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.
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.
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.
FLAVOUR COMBINATIONS for Keto Chocolate bark
- 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
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We would love to see the keto chocolate bark creations and the flavour combinations you try. Tag is on instagram at @havebutterwilltravel so we can check out your photos.
INSTRUCTIONS for Keto Chocolate bark
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.
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.
Check out some of our other delicious keto friendly dessert recipes
- Keto Coconut Collagen Fat Bomb
- Keto Chocolate Bark
- Keto Creamy Hot Chocolate
- Keto Pecan Cheesecake Muffins
- Keto Easter Egg Ideas
- Keto Nutella Fat Bombs
- Keto Coffee Ice Blocks
- Keto White Chocolate Cheesecake
- Keto Chocolate Fat Bomb Smoothie
- Keto Cheesecake Bites
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