Keto chocolate peanut butter bark with a spider web pattern, just in time for Halloween. This easy sugar free treat has only 4 ingredients!
Fun last minute Halloween treats! I am so not really a Halloween person but I couldn’t resist making this sugar free chocolate peanut butter bark. I spotted a spider web bark on Instagram the other day and I just had to take a stab at a low carb, sugar-free version.
Here’s the thing, though. The high carb spider web bark which came from The Toasted Pine Nut, was of course full of sugar and made with regular dark chocolate and the spider web design was done with white chocolate. Obviously these are not good choices for those of us following a keto diet.
But I loved the idea so much, I had to figure out a way to make a healthier version. There is no truly good sugar free white chocolate on the market. There was one from KZ Clean Eating and they may still make it but it’s’ not widely available. And cocoa butter is great but when it’s melted, it’s so liquidy that I knew it would be a huge mess and I wouldn’t be able to draw proper spirals on the bark.
And then it hit me. Chocolate peanut butter bark! If I used a little peanut butter and cocoa butter together, I could thicken it up enough to pipe spirals onto the dark chocolate.
How To Make Spider Web Bark
Use a good sugar free chocolate: I have taste-tested a lot of them and Lily’s Sweets still stands as my favorite. And it’s definitely the best when it comes to baking and cooking because it melts more smoothly than any of the others. Particularly the baking bar as it was designed to be melted.
- ChocoPerfect is quite good as well, as is Coco Polo. Lakanto comes in behind these, in my opinion, because it’s a little too sweet for my palate. It does melt well though.
- There is another popular brand, ChocZero, which bill itself as containing no sugar alcohols. I personally steer clear of this one. For one thing, I find it very chalky and not smooth at all and I didn’t love the flavor. My family all felt the same way. However, my biggest concern with this chocolate is how it’s sweetened. Monk fruit, which is fine, and soluble corn fiber, which is very dicey, in my opinion. A lot of so-called keto products are using sweet-tasting soluble fibers to reduce the net carb count. But soluble fiber is actually partially digested by our bodies. Which means it actually affects blood sugar, unlike erythritol, and therefore requires an insulin response. Subsequently, it’s really not keto at all and the carb impact is much greater than the company would like you to think. Just my 2 cents.
Add some cocoa butter or coconut oil: If you are using Lily’s baking bar, you don’t absolutely have to do this as it melts very smoothly anyway. But when melted in a microwave, any chocolate is more likely to seize. A little added fat helps and I prefer cocoa butter because it tastes like chocolate and it doesn’t make it too thin. Coconut oil works well too but don’t use butter. It tends to make the chocolate more thick and harder to spread.
Work quickly once everything is melted: Once you’ve spread that dark chocolate into a rectangle, make sure you start drawing your peanut butter spirals right away. You want both the chocolate and the peanut butter mixture to be quite melty so that you can drag a toothpick easily through them and blend them together. I was moving rather slowly when making this and both my layers started to firm up toward the end. So a few of my spider webs had tooth pick lines running through them.
Leave a little space between each spiral. I did not do this, I had all my spirals touching, and I found that they ran together a bit more and didn’t looks as weblike as they should.
Still, all in all this spider web chocolate bark is great fun and so easy to make! And a perfect low carb treat to offer my kiddos for Halloween.
Sugar Free Spider Web Bark
- Line a baking sheet with waxed paper or parchment paper.
- Chop the chocolate finely and place in a microwave safe bowl. Add half an ounce of the cocoa butter and melt in the microwave in 30 second increments, stirring in between, until smooth.
- Use a spoon or offset spatula to spread the chocolate into an even layer about 1/4 inch thick.
- In another microwave safe bowl, melt the remaining cocoa butter and the peanut butter, stirring until smooth. Whisk in enough powdered sweetener to thicken the mixture so that it's of a thick drizzling consistency. (You should be able to still drizzle it but it shouldn't be so liquidy that it will drip all over the bark).
- Working quickly, place the peanut butter mixture into a ziplock bag and snip off the tip. Pipe the peanut butter mixture onto the chocolate in spirals of varied sizes, leaving a little space between each spiral.
- Starting at the center of each spiral, drag a tooth pick through the peanut butter and chocolate mixtures to create a web like effect.
- Place the cookie sheet in the fridge and let harden at least 1 hour. Break into pieces with your hands.