Keto Spiced Nut Chocolate Bark

Indulge in a healthy and delicious treat with our spiced nut chocolate bark! Made with a blend of mixed nuts baked with the perfect blend of cinnamon, vanilla and sea salt, this low-carb snack is coated in rich and creamy 90% dark chocolate.

Perfect for satisfying your sweet tooth while staying on track with your health goals, this chocolate bark is a must-try for all chocolate and nut lovers.

Recipe Tips

We're using several types of nuts. However, this bark will work just as well with just one to two types of nuts or even seeds if you follow a nut-free diet.

Make nuts easier to digest by activating them! Activation involves soaking the nuts in water for a specific amount of time, which helps to release enzymes and increase the bioavailability of important nutrients such as vitamins and minerals. Additionally, activating nuts makes them easier to digest and can enhance their natural sweetness and nutty flavor.

To activate nuts, simply soak them in filtered water for the recommended time (usually around 8-12 hours for almonds and 4-6 hours for other nuts), then rinse and drain them before using in recipes. This simple step can add an extra boost of nutrition and flavor to your favorite dishes.

Is 90% dark chocolate too bitter for you? You can use same amount of 85% dark chocolate, or even use sugar-free milk chocolate sweetened with healthier low-carb options such as Stevia, Erythritol or Allulose.

Need to make these keto bars travel friendly? Use cacao butter instead of coconut oil! Unlike coconut oil, cacao butter is stable at room temperature.

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Step-by-step

1. Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Ideally, use activated nuts in this recipe (see recipe tips above). In a mixing bowl, combine the brown low-carb sweetener, cinnamon, vanilla powder (or vanilla extract), salt and melted butter.

   

2. Add the nuts and stir to combine.

   

3. Place them on a baking tray and spread for even baking. Bake for 12 to 15 minutes, turning the tray halfway. Remove from the oven and set aside.

   

4. Meanwhile, melt the dark chocolate and coconut oil (or cacao butter) in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Mix until well combined and set aside to cool slightly.

   

5. Pour the chocolate mixture into a parchment-lined baking dish, glass container or a silicon cake pan. Scatter the roasted nuts over the top.
   Note: We're using a 20 x 20 cm (8 x 8 inch) silicon cake pan.

   

6. Refrigerate for about 1 hour, or until set and ready to slice.

   

7. Once set, slice or break into pieces. Keep refrigerated for up to 1 week or freeze for up to 3 months.

   

Recipe

Keto Spiced Nut Chocolate Bark

★★★★★5.0 (5 ratings)

Satisfy your sweet tooth with our low-carb spiced nut chocolate bark made with mixed nuts, spices, and 90% ...

Hands on

15m

Overall

1h 30m

Servings

16

3.4 g

Net carbs

3.6 g

Protein

17.3 g

Fat

179

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings32 servings48 servings64 servings

US + metricMetricUS

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Ingredients makes 16 bars

• ¹/₃ cup hazelnuts (47 g/ 1.7 oz)
• ¹/₃ cup pistachios (41 g/ 1.5 oz)
• ¹/₃ cup cashews (45 g/ 1.6 oz)
• ¹/₃ cup almonds (48 g/ 1.7 oz)
• ¹/₃ cup pecans (36 g/ 1.3 oz)
• ¹/₃ cup walnuts (39 g/ 1.4 oz)
• ¹/₄ cup brown sugar substitute such as Sukrin Gold (40 g/ 1.4 oz)
• 1 ¹/₂ tsp cinnamon
• ¹/₂ tsp vanilla bean powder or 1 tsp sugar-free vanilla extract
• 2 tbsp unsalted butter or virgin coconut oil
• ¹/₄ tsp sea salt
• 1 ¹/₂ bar 90% dark chocolate (150 g/ 5.3 oz)
• 2 tbsp virgin coconut oil or cacao butter (30 ml)

Instructions

1. Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Ideally, use activated nuts in this recipe (see recipe tips above). In a mixing bowl, combine the brown low-carb sweetener, cinnamon, vanilla powder (or vanilla extract), salt and melted butter.

2. Add the nuts and stir to combine.

3. Place them on a baking tray and spread for even baking. Bake for 12 to 15 minutes, turning the tray halfway. Remove from the oven and set aside.

4. Meanwhile, melt the dark chocolate and coconut oil (or cacao butter) in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Mix until well combined and set aside to cool slightly.

5. Pour the chocolate mixture into a parchment-lined baking dish, glass container or a silicon cake pan. Scatter the roasted nuts over the top.
   Note: We're using a 20 x 20 cm (8 x 8 inch) silicon cake pan.

6. Refrigerate for about 1 hour, or until set and ready to slice.

7. Once set, slice or break into pieces. Keep refrigerated for up to 1 week or freeze for up to 3 months.

Nutrition per serving, 1 piece

Carbs 7%Protein 8%Fat 85% of calories

Net carbs

3.4 g

Total carbs

7.9 g

Fiber

2.2 g

Sugars

1.5 g

Protein

3.6 g

Fat

17.3 g

Saturated fat

6 g

Calories

179 kcal

Sodium

38 mg · 1.67% RDA

Magnesium

52 mg · 13.1% RDA

Potassium

175 mg · 8.73% EMR

Nutrition by ingredient

Per 1 piece	Net carbs	Protein	Fat	kcal
Hazelnuts, blanched	0.2 g	0.4 g	1.8 g	18
Pistachio nuts, unsalted	0.4 g	0.5 g	1.2 g	14
Cashew nuts, cashews	0.8 g	0.5 g	1.2 g	16
Almonds, nuts (whole, unblanched)	0.3 g	0.6 g	1.5 g	17
Pecans, nuts	0.1 g	0.2 g	1.6 g	16
Walnuts, nuts	0.2 g	0.4 g	1.6 g	16
Sukrin Gold, brown sugar substitute	0.2 g	0 g	0 g	0
Cinnamon, spices	0.1 g	0 g	0 g	1
Vanilla powder, dried (from vanilla beans, vanilla pods)	0 g	0 g	0 g	0
Butter, unsalted, grass-fed	0 g	0 g	1.4 g	13
Salt, sea salt	0 g	0 g	0 g	0
Extra dark chocolate, 90% cocoa (cacao)	1.2 g	0.9 g	5.3 g	53
Coconut oil, extra virgin	0 g	0 g	1.7 g	15
Total	3.4 g	3.6 g	17.3 g	179

Serving size 1 piece

• Gluten free
• Dairy free
• Egg free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan