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.
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!
Really, this year alone I have already made:
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.
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.
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.
So there you have it. Keto Peppermint Bark is pretty simple to make and is a fabulous sugar-free candy alternative. Enjoy!
Low Carb Peppermint Bark
Dark Chocolate Layer
- 4 ounces Lily's Dark Chocolate chopped (I used Lily's Baking Bar)
- ½ ounce cocoa butter
- ½ teaspoon peppermint extract
White Chocolate Layer
- 2 ounces cocoa butter
- ¼ cup coconut oil
- 3 tablespoon powdered Swerve Sweetener
- ½ teaspoon peppermint extract
- 2 sugar-free peppermint candies crushed
Dark Chocolate Layer:
- 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.
White Chocolate Layer:
- 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.
Many thanks to Lily’s Sweets for partnering with me to bring you this recipe.
Argh, are my star ratings working???
My favorite holiday treat for myself
My favorite holiday treat for myself!!
Kristy Bernardo says
GORGEOUS!! I am so in love with this recipe!!
Jennifer Farley says
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!
Can you use coconut butter in place of the cocoa butter?
I think it will be too soft but you’re welcome to try.
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?
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.
Choc Zero does a sugar-free white chocolate. I get it off Amazon.
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!
Swerve measures like sugar. So use however much Gentle Sweet equals that amount of sugar .
sharon kessler says
HI Carolyn, could I substitute regular butter for the coco butter?
No, cocoa butter is hard at room temperature. Butter is not. Makes a big difference to the consistency of the bark.
Looks delicious! May I ask where you found the sugar-free candy canes?
I linked to it in the blog post! 🙂
Can I use cacao butter? I can’t seem to find cocoa butter. I’m not sure the difference….
They are essentially the same for the purposes of this recipe.
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.
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.
Hey Susan, that’s a great tip! Thanks.
Lori Kling says
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.
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.
Lori Kling says
Thank you! I look am looking forward to trying this next week!
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!
Wow! I never knew I was that good a photographer! 😉 Thanks.
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!
One of my FAVORITE Christmas treats. Get in my belly !!!
Laureen MacCallum says
I don’t have lillies chocolate available to me. If I use unsweetened chocolate and add erythritol/stevia would it work ok?
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.
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.
Kathy Christman says
You can order Lily’s chocolate (and many other specialty low-carb ingredients) from Amazon.
Any thoughts on a sub for the coconut oil? I really dislike coconut flavor. Thanks!
You won’t taste it.
Thanks; I give it a try. Pre-D I made peppermint bark every year.
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!
Jan Turnage says
Hi. Lily’s does make small chocolate chips. If you can’t find on Amazon, Netrition usually has them.
Lily’s makes white and mint now. I bought them at Clarks Nutrition Market in Loma Linda Ca.