Strawberry Pistachio Keto Chocolate Bars

Name: Strawberry Pistachio Keto Chocolate Bars
Prep time: 10 min
Total time: PT-479522H24M29S
Ingredients: 2 cups unsalted butter; 1 tsp instant coffee (as fine as you can find); 5 oz. baker’s chocolate, broken or chopped into smaller chunks; 20 drops Stevia Glycerite; 2 tbsp Swerve Confectioners; 2 tbsp vanilla extract; 4 tbsp heavy cream; 1/4 cup shelled and chopped pistachios; 1/4 cup dehydrated strawberries

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It’s so fun to come up with creative ways to make Keto Chocolate Bars, and if you have the right chocolate bar molds, it’s also easy! I’ve tried making them on a small sheet pan with parchment, and trust me, that’s a short train to candy bar disaster, though it still tastes as good!

This keto chocolate bar recipe is topped with dried strawberries and crushed pistachios for a unique flavor that curbs your salty and sweet cravings. It keeps best in the freezer because of the fat content, but that also makes it super simple to store so you don’t feel like you have to eat the whole thing at once (cause you’re going to want to!)

If you want to make a smorgasbord of keto candy bars, try my keto Mr. Goodbars or my Krispy Keto Chocolate Bars. Or, try them plain!
To make these, I used silicone candy bar molds that I bought on Amazon. This recipe makes 6 bars using these molds.

Servings: 12

Prep Time: 10 minutes| Chill Time: 3 hours+| Total Time: 3+hours

Ingredients:

2 cups unsalted butter
1 tsp instant coffee (as fine as you can find)
5 oz. baker’s chocolate, broken or chopped into smaller chunks
20 drops Stevia Glycerite
2 tbsp Swerve Confectioners
2 tbsp vanilla extract
4 tbsp heavy cream
1/4 cup shelled and chopped pistachios
1/4 cup dehydrated strawberries

Steps:

Full disclosure, I know not everyone has or likes a microwave, but my preferred (easy) method is to melt the butter in the microwave, in stoneware because it will stay warm. If you want to use a double-broiler to melt the chocolate, that is up to your preferences, however, I’m going for simple and easy. That said, let’s move on:

Prepare all of your ingredients so that this recipe comes together quickly (the butter will separate as it cools). Measure your add-ins, chop your chocolate, and if you’re adding chopped nuts or smashed pork rinds, do that all now.
When you’re ready, add butter to medium-sized stoneware bowl, and put in the microwave covered for about a minute. It may take up to 2 minutes for the butter to totally melt, so after the first minute, microwave for 20-second increments until the butter is totally melted.
Add instant coffee and whisk until dissolved. If after a couple of minutes it’s not totally dissolved, don’t worry about it, and move on.
Add chopped baker’s chocolate and mix until it’s totally melted into the butter. If your butter cools and the chocolate stops melting, just add back to the microwave for another 20 seconds and keep mixing until it’s totally smooth.
Add Stevia Glycerite and vanilla extract and mix, then slowly add Swerve Confectioner’s while whisking, until smooth. Add heavy cream and whisk again.
Now taste – if you want it sweeter, add one drop of Stevia Glycerite at a time and taste again.
When it’s how you like it, pour into the molds.
Sprinkle chopped pistachios and dried strawberries into the molds and gently press them into the chocolate mixture.
Add to the freezer for at least 3-4 hours, then remove from molds and enjoy.