This low carb chocolate bark is loaded with pistachios and a smattering of cranberries! Keto and sugar free recipe that's the perfect treat for the holidays!
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I love pistachios, but rarely use them in recipes, as I've got stuck in the mindset that they were just a snack food! But when I was looking for something to add to some delicious bark for the holidays, they seemed like the obvious choice because of their wonderful green color! And then I figured that I might as well go with the full Christmas theme and have toppings that were red, too!
For good chocolate bark, you'll of course need some good quality low carb chocolate! For this recipe I used two bars of Lily’s Original Dark Chocolate, which you can buy in Whole Foods, on Amazon, or from Netrition. A good alternative would be ChocZero, which you can also buy on Amazon!
Oh and a quick note about the cranberries. I've used unsweetened dried cranberries but they can be rather tricky to find. Be wary of sweetened cranberries (even those that say “50% reduced sugar” as the carb count can be pretty high). Having said that, I've only used a couple of tablespoons in this recipe, because I wanted just a pop of flavor here and there. So it depends how strict you are being! I've provided nutritional data with and without the unsweetened cranberries. If you use sweetened then you'll need to calculate your own data based on what brand you use and how many!
How to Make Low Carb Chocolate Bark
Break the chocolate into pieces and place in a microwave-safe bowl with some coconut oil. Heat until melted – just a minute or two. Yummm melted chocolate!
Stir in some creamy unsweetened almond butter, then pour it onto a baking sheet lined with parchment paper. Sprinkle some pistachio nuts and dried cranberries (if using).
Transfer it to the fridge and leave to set for one hour, then break it into pieces.
Store in the fridge until required.
Carb count with bark is always a little hard to work out – but the total weight for the bark is about 8 oz. I figured that 1 oz is a good serving size, so you might have to weigh some pieces of bark if you want to be exact!
- Break the chocolate into pieces and place in a microwave-safe bowl with some coconut oil. Heat until melted - just a minute or two.
- Stir in some creamy unsweetened almond butter, then pour it onto a baking sheet lined with parchment paper. Sprinkle some pistachio nuts and dried cranberries (if using).
- Transfer it to the fridge and leave to set for one hour, then break it into pieces.
- Store in the fridge until required.
2g net carbs per serving (without cranberries) - 1 oz serving
3g net carbs per serving (with unsweetened cranberries) - 1 oz serving
Nutrition InformationYield 8 Serving Size 1 oz
Amount Per ServingCalories 143Total Fat 14gSaturated Fat 6gSodium 1.29mgCarbohydrates 9gNet Carbohydrates 3gFiber 6gSugar 0.67gProtein 3g
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