Say hello to my favorite low carb bacon bark chocolatey goodness! My newest obsession is this low carb bacon chocolate bark and I know you’ll love it too. I cooked my favorite Coleman Natural No Sugar Applewood Smoked Uncured Bacon and had fun in the kitchen creating this yummy recipe.
Coleman Natural bacon contains no artificial ingredients or preservatives and no added nitrates or nitrites. It’s sourced from family farms that raise their animals humanely, never using antibiotics. Not only does it taste delicious, but I also can confidently feed my family knowing it’s a better-for-you bacon. I love that I can pick it up at Raley’s. Find it near you here.
Low Carb Bacon Chocolate Bark
•Coleman Natural Bacon
•16oz of sugar free chocolate chips
•1/2 cup chopped nuts or seeds of choice (I prefer pecans, but you can do almonds, pumpkin seeds, or anything you prefer)
Step 1: Start by cooking your bacon to your preference. Set aside 3 bacon strips and let them cool. Once they’ve cooled down, chop the 3 bacon strips. Set aside.
Step 2: In a microwave safe bowl, microwave the chocolate chips on high for 30 seconds, then stir. Microwave for an additional 30 seconds and stir again. Microwave for another 15-20 seconds then stir one last time. Make sure you have a little bit of unmelted chocolate chips leftover when you remove it from the microwave. Stir one last time. It should be all melted and
the chocolate should be smooth.
Step 3: Add all but a handful of the chopped bacon and nuts to the melted chocolate chips. Stir thoroughly.
Step 4: Line a baking sheet with parchment paper and pour the mixture evenly until it’s about a 1/2 inch thick.
Step 5: Sprinkle the remaining chopped bacon and nuts on top. Press with a spatula.
Step 6: Freeze for about 10-15 minutes until the chocolate has completely hardened. Peel the parchment from the chocolate and break it into desired pieces(about 8 pieces). Store in the refrigerator.
1 thought on “Low Carb Bacon Chocolate Bark”
Now this treat screams KETO! — from the bacon, the dark chocolate, up to the nuts and seeds.