Keto Low Carb Raspberry Pistachio Chocolate Bark
Are you ready for a tasty keto candy recipe?
Try this keto raspberry pistachio chocolate bark recipe.
You can mix up this simple ketogenic diet recipe in under 10 minutes.
It is so delicious and even my family and friends that don’t follow a low carb diet / lifestyle love this.
Combine raspberries, pistachios and chocolate for the BEST low carb candy.
You really can’t go wrong with this recipe and it is a NO FAIL recipe.
It is super yummy and takes away that craving for a chocolate candy bar.
No need to buy store bought keto candy when you can make homemade DIY keto chocolate candy bark.
Serve as keto desserts, keto snacks or for that mid afternoon craving.
Take to parties and it will be gone faster than you know.
Get ready to make keto candy.
Follow the step by step instructions for the BEST low carb keto raspberry pistachio chocolate bark!
Check out these other
Keto Candy Recipes
Keto Snickers Candy Bars
Keto Chocolate Peanut Butter Cups
Keto Salted Caramel Chocolate Bark
Keto Caramel Candy
Keto Caramel Bark
Keto Caramel Chocolate Turtle Candy
Keto Twix Candy Bar
Keto Peanut Butter Chocolate Candy Bar
Keto Almond Roca
How To Make Keto Raspberry Pistachio Chocolate Bark Candy
Place the Lily’s chocolate chips
and ½ cup of coconut oil into a microwave safe container, and microwave at 30 second intervals until the mixture is completely melted and combined.
Add the cocoa powder
Swerve sugar substitute
and the vanilla extract to the chocolate mixture, and whisk until smooth.
Pour the chocolate mixture into a parchment or foil lined baking sheet or pan.
Sprinkle the sliced raspberries and pistachios onto the top of the chocolate, and place into the freezer to set for a minimum of 2 hours.
Break the chocolate bark into pieces and serve.
Store uneaten chocolate bark in an airtight container in the freezer.
Enjoy
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Ingredients
- ⅓ C. Lily’s chocolate chips
- ½ C. Coconut oil
- 2 Tbsp. Cocoa powder
- 3 Tbsp. Swerve confectioners sugar substitute
- 1 tsp. Vanilla extract
- ½ C. Raspberries halved
- 2 Tbsp. Shelled pistachios
Instructions
- Place the Lily’s chocolate chips and ½ cup of coconut oil into a microwave safe container, and microwave at 30 second intervals until the mixture is completely melted and combined.
- Add the cocoa powder, Swerve sugar substitute and the vanilla extract to the chocolate mixture, and whisk until smooth.
- Pour the chocolate mixture into a parchment or foil lined baking sheet or pan.
- Sprinkle the sliced raspberries and pistachios onto the top of the chocolate, and place into the freezer to set for a minimum of 2 hours.
- Break the chocolate bark into pieces and serve. Store uneaten chocolate bark in an airtight container in the freezer.
Recipe Notes
Prep Time: 10 minutes
Cook Time: 1 minute
Servings: 8
Net Carbs: 2 net carbs per serving
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