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This festive keto fat bomb is the perfect holiday candy! It takes just 10 minutes to put together and you'll only need five ingredients: sugar-free white chocolate, coconut oil, sugar-free died cranberries (which are super easy to make!), nuts or seeds and a good pinch of flaked sea salt.
To make this bark pretty and festive looking, I used pistachio nuts in mine but you can use other nuts like walnuts, macadamias, almonds pecans, coconut or even sunflower seeds.
This keto bark has the perfect balance of sweet and tart from white chocolate and cranberries, finished with a good pinch of sea salt. Don't skip the salt, it works just as well in white as it does in dark chocolate. Enjoy!
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Where to Find Sugar-Free White Chocolate?
You can use sugar-free white chocolate sweetened with low-carb sweeteners such as Erythritol, FOS or Xylitol. If you live in the US, Choc Zero White Chocolate Chips are a great keto option. I can't get it in the UK so I used Xylitol based white chocolate.
Make sure to avoid chocolate sweetened with Sorbitol, Maltitol or IMOs as these seemingly low-carb options are not keto-friendly and would most likely spike your blood sugar.
If you can't find a healthy low-carb option, you can make your own sugar-free white chocolate like this Keto White Chocolate. If you use heavy cream powder and powdered Allulose, it's the closest you will ever get to regular white chocolate!
Hands-on Overall
Serving size 1 piece
Nutritional values (per serving, 1 piece)
Net carbs2.4 grams
Protein1.7 grams
Fat7.4 grams
Calories108 kcal
Calories from carbs 11%, protein 8%, fat 81%
Total carbs8.4 gramsFiber6 gramsSugars1.5 gramsSaturated fat3.9 gramsSodium23 mg(1% RDA)Magnesium5 mg(1% RDA)Potassium86 mg(4% EMR)
Ingredients (makes 16 servings)
Instructions
- Break the white chocolate into small pieces. Use sugar-free white chocolate sweetened with Erythritol, FOS or Xylitol or make your own Keto White Chocolate (I use heavy cream powder and powdered allulose for best results).
- To make the dried cranberries, you'll need 4 to 5 hours so it's best to prepare them one day ahead.
- Place the chocolate together with coconut oil in a small saucepan placed over another saucepan filled with about a cup of boiling water. Let it melt completely and stir to combine.
- Pour the melted chocolate into a 20 cm (8 inch) baking pan or storage container lined with parchment paper. Top with pistachios, dried cranberries and flakes of sea salt.
- Place in a cool place or in the fridge for 30 to 60 minutes, until set.
- Remove from the fridge and grab the parchment paper to remove from the pan. Break into 16 pieces or use a pizza cutter to make them all more even.
- Store in a cool place or in the fridge for up to 2 weeks. To store for longer, store for up to 3 months.
Ingredient nutritional breakdown (per serving, 1 piece)
| Net carbs | Protein | Fat | Calories |
|---|
| White Chocolate, sugar-free, ChocZero |
| 0.9 g | 0.9 g | 4.5 g | 71 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 0.8 g | 8 kcal |
| Cranberries, Sugar-Free Dried (KetoDiet blog) |
| 0.8 g | 0 g | 0.3 g | 7 kcal |
| Pistachio nuts, unsalted |
| 0.6 g | 0.8 g | 1.7 g | 22 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, 1 piece |
| 2.4 g | 1.7 g | 7.4 g | 108 kcal |
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