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Keto Toasted Hazelnut Chocolate Bark - Crunchy, Rich, and Low-Carb

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 10 oz (285 g) sugar-free dark chocolate (70–85% cacao, sweetened with erythritol, allulose, or stevia)
  • 1 cup (135 g) hazelnuts, skinned and roughly chopped
  • 2 tbsp powdered allulose or erythritol (optional, to taste, if your chocolate isn’t sweet enough)
  • 1 tsp vanilla extract (or 1/2 tsp almond extract for a stronger nutty note)
  • 1–2 tbsp coconut oil or cocoa butter (optional, for extra gloss and snap)
  • 1/2 tsp flaky sea salt, plus more for finishing
  • Optional add-ins: 1 tbsp unsweetened cocoa nibs, 1 tsp espresso powder, 1 tsp orange zest

Method
 

  1. Prep the pan. Line a rimmed baking sheet or a 9x13-inch pan with parchment paper. Leave overhang on the sides for easy lifting.
  2. Toast the hazelnuts. Place hazelnuts on a dry skillet over medium heat. Stir often for 5–7 minutes until fragrant and lightly browned. Remove from heat.
  3. Remove skins (if needed). If your hazelnuts still have skins, rub them in a clean kitchen towel to shed most of the papery skins. Don’t worry if some remain.
  4. Chop the nuts. Roughly chop the toasted hazelnuts so you get a mix of bigger chunks and smaller bits. Set aside.
  5. Melt the chocolate. Place the chocolate and coconut oil (or cocoa butter) in a heatproof bowl. Melt using a double boiler over gently simmering water, stirring until smooth. Or microwave in 20–30 second bursts, stirring between each, until glossy.
  6. Sweeten to taste. If your chocolate isn’t sweet enough, whisk in powdered allulose or erythritol. Start with 1 tbsp, taste, and add more if needed. Make sure it fully dissolves to avoid grittiness.
  7. Add flavor. Stir in vanilla (or almond) extract and 1/2 tsp flaky sea salt. If using espresso powder or orange zest, add it now.
  8. Combine with nuts. Fold in about 3/4 of the chopped hazelnuts, reserving a handful for topping. Mix so the nuts are evenly distributed.
  9. Spread the bark. Pour the mixture onto the prepared pan. Use an offset spatula to spread it into an even layer, about 1/4-inch thick. Sprinkle the remaining hazelnuts on top. Finish with a light pinch of flaky sea salt.
  10. Set and chill. Refrigerate for 20–30 minutes, or until firm. For best snap, let it set at cool room temperature first, then finish in the fridge.
  11. Break into pieces. Lift the bark using the parchment and break into uneven shards. Aim for palm-sized pieces for easy portioning.
  12. Serve and store. Keep a few pieces at room temperature for snacking and store the rest as directed below.