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Chocolate and Almond Butter Bark

Are you ready for the easiest yet fanciest looking sugar free dessert? Low carb chocolate and almond butter bark, perfect for the holidays.

This recipe is so simple and easy, but tastes so good! Instead of making chocolate and almond butter (or peanut butter) cups, why not make bark? I whipped this recipe up in minutes. It turned out perfect. My hubby loved it so much. I will be making this for all of the holidays for him. He loved pb cups so much, me finding an alternative has made me so happy!

Not only is this pretty to look at, it tastes as good as it looks.

I opted to use 85% chocolate from Aldi and added a little sweetener to it. You could use Lily’s bars or sugar-free chocolate chips instead. Some of these items don’t sit well with my tummy but the 85% chocolate doesn’t bother me at all. The Aldi chocolate is cheaper as well, so it saved me some money too.

I used almond butter because I was out of peanut butter, but we loved it so much with the almond butter.

You can use whichever one you have, but for us the almond butter was so good. It did take a bit for the almond butter to not be sticky. We enjoyed it the first night I made it but the almond butter was a little tacky to the touch. I broke it up into pieces. I placed in small freezer bags and the tackiness was gone. If you like chocolate and almond or peanut butter, try this recipe. It is currently one of my hubby’s favorite on plan desserts.

Low Carb Chocolate and Almond Butter Bark

Ingredients

  • 8 oz 85% Chocolate
  • 1-2 T Powdered Sweetener, I used Swerve
  • 2 T Almond Butter, I used full tablespoons

Instructions

  • In a microwave melt your chocolate. I melt mine at 30 second intervals on 70% power. Stir. Continue melting until it is completely melted. Add desired amount of sweetener. Whisk in.
  • Pour the melted chocolate onto a 9×13 sheet pan lined with parchment paper.
  • If your almond or peanut butter is thick, place in the microwave for 15-30 seconds. Dollop little bits of the almond butter on top of the chocolate like in the picture.
  • With a butter knife, swirl the almond butter around to make a pretty design.
  • Freeze until solid. Break into small chunks. Store in the fridge or freezer.

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