Keto Chocolate Bark
Crackly dark chocolate bark studded with toasted almonds, pecans, and flaky salt. Just 2.4g net carbs per piece and ready in about 35 minutes (mostly chilling), it's the easy keto treat you keep in the freezer for sweet-tooth emergencies.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 12. Values are estimates; brands vary.
This keto chocolate bark turns four pantry staples into a snappy, salty-sweet treat with just 2.4g net carbs per piece. Spread, sprinkle, chill, and break — it's the simplest way to keep a low-carb dessert on hand all week.
Ingredients
- 6 oz unsweetened baking chocolate (100% cacao), chopped
- 1/3 cup powdered erythritol-monk fruit sweetener
- 3 tablespoons coconut oil
- 1 oz cocoa butter, chopped (about 2 tablespoons)
- 1 teaspoon pure vanilla extract
- 1/3 cup raw almonds, toasted and roughly chopped
- 1/3 cup raw pecans, toasted and roughly chopped
- 2 tablespoons unsweetened coconut flakes
- 1/2 teaspoon flaky sea salt
Instructions
- 1
Line a rimmed baking sheet with parchment paper. Toast the almonds and pecans in a dry skillet over medium heat for 4 to 5 minutes until fragrant, then chop roughly and set aside.
- 2
Combine the chopped chocolate, coconut oil, and cocoa butter in a heatproof bowl set over a pan of barely simmering water. Stir gently until fully melted and smooth, keeping the water from boiling.
- 3
Remove from the heat and sift in the powdered sweetener, whisking until completely dissolved and glossy. Stir in the vanilla extract.
- 4
Pour the chocolate onto the lined sheet and spread into an even layer about 1/4 inch thick using an offset spatula.
- 5
Scatter the toasted nuts, coconut flakes, and flaky sea salt evenly over the surface, pressing lightly so they adhere.
- 6
Refrigerate for at least 20 minutes until fully set, then break into roughly 12 irregular pieces.
Tips & notes
- Use powdered (not granular) sweetener so the bark stays smooth and doesn't turn gritty as it sets.
- Store in an airtight container in the fridge for up to 2 weeks or the freezer for 2 months. The cocoa butter keeps it from melting too fast at room temperature, but it softens quickly, so serve it cold.
- Swap in any low-carb mix-ins you like: macadamias, sunflower seeds, or a few crushed freeze-dried raspberries all work well.
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Frequently asked questions
- How many carbs are in keto chocolate bark?
- Each piece has 2.4g net carbs (6.1g total carbs minus 3.7g fiber), 168 calories, 3.1g protein, and 16.2g fat. This recipe makes 12 pieces.
- Why use unsweetened baking chocolate instead of regular chocolate chips?
- Standard chocolate chips are loaded with sugar, which spikes the carb count. Unsweetened 100% cacao chocolate has almost no net carbs, and you control the sweetness yourself with erythritol-monk fruit, keeping every piece truly keto.
- Can I make this dairy-free?
- Yes. This recipe is already dairy-free as written, since it uses coconut oil and cocoa butter instead of milk chocolate or butter. Just double-check that your sweetener and chocolate are certified dairy-free if you have a strict allergy.
