Keto Raspberry Chocolate Bar

Chocolate and raspberry is a combination that doesn’t get the hype it deserves. The fusion of bitter, sweet, and sour is out of this world. This Keto raspberry chocolate melts as soon as it touches your lips, then surprises you with a light tangy crunch. We have a feeling that this chocolate bar recipe will become one of your favorite Keto chocolate recipes ever.

Is this Keto chocolate bar bitter?

This sugar-free dark chocolate is a little bitter, equivalent to 70% - 80% chocolate, but it balances out with the natural sweetness from the berries. If you don’t like dark chocolate, you can add a little more sweetener.

Can you use a different type of fruit for this recipe?

Yes, you can, as long as it is dried. Some great dried fruit options include oranges, goji berries, and cranberries. But don’t use too much because most fruits are high in natural sugars. To stay safe, stick to dried berries since they are the lowest in carbs.

Do you have to use freeze-dried raspberries in Keto-friendly chocolate recipes?

No, you don’t. Dehydrated fruits are generally dense, chewy, and heavy. On the other hand, freeze-dried fruits are light, airy, and crunchy. What you use will dictate the texture of your chocolate bar. We prefer a slight crunch in our chocolate as opposed to chewy pieces of fruit.

Can you use coconut oil for this recipe?

Cocoa butter, the natural fat present in cocoa beans, is the main ingredient in this recipe. It makes it smooth and gives it a subtle chocolate flavor. The same results cannot be achieved with coconut oil because it melts faster and leaves a strong coconut flavor. If coconut oil is your only option, then use it, but make sure to store the chocolate in the fridge at all times and avoid touching it with your hands because it will melt instantly.

Net Carbs

2.7 g
Fiber

2 g
Total Carbs

6.3 g
Protein

1.1 g
Fats

9.6 g

101 cals

Quantity

Serving Size

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Cocoa Butter

35 g
Cocoa powder

3 tbsp
Powdered Erythritol (Icing Sugar)

2 tsp
Vanilla Powder

0.5 tsp
Simply Sunflower Lecithin

0.13 tsp
Liquid stevia

15 Drop
Snacks, Organic Freeze-Dried Raspberries

10 g

Step 1

Add the cocoa butter to a heat-proof bowl. Place the bowl over a saucepan containing a small amount of simmering water and stir the cocoa butter until it melts. Add the cocoa powder, erythritol, lecithin, and vanilla powder.
Step 2

Keep stirring until the dry ingredients have been fully incorporated. Take the bowl off the heat and add in the stevia. Crumble the freeze-dried raspberries, add most of them to the melted chocolate, and stir.
Step 3

Place the chocolate mold on a flat tray or board. Sprinkle the remaining crumbled freeze-dried raspberries at the bottom of the mold. Pour the chocolate into the mold and transfer it to the fridge for 10-20 minutes.
Step 4

Take the chocolate out of the fridge. Wrap it in aluminum foil, and store it in an airtight container at room temperature. Serve it on its own, or use it in recipes.