Keto Dark Chocolate Peanut Butter Bark – A Simple, Satisfying Low-Carb Treat
This is the kind of treat you’ll want in your freezer at all times. Keto dark chocolate peanut butter bark hits that sweet-salty, creamy-crunchy spot with almost no effort. It’s quick to make, easy to portion, and perfect for curbing dessert cravings without blowing your carbs.
You can customize it with nuts, seeds, or a sprinkle of flaky salt. Best of all, it tastes like candy—but works for a low-carb lifestyle.
Keto Dark Chocolate Peanut Butter Bark - A Simple, Satisfying Low-Carb Treat
Ingredients
Method
- Prep your pan. Line a small rimmed baking sheet (quarter sheet) or an 8x8-inch pan with parchment. Let the paper overhang for easy lifting.
- Melt the chocolate. In a microwave-safe bowl, combine the chocolate and 1 tablespoon coconut oil. Microwave in 20–30 second bursts, stirring between each, until smooth. Alternatively, melt in a double boiler over gentle heat.
- Sweeten if needed. If using unsweetened chocolate, whisk in powdered erythritol or allulose to taste. Stir well so it dissolves. Add vanilla if using.
- Warm the peanut butter. In a separate bowl, microwave the peanut butter for 10–15 seconds to loosen. If it’s very thick, stir in 1 teaspoon coconut oil so it drizzles easily.
- Spread the base. Pour the melted chocolate onto the lined pan and spread into an even layer about 1/8–1/4 inch thick.
- Add the peanut butter. Drizzle warm peanut butter over the chocolate in thin ribbons. Use a toothpick or knife to create swirls. Don’t overmix—you want distinct streaks.
- Top it off. Sprinkle with flaky sea salt and any add-ins like chopped nuts or cacao nibs. Press gently so they adhere.
- Set in the freezer. Freeze for 15–25 minutes, until firm and snappy.
- Break into pieces. Lift the bark by the parchment and snap into shards. Aim for 16–20 pieces for easy portioning.
- Store properly. Keep the bark in an airtight container in the fridge or freezer. See storage tips below.
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Why This Recipe Works
Peanut butter and dark chocolate are a classic pairing for a reason: they balance each other. The chocolate brings intensity and snap, while the peanut butter adds richness and a smooth, fudge-like feel.
Using keto-friendly sweeteners keeps the flavor clean and the carbs low. A quick freeze sets the bark fast, so you don’t need any special equipment. The end result is a crisp, glossy bark with swirls of creamy peanut butter in every bite.
Shopping List
- Dark chocolate (85% cocoa or sugar-free chocolate chips): 8–10 ounces
- Natural peanut butter: 1/2 cup (no added sugar; creamy or crunchy)
- Coconut oil or cocoa butter: 1–2 tablespoons (helps melt and set smoothly)
- Powdered erythritol or allulose: 1–3 tablespoons, to taste (optional if chocolate is unsweetened)
- Vanilla extract: 1/2 teaspoon (optional)
- Flaky sea salt: For finishing
- Optional add-ins:
- Chopped roasted peanuts or almonds (1/4–1/3 cup)
- Unsweetened shredded coconut (1–2 tablespoons)
- Cacao nibs (1 tablespoon)
- Chia or hemp seeds (1 tablespoon)
- A pinch of cinnamon or espresso powder
How to Make It
- Prep your pan. Line a small rimmed baking sheet (quarter sheet) or an 8×8-inch pan with parchment.
Let the paper overhang for easy lifting.
- Melt the chocolate. In a microwave-safe bowl, combine the chocolate and 1 tablespoon coconut oil. Microwave in 20–30 second bursts, stirring between each, until smooth. Alternatively, melt in a double boiler over gentle heat.
- Sweeten if needed. If using unsweetened chocolate, whisk in powdered erythritol or allulose to taste.
Stir well so it dissolves. Add vanilla if using.
- Warm the peanut butter. In a separate bowl, microwave the peanut butter for 10–15 seconds to loosen. If it’s very thick, stir in 1 teaspoon coconut oil so it drizzles easily.
- Spread the base. Pour the melted chocolate onto the lined pan and spread into an even layer about 1/8–1/4 inch thick.
- Add the peanut butter. Drizzle warm peanut butter over the chocolate in thin ribbons.
Use a toothpick or knife to create swirls. Don’t overmix—you want distinct streaks.
- Top it off. Sprinkle with flaky sea salt and any add-ins like chopped nuts or cacao nibs. Press gently so they adhere.
- Set in the freezer. Freeze for 15–25 minutes, until firm and snappy.
- Break into pieces. Lift the bark by the parchment and snap into shards.
Aim for 16–20 pieces for easy portioning.
- Store properly. Keep the bark in an airtight container in the fridge or freezer. See storage tips below.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 2 weeks. Keeps the bark firm but not rock-hard.
- Freezer: Store up to 2–3 months.
Let sit at room temperature for 3–5 minutes before eating for best texture.
- Avoid heat and humidity: Warm kitchens cause bloom (a whitish film) on chocolate. It’s harmless but affects appearance.
- Layer with parchment: If stacking pieces, separate layers with parchment to prevent sticking.
Health Benefits
- Low in net carbs: Using high-cocoa or sugar-free chocolate and a keto-friendly sweetener keeps net carbs down while still feeling indulgent.
- Healthy fats for satiety: Peanut butter and cocoa provide fats that help you feel full and steady your energy.
- Polyphenols from dark chocolate: Dark chocolate is rich in antioxidants, which support overall wellness.
- Protein and minerals: Peanuts add a bit of protein, plus magnesium and potassium from both cocoa and nuts.
- Customizable for dietary needs: You can swap peanut butter for almond, cashew, or sunflower seed butter to fit preferences.
Pitfalls to Watch Out For
- Hidden sugars: Some peanut butters contain added sugar or molasses. Choose a natural version with peanuts and salt only.
- Too much sweetener: Over-sweetening can cause crystallization or a cooling aftertaste (especially with erythritol).
Start small and taste as you go.
- Thick peanut butter swirls: If your peanut butter is too thick, it may clump and separate from the chocolate. Loosen with heat or a touch of coconut oil.
- Overheating chocolate: High heat can seize chocolate. Melt gently and stir often.
- Room-temp storage: This bark softens if left out too long.
Keep it chilled for the best snap.
Variations You Can Try
- Almond butter swirl: Swap peanut butter for almond butter and top with sliced almonds and a pinch of cinnamon.
- Mocha crunch: Add 1/2 teaspoon espresso powder to the chocolate and sprinkle cacao nibs on top.
- Salty coconut: Stir unsweetened shredded coconut into the chocolate and finish with extra flaky salt.
- Trail mix style: Use chopped roasted nuts and pumpkin seeds, plus a few sugar-free chocolate chips for texture.
- Spicy kick: Dust with a light sprinkle of chili powder or cayenne for heat.
- Dairy-free: Choose dairy-free, sugar-free chocolate and keep the recipe as-is.
FAQ
How many net carbs are in a serving?
It depends on the chocolate and sweetener. Using 85% chocolate and unsweetened peanut butter, a typical piece (1/16 of the batch) lands around 2–4 net carbs. If you use a sugar-free chocolate sweetened with allulose or stevia, it can be even lower.
Always calculate based on your specific brands and portion size.
Can I make this without coconut oil?
Yes. Coconut oil helps with melting and gives a slightly softer bite, but you can skip it or use cocoa butter for a firmer, glossier finish. If omitting, melt the chocolate more gently and spread quickly before it thickens.
What’s the best sweetener to use?
Powdered allulose blends smoothly and has no cooling effect.
Powdered erythritol works too but can crystallize if you use a lot. Monk fruit blends are fine—choose a powdered version so it dissolves easily.
How do I prevent the peanut butter from sinking?
Make sure the chocolate layer isn’t too thin and that the peanut butter is just warm enough to drizzle, not hot. Swirl lightly with a toothpick and avoid overworking the layers.
If your peanut butter is very runny, stir in a pinch of almond flour or coconut flour to thicken slightly.
Can I use peanut butter that contains palm oil or added sugar?
You can, but it won’t be strictly keto and may affect texture and carb count. For the cleanest result, choose natural peanut butter with just peanuts and salt.
How long does it take to set?
About 15–25 minutes in the freezer or 45–60 minutes in the fridge. Thicker layers take longer.
You’ll know it’s ready when it snaps cleanly.
Will this melt at room temperature?
It softens after 15–30 minutes at room temperature, especially in warm climates. Serve it chilled for a clean snap and best swirl definition.
Can I use milk chocolate?
Traditional milk chocolate tends to be higher in sugar. If you want a sweeter flavor, look for a keto-friendly milk-style chocolate that’s sugar-free or very low in net carbs.
Is this safe for people with peanut allergies?
Not with peanut butter.
Swap in almond butter, cashew butter, or sunflower seed butter to make it peanut-free. Always check labels and consider cross-contamination if allergies are severe.
Final Thoughts
Keto dark chocolate peanut butter bark is the kind of recipe that proves simple can be special. It takes minutes to make, looks beautiful, and satisfies dessert cravings with smart ingredients.
Keep a batch in your fridge or freezer for quick snacks, after-dinner treats, or a shareable sweet for friends. Start with the base recipe, then make it your own with toppings and flavors you love. One pan, a few swirls, and you’re set.
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