Make homemade keto chocolate bark with salty and crunchy pecans and almonds. This recipe is the perfect snack or dessert.
In a microwave-safe bowl, melt chocolate chips with coconut oil. (I did 30 second intervals, until I could easily stir everything together).
Pour the melted chocolate on a parchment paper lined baking sheet. Spread out with a spatula; not too thin.
Top with nuts and sea salt.
Place in freezer to set. Approximately 30-45 minutes.
Remove and break into pieces. Store in an airtight container back in freezer or refrigerator.
Calories: 75 Per Serving
Net Carbs: 5 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.