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Chocolate Bark

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  Published on August 3rd, 2021
  Reading time: < 1 minute
  Last modified April 13th, 2023
chocolate bark
ChefKetogenic.comDifficultyBeginnerRating0.0
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This keto chocolate bark is incredibly easy to make and has less than 2g of net carbs per serving! The melt-in-your-mouth delicious chocolate pairs perfectly with salty and nutty macadamia nuts. In less than 20 minutes, you can have a tasty and delicious dessert that won't kick you out of ketosis!

Yields16 Servings
Prep Time15 minsTotal Time15 mins
Nutrition Facts

Servings 16

1.6g
Net Carbs

Amount Per Serving
Calories 170
% Daily Value *
Total Fat 16.5g26%
Total Carbohydrate 3.3g2%
Dietary Fiber 1.7g7%
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Directions

Directions:
1

In a microwave-safe bowl, melt the chocolate and cocoa butter on high in 30-second increments for 2 to 3 minutes, stirring often. Add salt to taste and stir until thoroughly combined. Coat a 12-inch dinner plate with cooking spray, then pour the chocolate mixture onto the plate to cover the plate.

2

Stir the macadamia nuts into the melted butter, season with salt to taste, and spread evenly over the chocolate on the plate.

3

Place the coconut butter and peanut butter in a small bowl, season with salt to taste, and stir until well combined. Pour the mixture evenly over the macadamia nuts, top with the chocolate chips, and place in the refrigerator to set for 3 to 4 minutes.

4

Divide the keto chocolate bark into 16 equal portions and serve. Store in the refrigerator for up to 1 week.

Directions

Directions

Directions:
1

In a microwave-safe bowl, melt the chocolate and cocoa butter on high in 30-second increments for 2 to 3 minutes, stirring often. Add salt to taste and stir until thoroughly combined. Coat a 12-inch dinner plate with cooking spray, then pour the chocolate mixture onto the plate to cover the plate.

2

Stir the macadamia nuts into the melted butter, season with salt to taste, and spread evenly over the chocolate on the plate.

3

Place the coconut butter and peanut butter in a small bowl, season with salt to taste, and stir until well combined. Pour the mixture evenly over the macadamia nuts, top with the chocolate chips, and place in the refrigerator to set for 3 to 4 minutes.

4

Divide the keto chocolate bark into 16 equal portions and serve. Store in the refrigerator for up to 1 week.

Chocolate Bark
At ketogenic.com, we are committed to supporting, inspiring, and educating people on the benefits of living a ketogenic lifestyle. We do this by bringing together the top researchers, practitioners, and thought-leaders who provide resources, experience, and awareness associated around the Ketogenic diet. Utilizing the latest cutting-edge research along with practical experience, the team at ketogenic.com aims to foster awareness, understanding, and connectedness in helping others optimize their life on a ketogenic diet.

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