If there is anything more comforting than rich nutty chocolate, I don’t know what it is. This Keto Chocolate Bark with coconut and pecans is so simple to make and absolutely addictive. The only problem will be convincing yourself not to eat an entire batch.
Low Carb Chocolate Bark Never Fails to Satisfy!
If you like fast and easy no-bake desserts, you are going to LOVE this Keto Chocolate Bark.
With just five ingredients, one net carb per serving, and less than 10 minutes of hands-on time, this is a recipe you will turn to again and again.
It makes an excellent gift for Mother’s Day or Christmas and is also a lovely hostess gift.
Best of all? You will never get bored because there are so many ways you can mix things up! This Pecan Chocolate Bark is just a springboard for so many other variations.
I love this Pecan Coconut Chocolate Bark, but sometimes it is fun to mix things up. Here are some fun variations I have tried.
- Espresso powder (add two teaspoons to the chocolate once it melts.)
- Pumpkin seeds + cayenne pepper
- Freeze-dried strawberries (unsweetened) + sliced almonds
- Keto dried cranberries
- Smoked almonds or pecans + ancho chili powder
- Extracts – mint, orange, or vanilla
Tips & Tricks for Melting Chocolate
- Don’t skip finely chopping the chocolate as this helps it to melt quickly. A serrated knife works great for this task.
- To melt chocolate on the stove, you can use a double boiler, or you can set a heatproof bowl on top of simmering water. Make sure that you don’t let the water touch the bowl. Stir often.
- To melt chocolate in the microwave, cook for 30 seconds and stir. Continue cooking in 30-second intervals until the chocolate is fully melted.
- Make sure you keep your spoon and any other tools dry. If water touches the chocolate, it will cause it to seize up.
- You can use chocolate chips in a pinch, but they do not melt as quickly because they are made with less cocoa butter.
How to Make Keto Chocolate Coconut Bark
See below for the full recipe with measurements.
Step 1: Start by chopping your chocolate finely. I like to use a serrated knife to do this.
Step 2: Next, melt the chocolate and coconut oil either on the stove or in the microwave. Make sure you read my tips and tricks section if you are new to melting chocolate. It isn’t difficult, but there are a few things you need to know.
Step 3: After the chocolate is fully melted, give it a good whisk and then pour it onto a parchment-lined baking sheet. Roughly form it into a rectangle. (No need to be exact – after all you are going to be breaking into pieces when you are done.)
Step 4: Sprinkle the coconut and pecans over the chocolate bark. Allow it to set. You can do this at room temperature, provided your house isn’t too warm or humid. I have no patience and usually throw it into the refrigerator or freezer. (Depending on which has room.)
Step 5: Once the chocolate is set, break or cut it into pieces. If you are tracking macros, you can cut it into even squares if you like.
This will keep at room temperature for at least a week or more. It can be frozen in an air-tight back for several months. (If you have that kind of willpower.)
More Keto Dessert Recipe to Try:
- Coconut Haystacks are crunchy little nibbles that I find myself making again and again.
- When you need a bite of indulgence, these Keto Truffles hit the spot.
- You won’t believe how much these Keto Brownies taste like the “real thing”!
Keto Chocolate Bark
- Baking Sheet
- Double Boiler
- 16 ounces Lily’s Chocolate Bars finely chopped (avoid chips for the best texture.)
- 2 teaspoons coconut oil
- 1/3 cup chopped pecans toasted
- 1/3 cup unsweetened coconut toasted
- Maldon sea salt
- 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.