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November 28, 2017

Peppermint Bark – Easy Keto Recipe

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

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This delicious low carb Peppermint Bark is made with sugar-free chocolate, cocoa butter, and coconut oil. A fun and easy keto recipe and it’s dairy-free too. In partnership with Lily’s Sweets.

Easy Keto Peppermint Bark Recipe

 

Don’t mind me, I am just munching on some sugar free peppermint bark. I might be eating a lot of it over the course of the  next few weeks. It’s so easy to make and the perfect keto holiday dessert. And with only 3 grams of carbs, it makes a perfect fat bomb snack!

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!

Low Carb Peppermint Bark Cups

Really, this year alone I have already made:

Keto Cranberry Pecan Biscotti 

Keto Rum Balls 

Gingerbread Spritz Cookies

Slice and Bake Cranberry Shortbread 

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?

How to Make Sugar Free Peppermint Bark

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.

For the chocolate layer: 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.

Because sugar free chocolate like Lily’s doesn’t always melt as easily as conventional chocolate, I always use a bit of cocoa butter to coax it into a smooth consistency. You can use coconut oil as well. I don’t recommend butter, as dairy tends to make it thicker and harder to spread.

Easy low carb Peppermint Bark Recipe

For the white chocolate layer: The white chocolate 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.

For this keto peppermint bark, I melted cocoa butter with coconut oil and added powdered Swerve sweetener and a little more peppermint extract. It was quite liquid-y but it tasted great.

To make Christmas shapes: I used some little metal Christmas cookie cutters that are only about two inches tall and simply poured the layers in. 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.

Make sure to freeze or refrigerate your dark chocolate layer first, before adding the white chocolate.

Dairy-Free Sugar-Free Peppermint Bark

Other fun ways to shape the peppermint bark: 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, you can simply line an 8×8 inch pan with some parchment and spread your chocolate layers there.

For the garnish: To really make them look festive, crush a few sugar-free peppermint candies and sprinkle 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.

Sugar-Free Dairy-Free Peppermint Bark Recipe

So there you have it. Keto Peppermint Bark is pretty simple to make and is a fabulous sugar-free candy alternative. Enjoy!

5 from 8 votes
Easy Keto Peppermint Bark Recipe
Print
Low Carb Peppermint Bark
Prep Time
20 mins
Cook Time
5 mins
Chill Time
1 hr
Total Time
30 mins
 

 This delicious low carb peppermint bark is a healthy keto holiday recipe. Dairy-free and sugar-free!

Course: Dessert
Cuisine: Dessert
Servings: 12
Calories: 131 kcal
Ingredients
Dark Chocolate Layer
  • 4 ounces Lily's Dark Chocolate chopped (I used Lily's Baking Bar)
  • 1/2 ounce cocoa butter
  • 1/2 tsp peppermint extract
White Chocolate Layer
  • 2 ounces cocoa butter
  • 1/4 cup coconut oil
  • 3 tbsp powdered Swerve Sweetener
  • 1/2 tsp peppermint extract
Garnish (optional)
  • 2 sugar-free peppermint candies crushed
Instructions
Dark Chocolate Layer:
  1. 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
  2. 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. 
  3. You can also line an 8x8 pan with parchment and simply pour the chocolate in. Freeze before continuing to the next step.
White Chocolate Layer:
  1. 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.
  2. 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.
  3. Store in the refrigerator. 
Recipe Notes

 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. 

Nutrition Facts
Low Carb Peppermint Bark
Amount Per Serving (2 mini muffin cups)
Calories 131 Calories from Fat 125
% Daily Value*
Fat 13.86g21%
Carbohydrates 3.78g1%
Fiber 1.89g8%
Protein 0.47g1%
* Percent Daily Values are based on a 2000 calorie diet.

Many thanks to Lily’s Sweets for partnering with me to bring you this recipe.

 

 

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Filed Under: Dairy Free, Gluten Free, Holiday Treats, Low Carb, Other Desserts Tagged With: cocoa butter, coconut oil, dark chocolate, peppermint

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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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Comments

  1. Isis says

    November 28, 2017 at 12:50 pm

    I wish Lily’s would do a white chocolate, too! Another product I wish they’d make is mini chocolate chips. For now, I’m stuck chopping when I want “small pieces.” Lol!

    Reply
    • Jan Turnage says

      December 2, 2017 at 1:10 pm

      Hi. Lily’s does make small chocolate chips. If you can’t find on Amazon, Netrition usually has them.

      Reply
      • Lita says

        January 5, 2021 at 12:22 am

        5 stars
        Lily’s makes white and mint now. I bought them at Clarks Nutrition Market in Loma Linda Ca.

        Reply
  2. LizD says

    November 28, 2017 at 3:40 pm

    Any thoughts on a sub for the coconut oil? I really dislike coconut flavor. Thanks!

    Reply
    • Carolyn says

      November 28, 2017 at 6:21 pm

      You won’t taste it.

      Reply
      • LizD says

        November 30, 2017 at 1:40 pm

        Thanks; I give it a try. Pre-D I made peppermint bark every year.

        Reply
  3. Laureen MacCallum says

    November 28, 2017 at 4:34 pm

    I don’t have lillies chocolate available to me. If I use unsweetened chocolate and add erythritol/stevia would it work ok?

    Reply
    • Carolyn says

      November 28, 2017 at 6:21 pm

      It might, hard to say because I didn’t try it. You will probably need more coconut oil to make sure it doesn’t seize.

      Reply
      • Terri says

        December 3, 2017 at 9:26 pm

        OOOH, I am making this right now with the chocolate chip recipe from the book. Used Ghiradelli (sp) coca powder and got a great batch of chocolate. I have a burner on my stove that says Melt and it was brilliant. No seize, no double boiler either. So now I will make the white chocolate part. Great and fun recipe. So impressed with the chocolate chip recipe from the book. Made a double batch to have for other goodies. Thank you Carolyn, you save me quite a bit of money over Lily’s.

        Reply
        • Carolyn says

          December 3, 2017 at 10:22 pm

          Enjoy!

          Reply
    • Kathy Christman says

      December 13, 2017 at 1:07 pm

      You can order Lily’s chocolate (and many other specialty low-carb ingredients) from Amazon.

      Reply
  4. Karen says

    November 28, 2017 at 5:16 pm

    One of my FAVORITE Christmas treats. Get in my belly !!!

    Reply
  5. Diane says

    November 29, 2017 at 6:50 am

    Carolyn, the styling on these photos is gorgeous! It’s enticing me to make these and I don’t even think that I like peppermint bark…lol! They look so festive!

    Reply
    • Carolyn says

      November 29, 2017 at 8:45 am

      Wow! I never knew I was that good a photographer! 😉 Thanks.

      Reply
      • Jana says

        December 14, 2017 at 1:17 pm

        You are! I’ve only made one recipe from your website (‘Mounds” – which was DELISH!) but the pictures you take make me want to try them all! Keep up the good work!

        Reply
  6. Lori Kling says

    November 30, 2017 at 8:40 pm

    I have been using your recipe to make my own chocolate chips, would that work for this recipe? I can get Lilly’s but is really expensive where I live.

    Reply
    • Carolyn says

      December 1, 2017 at 8:48 am

      Yes, it should work well. It may be too “liquid” for the cookie cutter shapes but would work in the cups or in a pan.

      Reply
      • Lori Kling says

        December 6, 2017 at 4:23 pm

        Thank you! I look am looking forward to trying this next week!

        Reply
  7. Susan says

    November 30, 2017 at 11:40 pm

    I’m super happy about this recipe! Last year I made low carb Peppermint Bark, but I ordered a low carb white chocolate from Amazon, and it had some questionable ingredients. This looks much healthier.

    I didn’t think of using mini muffin cups — I did the slab method, and then broke it up by hand.

    The one trick I figured out for the slab method: I put down waxed paper, and then layered it upside down: (1 crushed peppermints, 2 white chocolate, 3 dark chocolate). I make my English Toffee that way too. It makes the toppings more embedded, so they don’t fall off.

    Reply
    • Carolyn says

      December 1, 2017 at 8:37 am

      Hey Susan, that’s a great tip! Thanks.

      Reply
  8. Barbara says

    December 1, 2017 at 1:23 pm

    Made these today and they are sooo good. Really easy too. Next time I will add the crushed candy after 5 minutes in the freezer because after 10 minutes the bark was too hard for the peppermints to adhere to. Another keeper recipe from Carolyn. Thanks again.

    Reply
  9. Erin says

    December 2, 2017 at 6:08 pm

    Can I use cacao butter? I can’t seem to find cocoa butter. I’m not sure the difference….

    Reply
    • Carolyn says

      December 3, 2017 at 7:46 am

      They are essentially the same for the purposes of this recipe.

      Reply
  10. Joy says

    December 2, 2017 at 7:39 pm

    Looks delicious! May I ask where you found the sugar-free candy canes?

    Reply
    • Carolyn says

      December 3, 2017 at 7:46 am

      I linked to it in the blog post! 🙂

      Reply
  11. sharon kessler says

    December 3, 2017 at 11:15 am

    HI Carolyn, could I substitute regular butter for the coco butter?

    Reply
    • Carolyn says

      December 3, 2017 at 1:04 pm

      No, cocoa butter is hard at room temperature. Butter is not. Makes a big difference to the consistency of the bark.

      Reply
  12. Shannon says

    December 3, 2017 at 4:17 pm

    Hi! Thank you so much for your recipes! I wondered, do you happen to know the proper ratio necessary to replace Swerve with THM’s Gentl Sweet? Thanks again!

    Reply
    • Carolyn says

      December 3, 2017 at 10:24 pm

      Swerve measures like sugar. So use however much Gentle Sweet equals that amount of sugar .

      Reply
  13. Choc-obsession says

    December 4, 2017 at 10:06 am

    Choc Zero does a sugar-free white chocolate. I get it off Amazon.

    Reply
  14. Ashley says

    December 4, 2017 at 11:59 am

    I’m confused by the carbs. It says it depends on how big you make them, but I don’t know what your current carb count is going off of in the nutrition label. Like how big are they to be 3.8 carbs?

    Reply
    • Carolyn says

      December 4, 2017 at 12:31 pm

      It says 12 servings. If you make the mini cups, you get about 24 so two pieces. The cookie cutters are about 2x as big as the little mini cups. Hope that helps.

      Reply
  15. Angela says

    December 4, 2017 at 4:20 pm

    Can you use coconut butter in place of the cocoa butter?

    Reply
    • Carolyn says

      December 4, 2017 at 5:29 pm

      I think it will be too soft but you’re welcome to try.

      Reply
  16. Jennifer Farley says

    December 7, 2017 at 4:23 pm

    These look incredible! I love chocolate and peppermint together (am thinking of doing brownies tomorrow, actually!). I love how these have beautiful shapes, and you’ve photographed them perfectly!

    Reply
  17. Kristy Bernardo says

    December 7, 2017 at 4:31 pm

    GORGEOUS!! I am so in love with this recipe!!

    Reply
  18. Brandie says

    December 7, 2017 at 9:05 pm

    My favorite holiday treat for myself!!

    Reply
  19. Brandie says

    December 7, 2017 at 9:05 pm

    My favorite holiday treat for myself

    Reply
  20. Carolyn says

    December 7, 2017 at 9:23 pm

    Argh, are my star ratings working???

    Reply
  21. Sharon says

    December 11, 2017 at 1:16 pm

    These are delicious. My new favorite keto snack.

    Reply
  22. Doris Litman says

    December 17, 2017 at 3:32 pm

    I don’t have Lily’s baking bar. I have the Lily’s Dark Chocolate bars. Would I follow the recipe as written or would I need to modify it somehow?

    Thanks.

    Reply
    • Carolyn says

      December 17, 2017 at 4:10 pm

      No, those should work just fine. No mods needed.

      Reply
  23. ~Misty says

    December 19, 2017 at 12:18 am

    These are so yummy! Flavor is spot on. When eating them there is a big difference in the texture between the dark chocolate layer and the white chocolate layer, what is the reason for the coconut oil? Would it mess with the integrity of the white chocolate to put less coconut oil or leave it out? I’ve not worked with cocoa butter before so I don’t know much about it.

    Reply
    • Carolyn says

      December 19, 2017 at 8:21 am

      If you keep it refrigerated, the white layer will be harder and just like the chocolate layer. If you only use cocoa butter, it won’t taste very good.

      Reply
  24. Elizabeth says

    December 22, 2017 at 6:45 am

    I am allergic to coconut. What can I use instead for the white chocolate layer?

    Reply
    • Carolyn says

      December 22, 2017 at 9:48 am

      You could do just cocoa butter. It has a pretty strong flavor, though.

      Reply
    • Erica says

      December 22, 2017 at 12:10 pm

      This might be a questionable ingredient for some, but occasionally I use Spectrum brand palm oil shortening in recipes. It’s solid at room temperature, neutral in flavor, and not hydrogenated so trans fats are not a concern. May be an option for the coconut-intolerant.

      Reply
  25. Courtney says

    January 1, 2018 at 10:54 am

    Oh these look amazing

    Reply
  26. Audrey T. says

    January 12, 2018 at 6:44 pm

    I hear you on the white chocolate. It’s my very favorite. I wish there were maltitol free options. I haven’t found any. If Lily’s would venture into making white chocolate-they’d get A LOT of my money.
    I’ve been playing around with making it myself with cacao butter, vanilla, milk or heavy cream powder ( I’ve even bought coconut milk powder for a dairy free version, but haven’t tried it yet. ), and powdered Sukrin. Sometimes I toss in some coconut butter, sometimes not. It’s an ever-evolving process.

    Reply
    • Carolyn says

      January 12, 2018 at 7:05 pm

      I’ve tried with a number of things too but it just doesn’t compare to the store-bought kind!

      Reply
  27. Patti says

    November 5, 2018 at 8:50 am

    5 stars
    Cant wait to try these!! Did you spray or grease the cookie cutters in any way, for easier release, before filling tgem?

    Reply
    • Carolyn says

      November 5, 2018 at 9:48 am

      No spraying is necessary because they pop out easily.

      Reply
  28. Jaimie stephan says

    December 1, 2018 at 3:42 pm

    I saw someone ask about subbing coconut oil and that you can’t taste it, I am allergic to coconut, so is there something can it can be subbed for since I am unable I eat it?

    Reply
    • Carolyn says

      December 1, 2018 at 5:39 pm

      You can try butter or maybe solid palm shortening (the sustainable kind!). Butter will give it a yellowish colour.

      Reply
  29. sue | the view from great island says

    December 13, 2018 at 1:19 pm

    5 stars
    Peppermint bark is my all time favorite holiday treat, I love to know that I can make it sugar free for my friends who can’t eat sugar!

    Reply
  30. Suzy says

    December 13, 2018 at 1:30 pm

    5 stars
    I love peppermint bark! So glad to find a sugar-free option!

    Reply
  31. Lindsay Cotter says

    December 14, 2018 at 11:35 pm

    5 stars
    Love how easy this is to make! Looks so delicious and festive too!

    Reply
  32. Katie says

    December 15, 2018 at 12:04 am

    5 stars
    This is an amazing treat and great gift idea!!

    Reply
  33. Erica B says

    December 15, 2018 at 10:34 pm

    I made a batch of this, and truthfully I adapted the recipe rather liberally. I wasn’t crazy about the potential fat bomb texture of the white layer, and I didn’t need it to be dairy free. Since white chocolate contains milk and vanilla, I added 1 oz cream cheese, 1/4 t vanilla powder, and an extra 1/2 oz cocoa butter, and I decreased the coconut oil to 2 T. Such a small amount of cream cheese doesn’t combine well with so much pure fat, so I also added a heaping 1/4 t xanthan gum and whisked vigorously. This made a somewhat grainy mixture that hardened into a reasonably
    homogenous white layer with a slightly softer texture similar to white chocolate. I think the xanthan gum contributes nicely to this texture. I left the extract out of the chocolate layer for contrast, and used 6 crushed xylitol peppermints. Excellent! My husband and I think it’s great. I’m sorry I can’t honestly rate the recipe, but I’m very grateful for the foundation on which I experimented. Thanks, Carolyn.

    One thing to note: my white mixture was softer than the original recipe, and it took less than 10 minutes to firm up in the fridge. I’d already sprinkled the peppermints, and was glad I’d done so. I think 10 or 20 minutes in the freezer would make it impossible for the peppermints to stick.

    Reply
  34. Jennifer Blake says

    December 16, 2018 at 10:02 am

    5 stars
    Yum, yum and more yum! I love everything about this recipe. Peppermint is one of my very favorite flavors even outside the holidays.

    Reply
  35. Michelle says

    October 21, 2019 at 10:57 pm

    I “Bake Believe White Chocolate Chips“ at Walmart. They are made with stevia and are a pretty good product. I can’t wait to try these. I want to make a Keto Christmas tray for my cousin. Thank you for all the great holiday cookie ideas.

    Reply
    • Carolyn says

      October 22, 2019 at 7:53 am

      Please look at the label of your bag… They are primarily sweetened with erythritol. They are good, I just don’t want you to be deceived by the front label.

      Reply
  36. Karen says

    November 7, 2019 at 12:01 pm

    For the white chocolate layer, try adding some thickly reconstituted dry heavy cream. Adds some creaminess and also helps with the liquidity of the cocoa butter. You just need enough water to make a paste. But, then you need to mix and mix and mix to tear down the powder and ensure it isn’t grainy.

    Reply
  37. Patricia Clayborn says

    December 2, 2019 at 1:31 am

    For those of you that are making this recipe and have a dog – please do NOT use anything with xylitol in it! I’m referring mostly to the suggestion of using xylitol based peppermint candies as an alternative. Look up ‘xylitol poisoning in dogs’ for the reasons why.

    Reply
  38. Lynn Blakeley says

    December 17, 2019 at 5:10 pm

    5 stars
    Just made these. Used a mini gingerbread man silicone muffin pan. They are so cute! I will adjust the amount of time in the freezer before adding the crushed peppermint candies. 10 minutes was too long. I might just make it a minute or 2. I did use less peppermint extract since that can be overpowering. Will use the full amount next time. These are sooooooo good. Thanks for all your work.

    Reply
    • Carolyn says

      December 17, 2019 at 6:51 pm

      I bet they are cute!

      Reply
  39. Jonathan says

    July 23, 2020 at 5:12 pm

    Lily’s now makes WHITE CHOCOLATE CHIPS!!!
    AMAZING, and they are the best!
    Fellow ketos rejoice!
    https://lilys.com/products/white-chocolate-baking-chips
    I found it at Whole Foods

    Also a baking bar!
    https://lilys.com/products/white-chocolate-baking-bar

    Reply
  40. Jen says

    December 21, 2020 at 1:07 am

    I snagged some bags of Lily’s white chocolate peppermint chips. How can I use those for the top layer? Do I need to add anything when I melt them? Thanks!

    Reply
    • Carolyn says

      December 21, 2020 at 9:08 am

      White chocolate does not melt very easily – it likes to seize. I’d add 1/2 ounce cocoa butter or 1 tbsp coconut oil.

      Reply

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