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    Home » Keto Ice Cream and Frozen Desserts » Homemade Pistachio Chocolates

    Published: Aug 8, 2016 · Modified: Aug 21, 2022 by Carolyn

    Homemade Pistachio Chocolates

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Try these low carb pistachio chocolates for an easy keto treat. A delicious guest post from Sugar Free Londoner.

    Homemade Low Carb Pistachio Chocolates Recipe

    Sometimes you need a little help from your friends. I am off for a family vacay in Canada and I asked Katrin of Sugar Free Londoner to help me out with a guest recipe. Enjoy!

    There is a season for most foods. Fruit and vegetables simply taste their best when they have been locally grown and picked when actually ripe. Here in England we get excited about asparagus in May, watercress in June and strawberries just in time for the tennis at Wimbledon. In August we make blackberry crumble, the best reward after pricking our fingers on the thorny blackberry bushes that can be found in every London park and come October, the whole world goes nuts over pumpkin.

    In more general terms, in the Northern hemisphere spring and summer are about light meals such as salads or fish.  Autumn and winter call for more hearty fare – steamy soups, casseroles, The Big Roast. What would you lust after when you return home from a day on the beach? Chances are, it’s not Beef Stroganoff.

    Easy low carb chocolates recipe. These homemade pistachio chocolates will have you coming back for more!

    But is there a season for chocolate? Let me answer this for you: It’s a sound NO. I can confirm that chocolate always tastes great, whether it’s winter or summer, hot or cold, sunny, stormy, foggy or rainy. Chocolate is the perfect all-rounder. It is happiness, satisfaction and indulgence rolled into one. I guess by now you get the idea. I really, really like chocolate.

    This is why I think a hot summer’s day is just perfect for making these sugar free pistachio chocolates. They are best eaten straight from the fridge, are just the right side of sweet, irresistibly creamy, pleasingly nutty/crunchy and, well, supremely chocolaty.

    My passion for chocolate does not extend to the milk chocolate bars you can buy in the supermarket. They should be called candy, not chocolate, because of their sky-high sugar content. The stuff we can actually benefit from contains 85% or more cocoa. Raw chocolate made from cacao powder (processed in a way which preserves all nutrients) is the top of the crop – cacao is supposed to be the highest source of antioxidants and magnesium of all foods.

    Easy keto chocolate recipe. LCHF Banting THM

    The recipe uses cacao butter, which has a wonderfully rich buttery texture and stays firm at room temperature. I used 100% cocoa powder, which is much more reasonably priced than raw cacao. It retains a fair amount of antioxidants and is still excellent for your heart, blood pressure and even stress levels. Whichever you choose, make sure it does not contain any added sugars!

    If you don’t have an ice cube tray or mini moulds, you could just pour the mixture in a pan lined with baking paper. Once it firms up, just break it into pieces – voilà, you’ve got chocolate pistachio bark.

    Whichever form your pistachio chocolate will take, I’m sure you’ll enjoy it. In summer and in winter. Chocolate season is right now. Always.

     Katrin Nürnberger makes family-friendly sugar free food in her London kitchen.  You can find plenty of recipes on her blog sugarfreelondoner.com and follow on Pinterest, Instagram or Facebook.

    Easy keto chocolate recipe. LCHF Banting THM

    Homemade Pistachio Chocolates

    Try these low carb pistachio chocolates for an easy keto treat. A delicious guest post from Sugar Free Londoner.
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    Course: Dessert
    Cuisine: Dessert
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Chill Time: 20 minutes
    Total Time: 25 minutes
    Servings: 16 chocolates
    Calories: 74kcal

    Ingredients

    • 100 g cacao butter grated (3.5 ouncesoz)
    • 6 tablespoon cocoa powder sifted
    • 3 to 4 tablespoon powdered Swerve sweetener
    • 40 g pistachios coarsely ground (1.4 oz)
    • Pinch of sea salt

    Instructions

    • Grind your pistachios into small pieces and dry roast in a pan over a low heat, moving them around with a spatula regularly until they are browned evenly. This should take a few minutes
    • Melt the grated cacao butter in a Bain Marie (a bowl over simmering water). If you decide not to bother with this and simply melt it in a pot, you must make sure that you do it over a VERY low heat.
    • Once the cacao butter is melted, add the sifted cocoa, sea salt and sweetener and stir.
    • Pour the chocolate mix into an ice cube tray or into small silicone moulds.
    • Place in the freezer for 5 minutes until the top is beginning to set.
    • Remove the chocolate tray from the freezer and add the pistachios. This way some pieces will stay on the top and look pretty. ☺
    • Freeze for a further 15 minutes until set (or put in the fridge for 2 hours).

    Notes

    Note: If you do not have powdered Swerve or a powdered erythritol/stevia icing mix, just make it yourself by grinding it with a stick blender or in a food processor (I made a whole batch which I keep in the cupboard for whenever I need it). I have tried this recipe with granulated Swerve and found that the granules, unlike sugar, do not melt at lower temperatures. You’ll end up with some sweet chocolates and some very plain ones – an acquired taste.
    Makes 16 chocolates. Each chocolate has 0.85 g NET CARBS.
    Food energy: 74kcal
    Calories from fat: 65
    Cholesterol: --
    Carbohydrate: 1.86g
    Total dietary fiber: 1.01g
    Protein: 0.90g
    Nutrition Facts
    Homemade Pistachio Chocolates
    Amount Per Serving (1 chocolate)
    Calories 74
    % Daily Value*
    Carbohydrates 1.86g1%
    Fiber 1.01g4%
    Protein 0.9g2%
    * Percent Daily Values are based on a 2000 calorie diet.

    Easy keto low carb chocolates with pistachios. LCHF THM Banting Paleo recipe

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Kim says

      January 18, 2018 at 10:50 am

      Would the nutritional info change much if I substituted almonds for the pistachios? I am not a big fan of pistachios.

      Reply
      • Carolyn says

        January 18, 2018 at 1:01 pm

        It would probably be a little less per serving.

        Reply
    2. Sarah says

      November 26, 2017 at 12:00 pm

      I don’t know what I did wrong but I made these exactly as instructed and they look really pretty but taste like soap. hmmm maybe an acquired taste.

      Reply
      • Carolyn says

        November 26, 2017 at 2:32 pm

        Might be your sweetener and you taste something that others don’t? Sweeteners are very different for every individual.

        Reply
    3. Katrin says

      November 06, 2017 at 4:39 am

      Hi Danielle, for me 1 chocolate at a time is always enough as dark chocolate is so intense and quite satisfying. The nutrition is calculated per chocolate.

      Reply
    4. Debbie Walker says

      November 04, 2017 at 12:47 pm

      I love pistachios, and these looks so good ! Just wondering about how many servings in a recipe ?
      Thanks !

      Reply
    5. Gillian Cathcart says

      August 04, 2017 at 12:58 pm

      Is the nutritional value per chocolate?

      Thanks x

      Reply
      • Katrin says

        August 05, 2017 at 4:29 am

        Yes, it’s per 1 chocolate

        Reply
    6. Vickie says

      August 31, 2016 at 7:00 am

      OMG! These are absolutely delicious! Are you sure these are good for you lol! I never really liked the chocolates made with coconut oil. These were so easy to make. I can’t wait to make these for my diabetc mom. Thank you for a wonderful treat!

      Reply
    7. Dottie Stevenson says

      August 26, 2016 at 4:59 pm

      What a delicious and helpful site! Thanks, Dottie

      Reply
    8. Carolyn says

      August 15, 2016 at 6:20 pm

      Could I substitute powdered xylitol for erythritol? I love any recipe that is healthy and yummy–this is one of those recipes! Plus, I love chocolate too. Thanks, Carolyn!

      Reply
      • Carolyn says

        August 15, 2016 at 7:34 pm

        I’d powder it to make it finer first.

        Reply
    9. Linda says

      August 12, 2016 at 2:41 pm

      Where is the best place to get cacao butter in the U.S.??

      Reply
      • Carolyn says

        August 13, 2016 at 5:15 am

        I honestly think the best place is Amazon. http://amzn.to/2beh6ZJ

        Reply
    10. Renee Wells says

      August 11, 2016 at 12:57 pm

      Hi Carolyn,

      Can I use powdered/granulated stevia?

      Thanks

      Reply
      • Carolyn says

        August 11, 2016 at 1:05 pm

        Yes, but I think you need to use quite a bit less, unless it’s the kind that is formulated to measure like sugar.

        Reply
    11. Jan says

      August 08, 2016 at 1:06 pm

      Can you give an estimate of the volume of the grated cacao butter? I don’t have a way to weigh the chunks I have to find out how much 3.5 oz is. Is it 1/8 cup, grated? 1/4 cup? Thanks!

      Reply
      • Carolyn says

        August 08, 2016 at 2:55 pm

        I really don’t know, I will see if Katrin can answer that…

        Reply
        • Katrin says

          August 08, 2016 at 3:36 pm

          Hi, I have checked online and it looks like 100g=1 cup.
          This is one of the sites I found: thttp://chocolateandzucchini.com/conversions/ – It gives the conversion for grated chocolate, which should be very similar in volume and weight.

          Reply
          • Carolyn says

            August 08, 2016 at 5:02 pm

            Thanks for the reply, Katrin!

            Reply
          • Jan says

            August 08, 2016 at 5:46 pm

            Yes, thanks! I should have thought of finding that online…!

            Reply
    12. Vanessa says

      August 08, 2016 at 6:39 am

      Can I make my own cocao butter? I don’t know if I’d know where to look for it here in South Africa!?

      Reply
      • Carolyn says

        August 08, 2016 at 7:56 am

        No, you won’t be able to make your own cocoa butter, it’s pressed out of cocoa beans. You can try coconut oil or butter but your chocolates will be very soft!

        Reply
      • Karla says

        August 14, 2016 at 5:44 am

        Vanessa, you can buy at most health food stores, or Faithful to Nature will deliver anywhere. Best wishes from Melkbosstrand

        Reply
      • Mel says

        August 04, 2017 at 2:48 pm

        Not sure where you stay. But speciality bake shops has it, like Chocolate den in Edenvale, Gauteng

        Reply

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