of sugar. The percentage of cacao matters too – anything between 65% to 85% dark chocolate works well for this recipe, though I’d suggest starting with 70% if you’re new to sugar-free chocolate. Just make sure to check the label carefully, as some sugar-free chocolates can contain maltitol, which might cause digestive issues and can impact blood sugar more than other sugar alternatives. If you can’t find sugar-free baking chocolate, you can use unsweetened baking chocolate and add extra sweetener to taste.

Options for Substitutions

This keto bark recipe is pretty flexible and you can mix things up based on what you have in your pantry:

• Sugar-free baking chocolate: You can use any sugar-free chocolate brand you prefer, or even unsweetened baking chocolate (just add more sweetener to taste). Lily’s and ChocZero are good alternatives.
• Allulose sweetener: Other keto-friendly sweeteners work well here – try monk fruit, erythritol, or stevia. Just remember that different sweeteners have different levels of sweetness, so start with less and adjust to taste.
• Almonds: Feel free to swap almonds with any other nuts like pecans, macadamia nuts, or walnuts. You can also use sugar-free chocolate chips or crushed keto cookies for different texture.
• Coconut oil: MCT oil works as a substitute, or you can just use all butter instead. This might slightly change the texture when it sets.
• Peanut butter: Any nut butter works here – try almond butter, sunflower seed butter (for nut-free), or cashew butter. Just make sure it’s sugar-free to keep it keto.
• Shredded coconut: Skip it entirely or replace with crushed nuts, sugar-free seeds, or even crushed pork rinds for a sweet-and-salty twist.

Watch Out for These Mistakes While Making

The biggest challenge when making chocolate bark is temperature control – if your chocolate gets too hot during melting, it can become grainy or seize up, so always use a double boiler or microwave in short 30-second bursts, stirring between each interval. When adding your melted coconut oil and butter to the chocolate, make sure these ingredients are warm but not hot, as extreme temperature differences can cause the chocolate to separate or become streaky. To achieve the perfect snap in your bark, avoid rushing the cooling process in the freezer (which can lead to chocolate bloom – those weird white streaks), instead let it set naturally in the refrigerator for at least 2 hours. For the smoothest results, make sure your peanut butter is well-stirred and at room temperature before mixing it into the melted chocolate, preventing any unwanted clumping or separation.

What to Serve With Keto Chocolate Bark?

This keto chocolate bark makes a perfect dessert or snack on its own, but there are some fun ways to make it even more special! Try serving it alongside a hot cup of coffee or sugar-free hot chocolate for a cozy afternoon treat. I like to pair it with some fresh berries like raspberries or strawberries, which add a nice tartness that goes really well with the dark chocolate. You can also serve it as part of a keto dessert board with some sugar-free whipped cream for dipping, or crumble it over some low-carb vanilla ice cream for an extra special dessert.

Storage Instructions

Keep Cool: This keto chocolate bark needs to stay cool to maintain its perfect snap. Keep it in an airtight container in the fridge, with pieces separated by parchment paper to prevent sticking. It’ll stay fresh and crisp for up to 2 weeks – if it lasts that long!

Freeze: Want to make a bigger batch? This bark freezes really well! Place it in a freezer-safe container with parchment paper between layers, and it’ll keep for up to 3 months. It’s actually pretty tasty straight from the freezer, or you can let it thaw in the fridge for about 30 minutes before eating.

Room Temperature: While you can keep this bark at room temperature for a few hours during serving, I don’t recommend storing it this way long-term. The coconut oil and chocolate can get soft and melty, especially in warm weather. If you’re bringing it to a party, keep it chilled until ready to serve.

Preparation Time	15-20 minutes
Cooking Time	5-10 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 30-40 g
• Fat: 100-110 g
• Carbohydrates: 30-40 g

Ingredients

• 8 ounces sugar-free baking chocolate (equivalent to 2 chocolate bars)
• 1 cup almonds (whole or sliced)
• 2 tablespoons melted coconut oil
• 1 tablespoon salted butter
• 1/3 cup natural peanut butter (or almond butter)
• 1/2 to 1 cup allulose sweetener (adjust to taste)
• 1/4 cup unsweetened shredded coconut (optional but great)
• Pink sea salt (optional)
• 1/2 teaspoon vanilla or peppermint essence (optional)

Step 1: Prepare the Almonds

If you’re using whole, raw almonds, start by chopping them roughly.

Drizzle the chopped almonds with melted butter and spread them evenly on a cookie sheet.

Bake at 275°F for 5 minutes, stirring halfway through to prevent burning.

Keep a close eye on them, as burnt nuts can become bitter.

If your almonds are already toasted, you can skip this step and move on to the next.

Step 2: Melt the Chocolate

Cover a cookie sheet with parchment paper and set aside.

Grease a microwave-safe glass bowl with your choice of grease; olive oil works well.

Break chocolate into pieces and place them in the bowl.

Microwave on high for one minute, then stir.

Continue microwaving in 30-second intervals, stirring each time, until the chocolate is fully melted—approximately three minutes in total.

Be careful to avoid burning the chocolate.

Step 3: Blend in Additional Ingredients

Add coconut oil, peanut butter, sweetener, and any extract you are using to the melted chocolate.

Stir thoroughly until fully melted and incorporated.

If needed, microwave in 15-second intervals to ensure smoothness.

Allow the mixture to cool slightly while stirring, which will help the sweetener blend in as smoothly as possible.

Step 4: Form the Chocolate Base

Pour the chocolate mixture onto the prepared parchment-covered cookie sheet.

Try to pour the mixture in an outline of a square and fill in the middle to maintain even thickness.

This technique will help with a uniform chocolate base.

Step 5: Add Toppings and Set

Sprinkle toasted almonds and any other desired toppings evenly over the chocolate.

Gently press the toppings into the chocolate with the back of your mixing spoon to help them adhere.

Clear a space in your fridge to place the cookie sheet, allowing your creation to cool and solidify.

Step 6: Break and Store

Wait at least one hour until the chocolate has hardened completely.

Once solid, break it into even(ish) pieces.

Store the chocolate pieces in an airtight container in the fridge for 10-14 days—if they last that long, that is!