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Low Carb Chocolate Almond Bark - A Simple, Satisfying Treat

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Combine: Reserve a small handful of almonds for topping. Fold the rest into the melted chocolate so they’re well coated.
  6. 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.
  7. 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.
  8. Chill: Refrigerate for 30–45 minutes, or freeze for 15–20 minutes, until firm and set.
  9. 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.
  10. Store: Keep in an airtight container in the fridge for the best snap and texture.