This easy recipe for low-carb dark chocolate almond bark with sea salt makes an indulgent treat that satiates both salty and sweet cravings!
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Why you'll love it
This vegan almond bark recipe is fantastically low-carb and really easy to make.
Did you know that you can make your own chocolate by simply melting food-grade cocoa butter with regular unsweetened cocoa? I stumbled upon this while shopping for food-grade cocoa butter on Amazon.
Even though good quality cocoa butter is pricey, I've found that it's cheaper to make sugar-free chocolate at home using this essential ingredient.
This chocolate almond bark is so luxurious and rich. You'll feel like you are cheating on your keto diet, but you aren't. It's a decadent gluten-free dessert that is perfect for parties.
One of the best things about homemade chocolate almond bark is that it makes a thoughtful (and delicious) DIY gift. People appreciate all the time and effort you put into them.
This chocolate almond candy tastes just like a candy bar! But it's really gentle on your blood sugar since it is refined sugar-free.
Ingredients
I used the following simple ingredients to make my homemade dark chocolate bark.
Cocoa butter
Cocoa butter is the base of homemade chocolate. If you are using pre-made chocolate, you can skip this ingredient.
Unsweetened cocoa powder
You can use either dark chocolate cocoa powder or regular cocoa. Just make sure it is unsweetened.
Almonds
It's best to use unsalted almonds in this recipe.
I needed unsalted roasted almonds for this salted chocolate almond bark, but it's not always easy to find roasted almonds that aren't salted. I ended up buying fresh almonds and roasting them in the oven.
You can use either sliced almonds or chopped - it is up to you and your tastes.
Sea salt
Large sea salt or salt flakes are both perfect. The salt should be large enough to see on the chocolate.
Vanilla extract
This is what gives this homemade chocolate a richer and deeper flavor profile.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
Tips
- Add water and plastic wrap to the baking dish. Whenever I make chocolate bark, I always pour it on a shallow baking pan with plastic wrap over a bit of water. Adding a small amount of water under the plastic wrap keeps the plastic from sticking to the pan. You can also use a silicon mat or parchment paper if you'd like.
- Roast the almonds. Roasted almonds are much easier to chop than raw ones. You don't have to chop the nuts to make chocolate almond bark, but I wanted to mimic a Ghirardelli dark chocolate with sea salt and almonds bar, which contains chopped roasted almonds.
- Save time and use sugar-free chocolate chunks.
Instructions
This is one of my favorite chocolate recipes because it is so easy to make. This delicious chocolate bark comes together in just a few simple steps.
Make the chocolate
If you are making your own chocolate, start out by melting the cocoa butter in a chocolate melter or double broiler. After it is completely melted, stir in the cocoa powder, sweetener, and salt.
Stir in vanilla and almonds
Add the pure vanilla extract and chopped almonds to the melted chocolate mixture.
Prepare baking sheet
Add plastic wrap or wax paper to a baking sheet or casserole dish.
Pour into pan
Pour the melted chocolate mixture into a prepared baking sheet, pan, or chocolate mold.
Sprinkle with salt and almonds
Add more sea salt and chopped almonds on top of the melted chocolate mixture.
Let it chill
Place the chocolate into the refrigerator and let it harden as it chills.
️ Serving suggestions
This is a delicious treat that you can enjoy any time of day. It's the best way to indulge your sweet tooth.
In fact, I like to nibble on this bark with another one - keto chocolate peanut butter bark. If you enjoy almonds, then make low-carb white chocolate almond bark. It has whole almonds in it.
To really enjoy chocolate flavors, serve this bark with a cup of iced white chocolate mocha. It's not as rich, but still as sweet.
Variations
You can change up keto chocolate bark in a few different ways. If you make any adjustments, please let me know in the comments.
- Pour chocolate into a mold. If you really want to mimic the Ghirardelli salted dark chocolate bar with almonds, pour this mix into a chocolate bar mold.
- Mix in chocolate chips. This will add more chocolate flavors.
- Use sugar-free milk chocolate. You don't have to make it yourself. You can melt any type of sugar-free chocolate.
- Top with pumpkin seeds. This will give it a saltier flavor and more fiber.
- Mix in dried cranberries. Though dried cranberries are not exactly sugar-free, a few will add a tart flavor to the bark.
FAQs
Here are some questions people often ask about making low-carb chocolate bark. If you don't see your question in this list, please leave it in the comments.
Roasting nuts in the oven are really easy to do. Spread the almonds out on a baking tray and bake them at 350°F for 10-12 minutes. A lovely nutty aroma will fill the house at the end of the baking time.
The nuts will continue to cook after taking them out of the oven, so I let them sit for at least five minutes before handling them.
I chopped the almonds by hand using a knife, but I'm thinking of buying a nut chopper to make this easier.
I never get uniformly chopped nuts using a food processor or hand chopper, and those tools always create nut dust. I've read that a device specifically made for chopping nuts is the best tool to use if you don't want to hand chop them.
I got ten pieces from the recipe and ate 1-2 pieces at a time, so I'm figuring the amount is good for about five snack-size servings.
I like to keep homemade sugar-free chocolates in the refrigerator, but I'm not sure if that is necessary. You can keep it in an airtight container at room temperature.
Related recipes
If you enjoyed this dairy-free dark chocolate almond bark recipe, here are some more low-carb dessert recipes you should make next. You might just find a new snack cuisine recipe to make all the time.
- Sugar-Free Chocolate Truffles are bite-sized candies that taste like rich and wonderful desserts.
- Cream Cheese Dark Chocolate Keto Fudge is a smooth, creamy low-carb confection that melts in your mouth.
- Low Carb Chocolate Walnut Fudge is the perfect recipe for nut lovers. The texture is identical to real fudge and is loaded with chopped nuts.
- Keto Chocolate Molten Lava Cake literally oozes with chocolate, but they are totally keto-friendly.
- Low Carb White Chocolate Truffles are beautiful little candies that taste just as good as they look.
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Recipe
Dark Chocolate Almond Bark with Sea Salt
Ingredients
- 50 g cocoa butter about ½ cup
- ½ cup unsweetened cocoa I used Ghirardelli
- ¼ cup low carb sugar substitute or 1 tbsp+ 2 teaspoon Truvia
- ⅛ teaspoon sea salt
- ½ teaspoon vanilla extract
- ¼ cup almonds chopped
- ⅛ teaspoon sea salt optional
- ¼ teaspoon almonds finely chopped, optional
Instructions
- Melt cocoa butter in a chocolate melter or double boiler.
- Stir in cocoa powder, sweetener, and salt.
- Keep on heat until dry ingredients have been well incorporated into the melted cocoa butter.
- Remove from heat. Stir in vanilla extract and chopped almonds.
- Pour out on prepared pan or chocolate mold.
- Sprinkle with additional salt and chopped almonds if desired.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published January 18, 2015. Last updated September 13, 2022, with new images and additional recipe information.
JoAnn
I’m sorry if I missed the answer, but how much pre-made sugar free chocolate chunks do you substitute for making your own?
Also, where do you buy cocoa butter?
Lisa MarcAurele
I would use about 150 grams of pre-made chocolate. You can buy food-grade cocoa butter on Amazon through various vendors.
Michelle
You blogged about doubling the recipe, and initially the information says 10 servings as opposed to your blog's note of it being 5, I'm sure it will be apparent when I make it, but at the bottom the recipe also says it's 5 servings. Is this a typo?
Lisa MarcAurele
I got ten pieces and counted 2 pieces as a serving. So I put down 5 servings.
Jen
TY! I wanted to buy some of this online but it's too hot, why I didn't think to make it myself ill never know!
Jen
Just reading the other comments /questions...come on people, use common sense. It's not rocket science ?
vera polischuk
You wrote half the teaspoon of chopped almonds
Lisa MarcAurele
Can you be more specific? I'm not seeing that.
Erika
Can I melt the cocoa butter in the microwave?
Lisa MarcAurele
It's similar to chocolate in that you can melt in the microwave if you'd like.
Candis Morgan
How many grams are in a serving size please?
Lisa
I'm unable to calculate that information with the software I use.
Cammi
If you make the recipe as written, just weigh it when it's finished, then divide those grams by 5. That would be a serving according to the nutritional info provided.
Megan
Can you use honey or maple syrup as a sweetener?
Lisa
They should work but it won't be low carb.
Rads
Thanks so much for this recipe! I already have cashew butter in my fridge can I use it instead of cocoa butter?
Lisa
Cocoa butter is much harder than cashew butter and has a completely different taste. I think the bark would come out too soft if cashew butter is used instead.
madge
How much stevia to use as the sweetener? Thanks, Madge
Lisa
It depends on the stevia you are using. For the concentrated powder, it's about 1/4 teaspoon. The liquid is less sweet so you'd need about double that.
Yolanda
Tried this twice in a row and it came out bad. Thick like seize. Then the second one I did melt the cocoa butter slowly and it was till the same. What a bummer. Any ideas? Thanks
Lisa
It could be the vanilla extract. May want to drop it in slowly at the end.
Sarah
I made this and it was so yummy but grainy.I used swerve sweetener. Did it not dissolve? Should I have heated it longer?
Lisa
Sometimes erythritol will not dissolve. The only way I found to correct this is to lessen the amount and then add in another sweetener instead of erythritol. For me, this wasn't an issue in this bark as it blends in with the granular crunch of the salt.
Lisa
After I combined the dry cocoa, swerve and salt with the melted cocoa butter, mine was very thick and heavy like cookie dough would be. Yours looks more liquid and smooth. Did I not heat it long enough after I combined them? I also forgot to roast the raw almonds....I hope it will taste okay LOL. Thanks!
Lisa
I used a chocolate melter that melted everything together pretty thin.
Tasha
I don't have the butter the recipe calls for. Can I just use regular butter?
Lisa
Cocoa butter is much harder at room temp than butter so it's not the same. But, you could try using unsalted butter and keep the chocolate in the freezer.
Margaret
Lisa, can this be left out at room temperature in an air tight container without it melting? Or does it need to be kept refrigerated?
Thank you.
Lisa
I keep this one in the refrigerator.
Pam
Is the "sugar equivalent" liquid or dry?
Lisa
I used dry, but should work.
Abigail
This is so more-ish! The kind of chocolate snack I really love!
Lisa
Yes! This is a candy I like to make often.