This Low Carb White Christmas Bark is a festive, diabetes-friendly keto treat that’s sweet, salty, and packed with wholesome ingredients.
Perfect for holiday celebrations, it’s a colorful mix of nuts, seeds, dried berries, and keto-friendly white chocolate, delivering a balance of good fats, protein, and just the right amount of crunch.
Quick to make and easy to store, it’s a must-have addition to your low carb Christmas recipe collection
Prep Time | 10 mins |
Cook Time | 5 mins |
Meal Type | Sweet Treat |
Servings | 20 pieces |
Carbs | 2.2g |
A delicious blend of sweet and salty, this keto treat is perfect for the diabetes diet and low carb holiday snacking.
More tips on managing blood glucose over the holidays:
Did you know, eating low carb food is not only delicious and satisfying, it can also lead to better sleep, reduced 'brain fog', weight loss and even improved happiness? Find out more below:
Why you'll love this recipe:
Essential low carb eCookbooks for anyone with type 2 diabetes:
Key ingredients:
Sugar-free white chocolate:
Cacao butter and coconut oil:
Nuts and seeds:
A festive mix of pistachios, macadamias, almonds, and pepitas for crunch and nutrition.
Dried berries:
A pop of colour and sweetness from low sugar dried cranberries and strawberries.
Whey protein:
Adds a protein boost to balance the sweetness and make it more satisfying.
Salt flakes:
Enhances the sweet flavours.
Low Carb White Chocolate Bark
Ingredients
- 55 g coconut oil, plus 1 tsp for greasing
- 45 g pistachios, roughly chopped
- 10 g dried cranberries, roughly chopped
- 35 g macadamias, roughly chopped
- 10 g dried strawberries, roughly chopped
- 20 g pepitas, roughly chopped
- 20 g flaked almonds
- 20 g salted peanuts, roughly chopped
- 40 g coconut, shredded
- 20 g whey protein isolate powder, unflavoured
- 3 tsp vanilla extract
- 45 g cacao butter
- 100 g no added sugar white chocolate, e.g. Well Naturally
- ¼ tsp salt flakes, to sprinkle as garnish
COOK MODE
Instructions
- Grease a 28cm x 18cm slice tin with 1 tsp coconut oil and line with baking paper.
- Add all dry ingredients (except the white chocolate and the salt) and 1 tsp vanilla extract to a large mixing bowl. Stir to combine.
- In a microwave-safe bowl, add the cacao butter and remaining coconut oil and melt in the microwave for approximately 30 seconds, then stir to combine.
- Add the white chocolate to the cacao butter oil mix and melt in the microwave on high for 15 seconds. Stir to combine, then heat again for 15-20 seconds until all melted together. Add the remaining 2 teaspoons of vanilla extract and stir to combine.
- Fold the dry ingredients into the wet mix and combine well, then spoon into the prepared slice tray.
- Lightly sprinkle with the salt flakes and place in the fridge to set for 45 minutes until it hardens or preferably overnight if you have time.
- Once hardened, remove and cut into 5cm x 5cm squares to make 20 pieces of bark.
