Keto Dark Chocolate Sea Salt Bark – Simple, Crunchy, and Satisfying

Love chocolate but want to keep things low-carb? This Keto Dark Chocolate Sea Salt Bark is a fast, fuss-free treat that feels indulgent without wrecking your goals. It’s rich, salty, slightly sweet, and studded with crunchy add-ins that make every bite feel special.

You can make it in about 15 minutes of hands-on time, and it keeps beautifully. It’s also easy to customize with nuts, seeds, or a hint of spice. Make a batch once, and you’ll have a go-to treat for snacks, dessert, or gifts.

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Keto Dark Chocolate Sea Salt Bark - Simple, Crunchy, and Satisfying

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• 8–10 ounces dark chocolate (85% cacao or higher), or a sugar-free chocolate sweetened with erythritol/monk fruit
• 1–2 tablespoons coconut oil or cocoa butter (optional, for smoother melt and shine)
• 2–4 tablespoons chopped nuts (almonds, pecans, walnuts, or macadamias; choose roasted and unsalted if possible)
• 1–2 tablespoons seeds (pumpkin seeds or sunflower seeds)
• Unsweetened shredded coconut (optional, 1 tablespoon)
• Flaky sea salt (such as Maldon)
• Keto-friendly sweetener, powdered (optional; allulose, erythritol, or monk fruit blend to taste)
• Vanilla extract (optional, 1/2 teaspoon)
• Pinch of ground cinnamon or espresso powder (optional, for depth)

Method

 

1. Prep your pan: Line a baking sheet with parchment paper or a silicone mat. Clear space in your fridge or freezer so the tray can go in flat.
2. Toast your add-ins (optional): For deeper flavor, lightly toast nuts and seeds in a dry skillet over medium heat for 3–4 minutes. Let cool, then chop.
3. Melt the chocolate: Place chocolate and coconut oil in a heat-safe bowl. Melt gently using a double boiler (stirring often) or in the microwave in 20–30 second bursts, stirring between each, until smooth.
4. Sweeten and flavor: If using, sift in powdered sweetener a little at a time to avoid grittiness, tasting as you go. Stir in vanilla and a pinch of cinnamon or espresso powder if you like.
5. Spread it out: Pour the melted chocolate onto the lined sheet. Use a spatula to spread it into an even layer about 1/8–1/4 inch thick.
6. Add the crunch: Sprinkle chopped nuts, seeds, and coconut evenly over the top. Gently press them in so they adhere.
7. Finish with salt: Sprinkle flaky sea salt over the surface. Start light—you can always add more after it sets if needed.
8. Chill to set: Refrigerate for 30–45 minutes, or freeze for 15–20 minutes, until firm.
9. Break into pieces: Lift the bark using the parchment, then snap it into shards. Aim for bite-size pieces for better portion control.
10. Store and enjoy: Keep the bark in an airtight container in the fridge for best texture. It’s ready to eat anytime.

What Makes This Recipe So Good

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• Low in carbs, big on flavor: Using high-cocoa dark chocolate or sugar-free chocolate keeps net carbs in check while delivering rich, deep chocolate taste.
• Sweetness you control: A keto-friendly sweetener lets you dial in the perfect level of sweetness without sugar spikes.
• Fast and flexible: Melt, spread, sprinkle, chill—that’s it.

  Add nuts, seeds, coconut, or spice to match your cravings.

• Crunchy and satisfying: The combination of crisp nuts and flaky sea salt makes this bark feel like a gourmet treat.
• Stores well: Keep it in the fridge or freezer for a quick chocolate fix whenever you want.

Shopping List

• 8–10 ounces dark chocolate (85% cacao or higher), or a sugar-free chocolate sweetened with erythritol/monk fruit
• 1–2 tablespoons coconut oil or cocoa butter (optional, for smoother melt and shine)
• 2–4 tablespoons chopped nuts (almonds, pecans, walnuts, or macadamias; choose roasted and unsalted if possible)
• 1–2 tablespoons seeds (pumpkin seeds or sunflower seeds)
• Unsweetened shredded coconut (optional, 1 tablespoon)
• Flaky sea salt (such as Maldon)
• Keto-friendly sweetener, powdered (optional; allulose, erythritol, or monk fruit blend to taste)
• Vanilla extract (optional, 1/2 teaspoon)
• Pinch of ground cinnamon or espresso powder (optional, for depth)

Step-by-Step Instructions

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1. Prep your pan: Line a baking sheet with parchment paper or a silicone mat. Clear space in your fridge or freezer so the tray can go in flat.
2. Toast your add-ins (optional): For deeper flavor, lightly toast nuts and seeds in a dry skillet over medium heat for 3–4 minutes. Let cool, then chop.
3. Melt the chocolate: Place chocolate and coconut oil in a heat-safe bowl.

   Melt gently using a double boiler (stirring often) or in the microwave in 20–30 second bursts, stirring between each, until smooth.

4. Sweeten and flavor: If using, sift in powdered sweetener a little at a time to avoid grittiness, tasting as you go. Stir in vanilla and a pinch of cinnamon or espresso powder if you like.
5. Spread it out: Pour the melted chocolate onto the lined sheet. Use a spatula to spread it into an even layer about 1/8–1/4 inch thick.
6. Add the crunch: Sprinkle chopped nuts, seeds, and coconut evenly over the top.

   Gently press them in so they adhere.

7. Finish with salt: Sprinkle flaky sea salt over the surface. Start light—you can always add more after it sets if needed.
8. Chill to set: Refrigerate for 30–45 minutes, or freeze for 15–20 minutes, until firm.
9. Break into pieces: Lift the bark using the parchment, then snap it into shards. Aim for bite-size pieces for better portion control.
10. Store and enjoy: Keep the bark in an airtight container in the fridge for best texture.

    It’s ready to eat anytime.

Keeping It Fresh

• Refrigeration: Store in an airtight container in the fridge for up to 2 weeks. This keeps the chocolate snappy and prevents bloom.
• Freezing: Freeze for up to 2 months. Separate layers with parchment to prevent sticking.

  Thaw a few minutes before eating for best texture.

• Avoid heat and humidity: Warm kitchens can cause melting or a grayish bloom. It’s harmless but affects appearance and snap.
• Add-ins matter: Nuts with higher oil content (like macadamias) are fine, but make sure they’re fresh to avoid rancid flavors over time.

Benefits of This Recipe

• Low-carb and keto-friendly: Using high-cacao or sugar-free chocolate and keto sweeteners keeps net carbs down.
• Healthy fats: Nuts, seeds, and cocoa provide satisfying fats that help with satiety.
• Antioxidants: Dark chocolate and cocoa contain polyphenols that support overall wellness.
• Customizable: You can adjust flavors and textures to suit your preferences or dietary needs.
• Portion control: Break it into small pieces, then enjoy a square or two when cravings strike.

Pitfalls to Watch Out For

• Overheating the chocolate: High heat can scorch or seize chocolate. Melt slowly and stir frequently.
• Grainy sweetness: Granulated sweeteners can leave a gritty texture.

  Use powdered sweetener or sift before adding.

• Too much salt: Flaky sea salt is potent. Start with a light sprinkle and adjust on your next batch if needed.
• Thick layer: Spreading the bark too thick can make it hard to snap and overwhelming to eat. Keep it thin and even.
• High-carb add-ins: Dried fruit or sweetened coconut will bump up carbs quickly.

  Stick with nuts, seeds, or unsweetened coconut.

Alternatives

• Chocolate options: Use sugar-free chocolate chips for lowest carbs, or 85–90% dark chocolate for a balance of flavor and sweetness.
• Flavor twists: Add orange zest, a dash of chili powder, peppermint extract, or crushed espresso beans for a unique spin.
• Nut-free version: Skip nuts and use pumpkin and sunflower seeds, hemp hearts, or toasted coconut flakes for crunch.
• Dairy-free: Choose dairy-free chocolate and use coconut oil or cocoa butter for a smooth melt.
• Protein boost: Stir 1–2 teaspoons of unflavored collagen into the melted chocolate to slightly increase protein without changing texture.

FAQ

How many carbs are in a serving?

Carbs vary based on chocolate and add-ins. With 90% dark chocolate and nuts/seeds, expect roughly 2–4 grams net carbs per small piece (about 1 ounce). Using sugar-free chocolate can reduce that further.

Can I use regular table salt instead of flaky sea salt?

You can, but use much less.

Flaky sea salt gives a gentle crunch and mellower salt bursts. If using table salt, pinch it between your fingers and sprinkle sparingly.

Do I need to temper the chocolate?

Not for this recipe, since it’s stored chilled. Tempering gives a glossy finish and room-temperature snap, but for a quick bark kept in the fridge, gentle melting is enough.

My sweetener made the chocolate thick.

What happened?

Some sweeteners don’t dissolve well and can make chocolate seize. Use powdered allulose or a monk fruit/erythritol blend, add it gradually, and avoid getting any water in the bowl.

How do I keep the bark from melting in my hands?

Use higher-cocoa chocolate and a small amount of cocoa butter for a firmer set. Keep pieces chilled and serve on a small plate rather than holding them for long.

Can I make this spicy?

Yes.

Add a pinch of cayenne or chipotle powder to the melted chocolate, or sprinkle crushed chili flakes over the top before chilling.

What nuts work best?

Almonds, pecans, walnuts, and macadamias are great for keto. Roast them lightly for deeper flavor and better crunch.

Can I add sweetened coconut?

If you’re staying keto, use unsweetened coconut only. Sweetened coconut adds sugar and can spike carbs quickly.

In Conclusion

Keto Dark Chocolate Sea Salt Bark is the kind of treat that makes low-carb living feel easy.

It’s quick to make, endlessly customizable, and packed with rich flavor and satisfying crunch. Keep a batch in the fridge for effortless desserts, last-minute guests, or a simple afternoon pick-me-up. With smart ingredients and a light hand with the salt, you’ll have a gourmet-style chocolate bark that fits your goals and tastes amazing.