Only 3 ingredients and 30 minutes are between you and this decadent sugar free chocolate bark with bacon and almonds. This low carb dessert is so easy to make, there will be no excuses to fall off of the low carb wagon.
Prep Time 30 minutes || Servings 8 || Calories 157 kcal || Author Jennifer Banz ||
1 9 oz bag Lily's Dark Chocolate Baking Chips
1/2 cup Chopped Almonds
2 slices bacon cooked and crumbled
In a microwave safe bowl, microwave the chocolate chips on high for 30 seconds, stir. Microwave for 30 more seconds and stir. Microwave for 15 seconds then stir one last time. You want to make sure you have a little bit of unmelted chocolate chips leftover when you pull it out of the microwave. Then stir one last time and it should be all melted.add the chopped almonds to the melted chocolate and stiron a parchment lined baking sheet, pour the chocolate mixture in a thin layer, about 1/2 inch.Sprinkle the crumbled bacon on top of the chocolate and press in with a spatula.Refrigerate for 20 minutes or until the chocolate has completely hardened. Peel the parchment from the chocolate and break into 8 pieces. Store in the refrigerator.
|| For 1/8 of recipe: 157 cal || 12.8g fat || 12.7g carbs || 7.5g fiber || 4g protein || Nutrition Calories: 157kca ||