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–+ servings

Keto Salted Caramel Chocolate Bark

Keto candy doesn't get any better than this low carb keto salted caramel chocolate bark!
5 from 1 vote
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 8

Ingredients
  

For the chocolate bark:

  • ½ C. coconut oil
  • ¼ C. Lily’s chocolate baking chips
  • 2 Tbsp. Cocoa powder unsweetened
  • 3 Tbsp. Swerve confectioners sugar substitute
  • 1 tsp. Vanilla extract
  • 2-3 Tbsp. Lily’s chocolate baking chips
  • Pinch of sea salt

For the caramel:

  • 4 Tbsp. Butter salted
  • ¼ C. Heavy whipping cream
  • 3 Tbsp. Swerve confectioners sugar substitute
  • ½ tsp. Vanilla extract

Instructions
 

  • Place ¼ C. of Lily’s chocolate baking chips and ½ cup of coconut oil in a microwave safe bowl. Microwave at 30 second intervals until completely melted and well combined.
  • Add the cocoa powder, 3 tablespoons Swerve sugar substitute and 1 teaspoon of vanilla extract to the chocolate mixture, and stir to combine.
  • Pour the chocolate mixture onto a parchment or foil lined small baking sheet or pan, and let cool.
  • While cool, but still wet, sprinkle on the extra chocolate chips to the top of the chocolate layer. You can sprinkle on the sea or pink Himalayan salt at this time as well.
  • Place the chocolate into the freezer to set for a minimum of 1 hour.
  • When you are ready to drizzle the caramel onto the hardened chocolate layer, combine the salted butter, heavy whipping cream, and confectioners sugar substitute in a pot over medium heat on the stove.
  • Cook the caramel mixture down for about 15 minutes until it has turned golden brown and thickened.
  • Allow the mixture to cool slightly, and then mix in the vanilla extract.
  • Drizzle the caramel sauce over the top of the chocolate layer, and place back into the freezer for an additional 15-20 minutes to set.
  • Break the bark into pieces, and serve.
Net Carbs: 2
Keyword low carb chocolate caramel keto, sugar free keto keto candy bar
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