This keto peppermint bark has layers of dark and white peppermint chocolate topped with crushed sugar-free peppermints. It's a quick and easy treat that can easily be doubled or tripled for a crowd and only requires 5 ingredients - and one of them is optional!
Keto Peppermint Bark isn't actually much different than the traditional variety. Basically, all you have to do is substitute low-carb chocolate and sugar-free peppermints!
However, choosing which low-carb chocolate to use is extremely important - it's what defines the entire recipe!
Also, be sure the white chocolate contains cocoa butter! If it doesn't contain cocoa butter, it won't bond correctly with the chocolate layer and it will separate.
I recommend using Lily's or ChocZero chocolate. Both are delicious, work well in this recipe, and are extremely high quality.
And if you love peppermint, be sure to also check out my Keto Thin Mints! They have a crispy, wafer-type cookie coated in a peppermint chocolate shell and are another peppermint favorite!
Ingredients
This recipe is crazy easy (if you can even call it a recipe!) with only 5 ingredients, and one of them is optional! The ingredients include...
- Keto Semi-Sweet or Dark Chocolate Chips - Use high quality, I recommend Lily's or ChocZero.
- Keto White Chocolate Chips - Again, I recommend Lily's or ChocZero.
- Butter - Helps the melting process, makes it smooth and glossy.
- Peppermint Extract - Adds minty goodness!
- Sugar Free Peppermints - For sprinkling on top, optional.
Some people prefer to use bars of chocolate instead of chocolate chips when making bark because bars tend to melt better. However, if you add butter when melting your chocolate chips, they melt silky smooth!
But if you prefer to use bars, that's totally fine! Just be sure to break it apart into small pieces before melting.
Variations
There are many variations and these are just a few ideas - feel free to experiment! Please let me know in the comments what your favorite variation is.
- Traditional - Omit the white chocolate, peppermint extract, and crushed peppermint. Then add any topping you prefer - such as roasted, unsalted pecans and sea salt!
- Dark Chocolate Peppermint - Add the peppermint to the dark chocolate layer and omit the white chocolate.
- Snow - Omit the bottom layer to make a pure white peppermint bark.
- Triple Layer - Start with a layer of white chocolate, then add a layer of dark chocolate, and finish with another layer of white with crushed peppermints! Divide the peppermint between the two white layers.
Easy instructions
Start by crushing the sugar-free peppermints. Then, set them aside.
I find that the easiest way to crush the candy is to place it in a resealable bag, then use a mallet or rolling pin to crush it.
Place a bag of low-carb semi-sweet or dark chocolate chips in a microwaveable-safe bowl along with 1 Tablespoon of butter.
Heat in 30-second increments, stirring well between each increment, until melted.
Spread onto a parchment-lined 8 x 8-inch baking dish.
Place in the fridge for 10 minutes. Set an alarm and do not forget about it! You do not want it to be fully set or the layers may separate!
Meanwhile, do the same with the white chocolate. Place it in a microwaveable-safe bowl along with some butter.
Heat in 30-second increments until fully melted, stirring well between each increment. Then, stir in the peppermint extract.
Carefully spread the white layer over the semi-sweet layer.
Then, sprinkle the top with the crushed peppermints.
Place in the fridge for 20 to 30 minutes. Then either remove the bark, cut it into squares, then place it back into the fridge to finish setting up OR allow it to set up completely, then break into pieces.
If desired, allow the keto bark to sit at room temperature for 10 to 15 minutes before serving.
How to store
Store in a sealed container in the fridge for up to 3 months. Allow to slightly soften for 10 to 15 minutes at room temperature before serving, if desired.
While it can be frozen in a sealed container for up to 6 months, it may make the peppermints sticky when thawed.
Top tips
- If you prefer not to use a microwave, add the chocolate and butter to a large bowl over a pot of simmering water, being sure the water doesn't touch the bottom of the bowl. Stir constantly and be sure the chocolate doesn't melt too fast or it will seize up and ruin!
- When melting the chocoalte in the microwave, be sure to stir well between increments. If the chocolate melts too fast or unevenly, it will seize up and ruin!
- Be sure to use peppermint extract, not mint extract. Mint has a milder flavor and can affect the texture of the white chocolate.
- Be sure the bottom layer isn't fully set when adding the top layer. This helps prevent separation.
- Be sure the white chocolate contains cocoa butter! If it doesn't contain cocoa butter, it won't bond correctly with the chocolate layer and it will separate. I recommend using Lily's or ChocZero chocolate. Both are delicious, work well in this recipe, and are extremely high quality.
If you've tried this Keto Peppermint Bark please let me know what you think in the comments below 👇
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📖 Recipe
Keto Peppermint Bark
Ingredients
- 9 oz Keto Chocolate Chips - semi-sweet or dark
- 9 oz Keto White Chocolate Chips
- 2 Tablespoon Butter - DIVIDED
- ½ teaspoon Peppermint Extract
- 10 Sugar-Free Peppermints - optional
Instructions
- Start by crushing the sugar-free peppermints, if using. Then, set them aside. I find that the easiest way to crush the candy is to place it in a resealable bag, then use a mallet or rolling pin to crush it.
- Line an 8X8 inch baking dish with parchment paper and set it aside.
- Place the semisweet or dark chocolate chips into a large microwaveable-safe bowl along with one Tablespoon of butter. Heat in 30-second increments, stirring well between each increment, until fully melted and smooth.
- Spread the chocolate onto the parchment-lined baking dish. Place in the fridge for 10 minutes. Be sure to set the timer and don't forget about it! You do not want it to be fully set or the layers may separate. *Note- If there's an ad at the bottom of the page, exit out to see the timer.
- In another microwaveable-safe bowl, add the white chocolate chips and one Tablespoon of butter. Heat in 30-second increments, stirring well between each increment, until fully melted and smooth. Stir in the peppermint extract.
- Carefully spread the white chocolate over the semisweet or dark chocolate.
- Sprinkle the top with the crushed peppermints.
- Place in the fridge for 20 to 30 minutes. Then either remove the bark, cut it into squares, then place it back into the fridge to finish setting up OR allow it to set up completely, then break into pieces.
- If desired, allow the keto bark to sit at room temperature for 10 to 15 minutes before serving.
- Store leftovers in a sealed container in the fridge for up to 3 months. While it can be frozen in a sealed container for up to 6 months, it may make the peppermint candies sticky when thawed.
Add Your Own Notes
Notes
- If you prefer not to use a microwave, add the chocolate and butter to a large bowl over a pot of simmering water, being sure the water doesn't touch the bottom of the bowl. Stir constantly and be sure the chocolate doesn't melt too fast or it will seize up and ruin!
- When melting the chocolate in the microwave, be sure to stir well between increments. If the chocolate melts too fast or unevenly, it will seize up and ruin!
- Be sure to use peppermint extract, not mint extract. Mint has a milder flavor and can affect the texture of the white chocolate.
- Be sure the bottom layer isn't fully set when adding the top layer. This helps prevent separation.
- Be sure the white chocolate contains cocoa butter! If it doesn't contain cocoa butter, it won't bond correctly with the chocolate layer and it will separate. I recommend using Lily's or ChocZero chocolate. Both are delicious, work well in this recipe, and are extremely high quality.
- Some people prefer to use bars of chocolate instead of chocolate chips when making bark because bars tend to melt better. However, if you add butter when melting your chocolate chips, they melt silky smooth! But if you prefer to use bars, that's totally fine! Just be sure to break it apart into small pieces before melting.
- This can easily be doubled or tripled. If making a larger batch, use a lined baking sheet or 9X13 inch baking dish. Then, spread the chocolate out to the desired thickness.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Did you make this recipe? Let me know!