Keto with Kimberly

Makes 8 servings: 140 calories per serving, 2 net carbs, 3 grams of protein, and 13 grams of fat.

Today, we’re celebrating a dynamic duo that’s been making mouths happy for centuries: chocolate and almonds! July 8th is National Chocolate with Almonds Day, and while most people are reaching for sugar-loaded candy bars, we’re keeping it low-carb, keto-style, and just as delicious.

One evening a few years ago, I wanted something sweet and was out of my Lily’s sugar-free white chocolate chips. I would have used some of those to mix with peanut butter and peanuts to create my recipe for Keto Nut Clusters. I did have almonds on hand, along with some of Lily’s sugar-free milk chocolate chips, so I decided to whip up some keto almond candy.

This recipe is delicious and reminds me of a Hershey’s Almond Bar, but without the carbs or the guilt! So, before the world dives headfirst into sugar crashes and chocolate hangovers, let’s make a better choice with this quick, easy, and ridiculously tasty Keto Chocolate Almond Bark.

Ingredients:

1 cup of sugar-free milk (or dark) chocolate chips (I use Lily’s)

1 tbsp. of coconut oil

1/2 cup of raw almonds, roughly chopped or whole (your call!)

1/4 tsp. of sea salt (optional but highly recommended)

Optional add-ins: unsweetened shredded coconut, hemp seeds, or a sprinkle of crushed pink salt on top

Directions:

Melt the chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. You can also use a double boiler if you’re feeling fancy.

Stir in the almonds and make sure they’re well coated with the chocolate.

Line a baking sheet with parchment paper and spread the mixture out evenly into a thin layer.

Sprinkle with sea salt or any optional toppings you like then chill in the fridge (or freezer if you’re impatient like me) for 30–45 minutes, or until fully hardened.

Break it into chunks and enjoy!