This delicious low carb Peppermint Bark is made with sugar-free chocolate, cocoa butter, and coconut oil. A fun keto holiday recipe, and perfect for gift giving, and they’re dairy-free too. In partnership with Lily’s Sweets.
I am so glad Thanksgiving was early this year. Now that it’s come and gone, I can succumb to my Christmas baking urges wholeheartedly and without guilt. To be honest, I started baking low carb holiday cookies way in advance of Thanksgiving this year. You might think to yourself “oh, well she’s a food blogger, of course she has to get out ahead of the curve”. And that would be part of it. But the other and perhaps the more influential factor is that I just really, really love Christmas cookies and Christmas candy. And Christmas cake and bread and tarts and loaves and all the other treats you can think of. I really love everything about preparing low carb goodies for the holidays and sharing them with friends. You might say I am obsessed. And I have no plans on changing this obsessive behaviour any time soon. You love me for it…you know you do!
Really, this year alone I have already made:
Chocolate Coconut Rum Balls (recipe coming soon!)
Gingerbread Spritz Cookies (recipe coming soon!)
Slice and Bake Cranberry Shortbread (yep, that recipe is coming soon too!)
And I have the dough from my low carb Butter Pecan Cookies rolled into individual balls and frozen, ready for baking whenever I need them. These cookies might be the most popular recipe thus far in The Everyday Ketogenic Kitchen. Which, by the way, would make a fabulous Christmas gift for your loved ones…or yourself. May I suggest you grab a copy now? It’s a best seller and has an almost perfect 5 star rating, which makes me unbelievably happy.
I love making over the holiday classics, and Peppermint Bark is a classic. For a while now, I’ve seen the super cute peppermint bark shapes made inside holiday cookie cutters and wondered if I could pull it off with my keto ingredients. Lily’s Chocolate makes my job 10 times easier in that regard, because the dark chocolate layer is pretty much done for me. I used one of the Baking Bars and it was perfect for melting with a little peppermint oil.
Check out the latest popular Low Carb Recipe Videos!
The white chocolate layer presented more of a challenge. I keep trying to convince the folks behind Lily’s to make a white chocolate bar, because they do sugar-free chocolate so darn well. No such luck yet, but I will keep trying. So for this keto peppermint bark, I melted cocoa butter with coconut oil and added sweetener and a little peppermint extract. Then came my attempt at putting it into little Christmas cookie cutters. It was pretty easy, although I did find I had to push the dark chocolate layer to the edges of the cookie cutters. If you don’t do this, there may be gaps and your “white chocolate” layer will seep through because it’s much more liquid when melted.
I only had a handful of small cookie cutters like this so I did the rest of the bark in silicone mini muffin cups, which is also pretty adorable. If you don’t have either of these things, then you can line an 8×8 pan with some parchment and spread your chocolate layers there. To really make them look festive, I crushed a few sugar-free peppermint candies and sprinkled them on top. You really don’t need more than two because they shatter nicely and give you just enough to sprinkle a few bits on top. Admittedly, I just used the sugar-free Starlight mints that I find at Walgreen’s but if you want a healthier option, you can use these Xylitol Peppermints from Dr. John’s. Even if you use regular sugar peppermints, it only adds about 1g of carbs per serving.
This delicious low carb peppermint bark is a healthy keto holiday recipe. Dairy-free and sugar-free!
- 2 sugar-free peppermint candies crushed
In a microwave safe bowl, combined the chopped chocolate and cocoa butter. Heat on high in 30 second increments, stirring until smooth. Alternatively, you can melt the chocolate on the stove-top double-boiler style. Stir in the peppermint extract
If using cookie cutters, set them on a parchment-lined baking sheet and spoon a little of the melted chocolate into each. Use a toothpick or other small pointed utensil to push the chocolate into the corners of each cookie cutter. If using silicone mini muffin cups, use about 24 and divide the chocolate between them (you could also use 12 larger muffin cups). Freeze the chocolate layer for at least 30 minutes to set.
You can also line an 8x8 pan with parchment and simply pour the chocolate in. Freeze before continuing to the next step.
In a microwave safe bowl, combined the cocoa butter and coconut oil. Heat on high in 30 second increments, stirring until smooth. Alternatively, you can melt them on the stove-top double-boiler style. Whisk in the powdered sweetener and peppermint extract until smooth.
Divide the mixture among the cookie cutters or muffin cups or spread over the chocolate layer in the pan. Freeze about 10 to 20 minutes, until just starting to set, then sprinkle with crushed peppermint candies, if using. Return to the freezer until completely set, another 20 minutes or so.
Store in the refrigerator.
How many pieces you get depends on the size you are making them. I used small holiday cookie cutters from Sur La Table (about 2 inches tall) as well as mini muffin cups. The holiday shapes were bigger than the cups, so a single shape is a serving, whereas two of the cups is a serving.
Many thanks to Lily’s Sweets for partnering with me to bring you this recipe.