Pistachio Cranberry Chocolate Bark
Make this easy low-carb pistachio cranberry chocolate bark with sugar-free chocolate. Perfect for keto, diabetic-friendly diets, or holiday gifting. Quick, festive, and delicious!
Servings: 24 pieces
Calories: 56kcal
Cost: $10
Ingredients
- 9 oz sugar free chocolate chips
- ½ cup chopped pistachios
- ½ cup chopped frozen cranberries thaw the frozen cranberries before chopping
Instructions
- Line a baking sheet with parchment paper and set aside.
- Place sugar-free chocolate chips in a heatproof bowl over simmering water (bowl shouldn’t touch water). Stir until fully melted and smooth.
- Pour melted chocolate onto the prepared baking sheet. Scatter chopped pistachios and thawed cranberries evenly over the top while the chocolate is still warm.
- Freeze for at least 30 minutes until solid. Let sit 2–3 minutes at room temperature, then break into bite-sized pieces.
Notes
- Macros may vary depending on piece size; recipe makes roughly 24 pieces.
- Chocolate melts quickly when held, so store in the fridge or freezer.
- Bark improves with proper storage: fridge (2 weeks) or freezer (up to 3 months).
- Optional: add a few drops of vanilla, peppermint, or other extracts for extra flavor.
Nutrition
Calories: 56kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Fiber: 1g | Sugar: 0g
