Keto Chocolate Bark
Sometimes the simplest things in life are the best, and this Keto Chocolate Bark proves that! This easy no-bake dessert never gets old.
- 16 ounces Lily's Chocolate Bars finely chopped (avoid chips for the best texture.)
- 2 teaspoons coconut oil
- ⅓ cup chopped pecans toasted
- ⅓ 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 ½ hours, until firm, or refrigerate for 20 minutes. Break the bark into pieces. Serve at room temperature.
Calories: 176.72kcal | Carbohydrates: 2.13g | Protein: 2.66g | Fat: 15.89g | Saturated Fat: 8.51g | Sodium: 1.31mg | Potassium: 37.85mg | Fiber: 1.01g | Sugar: 0.44g | Calcium: 3.18mg | Iron: 0.23mg