KetoCal 3:1 Chocolate Almond Bark
If you're unfamiliar with the KetoCal powders from Nutricia you're missing out–ask your dietician! These super fine, high fat powders are an awesome addition to baked good, soups, smoothies - you name it. Don't let the product name deter you, you do not need to be on a 3:1 or 4:1 ratio to use these products. If you use the Keto Diet Calculator you can simply add a KetoCal recipe or even just the powder to your meals and calculate out from there. This recipe by Nutricia can be found on the KDC and I am going to show you how much fun you can have with this recipe, especially around the holidays with themed silicone molds. This are a favorite of my sons, can be made in bulk in minutes and are a great addition to your freezer stock for easy food prep.
Equipment:
Small pot or microwave-safe dish
Parchment Paper or Silicone Molds/Muffin Cups/Mat
Ingredients for a Complete Meal:
36% Cream
Fruit
Vital Proteins Collagen Peptides Powder
KetoCal 3:1 Chocolate Almond Bark*
*Additional Recipe Ingredients and Instructions Listed Below
Using the ingredients for a complete meal listed above, calculate out your recipe in the KetoDietCalculator. I have listed William's recipe at the bottom of this post for reference.
Ingredients & Instructions for KetoCal 3:1
Recipe provided by Nutricia available in the Keto Diet Calculator in Standard Meals
Ingredients:
90 g Coconut Oil, Unrefined (regular or organic)
11 g Hershey’s® Cocoa powder (unsweetened)
15 g KetoCal® 3:1 Powder
90 g Almond Flour
Carbohydrate-free sweetener, to taste
Please Note: The chocolate bark recipe above is for a bulk prep but you can cut the recipe in half (or more) if you are just looking to try it out.
Instructions:
Melt the coconut oil in a small pot or microwave-safe container. Weigh out the dry ingredients then mix them together until well blended - then stir coconut oil into the dry ingredients. You can add a pinch of carb-free sweetener but this step is optional.
For a traditional "bark look", simply pour out your mixture onto a piece of parchment paper or silicone baking mat. Freeze until firm, break apart into serving pieces and store in an airtight container to avoid freezer burn.
For silicone molds, place your mold(s) on a plate or sheet pan for stability when transferring, then use a small spoon to fill each mold. The mixture may look a little lumpy on the top–to correct that, simply use the plate or sheet pan and lightly tap it down on your counter. Some of the oil will rise to the top and will immediately smooth out your mold giving you a classic candy look. Freeze until firm, remove from the mold and store in an airtight container to avoid freezer burn. This chocolate bark will hold up in the fridge as part of your weekly food prep but any extra should be stored in the freezer.
You will calculate out this recipe along with your other meal items to achieve your set ratio. See below to find out what else I pair this chocolate bark recipe with to create a complete meal.
William's Meal Calculations:
KetoCal 3:1 Chocolate Bark
Ratio 2:5:1
18.5 g 36% Cream
8.2 g 10% Fruit or 5.4 g 15% Fruit
2 g Vital Proteins Collagen Peptides Powder
20.7 g KetoCal 3:1 Chocolate Almond Bark
Tip: Mix the collagen powder with an ounce or two water until fully dissolved then add your cream to make milk. Powder added directly to heavy cream will clump.
S-Witch it Up and Try This Recipe for Halloween!
Here are some pictures of how I take this same KetoCal 3:1 Chocolate Bark recipe and make chocolate candy simply by pouring them into molds or by pouring the batter directly into cookie cutters. Looking for more Halloween inspiration? Check out my post Let's Get Spooky for more.
Please Note:
If you are using lollipop molds - be sure to weigh out an unused lollipop stick prior to eating. This recipe is done in bulk, therefore you will be measure out your bark after you have completed the recipe. So you will need to subtract the weight of your stick(s) when food prepping to ensure you are getting the proper amount of chocolate bark into your meal.