If you’ve ever stared into the fridge hoping a snack would just magically appear, this keto white chocolate almond bark might be your new best friend. It’s buttery, crunchy, a little salty, and just sweet enough to make you feel like you’re getting away with something. Made with toasted almonds and sugar-free white chocolate, it comes together fast and disappears even faster. No baking, super quick and easy, just a pan of chocolate-covered almond magic waiting to be broken into pieces and devoured straight from the fridge.
How to Make Keto White Chocolate Almond Bark
I know almond bark isn’t exactly a groundbreaking idea—there are a million versions out there. But this one? It’s the one I actually keep making. Toasted almonds, sugar-free white chocolate, a splash of almond extract, and a little salt to make it all pop. I threw it together on a whim, and now it lives in my fridge like a permanent resident.
It’s the snack I reach for when I’m not actually hungry but want something. It hits that crunchy-creamy-salty-sweet thing without any effort. And since it keeps so well in the fridge, I just break off a piece whenever the mood hits.
If you’ve got a few minutes and a microwave, you’ve got almond bark.
Ingredients You’ll Need For This Recipe
- 1 cup almonds
- ⅓ teaspoon salt
- 3 sugar-free white chocolate bars (4 oz each), broken into pieces
- 1 tablespoon coconut oil
- 1 teaspoon almond extract
Step By Step Instructions
- Toast the almonds in a skillet over medium heat for 5 minutes, stirring frequently. Alternatively, roast them in an oven at 375°F for 8 minutes. Allow them to cool completely.
- Combine the coconut oil and white chocolate pieces in a microwave-safe bowl.
- Melt them in the microwave in 30-second intervals (3-4 cycles), stirring in between, until smooth and fully melted.
- Stir the almond extract into the melted chocolate mixture until well combined.
- Add the toasted almonds to the chocolate mixture and stir to coat them evenly.
- Line a baking sheet or baking dish with high sides using foil or parchment paper. Pour the white chocolate-almond mixture onto the sheet, spreading it out evenly. Sprinkle it with salt.
- Let the mixture cool at room temperature, then place it in the refrigerator for 3-4 hours until fully set. Once firm, break the almond bark into pieces and serve.
It looks soooo good, right!?
Tips and Tricks
- Let the almonds cool – Hot almonds will mess with the chocolate texture and make it seize or go gritty. Give them a minute to chill before mixing.
- Use parchment or foil with sides – Don’t skip this. It keeps the chocolate from spreading too thin and makes cleanup easy. A loaf pan works great if you want thick, chunky pieces.
- Don’t skip the salt – That little sprinkle on top makes a huge difference. It cuts the sweetness and gives each bite more depth. Trust me—don’t leave it out.
Hope you give this one a try. It’s simple, satisfying, and honestly kind of addictive. Let me know if it earns a spot in your fridge too! xoxo -Olivia
PIN FOR LATER!
If you enjoyed this recipe, check out these other desserts:
- Frozen Cottage Cheese Bark
- Quick & Easy Keto Peanut Butter Protein Bark
- High Protein Cinnamon Roll Energy Bites + Cream Cheese Icing
- Keto Coffee Cake Protein Chaffle (With Cinnamon Crumble and Icing)
Keto White Chocolate Almond Bark
Ingredients
- 1 cup whole almonds
- 3 sugar-free white chocolate bars 4 oz each, broken into pieces
- 1 tablespoon coconut oil
- 1 teaspoon almond extract
- ⅓ teaspoon salt
Instructions
- Toast the almonds in a skillet over medium heat for 5 minutes, stirring frequently. Alternatively, roast them in an oven at 375°F for 8 minutes. Allow them to cool completely.
- Combine the coconut oil and white chocolate pieces in a microwave-safe bowl.
- Melt them in the microwave in 30-second intervals (3-4 cycles), stirring in between, until smooth and fully melted.
- Stir the almond extract into the melted chocolate mixture until well combined.
- Add the toasted almonds to the chocolate mixture and stir to coat them evenly.
- Line a baking sheet or baking dish with high sides using foil or parchment paper. Pour the white chocolate-almond mixture onto the sheet, spreading it out evenly. Sprinkle it with salt.
- Let the mixture cool at room temperature, then place it in the refrigerator for 3-4 hours until fully set. Once firm, break the almond bark into pieces and serve.
Margaret
Hi Olivia, I made the bark today, so easy , but more importantly, it is delicious! Thank you
Olivia Wyles
Oh I am so glad you liked it!
Olivia
These are soooo tasty! I love my new fridge snack.