If you crave something sweet but want to keep carbs in check, this chocolate almond bark is a smart, easy win. It comes together quickly with just a few ingredients and feels like a real treat. The texture is everything you want: glossy chocolate with a crunchy almond snap.
You’ll get a classic chocolate-and-nut flavor, minus the sugar crash. Keep a batch in the fridge, and you’ll always have a little pick-me-up ready to go.
Low Carb Chocolate Almond Bark - A Simple, Satisfying Treat
Ingredients
- Low-carb chocolate: 10 to 12 ounces sugar-free dark chocolate chips or bars (look for stevia, allulose, or erythritol-sweetened brands, 70–85% cocoa if using unsweetened and sweetening yourself).
- Almonds: 1 cup whole, sliced, or slivered almonds (raw or pre-roasted).
- Coconut oil or cocoa butter (optional): 1 to 2 teaspoons for a silkier melt and easier spreading.
- Vanilla extract (optional): 1/2 teaspoon for warm flavor.
- Flaky sea salt (optional): For finishing.
- Sweetener (optional): If using unsweetened chocolate, add 2 to 4 tablespoons powdered allulose or a blend to taste.
- Add-ins (optional): Unsweetened coconut flakes, cacao nibs, roasted seeds (pumpkin, sunflower), or a pinch of espresso powder.
- Equipment: Baking sheet, parchment paper, microwave-safe bowl or double boiler, spatula.
Instructions
- Prep your pan: Line a baking sheet with parchment paper. Clear space in your fridge or freezer so you can chill the bark right away.
- Toast the almonds: Place almonds on a dry skillet over medium heat, stirring often for 4–6 minutes until fragrant and lightly golden. Transfer to a plate to cool. This step boosts flavor and crunch.
- Melt the chocolate: Add chocolate and coconut oil (if using) to a microwave-safe bowl. Heat in 20–30 second bursts, stirring between each, until smooth. Or melt over a double boiler on low heat, stirring constantly.
- Flavor and sweeten: Stir in vanilla extract. If using unsweetened chocolate, whisk in powdered low-carb sweetener to taste. Mix until fully dissolved and glossy.
- Combine: Reserve a small handful of almonds for topping. Fold the rest into the melted chocolate so they’re well coated.
- Spread: Pour the mixture onto the parchment-lined sheet. Use a spatula to spread it into an even layer, about 1/4 inch thick. Thinner bark sets faster and gives more snap.
- Top and finish: Sprinkle on the reserved almonds and any optional toppings like coconut flakes, cacao nibs, or a light pinch of flaky sea salt.
- Chill: Refrigerate for 30–45 minutes, or freeze for 15–20 minutes, until firm and set.
- Break into pieces: Lift the bark using the parchment, then break into shards. For cleaner edges, use a sharp knife warmed with hot water and dried.
- Store: Keep in an airtight container in the fridge for the best snap and texture.
What Makes This Recipe So Good
This almond bark nails that sweet-tooth craving without a long ingredient list. It’s quick to make, beginner-friendly, and easy to customize with add-ins.
The low-carb chocolate sets beautifully, and the roasted almonds add texture and depth. You can portion it however you like, from big shards to bite-size squares. Best of all, it stores well, so you can make it ahead for the week.
- Low in carbs, big on flavor: Uses sugar-free dark chocolate or stevia/monk fruit sweetened chocolate.
- Crunch factor: Toasted almonds bring a rich, nutty bite.
- Fast and fuss-free: No tempering required for everyday results.
- Flexible: Add coconut flakes, sea salt, or a hint of espresso.
- Great for meal prep: Keeps well in the fridge or freezer.
Shopping List
- Low-carb chocolate: 10 to 12 ounces sugar-free dark chocolate chips or bars (look for stevia, allulose, or erythritol-sweetened brands, 70–85% cocoa if using unsweetened and sweetening yourself).
- Almonds: 1 cup whole, sliced, or slivered almonds (raw or pre-roasted).
- Coconut oil or cocoa butter (optional): 1 to 2 teaspoons for a silkier melt and easier spreading.
- Vanilla extract (optional): 1/2 teaspoon for warm flavor.
- Flaky sea salt (optional): For finishing.
- Sweetener (optional): If using unsweetened chocolate, add 2 to 4 tablespoons powdered allulose or a blend to taste.
- Add-ins (optional): Unsweetened coconut flakes, cacao nibs, roasted seeds (pumpkin, sunflower), or a pinch of espresso powder.
- Equipment: Baking sheet, parchment paper, microwave-safe bowl or double boiler, spatula.
Instructions
- Prep your pan: Line a baking sheet with parchment paper.
Clear space in your fridge or freezer so you can chill the bark right away.
- Toast the almonds: Place almonds on a dry skillet over medium heat, stirring often for 4–6 minutes until fragrant and lightly golden. Transfer to a plate to cool. This step boosts flavor and crunch.
- Melt the chocolate: Add chocolate and coconut oil (if using) to a microwave-safe bowl.
Heat in 20–30 second bursts, stirring between each, until smooth. Or melt over a double boiler on low heat, stirring constantly.
- Flavor and sweeten: Stir in vanilla extract. If using unsweetened chocolate, whisk in powdered low-carb sweetener to taste.
Mix until fully dissolved and glossy.
- Combine: Reserve a small handful of almonds for topping. Fold the rest into the melted chocolate so they’re well coated.
- Spread: Pour the mixture onto the parchment-lined sheet. Use a spatula to spread it into an even layer, about 1/4 inch thick.
Thinner bark sets faster and gives more snap.
- Top and finish: Sprinkle on the reserved almonds and any optional toppings like coconut flakes, cacao nibs, or a light pinch of flaky sea salt.
- Chill: Refrigerate for 30–45 minutes, or freeze for 15–20 minutes, until firm and set.
- Break into pieces: Lift the bark using the parchment, then break into shards. For cleaner edges, use a sharp knife warmed with hot water and dried.
- Store: Keep in an airtight container in the fridge for the best snap and texture.
Storage Instructions
Store the bark in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze for up to 3 months.
Separate layers with parchment to avoid sticking. If your kitchen runs warm, always keep it chilled to prevent softening or bloom. Let frozen pieces sit at room temperature for 5 minutes before eating for the best bite.
Benefits of This Recipe
- Low carb and keto-friendly: Sweetened with non-sugar alternatives and heavy on nuts and cocoa.
- Healthy fats and fiber: Almonds bring monounsaturated fats, protein, and a bit of fiber to help with satiety.
- Customizable sweetness: You control how sweet it is by choosing chocolate and sweetener type.
- Small-batch friendly: Easy to halve or double based on your needs.
- Budget-wise: Fewer ingredients than store-bought specialty bars, with better control over quality.
What Not to Do
- Don’t skip toasting the almonds unless they’re already roasted.
It makes a big difference in flavor and crunch.
- Don’t overheat the chocolate. High heat can seize or scorch it. Go low and slow with frequent stirring.
- Don’t add water-based liquids. Even a splash can seize the chocolate. Use oil-based flavors or extracts sparingly.
- Don’t spread too thick. Thick bark sets unevenly and can feel waxy.
Aim for a consistent 1/4 inch.
- Don’t store at room temperature if your home is warm. The bark can soften and lose its snap.
Recipe Variations
- Salted Coconut Crunch: Stir in unsweetened toasted coconut flakes and finish with flaky sea salt.
- Mocha Almond Bark: Add 1/2 teaspoon espresso powder to the melted chocolate for a coffee kick.
- Spiced Orange: Mix in a few drops of orange oil and a pinch of cinnamon. Top with extra zest if you like.
- Almond Joy-ish: Combine almonds with coconut flakes and a tiny drizzle of melted sugar-free white chocolate on top.
- Seed Blend: Swap half the almonds for roasted pumpkin and sunflower seeds for a nut-and-seed crunch.
- Extra Dark: Use 85–90% cocoa chocolate and slightly increase sweetener to taste for ultra-rich flavor.
FAQ
What kind of chocolate is best for low carb?
Use sugar-free dark chocolate chips or bars sweetened with stevia, monk fruit, allulose, or erythritol.
If you prefer full control, melt unsweetened chocolate and sweeten it yourself with a powdered low-carb sweetener. Aim for a high cocoa content for richer flavor and fewer carbs.
Can I use almond butter instead of whole almonds?
Yes, swirl 2 to 3 tablespoons of almond butter into the melted chocolate for a marbled effect. It won’t have the same crunch, but it gives a creamy, candy-bar vibe.
Add a pinch of flaky salt on top to balance the richness.
How do I prevent the chocolate from seizing?
Keep water away from the chocolate and melt it gently. Use short microwave bursts or a low-heat double boiler. If it thickens suddenly, add a small amount of warm coconut oil and whisk until smooth.
Is this recipe keto-friendly?
Yes, as long as you choose low-carb chocolate and avoid sugary add-ins.
Check labels for net carbs and serving sizes. Almonds are keto-friendly, and the portion size is easy to control with bark.
Can I make it dairy-free?
Absolutely. Choose dairy-free, low-carb dark chocolate and skip any milk-based chocolate varieties.
Most dark chocolates that are naturally low-carb and sugar-free are also dairy-free, but always check the label.
Why does my chocolate look dull or streaky?
That’s usually chocolate bloom, caused by temperature changes or improper melting. It’s still safe to eat. Keeping the bark chilled and melting the chocolate gently helps maintain a smoother, glossier finish.
How can I make cleaner, even squares?
Spread the chocolate in a parchment-lined 8×8-inch pan for a uniform thickness.
Chill until firm, then cut with a warmed, sharp knife. Wipe the blade between cuts for clean edges.
Can I add sweetened dried fruit?
You can, but it won’t be low carb. If you want a fruity note without the sugar spike, try freeze-dried raspberries or strawberries in small amounts.
They add tang and texture with fewer carbs than dried fruit.
Wrapping Up
Low Carb Chocolate Almond Bark is simple, reliable, and endlessly customizable. With a handful of pantry staples, you can make a treat that tastes indulgent but keeps your goals on track. Toast the nuts, melt the chocolate gently, and finish with a little sea salt for that perfect snap and shine.
Make a batch today and stash it in the fridge—you’ll be glad it’s there when the craving hits.