20-Minute Keto Chocolate Almond Bark
Rich, crunchy chocolate bark combining roasted almonds with smooth dark chocolate and keto-friendly sweeteners. The almonds are first caramelized in Swerve brown sweetener and butter, creating a toffee-like coating before being mixed into melted cocoa butter and unsweetened chocolate. Perfect for satisfying chocolate cravings on a ketogenic diet or for anyone avoiding refined sugar. The bark sets firm when chilled and breaks into satisfying chunks with a perfect balance of bitter chocolate and nutty crunch. Makes an excellent low-carb dessert or gift.
Ingredients
- ¼ cup Swerve Brownbrown erythritol1:1ketosugar-free
similar caramel notes
- 1 tbsp butter
- ¾ cup roasted almonds, unsaltedpecans or walnuts1:1ketonut-free alternative
different texture and flavor
- ¼ tsp sea salt
- 2 oz cocoa buttercoconut oil1:1budget-friendlydairy-free
softer texture, coconut flavor
- 1 ½ oz unsweetened chocolate, choppedcacao paste1:1rawpaleo
more intense flavor
- ⅓ cup powdered Swerve Sweetener
- ⅓ cup cocoa powder
- ¼ tsp vanilla extract
- sea salt, for sprinkling(optional)
Instructions
- 1
Line large baking sheet with parchment paper
- 2
Combine Swerve brown and butter in medium saucepan over medium heat
- 3
Bring to boil then reduce heat and simmer for 2 minutes
- 4
Stir in almonds and sea salt
- 5
Spread almonds in single layer on prepared baking sheet breaking up clumps
- 6
Let cool
- 7
Set heatproof bowl over pan of barely simmering water
- 8
Combine cocoa butter and unsweetened chocolate and stir until melted and smooth
- 9
Stir in powdered sweetener then stir in cocoa powder until smooth
- 10
Remove from heat and stir in vanilla extract
- 11
Break up almonds and reserve one quarter of them
- 12
Stir remaining almonds into chocolate until well coated
- 13
Spread mixture onto same parchment-lined baking sheet keeping nuts in single layer
- 14
Sprinkle with reserved almonds and additional sea salt if desired
- 15
Chill until set for 1 to 2 hours
- 16
Use hands to break into chunks
Tips
Watch the Swerve and butter mixture carefully during simmering to prevent burning as sugar substitutes can scorch more easily than regular sugar
Use a double boiler or very low heat when melting chocolate to avoid seizing - the chocolate should melt slowly and smoothly
Store finished bark in refrigerator to maintain firmness since cocoa butter has a lower melting point than regular chocolate
Good to Know
Store in refrigerator for up to 2 weeks in airtight container
Can be made up to 1 week ahead and stored refrigerated
Serve chilled directly from refrigerator for best texture
Common Mistakes
Keep heat at medium or below when making almond mixture to avoid burning sweetener
Melt chocolate slowly over low heat to avoid seizing
Let almond mixture cool completely before adding to chocolate to prevent melting
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
different texture and flavor
General Alternatives
similar caramel notes
more intense flavor
FAQ
Can I use regular sugar instead of Swerve?
Yes, substitute equal amounts of brown sugar and powdered sugar, but this will no longer be keto-friendly and will significantly increase carb content.
What if my chocolate seizes while melting?
Remove from heat immediately and whisk in a tablespoon of warm water or oil to try to restore smoothness, or start over with new chocolate.
How long will this bark keep?
Store refrigerated in airtight container for up to 2 weeks, or freeze for up to 3 months for longer storage.