Keto White “Ghost” Chocolate Bark with Freeze-Dried Berries for Halloween

If Halloween had a flavor, this would be it, a mix of sweet, crunchy, creamy, and spooky in one bite.

This Keto White Ghost Chocolate Bark might look like a treat for kids, but let’s be honest, adults will probably eat most of it before it even hits the candy bowl.

It’s smooth and rich like white chocolate, speckled with freeze-dried berries for a tart pop, and just eerie enough with little ghost faces to fit the Halloween mood.

The best part? It’s completely sugar-free and keto-friendly, so you can have your chocolate and stay in ketosis, too.

This isn’t one of those “blink and you miss it” recipes. We’ll go through every bit, from choosing the right chocolate, melting it without clumps, making it pretty (and spooky), to storing it without losing the snap.

Why You’ll Love This Keto Halloween Bark

There’s no shortage of sugar-laden candy in October, but keto folks deserve fun too. This bark gives you the best of both, something festive, satisfying, and still low-carb.

Here’s why it hits just right:

• Zero added sugar. Made with keto white chocolate or cocoa butter sweetened with erythritol or allulose.

• Easy to customize. Want crunch? Add nuts. Want color? Add different berries.

• No oven. Just melt, spread, chill, done.

• Looks adorable. The little “ghost” swirls give it that playful Halloween charm.

• Tastes legit. Sweet, creamy, and slightly tart from the berries — like white chocolate cheesecake in candy form.

What You’ll Need

Let’s get your pantry ready. You don’t need fancy ingredients — just a few keto-friendly swaps.

Main Ingredients

• Keto white chocolate chips – Use a good-quality brand that melts well. ChocZero and Lily’s are solid options. If you prefer to make it from scratch, you can use cocoa butter, powdered erythritol, and a touch of vanilla extract.

• Coconut oil – Helps thin the chocolate so it spreads easily and sets with a glossy finish.

• Freeze-dried berries – Strawberries or raspberries work best. They add a sharp bite that cuts through the sweetness.

• Unsweetened shredded coconut (optional) – For extra texture.

• Keto dark chocolate chips (optional) – You’ll need these for the ghost faces.

Flavor Add-ins (Optional but Fun)

• Vanilla extract for flavor depth.

• A pinch of salt, It brings out the sweetness and balances the fats.

• A few drops of natural sweetener if your chocolate isn’t sweet enough.

Tools You’ll Need

• Baking tray

• Parchment paper

• Microwave-safe bowl or double boiler

• Rubber spatula

• Toothpick or skewer for drawing the ghosts

• Freezer or fridge space to chill the bark

Step-by-Step Instructions for Keto White “ghost” chocolate bark with freeze-dried berries

Alright, apron on. Let’s make some spooky chocolate.

Step 1: Prep the Pan

Line your baking tray with parchment paper. You can use a silicone mat too, but parchment makes it easier to break the bark later.

Make sure it fits flat in your fridge or freezer, that’s where the magic (hardening) happens.

Step 2: Melt the Keto White Chocolate

You can do this in two ways:

Microwave method:
Put your keto white chocolate chips (or cocoa butter mix) in a microwave-safe bowl. Heat in 15-second bursts, stirring after each one. Don’t rush it — white chocolate burns faster than you think. When it’s about 80% melted, stop heating and let the rest melt with the residual heat.

Double boiler method:
Place a heatproof bowl over a pot of simmering water (not boiling). Add your chocolate and coconut oil, stirring gently until smooth. Don’t let water touch the chocolate — it’ll seize up like wet sand.

Once melted, stir in vanilla extract and a pinch of salt. Taste and adjust sweetness if needed.

Step 3: Pour and Spread

Pour the melted white chocolate onto your prepared tray. Use a spatula to spread it into a rectangle — roughly ¼ inch thick. You don’t want it paper thin or it’ll snap too easily.

Step 4: Add the Freeze-Dried Berries

Crush the freeze-dried berries gently with your hands before sprinkling. You want small bits, not powder. Scatter them evenly over the chocolate.

This gives you that beautiful red-pink contrast against the white base. Looks like blood splatters — perfect for Halloween, right?

If you’re using shredded coconut or chopped nuts, now’s the time to sprinkle those too.

Step 5: Make the Ghosts

Melt a handful of keto dark chocolate chips using the same method.

Drop small dots of dark chocolate randomly over the white chocolate base. Use a toothpick to pull the chocolate upward slightly to make ghost-like shapes. Add tiny dots for eyes (use a contrasting color, dark on white or white on dark).

You don’t need to be Picasso here. The imperfect shapes actually look cuter, like ghosts mid-float.

Step 6: Chill It

Once your bark is decorated, pop the tray into the fridge for at least 30 minutes, or the freezer for 10–15 minutes, until firm.

Don’t rush to break it yet — if it’s still soft, it’ll smear instead of snapping cleanly.

Step 7: Break and Store

Once solid, lift it off the parchment and break it into random pieces. Big or small — up to you.

Store in an airtight container in the fridge for up to two weeks. If your house is cool, you can keep it at room temp, but keto chocolate can get soft quickly in warm kitchens.

Tips for Perfect Keto Bark Every Time

• Use dry utensils. Any water ruins melted chocolate’s texture.

• Don’t overheat. White chocolate turns grainy fast. Stop heating before it’s fully melted.

• Use freeze-dried, not fresh, berries. Fresh ones add moisture, which can make the bark sticky and ruin the snap.

• Add salt. Just a pinch. It transforms the flavor.

• Double-layer idea. Make a dark chocolate layer first, chill, then add the white chocolate on top — you’ll get a cool “night and ghost” contrast.

Making It from Scratch (For the Brave)

If you don’t want to buy keto white chocolate, you can make your own. It’s not as hard as people think, just a little messy.

Homemade Keto White Chocolate

• ½ cup cocoa butter

• ¼ cup powdered erythritol or allulose

• 2 tablespoons coconut oil

• 1 teaspoon vanilla extract

• Pinch of salt

Melt the cocoa butter and coconut oil together. Whisk in sweetener until fully dissolved, then add vanilla and salt. Taste it — adjust sweetness to your liking. Pour it straight onto your lined tray and continue with the recipe as normal.

The flavor will be a little more buttery, but in a good way.

Keto Ingredient Swaps

Want to tweak it even more? Try these swaps that keep your carb count low but add personality.

You can even sprinkle a bit of crushed pink Himalayan salt on top before chilling, gives it that sweet-salty edge.

The Halloween Factor

Halloween isn’t just about candy, it’s about mood. That eerie-but-fun vibe that makes even adults smile.

This bark fits that perfectly. You can lay it out on a black serving tray, scatter a few candy eyeballs around (keto-friendly if you can find them), and it instantly becomes a centerpiece for your Halloween table.

If you’re hosting a low-carb party, this bark pairs great with:

• Keto pumpkin cream cheese bites

• Sugar-free hot cocoa

• Spiced nuts

It looks fancy but takes under 20 minutes of real work. That’s what makes it a winner.

Taste and Texture Notes

This isn’t your typical candy bark. The white chocolate is softer and creamier than dark chocolate bark, with a melt-in-your-mouth feel that almost reminds you of truffles. The freeze-dried berries give it a tart crunch that balances out the sweet, buttery base.

You’ll get a mix of smooth, crisp, and slightly chewy textures, depending on how thick you spread it. The berries almost taste like fruit chips, and if you used raspberries, you’ll get that tang that hits right at the end of a bite.

Each piece feels indulgent (without being sugary), and the fat content keeps you full longer than any regular candy would.

How Many Carbs Are in This Bark?

Depending on your ingredients and portion size, each small piece (about 1 oz) has roughly:

• 2–3g net carbs

• 9–10g fat

• 1–2g protein

It fits nicely into a keto macros ratio, especially if you’re tracking carbs closely.

Tip: freeze a batch and keep it hidden from the rest of the family — it’s too easy to eat the whole tray if you leave it out.

Make It Kid-Friendly (and Still Keto)

If you’ve got kids, they’ll love decorating this bark with you. Just make sure you’re using a sweet enough chocolate so they don’t make that “what is this” face at the first bite.

You can let them help with:

• Dropping the dark chocolate dots for ghost faces.

• Sprinkling the berries.

• Cracking the bark once chilled (kids love that part).

If you’re not strict keto for them, you can sprinkle a few sugar-free candy eyes or a few colorful sprinkles on top. It makes the ghosts come alive — in a fun way, not nightmare fuel.

Storing and Gifting

This bark keeps beautifully if stored right.

For Fridge Storage

Keep it in an airtight container with parchment between layers to prevent sticking. It lasts up to two weeks easily.

For Freezer Storage

Freeze it in a sealed container for up to 2 months. It thaws in minutes at room temperature.

As a Gift

Wrap chunks in parchment and tie with twine or ribbon. It’s a great keto gift idea for Halloween parties, keto friends, or coworkers trying to cut sugar but still wanting something festive.

Troubleshooting Common Issues

• Chocolate seized or went grainy? It overheated or got wet. Next time, heat slower and stir more.

• Bark didn’t set firm? Add a little more coconut oil or freeze longer.

• Too sweet or too fatty? Add a few crushed freeze-dried raspberries or a bit of lemon zest to balance it.

• Color looks dull? Use cocoa butter instead of plain coconut oil — it gives a shinier finish.

Small Story: The First Time I Made This

The first batch I made looked like something out of a haunted house. I overmelted the chocolate, the ghosts looked like melted snowmen, and the berries bled red streaks everywhere. My husband thought I’d made “bloody bark.”

But after a few tweaks, like switching to freeze-dried raspberries and melting slower, it turned out perfect. Now it’s the one Halloween dessert that always vanishes first.

Funny enough, even my non-keto friends ask for it now. They think it’s regular white chocolate (and I never tell).

Conclusion

Keto or not, this White Ghost Chocolate Bark hits that sweet spot, pun intended. It’s rich, fun to make, full of personality, and looks straight out of a Halloween movie set.

The berries give it a punch of flavor that keeps it from being just sweet on sweet, and the ghost faces turn it into something you actually want to show off , not just eat.

If you make one Halloween dessert this year, make this one. It’s low effort, big payoff, and everyone who tastes it will think you spent way more time on it than you did.

Now grab a tray, melt that chocolate, and make some ghostly magic.