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Coconut Almond Raspberrry Bark


Berries, almonds, coconut, and chocolate!!!  YUM!

Coconut Almond Raspberrry Bark

TOTAL TIME: 45 minutes (of which 30 minutes is chill time)


Almonds - 1/2 cup

Coconut Oil - 1 tablespoon

Shredded Coconut - 1/2 cup

Frozen Berries - 1/2 cup

Vanilla Extract - 1 teaspoon

Erythritol - 1 tablespoon

Stevia - to taste

For Chocolate Coating:

Coconut Oil - 1/4 cup

Lily’s Chocolate Chips - 1 cup


In a blender or food processor, blend frozen berries and almonds.

Add erythritol.

Add coconut flakes.

Line a dish with plastic wrap, so that your mixture doesn’t stick to the dish.

Add berry and nut mixture to dish.  Pack tightly.

Melt down coconut oil and keto-friendly chocolate (this recipe used Lily’s)

Pour chocolate sauce on top of berry/nut mixture.  Place in freezer for at least 30 minutes.  Remove from dish.  

Break or cut into pieces.  Enjoy!

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*Any comments on our blog or websites relating to weight loss results may or may not be typical and your results will vary depending on your diet and exercise habits.

***Always consult a professional before making any significant changes to your health.

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