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Low-Carb Salted Raspberry Chocolate Bark broken up on the tray

Low-Carb Salted Raspberry Chocolate Bark - 4 Ingredients

Enjoy this simple, 4 ingredient recipe whether you make it for holiday festivities, entertaining family and friends or hoarding for yourself in a deep, dark part of the refrigerator!
Course Dessert, Fat Bombs
Cuisine American
Diet Diabetic, Gluten Free
Keyword fat bombs, keto chocolate, keto chocolate bark
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 8
Calories 113kcal
Author Abbie Brooks



  • Place the chocolate chips and the coconut oil in a microwave safe bowl or jug and melt in 20-30 second intervals.
  • Stir well after each microwave burst to ensure chocolate doesn't burn.
  • Place the raspberries in a plastic bag and crush so they break into very small pieces. I used the back of my measuring cup.
  • Reserve a teaspoon or so of the crushed raspberries and add the rest to the chocolate mixture. Stir and microwave again for one or two 20-30 second bursts until the mixture is soft.
  • Taste the chocolate mixture to decide if you want to add low-carb sweetener and add it here.
  • Pour the mixture onto a baking sheet lined with parchment paper and spread out thinly.
  • Sprinkle the reserved raspberries and the coarse salt over the top of the chocolate.
  • Place in the freezer for 20-30 minutes.
  • Break up into small pieces and store in the fridge, freezer or in an air tight container.



Serving size is 3 pieces
Keep in the freezer or fridge.


Calories: 113kcal | Carbohydrates: 7g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Sodium: 6mg | Potassium: 16mg | Fiber: 3g | Sugar: 2g | Vitamin C: 3mg | Calcium: 4mg | Iron: 0.3mg