Get the Recipe: Coconut Mocha Bark (keto + low carb)
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!
Ingredients
- 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)
Instructions
- 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!
Notes
Line the baking sheet with a silicone baking mat. This makes it SO much easier to remove the bark from the pan!
Net carbs are 0.7 g per serving
Serving: 1 -2" square piece, Calories: 84kcal, Carbohydrates: 1.4g, Protein: 0.1g, Fat: 9g, Sodium: 155.7mg, Fiber: 0.7g, Sugar: 0.1g
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