Keto Chocolate Bark with Peanut Butter Recipe
This Keto Chocolate Bark with Peanut Butter is rich, chocolatey, crunchy, and sugar-free. It is a perfect low-carb dessert you can freeze and enjoy anytime — swirl, top, and freeze in under 15 minutes.
Ingredients
- 1½ cups sugar-free dark chocolate chips e.g., Lily’s, ChocZero
- ¼ cup natural peanut butter unsweetened
- 1 tbsp coconut oil optional, helps melt
- A few drops liquid stevia or monk fruit optional, adjust to taste
Toppings (use 1–3 of these):
- Crushed almonds
- Pecans or walnuts
- Flaky sea salt
- Unsweetened shredded coconut
- Chia seeds or hemp seeds
- Freeze-dried raspberries a few pieces
- Cinnamon or cayenne pinch for spicy twist
Instructions
Step 1: Melt the Chocolate
- Use microwave or double boiler to melt 1½ cups chocolate chips with 1 tbsp coconut oil until smooth.
- Stir well and don’t overheat.
Step 2: Line the Tray
- Line a flat tray or plate with parchment or wax paper.
- Make sure it fits in your freezer.
Step 3: Pour and Spread
- Pour melted chocolate on tray.
- Spread into an even layer (¼ inch thick) using spoon or spatula.
Step 4: Swirl Peanut Butter
- Microwave ¼ cup peanut butter for 10 seconds.
- Drizzle over chocolate, then swirl with toothpick or knife for a marble effect.
Step 5: Add Toppings
- While soft, sprinkle with your choice of nuts, seeds, coconut, or salt.
- Make it look fun or elegant—your choice!
Step 6: Freeze
- Freeze tray for 30 minutes (or overnight in fridge).
- Once set, break into uneven bark chunks and enjoy.
Notes
Freeze overnight for best texture and snappy crunch — no baking, no effort.