Sugar Free and Low Carb Raspberry White Chocolate Bark
This raspberry white chocolate bark is smooth, creamy, and perfectly sweet without sugar! A low-carb, high-fat treat made with cocoa butter, coconut oil, and freeze-dried raspberries—it’s a simple dessert that satisfies without the carbs.
Ingredients
- 1 cup sugar-free white chocolate chips or chopped bar
- 1 ounce cocoa butter chopped
- 2 tablespoons coconut oil
- 2 tablespoons coconut cream from the top of a chilled can
- ½ cup freeze-dried raspberries lightly crushed, divided
- 2 tablespoons powdered allulose optional, for extra sweetness
- ½ teaspoon vanilla extract
- Pinch sea salt
Instructions
- Line an 8×10-inch pan with parchment paper.
- Melt white chocolate, cocoa butter, and coconut oil gently over low heat until smooth.
- Whisk in coconut cream, vanilla, sweetener, and salt until glossy.
- Stir in most of the raspberries; pour into the pan.
- Sprinkle the rest on top and chill for 30–45 minutes, or until firm.
- Break into bark pieces and store refrigerated.
Kori's Tips
TIPS: Line the pan well to prevent sticking. Use silicone muffin liners for perfectly shaped, individual portions.
VARIATIONS: Add coconut flakes, chopped nuts, or a swirl of dark chocolate for added texture and flavor.
SERVING SUGGESTIONS: Serve chilled, or crumble over yogurt or low-carb ice cream for a simple sugar-free dessert.
Nutrition
Calories: 165kcalFat: 15.3gFiber: 0.5g
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