Keto Bacon And Maple Pecan Chocolate Bark
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit and line a shallow oven tray with foil. Arrange the bacon pieces on the oven tray and bake for 18-20 minutes or until crispy. Set aside to cool.
Step 2
Break the chocolate into a heat proof bowl over a double boiler. Stir together over a medium heat until melted. Alternatively, these can be melted in a microwave. Once melted, stir through a tablespoon of lakanto syrup and the salt.
Step 3
Whilst the chocolate is melting, roughly chop the pecans and add to a dry pan with the remaining syrup. Stir to combine, coating the nuts in the syrup. Turn the heat to low and toast the nuts until fragrant – 2-3 minutes. Set aside to cool.
Step 4
Once the nuts have cooled, stir through the melted chocolate. Line a small shallow tray with baking paper. Spoon the chocolate mixture out evenly into the tray – about 1 cm thick. Roughly chop the crispy bacon and scatter over the chocolate. Press down gently so that the bacon sticks to the chocolate.
Step 5
Transfer the tray to the fridge for 30 minutes to allow the chocolate to set. Break into 8 pieces to serve.
Ingredients
- Dark Chocolate Bar, Sugar Free – 7 ounce
- Maple Flavored Syrup by Lakanto – 2 tablespoon
- Bacon – 2 slice – 6″ long
- Pecans, Raw – ½ cup
- Salt, Sea Salt – ⅛ teaspoon