Keto Almond and Sea Salt Chocolate Bar

This almond and sea salt Keto chocolate bar is crunchy, smokey, and perfectly sweet. It is elevated with a pinch of sea salt that balances all the flavors together. This recipe is sugar-free, gluten-free, dairy-free, and vegan, making it suitable for many dietary preferences. This low-carb chocolate recipe requires a few ingredients and can be prepared in under 15 minutes.

How many chocolate bars does this recipe make?

This recipe yields one small bar weighing about 70 grams. If you have a high chocolate consumption at your home or want to use this chocolate in several Keto chocolate recipes, then you can make a larger batch.

Can you use a different type of nut?

Of course, you can! Chocolate and almonds make a great combo, but you can use other nuts too. Pecans, hazelnuts, and pistachios all pair nicely with chocolate. With these nut-filled chocolate bars, you can create endless Keto-friendly chocolate recipes.

Can you omit the sea salt?

Yes, definitely. However, we recommend decreasing the amount of salt instead of omitting it since salt brings out the flavor of chocolate. If you still can’t wrap your head around sweet and salty flavors together, then, by all means, omit it.

What is the best Keto sweetener for this recipe?

We found the best sweetener to be a combination of a powdered sweetener (such as erythritol or allulose) and a liquid sweetener concentrate (such as stevia or monk fruit). You can use either type of sweetener alone. As for granulated sweeteners, we do not recommend using them because they take time to dissolve, retain a gritty texture, or crystallize when cooled.

How to store these Keto chocolate bars?

Once completely set, wrap each bar in foil and store them in an airtight container. Store them in a cool and low-humidity environment for up to a month.

Net Carbs

1.2 g
Fiber

1.9 g
Total Carbs

4.6 g
Protein

1.6 g
Fats

11.3 g

110 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Create Shopping List

Cocoa Butter

35 g
Cocoa powder

3 tbsp
Powdered Erythritol (Icing Sugar)

2 tsp
Almonds, dry roasted, unsalted

15 g
Salt, sea salt

0.25 tsp
Liquid stevia

15 Drop

Step 1

Add the cocoa butter to a heat-proof bowl. Place the bowl over a saucepan containing a small amount of simmering water and stir the cocoa butter until it melts. Add the cocoa powder, erythritol, salt, and lecithin.
Step 2

Keep stirring until the dry ingredients have been fully incorporated. Take the bowl off the heat and add in the stevia. Roughly chop the almonds, and fold them in.
Step 3

Place the chocolate mold on a flat tray or board. Pour the chocolate into the mold and sprinkle a little more salt on top. Transfer it to the fridge for 10-20 minutes.
Step 4

Take the chocolate out of the fridge. Wrap it in aluminum foil, and store it in an airtight container at room temperature. Serve it on its own, or use it in recipes.