Keto White Chocolate Cranberry Bark


Step 1Break 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).

Step 2To make the dried cranberries, you'll need 4 to 5 hours so it's best to prepare them one day ahead.

Step 3Place 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.

Step 4Pour 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.

Step 5Place in a cool place or in the fridge for 30 to 60 minutes, until set.

Step 6Remove 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.

Step 7Store in a cool place or in the fridge for up to 2 weeks. To store for longer, store for up to 3 months.