Keto Chocolate Bark 3 Ways Food
KETO CHOCOLATE BARK (FAT BOMB)
This recipe for keto chocolate bars acts as a fat bomb but tastes like a chocolate bar. Enjoy a flavor treat and gain the benefits of healthy fats.
Provided by Hilda Solares
Categories Low Carb Keto Fat Bombs
Time 30m
Number Of Ingredients 5
Steps:
- Heat the coconut oil just till it melts. You can choose to melt in the microwave for 45 seconds.
- In a medium-sized bowl mix the melted coconut oil, cocoa powder, confectioner's sugar-substitute, whisk until fully combined.
- Next add the mixed chopped nuts and sea salt.
- Pour the mixture onto parchment paper or wax paper covered cookie sheet and spread the nuts evenly around the chocolate mixture.
- Place the tray in the freezer for about 20 minutes or until solid.
- Once the chocolate bark is solid break apart into chunks.
- Keep the chocolate bark stored in the freezer.
- Allow to slightly defrost about 5 minutes on the kitchen counter before eating. Defrost only what you will be eating.
Nutrition Facts : Calories 142 calories, Carbohydrate 2.5 grams carbohydrates, Fat 14.7 grams fat, Fiber 1.1 grams fiber, Protein 1.7 grams protein, SaturatedFat 10.7 grams saturated fat, ServingSize 1, Sodium 50 milligrams sodium, Sugar 0.4 grams sugar
KETO CHOCOLATE BARK
Steps:
- Line a cookie sheet with parchment paper and set aside.
- Place a nonstick frying pan over medium heat and add the almonds and pecans.
- Gently toast, stirring constantly for 4-5 minutes or until browned. Set aside to cool.
- Place a saucepan with a small amount of water over medium heat.
- Place the chocolate and sweetener in a heatproof bowl and place over the simmering water, ensuring that the bowl doesn't touch the water.
- Heat the chocolate until 60% melted, then remove from the heat and continue stirring until completely melted.
- Pour the chocolate onto the cookie sheet and smooth out.
- Sprinkle over the chopped nuts, coconut and sea salt.
- Place the chocolate in the fridge for 30 minutes, or until completely hardened.
- Break into at least 12 pieces and enjoy!
Nutrition Facts : ServingSize 1 piece, Calories 187 kcal, Carbohydrate 10 g, Fiber 8 g, Protein 3 g, Fat 14 g
KETO CHOCOLATE BARK RECIPE BY TASTY
Here's what you need: cocoa powder, coconut oil, Allulose, kosher salt, pure vanilla extract, unsweetened shredded coconut, whole almonds, walnut and raisins
Provided by Camila Benitez
Yield 1 serving
Number Of Ingredients 8
Steps:
- Line 9 x 4 (22 x 10 cm) loaf pan with parchment paper or foil; set aside.
- In a medium bowl, whisk the cocoa powder, salt, allulose, vanilla, and melted coconut oil until well combined.
- Stir in the shredded coconut, pour the chocolate mixture onto the prepared pan and smooth it out evenly using an offset spatula.
- Sprinkle the chopped almonds evenly over the chocolate mixture.
- Place the pan into the freezer to set for about 30 minutes.
- Cut the chocolate bar into desired pieces, and store it in an airtight container in the fridge to keep fresh and prevent it from melting.
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KETO CHOCOLATE BARK - KICKING CARBS
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Cuisine AmericanTotal Time 30 minsCategory DessertCalories 177 per serving
- Melt the chocolate and coconut in the top of a double boiler. Alternatively, you can microwave in a heat-proof glass bowl in 30-second increments, stirring in-between. Stir until completely smooth. (See the tips and trick section on melting chocolate.)
- Pour the chocolate onto a parchment-lined baking sheet and spread to form a rectangle. Sprinkle with the toasted pecans and coconut. Season to taste with Maldon sea salt.
- Set aside for 2 1/2 hours, until firm, or refrigerate for 20 minutes. Break the bark into pieces. Serve at room temperature.
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