Keto Chocolate Bark with Nuts Recipe

You need a chocolate fix. Like, right now.

But you’re on keto. And you’re busy. Who has time for complicated desserts? Not us.

I’ve got your back. This Keto Chocolate Bark with Nuts is your new secret weapon. It’s ridiculously fast. It uses pantry staples. And it tastes like pure, salty-sweet magic. For another quick and savory keto meal, try this creamy garlic butter shrimp ready in just 20 minutes.

Think of it as freezer candy for grown-ups. Let’s make it.

Recipe Overview

• Cuisine: American
• Category: Dessert / Snack
• Prep Time: 5 minutes
• Cook Time: 2 minutes (for melting)
• Total Time: 20 minutes (includes setting)
• Servings: 8

Ultimate Guide to Keto Chocolate Bark with Nuts

This is the only guide you need. Why? Because I cut out all the fluff.

We’re going for maximum flavor with minimum effort. This bark gives you that perfect crunch from roasted nuts. You get the rich hit of dark chocolate. And that sprinkle of sea salt makes everything pop.

It’s a five-ingredient wonder. You don’t even need to turn on the oven. This recipe is your ticket to a smart, satisfying treat in under 30 minutes.

Let’s win snack time.

The Simple Ingredients

Here’s the beauty part. You probably have most of this already. Check your pantry!

• 8 oz (about 1 1/3 cups) sugar-free dark chocolate chips or a chopped chocolate bar
• 1/2 cup mixed roasted nuts (like almonds, pecans, and walnuts)
• 1 tbsp coconut oil
• 1/2 tsp pure vanilla extract
• A big pinch of flaky sea salt

Let’s Get Cooking! (The Step-by-Step)

Ready? This is so easy. Grab a baking sheet and some parchment paper. Let’s move.

1. Line a small baking sheet with parchment paper. Set it aside.
2. Chop your roasted nuts if they’re large. You want bite-sized pieces.
3. In a microwave-safe bowl, combine the chocolate chips and coconut oil.
4. Microwave in 30-second bursts. Stir well after each burst. Stop when it’s just melted and smooth. This usually takes about 90 seconds total.
5. Stir the vanilla extract into the melted chocolate. This adds a deep flavor boost.
6. Pour the chocolate onto your prepared baking sheet. Use a spatula to spread it into a thin, even layer.
7. Immediately sprinkle the chopped nuts all over the wet chocolate. Press them in gently.
8. Finish with a generous sprinkle of flaky sea salt. Don’t skip this!
9. Place the tray in the freezer. Let it set completely. This takes about 15 minutes.
10. Once rock solid, break the bark into pieces with your hands. Enjoy the crunch!

What to Serve With This Dish

This bark is a superstar on its own. But if you want to make it part of a quick meal, I’ve got ideas.

Serve a piece with a cup of black coffee for an afternoon pick-me-up. It’s also amazing crumbled over a bowl of keto-friendly berries and whipped cream. For a perfect portable breakfast pairing, bake a batch of these fluffy keto pumpkin muffins.

Need a dinner party finale? Plate a few shards with some cheese for a stunning, easy dessert board.

Make This Recipe Your Own (Quick Swaps)

Make it yours! This recipe is a perfect blank canvas. Get creative.

Swap the nuts for seeds. Try pumpkin seeds and sunflower seeds for a nut-free version.

Add a kick. Mix a little cayenne pepper into the melted chocolate. Sweet, salty, and spicy is a win.

Go fruity. Toss in a few keto-friendly dried coconut flakes or a handful of freeze-dried raspberries.

How to Store Leftovers (If You Have Any!)

This bark stores like a dream. Keep it simple.

Store the pieces in an airtight container in the freezer. It will stay perfect for up to a month.

No need to thaw. Just grab a piece and eat it straight from the freezer. It’s the best kind of instant gratification.

NUTRITION INFORMATION

• Serving Size: 1/8 of recipe
• Calories: ~180
• Fat: 16g
• Net Carbs: 3g
• Protein: 4g

*Nutrition is estimated. It will vary based on your specific chocolate and nut choices.

FREQUENTLY ASKED QUESTIONS

Can I use any chocolate bar?

Yes! Just make sure it’s a sugar-free, keto-friendly dark chocolate bar. Chop it up before melting.

My bark is soft after freezing. What happened?

Your chocolate might have gotten too warm. Or the brand you used has a low cocoa butter content. Keep it in the freezer until the moment you eat it. It should stay firm.

Do I have to use the coconut oil?

It helps the chocolate melt smoothly and set with a nice snap. You can skip it, but the texture might be a bit thicker and less shiny.

See? I told you it was easy. You just made gourmet-level keto candy in minutes.

This recipe is a lifesaver for cravings, parties, or just because. It proves that eating well doesn’t have to be hard or boring. If you love the combination of chocolate and coconut, you’ll adore these Almond Joy banana muffins for a delicious twist.

Now go enjoy that crunchy, salty, chocolatey victory. You earned it!

Did you make this Keto Chocolate Bark? Let me know your favorite add-ins! Leave a comment and a rating below to tell me how it went.