If you want a Halloween treat that doesn’t send your carbs into orbit, this one hits the sweet spot.

It’s thin, crunchy, a little salty, and loaded with toasted pumpkin seeds and coconut that crackle when you bite.

No syrup, no white sugar, no weird aftertaste if you pick the right chocolate. It’s fast too. You melt, spread, sprinkle, chill, snap.

The kind of recipe you can start after dinner and still have candy for a late movie.

I’ve made this bark for costume parties, lunch boxes, and that “oh no, trick-or-treat starts in one hour” panic. It’s low effort, yet it looks fancy, like you buy it in one of those glass-jar shops with scoops.

People hover. Bowls go empty. And because it’s keto friendly and sugar free, it works for a mix of eaters without anyone feeling left out.

Below you’ll find a very clear step-by-step, why each ingredient matters, ways to change flavors, how to store and gift it, plus simple troubleshooting so your chocolate sets smooth and snappy.

Keep the language simple, the mood cozy, and let the chocolate do the talking.

What this bark is (and isn’t)

It’s keto and sugar free. We use dark chocolate that is sweetened with a keto-friendly sweetener (stevia, monk fruit, allulose, erythritol blends). Net carbs stay low.
It’s not bitter or chalky. Choose a good brand and you’re golden. More on that below.
It’s thin and crisp. Like the corner piece of a brownie sheet, but chocolate.
It’s holiday-ready. Pumpkin seeds add that green glow. Coconut looks like spooky confetti. You can toss on a pinch of orange zest or even a few sugar-free orange sprinkles if you like Halloween colors.

Ingredients

Base

9 oz (255 g) sugar-free dark chocolate chips or chopped bar (70%+ cocoa is best; look for stevia or monk fruit sweetened)
1 tbsp (14 g) coconut oil or cocoa butter (helps spread and shine)

Crunch + color

1/3 cup (45 g) roasted pumpkin seeds (pepitas), unsalted
1/3 cup (25 g) unsweetened coconut flakes or chips
Pinch flaky sea salt

Optional flavor twists (choose 1–2)

1/2 tsp ground cinnamon
1/4 tsp chili powder or cayenne (tiny kick that pairs with dark chocolate)
1 tsp orange zest (zest only, no juice)
1/2 tsp vanilla extract
A few drops liquid stevia if you want it sweeter (taste the melted chocolate first)

Allergy notes: Pumpkin seeds are tree-nut-free. Coconut is considered a fruit by some, a tree nut by others. If you need to avoid coconut, swap with toasted hemp hearts or crushed pork rinds for a sweet-salt crunch (yes, really—sounds wild, tastes like salty crisps in chocolate).

Gear you need

Baking sheet (rimmed if you can)
Parchment paper or a silicone mat
Microwave-safe bowl or a small pot + heatproof bowl (double-boiler setup)
Spatula
Small skillet for toasting seeds/coconut (or your oven)

No candy thermometer required unless you want a glossy temper (I’ll show both ways).

Step-by-step (quick version)

Toast toppings. Lightly toast pumpkin seeds and coconut in a dry skillet over medium heat, 2–3 minutes, stirring. Pull off heat when coconut edges turn light gold. Cool.
Melt chocolate. Microwave: 20–30 second bursts, stirring between, until smooth. Or use a bowl over barely simmering water. Stir in coconut oil.
Flavor it. Add cinnamon, chili, orange zest, or vanilla if using. Taste.
Spread. Pour onto lined baking sheet and spread thin, about 1/8 inch (3 mm).
Top. Scatter seeds and coconut. Press lightly. Sprinkle flaky salt.
Set. Chill 15–25 minutes in the fridge. Snap into shards. Eat.

That’s the whole show. If you want the pro finish (shiny bark that keeps at room temp without smudging), keep reading for the easy temper.

The tempering option: Making this Keto Sugar-Free Dark Chocolate Bark with Pumpkin Seeds and Coconut for Halloween (still simple)

Tempering makes chocolate harden with a sharp “snap” and glossy look. It also keeps it from melting in warm rooms. You can skip this, but if you’re gifting or setting a candy board on the porch, it helps.

Seed method (no stress):

Chop chocolate if using bars. Set aside about 1/4 of it (2.25 oz / 65 g).
Melt the other 3/4 (6.75 oz / 190 g) gently until smooth and warm but not hot. If you have a thermometer, aim for 113–120°F (45–49°C) for dark.
Remove from heat. Stir in the reserved chocolate a little at a time. Keep stirring until fully melted and the bowl feels cooler. Target 82–84°F (28–29°C).
Warm it back up just a touch to 88–90°F (31–32°C). That’s working temp. Now spread and top as above.

If the mix thickens too fast, warm it a few seconds. If you don’t have a thermometer, think “warm bath” not “hot shower.” Chocolate should never feel hot on your finger.

Why each ingredient matters (and easy swaps)

Sugar-free dark chocolate: This is the flavor engine. Bars melt smoother than some chips because chips are designed to hold shape, but good sugar-free chips are fine. If you use 85% regular dark chocolate (not sugar free), carbs go up, so that’s a different party.
Coconut oil or cocoa butter: Helps thin the chocolate so you can spread it thin without streaks. Cocoa butter gives a firmer snap. Coconut oil gives a softer bite from the fridge. Either fits keto.
Pumpkin seeds (pepitas): Crunch and protein. They toast fast, so watch them. Salted seeds are okay; just skip the flaky salt on top.
Unsweetened coconut: Brings sweet aroma without sugar. Use big chips for dramatic shards or small flakes for a more even layer.
Flaky salt: Wakes up the chocolate. You can use fine sea salt if that’s what you have, just go lightly.

Good swaps

Pumpkin seeds → sliced almonds (if nuts are okay), toasted sunflower seeds, toasted hemp hearts.
Coconut → freeze-dried berries (crushed), cacao nibs, crushed keto cookies for a “rocky road” vibe.
Coconut oil → butter (tiny dairy note), or skip if your chocolate melts loose enough.

Taste profile and how to tune it

Want sweeter? Mix in 3–5 drops of liquid stevia to the melted chocolate. Go slow; a little goes a long way.
Want more crunch? Add 2 tbsp cacao nibs. They’re zero sugar and give that coffee-bean crackle.
Want spice? Cinnamon makes it cozy. Chili adds a Halloween “boo!” at the end without burning your tongue.
Want fall aroma without carbs? A hint of orange zest or pumpkin spice. If using pumpkin spice, 1/4 tsp is plenty.

Texture tips that save the batch

Humidity makes chocolate sweat. If your kitchen is humid, set the sheet in the fridge to cool the pan before you spread the chocolate. It sets faster and stays glossy.
Don’t overheat. Burnt chocolate gets grainy and won’t smooth out. Always melt low and slow.
Spread thin. Thick bark tastes clunky and raises macros per piece. Thin is classy and eats better.
Press the toppings a tiny bit. Just a quick pat with the spatula so they don’t fall off when you snap.

How to make it Halloween-pretty

Use pumpkin seeds and coconut as your green and white confetti. Then add a whisper of orange zest before the chocolate sets.
Make web lines: hold back 2 tbsp melted white sugar-free chocolate. Pipe thin lines in spirals, drag a toothpick outwards to make web arms.
Sprinkle edible gold dust very lightly. A little drama never hurts.
Cut bat shapes with a cookie cutter after the slab chills 5 minutes (soft-set stage), then chill fully and pop the shapes out.

Step-by-step (detailed with timing)

Line the tray. Lay down parchment or a silicone mat. If your kitchen is warm, slide the empty tray into the fridge while you toast and melt. This gives you a cool runway.
Toast seeds & coconut (5 minutes total).
Place a dry skillet on medium heat. Add pumpkin seeds. Stir for 2 minutes until a few seeds puff and pop. Add coconut. Toast 1–2 more minutes until flakes turn light gold at the edges. Remove from heat fast. Spread on a plate to stop carryover cooking. Cool 5 minutes.
Melt chocolate (3–5 minutes).
Microwave: Put chocolate and coconut oil in a dry bowl. Heat 30 seconds, stir. Heat 20 seconds, stir. Repeat in 10–15 second bursts until smooth.
Double boiler: Simmer an inch of water in a pot. Place a heatproof bowl on top (no water touching the bowl). Add chocolate and coconut oil. Stir until smooth. Keep steam out—water makes chocolate seize.
Flavor and taste (1 minute).
Stir in spices, zest, or vanilla. Taste a drop. Adjust sweetness with 1–3 drops stevia if needed.
Spread thin (1–2 minutes).
Pour onto lined, cool tray. Use a spatula to spread to about 11 x 14 inches (28 x 36 cm), or to 1/8 inch thick. Don’t fuss with it; a few swirls look nice.
Top and press (1 minute).
Scatter pumpkin seeds and coconut evenly. Finish with a pinch of flaky salt. Press very lightly so everything sticks.
Set and snap (15–25 minutes).
Chill in the fridge until firm. Lift the parchment and flex the slab to crack. Break into shards. If tempered, you can let it set at room temp 45–60 minutes instead.

Storage, freezing, and shipping

Room temp (tempered): up to 2 weeks in an airtight tin, cool spot away from sunlight.
Fridge: 2–3 weeks in a sealed container. Add parchment between layers to prevent sticking.
Freezer: 2–3 months. Freeze flat on a tray first, then bag. Thaw in the fridge to avoid condensation spots.
Shipping: Use tempered bark, wrap in parchment, tuck into a tin with crumpled paper so shards don’t rattle. Add a cold pack if your route is warm.

Portion size and nutrition (estimate)

This batch makes about 20 shards (thin pieces).

Per shard (estimate; will vary by brand and thickness):

Calories: ~110
Fat: 9–10 g
Protein: 2–3 g
Total carbs: 7–8 g
Fiber: 4–5 g
Sugar alcohols (if any): 1–2 g
Net carbs: about 1–2 g per piece

If you need exact macros, plug your actual chocolate brand and weights into your nutrition app. Brands vary a lot here.

Make-ahead and party plan

Two days before: Toast seeds and coconut. Store covered at room temp.
One day before: Make the bark, chill, and store in a tin. Done.
Party hour: Arrange on a board with berries, cheese cubes, and salty nuts for balance. A small bowl of olives on the side sounds odd, works great.

Kid and crowd tips

Keep the chili out if little goblins are nibbling. Swap cinnamon and vanilla.
Break into tiny shards for trick-or-treat bowls. People like to try and move on.
If someone says they “don’t like sugar-free stuff,” hand them one piece and walk away. They circle back. Happens every time.

Flavor variations that stay keto

Mocha Night: Stir in 1 tsp instant espresso powder. Top with pumpkin seeds and a whisper of cocoa nibs.
Salted Almond Pumpkin: Add 1/2 cup sliced almonds (toasted) with the seeds. Skip the coconut if you prefer.
Peppermint Crunch: Add 1/2 tsp peppermint extract. Keep the pumpkin seeds (yes, mint + seed is good) or switch to hemp hearts for a winter version after Halloween.
Orange Zing: 1 tsp orange zest in the melted chocolate, then a dust of cinnamon on top.
Toasted Sesame: Swap coconut for toasted sesame seeds. Nutty, warm, low carb.

Troubleshooting: quick fixes

Chocolate seized (thick and grainy): A drop of water probably snuck in. Whisk in 1–2 tsp warm coconut oil or cocoa butter to smooth it. If it still clumps, spread it thick, chill, then chop into “chocolate chunks” for pancakes or fat bombs. No waste.
White streaks after chilling: That’s fat or sugar bloom. Tastes fine. Next time, temper or avoid fast freezer shock. If it blooms, drizzle a thin layer of melted chocolate over the top for a pretty finish.
Toppings fall off: Press them lightly while the chocolate is still glossy. Or sprinkle half, press, then sprinkle the rest.
Too bitter: Your chocolate is high cocoa with less sweetener. Blend in a few drops of stevia while melted, or mix in 1–2 oz of sugar-free milk chocolate.

Simple shopping guide (so you pick the right chocolate)

Label should say “no sugar added” or list a keto sweetener like stevia, monk fruit, allulose, or erythritol. Avoid maltitol if it upsets your tummy.
Cocoa solids 60–75% is a nice balance for bark. Darker works if you like bold flavor.
Bars vs chips: Bars melt silkier. Chips are convenient. Either works here.

Cost check (rough, varies by brand and location)

Sugar-free dark chocolate, 9 oz: mid-range
Pumpkin seeds, 1/3 cup: low
Coconut flakes, 1/3 cup: low
Coconut oil and spices: pantry

Per serving cost stays friendly, and it feels like a “treat shop” item.

Serving ideas that feel festive

Halloween board: Bark shards, string cheese “mummies,” green olives, roasted peanuts, blackberries, and a small bowl of pork rinds for salty crunch.
Coffee break: Two small shards with a hot black coffee or unsweet almond latte.
Nightcap: One shard with a glass of sugar-free tonic and lime. Clean finish, bright flavor, still on plan.

How to package for gifts (zero fuss)

Slide shards into clear food-safe bags with a strip of parchment inside so they don’t smudge.
Tie with black and orange ribbon. Add a tiny card: “Keto Chocolate Bark, pumpkin seed + coconut. Keep cool.”
For neighbors, fill a small mason jar and add a sticker label on the lid. Simple and cute.

Clean-up tips

Wipe the bowl while it’s still a bit warm; chocolate stuck on a cold bowl is gym-level work.
If you spill seeds, slide a sheet of parchment under the counter lip and tip them back into a jar. Saves every last crunch.

Conclusion

This bark takes the pressure off Halloween candy season. No sugar crash, no fuss, just a tray of glossy chocolate with a salty-toasty crunch. Keep a jar by the coffee machine and you’ll find yourself breaking off a small piece and nodding like, yes, that’s the stuff. If you want to dress it up, go temper. If not, the fridge set still tastes like a pro made it.

Happy making, and may your shards be thin, your snap be loud, and your candy bowl somehow never run empty.