Low carb dark chocolate almond bark with a sprinkling of sea salt. It’s so good, it’s like the low carb version of crack.
Sugar is addictive. I will venture to say that this is almost indisputable fact. Anyone who has ever tried to break their sugar habit will agree with me, I am sure. It’s not something I thought about much until faced with a diagnosis of diabetes. I ate quite healthfully, but I always loved my baked goods and my desserts. Now that I’ve broken the habit, I can see just how addictive it was. Eating something sweet always led to the desire for more sweets. The craving for more sweets. I often had enough self-control to stop at one serving. But sometimes I did not. Sometimes I definitely overdid it. And I swore I wouldn’t do it again, that I could have just a bit and be satisfied and stop. Until I was tired/stressed/bored, or presented with some gorgeous temptation, and I would fall victim to sugar’s sweet spell and overdo it again. Sure sounds like an addiction to me.
I can’t say I’ve said goodbye to the sugar spell completely, because little bits do sneak into my diet here and there. Just last night, I had a taste of my husband’s dessert when we were out for dinner. But just one taste, and then I stopped. I can do that now, because I have the nagging concern that I will permanently damage my eyes, nerves and organs by indulging any more. That’s a pretty powerful method for breaking the addiction. I consider myself lucky. On the whole, I can forego the sugar altogether and still be satisfied.
And here’s the thing about low carb and sugar-free versions of my old favourites: they taste just as good (dare I say better?) but are not nearly so addictive. For one thing, they tend to be much higher in fat, and thus much more filling. And because of the low carb and low sugar content, they don’t kick off that crazy roller coaster of cravings. Sometimes they taste so good that I find myself salivating at the very thought of them and can’t wait to have more, so I suppose that’s a sort of craving. But it’s not quite the same as the serotonin rush brought on by a sugary, carby snack. It’s much more manageable.
Until now. Because I think I may have accidentally on purpose invented the low carb version of crack. Sorry, my friends. I probably shouldn’t even give you this recipe. I probably shouldn’t have brought up the subject at all. I should probably stop right now and erase the whole post and pretend I never mentioned it. Except I can’t. I have to share this amazing and definitely addictive little treat. It was so good, I found myself making up excuses to wander into the kitchen and have a wee bit more. And a wee bit more. And a wee… see a pattern here? Low Carb Crack.
Dark Chocolate Sea Salt Almond Bark – Low Carb and Gluten-Free
Almond bark made with rich dark chocolate and a sprinkling of sea salt. It's truly addictive.
- Line a large baking sheet with parchment paper.
- In a medium saucepan over medium heat, combine Swerve and water, stirring occasionally. Bring to a boil and cook until mixture darkens, about 7 to 9 minutes. Mixture will smoke slightly; this is normal.
- Remove from heat and whisk in butter. Add almonds and stir quickly to coat, then stir in sea salt.
- Spread almonds out onto prepared baking sheet, breaking up any clumps.
- In a heavy saucepan over low heat, melt cocoa butter and chocolate together until smooth.
- Stir in sifted powdered erythritol, then stir in cocoa powder, until smooth.
- Remove from heat and stir in vanilla extract.
- Reserve ¼ cup of the almonds and set aside. Stir remaining almonds into the chocolate. Spread out onto same parchment-lined baking sheet, keeping nuts in a single layer.
- Sprinkle with reserved almonds and additional sea salt.
- Chill until set, about 3 hours. Break with hands into chunks.
20 servings. Each serving has 5 g of carbs and 3 g of fiber. Total NET CARBS = 2 g.
Other nutritional information: 144 Calories; 14g Fat (79.8% calories from fat); 3g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 32mg Sodium.