Keto Dark Chocolate Bark Recipes
KETO CHOCOLATE BARK
Steps:
- Line a cookie sheet with parchment paper and set aside.
- Place a nonstick frying pan over medium heat and add the almonds and pecans.
- Gently toast, stirring constantly for 4-5 minutes or until browned. Set aside to cool.
- Place a saucepan with a small amount of water over medium heat.
- Place the chocolate and sweetener in a heatproof bowl and place over the simmering water, ensuring that the bowl doesn't touch the water.
- Heat the chocolate until 60% melted, then remove from the heat and continue stirring until completely melted.
- Pour the chocolate onto the cookie sheet and smooth out.
- Sprinkle over the chopped nuts, coconut and sea salt.
- Place the chocolate in the fridge for 30 minutes, or until completely hardened.
- Break into at least 12 pieces and enjoy!
Nutrition Facts : ServingSize 1 piece, Calories 187 kcal, Carbohydrate 10 g, Fiber 8 g, Protein 3 g, Fat 14 g
KETO DARK CHOCOLATE BARK
This chocolate bark recipe is an easy sugar-free idea for all chocolate lovers! If you are not one of them, you are going to become one when you try these yummy beauties.
Provided by Zlata Radivojevic
Categories Snack
Time 30m
Number Of Ingredients 5
Steps:
- Add dark chocolate and coconut oil into the microwave-safe bowl. Microwave for 1 to 2 minutes but remove and stir every 30 seconds until the mixture is completely smooth and the chocolate is well melted. You can also use a double-boiler to melt them. Add stevia or erythritol to sweeten to your desired sweetness.
- Chop walnuts into pieces then mix into the melted chocolate. Spread this mixture on the parchment paper into a thin layer then top with roasted almonds.
- Freeze until set then break into pieces and serve.
Nutrition Facts : Calories 162 kcal, Carbohydrate 7 g, Protein 3 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 1 mg, Sodium 2 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
DARK CHOCOLATE BARK
Steps:
- Melt the two chocolates in a heatproof bowl set over a pan of simmering water.
- Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9-by-10-inch rectangle on the paper. Turn the paper face-down on the baking sheet.
- Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1-by-3-inch pieces and serve at room temperature.
Nutrition Facts : Calories 150 calorie, Fat 9 grams, SaturatedFat 4 grams, Cholesterol 1 milligrams, Sodium 37 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 2 grams, Sugar 14 grams
KETO CHOCOLATE BARK RECIPE BY TASTY
Here's what you need: cocoa powder, coconut oil, Allulose, kosher salt, pure vanilla extract, unsweetened shredded coconut, whole almonds, walnut and raisins
Provided by Camila Benitez
Yield 1 serving
Number Of Ingredients 8
Steps:
- Line 9 x 4 (22 x 10 cm) loaf pan with parchment paper or foil; set aside.
- In a medium bowl, whisk the cocoa powder, salt, allulose, vanilla, and melted coconut oil until well combined.
- Stir in the shredded coconut, pour the chocolate mixture onto the prepared pan and smooth it out evenly using an offset spatula.
- Sprinkle the chopped almonds evenly over the chocolate mixture.
- Place the pan into the freezer to set for about 30 minutes.
- Cut the chocolate bar into desired pieces, and store it in an airtight container in the fridge to keep fresh and prevent it from melting.
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