Low Carb Almond Coconut Bark Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/2 cups - almonds
  • 1/2 cups - unsweetened flaked coconut
  • 4 ounces - dark chocolate, such as Trader Joe's 85% dark chocolate
  • 1/2 cups - coconut butter
  • 1/2 teaspoons - almond extract (optional)
  • 10 drops - liquid stevia (optional)
  • 1/4 teaspoons - sea salt
  • Directions:

    Preheat oven to 350 degrees F. Spread almonds and coconut on a foil-lined baking sheet; toast for 5 to 8 minutes until everything is toasted, stirring once or twice to prevent burning.

    Meanwhile, in a double boiler, melt dark chocolate and stir in coconut butter; once melted a bit, add in almond extract and stevia. Mix well and set aside.

    Line a baking sheet with wax paper or parchment paper and pour chocolate mixture into it; spread mixture out evenly.

    Scatter toasted almond and coconut flakes across the top and press down gently so everything is touching the chocolate; sprinkle with sea salt and set in fridge for at least an hour to cool and harden.

    Slice with a knife or simply break up into pieces for serving.

    Brief Description

    Toasted almonds and coconut in dark chocolate bark with sea salt.

    Main Ingredient:


    Category:  Desserts

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 10 min


    Per serving:
    173 Calories, 16g of Fat, 3g of Protein, 3.5g of Net Carbs



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    Posted On:

    August 2, 2018

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