Prep Time: 20 minutes
Cook Time: 5 minutes (for melting)
Chill Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes (plus cooling for brittle)
Yield: 24 pieces (one 9×13 inch pan)
Intensity Level: Easy to Moderate. This recipe involves a few layers but uses simple techniques like melting and mixing. The only slightly advanced step is making the optional keto brittle, but it’s straightforward.
Nutritional Information (per serving, 1 piece):
-
Calories: 175 kcal
-
Total Carbohydrates: 6g
-
Dietary Fiber: 3g
-
Net Carbs: 3g
-
Protein: 4g
-
Fat: 17g
-
Saturated Fat: 7g
-
Cholesterol: 1mg
-
Sodium: 75mg
Nutritional information is an estimate based on the ingredients used and may vary with specific brands.
Ingredients
For the Keto “Nougat” Brittle (Optional, but adds great texture):
-
1 cup almond flour
-
¼ cup powdered erythritol (or monk fruit blend)
-
2 tbsp unsalted butter, melted
-
1 tbsp sugar-free vanilla syrup or water
-
¼ tsp baking soda
-
Pinch of salt
For the Peanut Butter Nougat Layer:
-
1 cup creamy, no-sugar-added peanut butter (ensure it’s runny, not dry)
-
¼ cup coconut oil, softened
-
¼ cup powdered erythritol
-
1 tsp vanilla extract
-
Pinch of fine sea salt
For the Chocolate Base & Topping:
-
12 oz (340g) sugar-free dark chocolate bars or chips (at least 85% cocoa or sweetened with stevia/erythritol)
-
1 tbsp coconut oil
-
¾ cup roasted, salted peanuts (check for no added sugar)
-
Flaky sea salt, for garnish
Equipment
-
9×13 inch baking pan
-
Parchment paper
-
Two medium microwave-safe bowls or double boilers
-
Small saucepan (if making brittle)
-
Mixing bowls
-
Whisk and spatula
-
Measuring cups and spoons
Instructions
Step 1: Make the Keto Brittle (Can be done ahead)
-
Preheat your oven to 350°F (175°C). Line a small baking sheet with parchment paper.
-
In a bowl, combine the almond flour, powdered sweetener, melted butter, vanilla syrup (or water), baking soda, and salt. Mix until it forms a cohesive, slightly sticky dough.
-
Place the dough between two sheets of parchment paper and roll it out very thinly (about 1/8 inch thick).
-
Transfer the bottom piece of parchment with the dough onto the baking sheet. Bake for 8-10 minutes, until golden brown and firm.
-
Remove from the oven and let it cool completely on the sheet. It will crisp up as it cools. Once hard, break it into small, bark-sized shards and pieces. Set aside.
Step 2: Prepare the Pan
Line your 9×13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Set aside.
Step 3: Create the Chocolate Base
-
Chop the sugar-free chocolate into small, even pieces if using bars.
-
In a microwave-safe bowl, combine the chocolate and 1 tablespoon of coconut oil. Microwave in 30-second bursts, stirring thoroughly between each, until completely smooth and melted. Alternatively, use a double boiler.
-
Pour about two-thirds of the melted chocolate into the prepared pan. Use a spatula to spread it into a smooth, even layer.
-
Immediately sprinkle about half of the roasted peanuts and half of the broken keto brittle pieces (if using) evenly over the wet chocolate. Press them in gently.
-
Place the pan in the freezer for 15 minutes to set the base completely.
Step 4: Make the Peanut Butter Nougat Layer
-
While the base chills, prepare the nougat. In a clean bowl, combine the runny peanut butter, softened coconut oil, powdered erythritol, vanilla extract, and a pinch of salt.
-
Whisk vigorously until everything is completely smooth, creamy, and well emulsified.
Step 5: Assemble the Layers
-
Remove the pan from the freezer. The chocolate base should be solid.
-
Pour the entire peanut butter nougat mixture over the set chocolate layer.
-
Using an offset spatula or the back of a spoon, spread it carefully into a uniform layer, reaching all corners.
Step 6: Final Chocolate Topping and Chill
-
Re-warm the remaining one-third of melted chocolate for a few seconds until fluid again.
-
Drizzle or spread this chocolate over the peanut butter nougat layer.
-
Immediately sprinkle the remaining roasted peanuts and keto brittle pieces over the top. Finish with a light sprinkling of flaky sea salt.
-
Return the pan to the freezer for at least 1 hour, or until the entire bark is rock solid.
Step 7: Slice and Serve
-
Once fully set, lift the bark out of the pan using the parchment paper overhang.
-
Place it on a cutting board. Use a sharp knife to crack or slice it into approximately 24 irregular or even pieces.
-
For best texture and flavor: Store the bark in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 m
Prep Time: 20 minutes
Cook Time: 5 minutes (for melting)
Chill Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes (plus cooling for brittle)Yield: 24 pieces (one 9×13 inch pan)
Intensity Level: Easy to Moderate. This recipe involves a few layers but uses simple techniques like melting and mixing. The only slightly advanced step is making the optional keto brittle, but it’s straightforward.
Nutritional Information (per serving, 1 piece):
-
Calories: 175 kcal
-
Total Carbohydrates: 6g
-
Dietary Fiber: 3g
-
Net Carbs: 3g
-
Protein: 4g
-
Fat: 17g
-
Saturated Fat: 7g
-
Cholesterol: 1mg
-
Sodium: 75mg
Nutritional information is an estimate based on the ingredients used and may vary with specific brands.
Ingredients
For the Keto “Nougat” Brittle (Optional, but adds great texture):
-
1 cup almond flour
-
¼ cup powdered erythritol (or monk fruit blend)
-
2 tbsp unsalted butter, melted
-
1 tbsp sugar-free vanilla syrup or water
-
¼ tsp baking soda
-
Pinch of salt
For the Peanut Butter Nougat Layer:
-
1 cup creamy, no-sugar-added peanut butter (ensure it’s runny, not dry)
-
¼ cup coconut oil, softened
-
¼ cup powdered erythritol
-
1 tsp vanilla extract
-
Pinch of fine sea salt
For the Chocolate Base & Topping:
-
12 oz (340g) sugar-free dark chocolate bars or chips (at least 85% cocoa or sweetened with stevia/erythritol)
-
1 tbsp coconut oil
-
¾ cup roasted, salted peanuts (check for no added sugar)
-
Flaky sea salt, for garnish
Equipment
-
9×13 inch baking pan
-
Parchment paper
-
Two medium microwave-safe bowls or double boilers
-
Small saucepan (if making brittle)
-
Mixing bowls
-
Whisk and spatula
-
Measuring cups and spoons
Instructions
Step 1: Make the Keto Brittle (Can be done ahead)
-
Preheat your oven to 350°F (175°C). Line a small baking sheet with parchment paper.
-
In a bowl, combine the almond flour, powdered sweetener, melted butter, vanilla syrup (or water), baking soda, and salt. Mix until it forms a cohesive, slightly sticky dough.
-
Place the dough between two sheets of parchment paper and roll it out very thinly (about 1/8 inch thick).
-
Transfer the bottom piece of parchment with the dough onto the baking sheet. Bake for 8-10 minutes, until golden brown and firm.
-
Remove from the oven and let it cool completely on the sheet. It will crisp up as it cools. Once hard, break it into small, bark-sized shards and pieces. Set aside.
Step 2: Prepare the Pan
Line your 9×13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Set aside.
Step 3: Create the Chocolate Base
-
Chop the sugar-free chocolate into small, even pieces if using bars.
-
In a microwave-safe bowl, combine the chocolate and 1 tablespoon of coconut oil. Microwave in 30-second bursts, stirring thoroughly between each, until completely smooth and melted. Alternatively, use a double boiler.
-
Pour about two-thirds of the melted chocolate into the prepared pan. Use a spatula to spread it into a smooth, even layer.
-
Immediately sprinkle about half of the roasted peanuts and half of the broken keto brittle pieces (if using) evenly over the wet chocolate. Press them in gently.
-
Place the pan in the freezer for 15 minutes to set the base completely.
Step 4: Make the Peanut Butter Nougat Layer
-
While the base chills, prepare the nougat. In a clean bowl, combine the runny peanut butter, softened coconut oil, powdered erythritol, vanilla extract, and a pinch of salt.
-
Whisk vigorously until everything is completely smooth, creamy, and well emulsified.
Step 5: Assemble the Layers
-
Remove the pan from the freezer. The chocolate base should be solid.
-
Pour the entire peanut butter nougat mixture over the set chocolate layer.
-
Using an offset spatula or the back of a spoon, spread it carefully into a uniform layer, reaching all corners.
Step 6: Final Chocolate Topping and Chill
-
Re-warm the remaining one-third of melted chocolate for a few seconds until fluid again.
-
Drizzle or spread this chocolate over the peanut butter nougat layer.
-
Immediately sprinkle the remaining roasted peanuts and keto brittle pieces over the top. Finish with a light sprinkling of flaky sea salt.
-
Return the pan to the freezer for at least 1 hour, or until the entire bark is rock solid.
Step 7: Slice and Serve
-
Once fully set, lift the bark out of the pan using the parchment paper overhang.
-
Place it on a cutting board. Use a sharp knife to crack or slice it into approximately 24 irregular or even pieces.
-
For best texture and flavor: Store the bark in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. Let it sit at room temperature for 2-3 minutes before serving to slightly soften.
onths. Let it sit at room temperature for 2-3 minutes before serving to slightly soften.
-