Keto Bark (2 Flavor Options)

Instructions

1. Line a 10x15" rimmed baking sheet with foil (all the way up the exdges as well). Set aside.
2. In a small saucepan, melt the cocoa butter over medium-low heat.
3. While the cocoa butter is melting, combine all dry ingredients in a mixing bowl and gently stir to combine.
4. Pour the melted cocoa butter into the dry ingredients and stir to combine until smooth. I prefer to use a high-heat silicone spatula rather than a whisk to prevent adding bubbles to the mixture. Scrape the sides of the bowl and press on any large clumnps until the mixture is completely smooth.
5. Pour mixture into the prepared baking pan and set in the fridge until solidified. Once it's not longer liquid, pop it in the freezer for about 10 minutes or so, this will make it easier to break into pieces.
6. Store bark in an airtight container in the fridge or freezer. It is shelf stable and will not melt at room temperature but we really enjoy eating it cold.