This easy Coconut Mocha Bark is the perfect low-carb dessert! Even better, it’s made with just 4 ingredients and takes just 10 minutes to make!
Usually when you think of chocolate bark, peppermint comes to mind, right? However, traditional doesn’t always mean it’s best! Don’t get me wrong, I always love it at holidays (especially my Peppermint Keto Bark), but that’s a bit too holiday-ish to enjoy year-round for me.
In my effort to find an easy, low-carb, inexpensive treat I could make any time of the year, I decided to go with one of my all-time favorite flavor combinations: Coconut and chocolate! It’s been perfect in donuts, almond butter balls, and in Frappuccino form, so I had to try it out here!
I’m SO glad I did, and I can’t wait for you to try it! This keto-friendly chocolate bark recipe only requires four ingredients and includes absolutely no refined sugar. You can make a big batch for gifts, for a party, or just to enjoy on your own! Trust me–Opening up a lunchbox and seeing this treat will absolutely make your day!
Ingredients for Keto Chocolate Bark
It doesn’t get much easier than this low-carb chocolate bark! Here’s what you’ll need to make this recipe:
- Lilly’s Sugar Free Chocolate Chips
- Coconut Oil
- Unsweetened coconut flakes
- Coffee: ground and whole espresso beans
How do you make Low Carb Chocolate Bark?
Step 1: Begin by adding the unsweetened coconut flakes to a silicone-lined baking sheet. Turn the broiler on low and add the coconut flakes to the bottom rack in the oven. Allow the coconut flakes to toast until lightly brown; this may take several minutes, but watch closely! Remove from the oven and set aside.
Step 2: Next, melt the coconut oil and add the chocolate chips, stirring well so they melt evenly. This can be done by heating the coconut oil in a medium size sauce pan over medium low heat, or by using a microwave proof bowl and heating in 30 second increments.
Step 3: Add half the toasted coconut and the ground coffee to the bottom of the baking pan and silicone liner. Pour the melted chocolate over the coconut and coffee. Sprinkle the remaining coconut and coffee beans on top. Place the dish in the freezer until the chocolate has set.
Do I have to use a silicone liner on my baking sheet for this mocha bark?
My silicone baking liners have been one of my best kitchen investments! If you don’t have one, I highly recommend it–Literally nothing sticks to these babies, and that’s what allows me to make lots of keto favorites like these taquitos or keto nachos. The reason I use the liner here is so that, after the chocolate has set, you can pull up the liner and begin breaking the bark into pieces. Without a liner, the chocolate just sticks!
If you don’t have a silicone liner and can’t buy one, you can use parchment paper or wax paper. Be careful when pulling the chocolate off–Sometimes the paper tears and sticks to the food instead.
Tips for the BEST Keto Coconut Coffee Bark
- Don’t walk away from the coconut as you’re toasting it underneath the broiler! It really will go from perfect to burnt in a matter of seconds.
- Don’t microwave or directly heat your chocolate. It’s so, so easy to overcook chocolate, so it’s best to use your melted coconut oil to melt your chocolate. It will take time to melt the chocolate, but just keep stirring! If you are making an extra large batch and can’t seem to get it all melted, use a double boiler.
- When you’re grinding your coffee beans, change it up based on your own preferences! I love having the fine-ground texture to make sure there’s a lovely mocha flavor in every bite as well as the whole beans to provide amazing crunch! If you prefer more crunch, you could use more whole beans. If you prefer a smoother bark, you could use more ground beans.
- Change up the flavors! I love the darkest, boldest beans I can find, but if you prefer flavored coffees, you could use those instead! I’m sure a beautiful vanilla roast would add a great complex flavor to complement the dark chocolate and coconut! Hazelnut or citrus blends could be great, too!
- Store your chocolate bark in an air-tight container in the fridge. You could also store it on the counter if it’s not too warm, but it will get very melty if you’re home is very warm. I love to portion these into cute little plastic bags and tie them up with a ribbon for neighbors. It would be a perfect, easy gift for teachers and coworkers, too!
More Easy Low Carb Sweets:
- Keto Chocolate Covered Strawberry Fat Bombs
- Low-Carb Crockpot Candy
- Banana Pudding Bites
- Low-Carb Peanut Butter Chocolate Fudge
- Keto Cookie Dough Bites
Need more? Here are 40+ of the BEST Keto Desserts!
- 1 (9 ounce) bag of Lilly's Sugar Free Chocolate Chips
- 1/2 cup coconut oil
- 1/2 cup unsweetened coconut flakes
- 1 teaspoon freshly ground coffee
- 1 tablespoon whole espresso beans (optional)
- Sea salt, for garnish (optional)
- Add the unsweetened coconut flakes to a baking sheet. Turn the broiler on low and add the coconut flakes to the bottom rack in the oven. Allow the coconut flakes to toast until lightly brown, this may take several minutes, but watch closely! Remove from the oven and set aside.
- Next, melt the coconut oil and add the chocolate chips, stirring well so they melt evenly. This can be done by heating the coconut oil in a medium size sauce pan over medium low heat, or by using a microwave proof bowl and heating in 30 second increments.
- Line a baking sheet with wax paper or a silicone liner. Add half the toasted coconut and the ground coffee to the bottom. Pour the melted chocolate over the coconut and coffee. Sprinkle the remaining coconut and coffee beans on top.
- Place the dish in the freezer until the chocolate has set. Break apart and enjoy!
Line the baking sheet with a silicone baking mat. This makes it SO much easier to remove the bark from the pan!
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Nutrition Information:Yield: 15 2" square pieces Serving Size: 1 2" square piece
Amount Per Serving: Calories: 84Total Fat: 9gCholesterol: 0mgSodium: 155.7mgCarbohydrates: 1.4gNet Carbohydrates: 0.7gFiber: 0.7gSugar: 0.1gProtein: 0.1g