Chocolate, isn’t that just a lovely word. We love chocolate here (almost as much as butter!) and we also love finding new ways to incorporate it into our low carb lifestyle. Our keto chocolate bark is so quick and easy to make, but the outcome is dinner party-worthy. It is perfect to serve with coffee or tea after a delicious meal as a little sweet bite.
Keto Chocolate bark
You can find 85% cacao and above dark chocolate pretty easily in the supermarket now in Australia, but it is difficult to find really dark chocolate with any type of flavourings or fillings. This keto chocolate bark solves that problem, by letting you choose your preferred dark chocolate and topping it with whatever you like!
This keto chocolate bark makes for a great gift for any special occasion or even Christmas. You could take a few pieces of the bark and put it in a cellophane bag with a pretty ribbon for your work colleagues or as a hostess gift.
CHOCOLATE
We used 85% dark chocolate when making our bark, as we find much higher than that too bitter. You can use whatever your preferred dark chocolate is. You could also use a sugar free chocolate if you have some in the pantry. I prefer to use plain chocolate (without flavourings or fillings) as I think it works best when you are adding toppings to give flavour and texture.
When choosing the percentage of chocolate you are going to use in this recipe, we recommend you consider who might be eating it. If you are planning on taking some to a family get together or gifting to non-keto family and friends, you might want to choose a 70% or 78% chocolate. If you are making the bark for someone who has been keto for a while and is used to a more bitter tasting chocolate the 85% or 90% will work perfectly for them.
Chocolate is one of my favourite foods and I am so happy that I am still able to work it into my keto lifestyle. Check out some of my faovurite chocolate recipes below.
Toppings for Keto Chocolate Bark
Nuts and seeds – Any nuts and seeds will work well on your keto chocolate bark, so use your favourites. I prefer to roast the nuts slightly so they are more flavourful. Also think about the size and shape of the nut in relation to the texture and appearance of the bark.
Whole pecans look pretty, they are flat and they are a softer nut so can be easily bitten into. Where as whole macadamias are quite large and round so may not sit nicely on your bark and they are also harder to bite into. Flaked almond give a lovely crispy texture and I find they work well, slivered pistachios give a great colour pop.
Freeze dried berries – We picked up some freeze-dried blueberries when we visited Tasmania last year and I have been saving them for something special. They worked really well on this chocolate bark, as I was able to crush them up lightly in my hand so there was some chunky pieces and some little crumbs. The bark looked really pretty, tasted amazing and I only used a small amount of the berries. You could use any freeze-dried berries you can find though.
Salt & Spices – For my spiced pecan chocolate bark, I tossed my toasted pecans and coconut flakes in some pumpkin spice and a sprinkle of salt – yum. Salt works really well to bring out the sweetness of dark chocolate, so definitely give that a try. Other spices that will work well would be chilli flakes, cayenne, cinnamon, nutmeg, ginger, allspice, clove and Chinese 5 spice.
Tips
- The best bark is when it is nice and thin, so using a spatula or an offest palate knife works really well.
- Be careful when melting the chocolate, we like to do it in the microwave at 50% in 30 sec increments until all chocolate is melted.
- We like to store it in the freezer to make it extra crispy!
Suggestions
- Freeze-dried blueberries with toasted flaked almonds
- Toasted pecans and coconut flakes tossed in pumpkin spice
- Dried chilli flakes with sea salt flakes
- Sesame, pumpkin and sunflower seeds
EQUIPMENT
Disclosure: The above post may contain affiliate links. We may earn a small commission from purchases made through these links, at no additional cost to you. Everything we recommend on our website are products we use and love. Thank you for supporting Have Butter will Travel and allowing us to share our low carb experiences with you.
YOU MAY NEED –
Keto Chocolate Bark
We love to make this chocolate bark when we want flavoured chocolate without all the sugar. It allows you to get creative with your flavours while having some fun and making some chocolate. I love the snap of the thin bark as it gives that real crunch that you don;t get from a regular block of chocolate. This recipe is super simple to make and is great to give as a gift to your family and friends.
Warning from Dan – This stuff is amazing. Erika made it so thin and crispy, which meant it was so good. I found myself heading back to the fridge several times in one evening.
If you like this recipe, please give it a 5 star rating.
IF YOU LIKE THIS RECIPE YOU MAY ALSO LIKE…
- Roasted Peaches
- Biscoff Rocky Road
- Keto Strawberry Cheesecake Parfait
- Keto Anzac Biscuits
- Keto Chocolate Mousse
- Keto Eton Mess
- Keto Flourless Chocolate Cake
- Keto Salted Caramel Custard
- Keto Cheesecake Fluff
- Keto White Christmas
Ingredients
- 100 g 85% dark chocolate 3.5 ounce block
- toppings of your choice
Instructions
- Line a baking sheet with non-stick backing paper or glad wrap (plastic wrap). I used a non-stick silicon mat and that worked well
- Melt your chocolate. I have learnt the hard way you need to take this slow and have patience, or it will only end in tears and seized chocolate. I prefer to melt chocolate in the microwave as it is quicker and easier than over a double boiler. Just be sure you set the power to no higher than 50% and check on it every 30 seconds or so to avoid disaster
- For 100g of 85% dark chocolate, I broke it up into small pieces and put it in a small heatproof bowl. I then heated it in the microwave at 50% power for 3-4 minutes, checking every 30 seconds or so. Stir it and it is ready once it is completely melted and smooth
- Spread the chocolate out onto your lined baking sheet and smooth it out with a spatula. I like to use a silcone baking sheet. I prefer to try and get it as thin as possible so it is crisp. But make sure it is not too thin that you can see through it
- Now the fun part! Add your toppings while the chocolate is still melted. Try to make sure that they are evenly spread, but random
- Once you have finished with your toppings, place the bark in the fridge for 3-4 hours to cool and set. Once it is set you can break it up into pieces and serve. It is best stored in an airtight container
Video
Notes
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.
Nutrition Per Serve
Disclosure: The above post may contain affiliate links. We may earn a small commission from purchases made through these links, at no additional cost to you. Everything we recommend on our website are products we use and love. Thank you for supporting Have Butter will Travel and allowing us to share our low carb experiences with you.
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