If you're on a low carb diet and you're dreaming of a dessert that won't spike your blood sugar, almond bark is the perfect treat for you. This recipe delivers a delicious crunchy texture with just the right balance of sweetness and saltiness, without needing any chocolate.
Ingredients for Low Carb Almond Bark
Here’s what you’ll need:
- 1 cup of raw almonds
- 1⁄2 cup of erythritol or your preferred low-carb sweetener
- 1 teaspoon of vanilla extract
- 1⁄4 teaspoon of salt
- A pinch of cinnamon (optional for a warm, aromatic note)
Preparation Steps
Follow these steps to make your low-carb almond bark:
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Spread the almonds evenly on the prepared baking sheet. Bake them for about 10-15 minutes or until they are lightly toasted. Keep an eye on them to avoid burning.
- In a mixing bowl, combine the erythritol, vanilla extract, salt, and cinnamon. Mix these ingredients thoroughly.
- Once the almonds are toasted, remove them from the oven and let them cool slightly. Then, reduce the oven temperature to 200°F (95°C).
- Add the almonds to the sweetener mixture and mix until the almonds are well coated.
- Spread the coated almonds back onto the baking sheet in an even layer. Bake for another 10-15 minutes at the reduced temperature to allow the sweetener to melt and form a crispy bark when it cools.
- Let it cool completely before breaking the bark into pieces. This ensures the bark hardens properly.
🍽️ Note: If you’re using a different sweetener, the baking time might vary. Erythritol tends to require a longer time to melt and caramelize than sugar.
Variations
- Pumpkin Spice Almond Bark: Add 1⁄2 teaspoon of pumpkin pie spice to the mixture for a fall-inspired treat.
- Spicy Almond Bark: Incorporate a dash of cayenne pepper for a spicy twist.
- Chocolate-Free Almond Bark: For those missing the chocolate, consider mixing in a tablespoon of unsweetened cocoa powder, though it will add minimal carbs.
Storing Your Almond Bark
Store your almond bark in an airtight container at room temperature for up to two weeks. Here are some storage tips:
- Use a cool, dry place to prevent the bark from absorbing moisture.
- Separate layers with parchment paper if you’re stacking the pieces to avoid them sticking together.
Nutritional Information
| Serving Size | Calories | Net Carbs (g) | Fat (g) | Protein (g) |
|---|---|---|---|---|
| 1 oz (28g) | 120 | 1 | 11 | 4 |
In the end, this low carb almond bark recipe allows you to enjoy a sweet treat without compromising your dietary goals. The simplicity of the ingredients combined with the rich flavors of almonds and natural sweeteners makes this a perfect dessert for anyone following a low-carb diet. Remember, cooking is an art, and while this recipe provides a basic framework, feel free to experiment with different nuts or spices to suit your taste. Enjoy the process of making and savoring this delicious, guilt-free indulgence.
Can I use other nuts instead of almonds?
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Absolutely! You can substitute almonds with pecans, walnuts, or even macadamia nuts for a different texture and flavor.
What if my sweetener doesn’t melt in the oven?
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If your sweetener isn’t melting, try extending the baking time in small increments or choose a sweetener that caramelizes better like allulose or a blend of erythritol and stevia.
How can I make this recipe vegan?
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The recipe is already naturally vegan, but ensure your vanilla extract is vegan-friendly if you’re concerned about animal-derived products.
