White chocolate and pistachios might sound like an unusual combination, but trust me when I say they work perfectly together.
The creamy sweetness of sugar free white chocolate pairs beautifully with the nutty crunch of roasted pistachios. Add some coconut oil and dried coconut to the mix, and you have a dessert that tastes rich and indulgent.
What makes this recipe even better is that all these ingredients are keto approved. White chocolate that’s sugar free fits perfectly into a low carb lifestyle.
Pistachios are full of healthy fats and have very few carbs. Coconut oil is a staple in most keto kitchens because it’s pure fat with zero carbs. Even the dried coconut adds great texture without adding too many carbs to worry about.
This recipe makes enough for several servings, so you can enjoy it over multiple days. The chocolate bar keeps well in the freezer and actually tastes best when it’s nice and cold.
👍 Why You’ll Love This Recipe
Ready in Just 30 Minutes: From start to finish, this chocolate bar takes only about 30 minutes to make. Most of that time is just waiting for it to freeze, so you’re not actually working the whole time.
Perfect Keto Macros: Each piece of this chocolate bar fits perfectly into your daily keto macros. The ingredients are all high in healthy fats and very low in carbs, which is exactly what you want on a keto diet.
Impressive Presentation: When you use a chocolate mold to make this bar, it comes out looking professional and store bought. People will think you spent a lot more time and effort making it than you actually did.
✨ Recipe Ingredients
- 11oz Sugar Free White Chocolate (I recommend this one – amazon)
- 6 tablespoons Coconut Oil
- 6oz Pistachios (roasted)
- 2 oz Dried Coconut
- 1 teaspoon Pure Vanilla Extract
You will also need: Chocolate Silicone Mold (buy it here – amazon)
👨🍳 How To Make
Follow this easy recipe:
Step 1
Melt the chocolate using a double boiler or simply in the microwave.
Step 2
Coat the bottom of the chocolate silicone mold with some of the melted chocolate. Make sure to brush the sides of the mold too. Place in the freezer for 10 minutes.
Step 3
Meanwhile, make the filling by adding the coconut oil, pistachios, vanilla, and dried coconut to a blender. Blend for about 20 seconds.
Step 4
Remove the mold from the freezer and spread the filling evenly.
Top with the remaining melted chocolate (you may need to reheat it at this point).
Step 5
Freeze for 10 more minutes, then enjoy!
💡Tips
1. Don’t Overheat Your Chocolate
When melting the sugar-free white chocolate, go slow and use low heat. Sugar free chocolate burns much easier than regular chocolate because it doesn’t have the same sugar content to protect it from heat.
If you’re using the microwave, heat it in 30-second intervals and stir between each time. If you’re using a double boiler, make sure the water is barely simmering, not boiling hard.
Overheated chocolate will become thick, grainy, and hard to work with. It might even seize up completely, which means it turns into a thick paste that won’t spread smoothly.
2. Make Your Filling Smooth
The filling needs to be smooth enough to spread easily but thick enough that it won’t run to the edges when you add it to the mold. When you blend the coconut oil, pistachios, vanilla, and dried coconut, the mixture should look like chunky peanut butter.
If it’s too thick and won’t blend properly, warm your coconut oil slightly before adding it – but don’t make it hot or it will melt your chocolate base.
If the filling seems too thin and runny, add a few more pistachios or a bit more dried coconut.
Remember that coconut oil gets firmer as it cools, so the filling will thicken up once you put it on the cold chocolate base.
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FAQ
Can I use different nuts instead of pistachios?
Yes, you can substitute other nuts for the pistachios, but the flavor will change. Almonds work really well and give a similar crunch.
Macadamia nuts are great for keto because they’re very high in fat and low in carbs. Pecans or walnuts will work too, but they have a stronger flavor that might overpower the white chocolate.
Keto Pistachio Chocolate Bar
Print Recipe- Chocolate Silicone Mold (buy it here – amazon)
Ingredients
- 11 oz Sugar Free White Chocolate (I recommend this one – amazon)
- 6 tablespoons Coconut Oil
- 6 oz Pistachios roasted
- 2 oz Dried Coconut
- 1 teaspoon Pure Vanilla Extract
Instructions
- Melt the chocolate using a double boiler or simply in the microwave.
- Coat the bottom of the chocolate silicone mold with some of the melted chocolate. Make sure to brush the sides of the mold too. Place in the freezer for 10 minutes.
- Meanwhile, make the filling by adding the coconut oil, pistachios, vanilla, and dried coconut to a blender. Blend for about 20 seconds.
- Remove the mold from the freezer and spread the filling evenly. Top with the remaining melted chocolate (you may need to reheat it at this point).
- Freeze for 10 more minutes, then enjoy!