Dark Chocolate Sea Salt Almond Bark

0 servings. Each serving has 5 g of carbs and 3 g of fiber. Total NET CARBS = 2 g. Other nutritional information: 144 Calories; 14g Fat (79.8% calories from fat); 3g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 32mg Sodium.

Dark Chocolate Sea Salt Almond Bark

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  • Prep Time


  • Total Time


  • Servings



  • ½

    cup Swerve Sweetener

  • 2

    tbsp water

  • 1

    tbsp butter

  • cups roasted almonds (unsalted)

  • ¼

    tsp sea salt

  • 4

    oz food-grade Cocoa Butter

  • 2.5

    oz unsweetened chocolate, chopped

  • ½

    cup powdered Swerve Sweetener, sifted

  • ¾

    cup cocoa powder

  • ½

    tsp vanilla extract Additional

  • sea salt for sprinkling


Line a large baking sheet with parchment paper. In a medium saucepan over medium heat, combine Swerve and water, stirring occasionally. Bring to a boil and cook until mixture darkens, about 7 to 9 minutes. Mixture will smoke slightly; this is normal. Remove from heat and whisk in butter. Add almonds and stir quickly to coat, then stir in sea salt. Spread almonds out onto prepared baking sheet, breaking up any clumps. In a heavy saucepan over low heat, melt cocoa butter and chocolate together until smooth. Stir in sifted powdered erythritol, then stir in cocoa powder, until smooth. Remove from heat and stir in vanilla extract. Reserve ¼ cup of the almonds and set aside. Stir remaining almonds into the chocolate. Spread out onto same parchment-lined baking sheet, keeping nuts in a single layer. Sprinkle with reserved almonds and additional sea salt. Chill until set, about 3 hours. Break with hands into chunks.


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