This Keto Pistachio Rose Chocolate Bark is sugar-free, low-carb, and perfect for Valentine’s Day!
Need a pretty and romantic dessert for Valentine’s Day? This Keto Pistachio Rose Chocolate Bark is perfect! It takes just a few minutes to make and is festive and totally delicious!
We’re honestly not sure that this can even be called a “recipe” per say but we thought this bark was too good and too pretty to pass up sharing it! You guys seem to love easy desserts though so we figured why not?!
This chocolate bark has just 3 ingredients: sugar-free chocolate chips, edible rose petals, and pistachios.
Let’s talk about a few key points:
Where to buy edible rose petals
You can buy edible rose petals at a lot of natural markets that have a bulk herb section. If all else fails and you can’t find them locally, we had these edible rosebuds, and these edible rose petals delivered same-day with Amazon. Easy as that. You’ll definitely have leftover rose if you go this route. There’s a million ways to use them: in tea or hot chocolate, in desserts, as an herbal soak with Epsom salt. The sky is the limit here! I’m sure Pinterest could give you a billion ideas on how to use rose petals.
Can I use a microwave to melt the chocolate?
Totally! We didn’t own a microwave for about 5 years so we’ve gotten pretty used to just melting things on the stovetop. After all, this website is called Cast Iron Keto 😉 so we had to melt the chocolate in a small cast-iron skillet. Really though, we find that melting chocolate on the stovetop is easier, sometimes it’s easy to burn the chocolate in the microwave since you can’t watch it constantly unlike if it’s right in front of you in a skillet.
Can I make chocolate rounds instead of bark?
Yes, totally! If you’re making these for a crowd then rounds are a great way to make sure every serving is the same size. Instead of spreading the chocolate out onto the parchment paper just place about two teaspoons of chocolate into a round then top each with toppings.
Keto Pistachio Rose Chocolate Bark
- 3 tablespoons pistachios
- 3 tablespoons edible rose petals
- Line a baking sheet with parchment paper.
- Place the chocolate chips in a small cast-iron skillet over low heat. Stirring frequently, melt the chocolate until smooth.
- Pour the chocolate onto the parchment and spread out evenly. Top with pistachios and rose petals. Transfer to the freezer to set for 30 minutes.
- Use a sharp knife to cut the bark into pieces. Transfer to a lidded container and store refrigerated for up to one week or at room temperature for up to 5 days.