This keto chocolate bark with sea salt and almonds is easy to make and totally addictive. A little bit salty, a little bit sweet, and a whole lot delicious! Low carb and sugar free chocolate almond bark.
In a medium saucepan over medium heat, combine the Swerve and butter. Bring to a boil, then reduce the heat and simmer for about 2 minutes, watching carefully. Stir in the almonds and sea salt.
Spread the almonds out in a single layer on the prepared baking sheet, breaking up any clumps. Let cool.
Set a heatproof bowl over a pan of barely simmering water. Combine the cocoa butter and unsweetened chocolate and stir until melted and smooth.
Stir in the powdered sweetener, then stir in the cocoa powder, until smooth. Remove from heat and stir in the vanilla extract.
Break up the almonds and reserve about one quarter of them. Stir the remaining almonds into the chocolate until well coated. Spread the mixture out onto the same parchment-lined baking sheet, keeping the nuts in a single layer.
Sprinkle with the reserved almonds and additional sea salt, if desired. Chill until set, 1 to 2 hours. Use your hands to break into chunks.