Peppermint bark is an iconic holiday treat but the store-bought version isn’t exactly keto friendly. So what’s a peppermint lover to do? Make your own, of course! It’s ridiculously simple, just as tasty, and far better for you than the sugary kind.
This Keto Peppermint Bark graces my holiday cookie tray every year, along with other classics like keto sugar cookies and keto peanut butter blossoms. It’s the kind of recipe you can whip on a whim to bring to a party. Or you can package it up and give it as low carb edible gifts.
It’s always one of the first treats to disappear around my house, so I often find myself making several batches. You only need a handful of ingredients, a few minutes at the stove, and time to let the chocolate set. That’s it!
I love making mine into cute holiday shapes, but you can also pour it into a pan and make the classic squares. Everyone will love it, no matter what.
Why you will love this recipe
- 5 simple ingredients
- No baking required
- Looks and tastes just like the classic
- Great for gift-giving and cookie swaps
- Low carb and sugar-free
Ingredient Notes
- Dark chocolate: You can use your favorite brand of keto dark chocolate. I like Lily’s or ChocZero.
- White chocolate: Again, you can use your favorite brand.
- Cocoa butter: This helps the chocolate melt more smoothly while also allowing it to set firmly. You can replace with coconut oil but do be aware that the peppermint bark will be more melty at room temperature.
- Peppermint extract: I recommend choosing an oil based extract as it will be less likely to make the chocolate seize.
- Peppermint candies: There really aren’t any good sugar-free peppermints that don’t have junky ingredients. That’s why I just crush two of them and sprinkle sparingly on the peppermint bark. You could also use sugar-free sprinkles.
How to Make Sugar Free Peppermint Bark
- Melt the dark chocolate: I always recommend doing this double-boiler style, as the gentle heat is less likely to seize the chocolate.
- Add to molds or a pan: You can use little silicone molds to make holiday shapes like gingerbread or Christmas trees. Or you can spread the chocolate in a parchment-paper lined pan. Make sure to freeze them for at least 30 minutes.
- Melt the white chocolate: This can be finicky and seize easily so make sure to read my Tips for Success below.
- Add to the molds: Spread the white chocolate over the dark chocolate.
- Decorate: Add the crushed candies or another garnish. Refrigerate until firm.
Expert Tips
Use gentle heat: It is imperative that you don’t over-heat the chocolate, as it can seize easily. Keto white chocolate is especially finicky. Cocoa butter helps a great deal in getting it to melt smoothly. But you must also stay vigilant, and stand near the pan, stirring almost constantly.
For the white chocolate, I recommend getting it to the point where it’s mostly melted but still has some small lumps. Remove it from over the pan and continue to stir. The residual heat from the bowl will melt it fully.
I always recommend oil-based peppermint extract for recipes like this. Conventional extract with alcohol can cause the chocolate to seize when you try to stir it in.
I found my cute mini gingerbread men molds at a local thrift store. The cavities are about 2 inches high and an inch wide. That makes them perfect for 24 peppermint bark candies. The closest I can find on Amazon are these ones. They have some other cute shapes too!
You can also use mini muffin cups or just spread the mixture in an 8×8 inch pan lined with parchment paper.
Sugar Free Keto Peppermint Bark
Ingredients
Dark Chocolate Layer
- 4 ounces (113.4 g) sugar free dark chocolate chips
- 3/4 ounce (21.26 g) cocoa butter
- 1/2 tsp peppermint extract, (oil based recommended)
White Chocolate Layer
- 4 ounces (113.4 g) sugar free white chocolate chips
- 3/4 ounce (21.26 g) cocoa butter
- 1/2 tsp peppermint extract, (oil based recommended)
Garnish (optional)
- 2 sugar-free peppermint candies, crushed
Instructions
Dark Chocolate Layer
- In a heat proof bowl set over a pan of barely simmering water, combine the chocolate chips and cocoa butter. Stir constantly until melted and smooth. Stir in the peppermint extract.
- If using silicone molds, add enough chocolate to cover the bottom of each mold completely. Shake the molds gently to even out the chocolate. (You can also line an 8×8 pan with parchment and simply pour the chocolate in.)
- Place in the freezer for 30 minutes.
White Chocolate Layer
- In a heat proof bowl set over a pan of barely simmering water, combine the chocolate chips and cocoa butter. Stir constantly until almost melted, then remove from over the pan and stir until smooth. Stir in the peppermint extract.
- Add enough white chocolate to each mold to cover the dark chocolate and shake gently to even it out.
- Sprinkle the top of each with a little of the crushed peppermint candy and refrigerate until firm.
Notes
Nutrition
Frequently Asked Questions
Most peppermint bark is loaded with sugar and has upwards of 20 grams of carbs per serving. But this version uses sugar-free chocolate and peppermint candies, making it completely keto-friendly.
Store the bark in an airtight container in the fridge for the best texture. It will stay fresh for weeks. You can also freeze the bark for several months.
This keto peppermint bark recipe has 7.2g of carbs and 3.9g of fiber per serving. That comes to 3.3g net carbs per serving.
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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This is an amazing treat and great gift idea!!
Love how easy this is to make! Looks so delicious and festive too!
I love peppermint bark! So glad to find a sugar-free option!
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!
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?
You can try butter or maybe solid palm shortening (the sustainable kind!). Butter will give it a yellowish colour.
Cant wait to try these!! Did you spray or grease the cookie cutters in any way, for easier release, before filling tgem?
No spraying is necessary because they pop out easily.
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.
I’ve tried with a number of things too but it just doesn’t compare to the store-bought kind!
Oh these look amazing
I am allergic to coconut. What can I use instead for the white chocolate layer?
You could do just cocoa butter. It has a pretty strong flavor, though.
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.
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.
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.
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.
No, those should work just fine. No mods needed.
These are delicious. My new favorite keto snack.
Argh, are my star ratings working???
My favorite holiday treat for myself
My favorite holiday treat for myself!!
GORGEOUS!! I am so in love with this recipe!!