Keto Chocolate Caramel Bark

This Keto Chocolate Caramel Bark is the perfect keto dessert for chocolate lovers.

Sugar free chocolate chips, melted down and topped with a homemade keto sugar free caramel sauce along with chopped almonds or pecans then frozen until solid and broken into pieces..OMG.

This would make a great low carb party gift or special holiday dessert.

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You can even get creative and add your own toppings if you are feeling crazy!

I made my Christmas Crack Bark in the past that went over super well in my family and I wanted to make another one I could pair with it this year.

I have a feeling you'll be seeing more bark recipes on my site sometime this year.. seeing as I already have more ideas in my head for future recipes AND it's such an easy keto dessert recipe!

Ingredients In Keto Chocolate Caramel Bark

Stevia Sweetened Chocolate Chips – (I use the Krisda brand but you can also use Lily's, Choc Zero or, dark chocolate or even unsweetened chocolate that you sweeten yourself at home)
Easy Keto Caramel Sauce – This is a recipe I LOVE. It's so easy and makes the most delicious low carb and sugar free caramel sauce ever!!

Tools I Used To Make Keto Chocolate Caramel Bark

Tips For Making This Low Carb Keto Chocolate Caramel Bark Recipe

If you choose to use butter in this recipe rather than coconut oil, just know that it can sometimes seize up the chocolate chips so the mixture becomes thick. You should still be able to spread the chocolate, it may just be a little more difficult and more like spreading thick cake batter. BUT the butter will also prevent the chocolate from melting in your hands.
Coconut oil on the other hand will help the chocolate become more smooth and glossy BUT the downside is that the bark will melt more quickly in your hands.
Feel free to use a different type of chopped nuts, add coconut or any other toppings you'd like!
When making the caramel sauce, if you went a deeper colour and flavour, add just a few drops of molasses. Molasses is low on the glycemic index, even lower when mixed into a high fat recipe, and with such a small amount added, it's minuscule and will not spike your insulin levels!

How To Store Keto Chocolate Caramel Bark

Place the broken pieces into a ziplock bag between pieces of parchment or wax paper in the fridge or freezer. You could also store it in an airtight container if your prefer.

Keto Chocolate Caramel Bark

Serves: 12 (large pieces)

Ingredients:

1 1/4 cup stevia sweetened chocolate chips OR dark chocolate broken into pieces, 300g
1 tbsp butter or coconut oil
1/2 cup chopped almonds or pecans, 60g
1/2 serving of keto caramel sauce (only make half of the recipe!)

Directions:

Line a cookie sheet with parchment paper.
In a microwavable bowl, add your chocolate chips and butter OR coconut oil.
Microwave in 30s increments, stirring in between until fully melted.
Once the chocolate is melted, spread it as best as you can over the parchment paper to make a rectangle.
Sprinkle the top of the chocolate with the chopped almonds or pecans.
Place the bark in the freezer to harden while you make your caramel sauce.
To make the keto caramel sauce, follow the directions HERE but remember to half the recipe for this bark unless you want leftover caramel sauce for something else.
Scrape your caramel sauce into a measuring cup to make it easy to pour. Let it cool a bit.
Remove the bark from the fridge and drizzle the caramel over the top of it.
Place the bark back in the freezer once more and let it chill until the caramel solidifies. (About 30min-1 hour)
Remove from the freezer and break into chunks. Enjoy your Keto Chocolate Caramel Bark!

*See Above For Storage Instructions*

Nutrition For 1/12th of recipe (1 large piece): 138 calories | 12.8g fat | 3.8g NET carbs | 2.7g protein | 9g fiber

Print Recipe

5 from 1 vote

Keto Chocolate Caramel Bark

Prep Time12

Refrigeration Time1

Total Time1 12

Keyword: easy keto caramel sauce, keto bark, keto chocolate

Servings: large pieces

Calories: 138kcal

Ingredients

1 1/4 cup stevia sweetened chocolate chips OR dark chocolate broken into pieces 300g
1 tbsp butter or coconut oil 15g
1/2 cup chopped almonds or pecans 60g
1/2 serving of keto caramel sauce only make half of the recipe!

Instructions

Line a cookie sheet with parchment paper.
In a microwavable bowl, add your chocolate chips and butter OR coconut oil.
Microwave in 30s increments, stirring in between until fully melted.
Once the chocolate is melted, spread it as best as you can over the parchment paper to make a rectangle.
Sprinkle the top of the chocolate with the chopped almonds or pecans.
Place the bark in the freezer to harden while you make your caramel sauce.
To make the keto caramel sauce, follow the directions HERE but remember to half the recipe for this bark unless you want leftover caramel sauce for something else.
Scrape your caramel sauce into a measuring cup to make it easy to pour. Let it cool a bit.
Remove the bark from the fridge and drizzle the caramel over the top of it.
Place the bark back in the freezer once more and let it chill until the caramel solidifies. (About 30min-1 hour)
Remove from the freezer and break into chunks. Enjoy your Keto Chocolate Caramel Bark!

Notes

See above in the post for storage instructions
If you choose to use butter in this recipe rather than coconut oil, just know that it can sometimes seize up the chocolate chips so the mixture becomes thick. You should still be able to spread the chocolate, it may just be a little more difficult and more like spreading thick cake batter. BUT the butter will also prevent the chocolate from melting in your hands.
Coconut oil on the other hand will help the chocolate become more smooth and glossy BUT the downside is that the bark will melt more quickly in your hands.
Feel free to use a different type of chopped nuts, add coconut or any other toppings you'd like!
When making the caramel sauce, if you went a deeper colour and flavour, add just a few drops of molasses. Molasses is low on the glycemic index, even lower when mixed into a high fat recipe, and with such a small amount added, it's minuscule and will not spike your insulin levels!