White Chocolate Bark - low carb, gluten free

This delicious, keto white chocolate bark recipe is perfect for a quick and easy sweet treat, but also makes a great gift for the holidays. Mix and match it with your favorite chocolate, fruits and nuts. The possibilities are endless. 

Ingredients

This keto white chocolate bark is super easy to make. With just a few ingredients and less than 15 minutes of prep time, you can be snacking on a delicious low carb dessert in no time. It also makes for a great gift. Simply get a decorative tin, some pretty tissue paper and a festive bow, and you've got a beautiful, but edible gift.

• Sugar-free white chocolate chips
• butter or coconut oil
• Sugar-free Dried Cranberries
• pistachios
• hemp hearts
• chia seeds

Variations

This keto white chocolate bark recipe is perfect to use as a base, and then mix and match ingredients to your liking. Below I have listed some of my favorite variations.

• In place of the white chocolate, use sugar-free milk chocolate or dark chocolate. Better yet, do swirls of 2 kinds of chocolate.
• Skip the cranberries and add more mixed nuts
• Sub walnuts, peanuts, pecans, or any of your favorite nuts for the pistachios
• Skip all the toppings and swirl some peanut butter in with the melted white chocolate
• Top with some flaky sea salt

Other dessert recipes you might enjoy

• Sour Lemon Gummy Snacks
• Strawberry Shortcake
• Chocolate Vanilla Marble Pound Cake
• Keto Blackberry Clafoutis
• Chocolate Nut Clusters
• Salted Caramel Chocolate Chip Cookies
• Chocolate Peanut Butter Keto No Bake Cookies
• Mini Blueberry Cheesecakes
• Paleo Mixed Berry Coconut Creamsicles
• Fudgy Double Chocolate Keto Brownies

Looking for more keto recipes? Check out my cookbooks!

White Chocolate Bark - low carb, gluten free

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• Author: Kyndra Holley
• Total Time: 15 minutes
• Yield: About 25 pieces 1x
• Diet: Diabetic

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Ingredients

Scale 1x2x3x

• 9 ounces sugar-free white chocolate chips (I use this brand)
• 2 tablespoon butter or coconut oil
• ½ cup Sugar Free Dried Cranberries, divided (get the recipe here)
• ½ cup shelled roasted and salted pistachios, divided
• 2 teaspoons hemp hearts, divided (I use this brand)
• 2 teaspoons chia seeds, divided (I use this brand)

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Instructions

1. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2. In a microwave-safe bowl, microwave the chocolate chips and butter on 50% power until the chocolate is melted. Alternatively, the chocolate can be melted down in a double boiler. Use a rubber spatula to mix until smooth.
3. Mix half of the cranberries, pistachios, hemp hearts and chia seeds into the chocolate. Let cool slightly, and then spread the mixture across the prepared sheet in a ¼ inch thick layer.
4. Top with remaining cranberries, pistachios, hemp hearts, and chia seeds. Transfer to the fridge for 2 to 3 hours to harden.
5. Once the chocolate has hardened, break it into pieces. This should yield about 25 decent sized pieces.
6. Store in an airtight container in the refrigerator for up to 3 weeks. Alternatively, you can store them in the freezer.

Notes

net carbs per serving: 2.9g

• Prep Time: 15 minutes
• Category: Desserts
• Method: Melting
• Cuisine: American

Nutrition

• Serving Size: 1 piece
• Calories: 65
• Fat: 5.4g
• Carbohydrates: 5.7g
• Fiber: 2.8g
• Protein: 0.6g

Keywords: chocolate bark, keto white chocolate, fruit and nut chocolate, keto desserts, low carb snacks