Heat the oven to 350° and line a baking sheet with a piece of parchment paper or a non stick baking mat. Once the oven is ready, spread the almonds around the baking sheet and roast for 4 minutes, then remove from the oven, pour them into a dish and set aside. Keep the parchment on the baking sheet for later!
While the almonds are roasting, finely chop the chocolate so that it is all ready to go.
Grab a double boiler and place an inch or two of water in the bottom pot, then bring it to a boil. Reduce the heat to low, place the coconut oil inside the top of the double boiler and whisk until melted. Sift in the powdered sweetener and whisk until fully combined; it should have a paste consistency.
Add the chopped chocolate, instant coffee and whisk until all of the chocolate has fully melted, then stir in the almond butter and 1/4 tsp sea salt. Stir in 1/2 of the roasted almonds, then pour the mixture out onto the prepared baking sheet and spread it out, using a spatula, so that the chocolate mixture is very thin.
Sprinkle the remaining roasted almonds evenly over the chocolate, allow the chocolate to set for 10 minutes or so, then sprinkle the coarse sea salt evenly over the chocolate. Place the whole baking sheet in the refrigerator to fully set.
After about an hour, the Keto Almond Bark can be broken into pieces; I usually get around 20. Store in an airtight container or zilpoc bag in the refrigerator.