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Keto White Chocolate Raspberry Bark - A Sweet, Low-Carb Treat

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Sugar-free white chocolate chips or bars (8–10 ounces). Look for brands sweetened with erythritol, allulose, or stevia.
  • Cocoa butter (optional, 1–2 tablespoons) to improve melt and snap if your chocolate seems thick.
  • Coconut oil or cacao butter (1 tablespoon) to help with smoothness and setting.
  • Freeze-dried raspberries (1/2 cup), lightly crushed. These add bright flavor without extra moisture.
  • Fresh raspberries (1/4–1/3 cup), optional, for juicy bursts. Use sparingly to keep carbs low.
  • Vanilla extract (1/2 teaspoon) for a classic white chocolate vibe.
  • Flaky sea salt (a pinch), optional, to balance sweetness.
  • Chopped nuts (2–3 tablespoons, optional), like macadamias, almonds, or pistachios.
  • Unsweetened coconut flakes (1–2 tablespoons, optional) for texture.
  • Sweetener to taste (optional). If your chocolate isn’t sweet enough, use powdered allulose or erythritol.
  • Lemon zest (optional, 1/2 teaspoon) for a bright, bakery-style finish.

Method
 

  1. Prep your pan: Line a small rimmed baking sheet or 8x10-inch pan with parchment paper. Leave some overhang for easy removal.
  2. Melt the chocolate: Add sugar-free white chocolate chips and coconut oil to a heatproof bowl. Melt using a double boiler over low heat, stirring until smooth. Or microwave in 20–30 second bursts, stirring between each, until fully melted.
  3. Adjust consistency: If the mixture seems thick, whisk in 1–2 teaspoons cocoa butter at a time until smooth and pourable.
  4. Flavor it: Stir in vanilla extract and a pinch of salt. Taste and add a tiny amount of powdered sweetener if needed. Keep it warm and fluid.
  5. Spread it out: Pour the melted chocolate onto the lined pan. Use an offset spatula to spread it into an even layer about 1/8–1/4 inch thick.
  6. Add raspberries: Sprinkle crushed freeze-dried raspberries evenly over the surface. If using fresh raspberries, tear them in half and place sparingly to avoid puddles of moisture.
  7. Add crunchy toppings: Scatter chopped nuts and coconut flakes if using. Finish with a light pinch of flaky sea salt and optional lemon zest.
  8. Set the bark: Transfer the pan to the fridge for 45–60 minutes, or the freezer for 20–30 minutes, until firm.
  9. Break into pieces: Lift the bark out using the parchment. Snap into rustic shards with your hands or cut into neat squares with a sharp knife.
  10. Serve or store: Enjoy right away, then store leftovers according to the instructions below.