Crunchy and indulgent Low Carb Chocolate Bark with roasted nuts and dark chocolate. The perfect keto sweet treat for any occasion.
Natural nuts have no additives. If you use pre-roasted nuts, double-check they do not contain unhealthy vegetable oils such as peanut or canola oil.
Prep Time | 5 mins |
Cook Time | 15 mins |
Meal Type | Sweet treat |
Servings | 4 |
Carbs | 18g |
This Low Carb Chocolate Bark is a crunchy, indulgent treat that’s perfect for satisfying your sweet tooth while staying on track with your diabetes or keto diet. Loaded with roasted nuts and finished with a sprinkle of sea salt, it’s as easy to make as it is delicious.
More on how low carb can help health
Did you know, eating low carb food is not only delicious and satisfying, it can also lead to better sleep, reduced 'brain fog', weight loss and even improved happiness? Find out more below:
Why you'll love this recipe:
Essential low carb eCookbooks for anyone with type 2 diabetes:
Key ingredients:
Mixed nuts & seeds:
85% dark chocolate:
Sea salt:
Don't skip this ingredient! Sea salt enhances the natural sweetness of the chocolate and adds a touch of sophistication.
Low Carb Chocolate Bark
Ingredients
- 1 cup natural mixed nuts & seeds or 250 g
- 100 g dark chocolate, 85% cocoa
- ½ tsp salt
COOK MODE
Instructions
- Preheat your oven to 180°C (fan-forced). Line a baking tray with baking paper and set it aside.
- Spread the nuts and seeds evenly over the prepared tray. Roast in the oven for 5 minutes, then stir. Continue roasting for another 3–5 minutes, checking regularly. They’re ready when they smell nutty and begin to crackle. Remove from the oven and set aside to cool slightly.
- While the nuts are cooling, melt the chocolate. Fill a saucepan with about 2 cm of water and bring it to a simmer. Place the chocolate in a heatproof bowl that sits snugly on top (without touching the water). Turn off the heat and let the chocolate melt, stirring occasionally until smooth.
- Line another tray or flat surface with baking paper. Spread the roasted nuts and seeds evenly over it, then pour the melted chocolate on top. Use a spatula to spread it out evenly. Sprinkle with salt.
- Refrigerate for about 30 minutes, or until the chocolate is fully set.
- Once set, break into 10 pieces.
This is really yummy! The 85% cocoa chocolate is bitter on its own but with the toasred nuts and salt, it really hits the spot 😊. I ended up putting the nuts and salt into the melted chocolate so that all the nuts and seeds were coated.
So glad you enjoyed it Wendy — that combo of dark chocolate, nuts and a pinch of salt really works hey 😊
Love your tweak too! Mixing the nuts and seeds through the melted chocolate is a great idea — every bite gets that perfect balance. Thanks for sharing!
– DD Team