Why You’ll Love Keto Peppermint Bark Recipe
This recipe is quick to make, requires only a few ingredients, and delivers classic peppermint bark flavor without regular sugar. The dark chocolate layer adds richness, the white chocolate layer brings sweetness, and the peppermint gives it a cool holiday finish. It is also easy to break into pieces for sharing or storing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups sugar-free dark chocolate chips
1 cup sugar-free white chocolate pieces or chips
4 teaspoons butter flavored coconut oil or coconut oil, divided
1/2 teaspoon peppermint extract
1/3 cup crushed sugar-free candies or candy canes
Directions
Line an 8×8-inch baking dish with parchment paper.
Add the dark chocolate chips and 2 teaspoons of coconut oil to a microwave-safe bowl. Microwave in 20-second increments, stirring between each, until smooth and melted.
Pour the melted dark chocolate into the prepared dish and spread it into an even layer. Refrigerate for 15 minutes to begin setting.
In another microwave-safe bowl, combine the white chocolate and remaining 2 teaspoons of coconut oil. Microwave in 20-second increments, stirring until smooth. Stir in the peppermint extract.
Pour the melted white chocolate over the chilled dark chocolate layer. Spread evenly, then sprinkle the crushed sugar-free peppermint candies over the top.
Refrigerate for 30 minutes, or until fully hardened. Break or cut into pieces before serving.
Servings and timing
Servings: 6
Prep time: 20 minutes
Chill time: 45 minutes
Total time: 1 hour 5 minutes
Variations
Use milk-style sugar-free chocolate instead of dark chocolate for a sweeter bark.
Add a small pinch of sea salt on top for a sweet-and-salty flavor.
Use vanilla extract with the peppermint extract for a softer flavor.
Sprinkle chopped nuts over the top for extra crunch.
Make thinner bark by spreading the chocolate in a larger pan.
Storage/Reheating
Store keto peppermint bark in an airtight container in the refrigerator for up to 2 weeks.
For longer storage, freeze it in a sealed freezer-safe container for up to 2 months. Separate layers with parchment paper to prevent sticking.
This recipe does not need reheating. Serve chilled or let it sit at room temperature for a few minutes before eating.
FAQs
Can I make keto peppermint bark ahead of time?
Yes, this is a great make-ahead treat because it stores well in the refrigerator or freezer.
Does peppermint bark need to be refrigerated?
Yes, refrigeration helps keep the chocolate firm and prevents the layers from softening.
Can I use regular coconut oil?
Yes, regular coconut oil works well, though butter flavored coconut oil adds a richer flavor.
Can I skip the peppermint extract?
Yes, but the bark will have a milder peppermint flavor.
Why did my chocolate separate?
Chocolate can separate if it gets too hot. Microwave in short intervals and stir gently.
Can I use a double boiler instead of a microwave?
Yes, a double boiler is a great option for melting the chocolate slowly and evenly.
How do I cut peppermint bark cleanly?
Let it fully harden, then use a sharp knife. For a more rustic look, break it into pieces by hand.
Is this recipe gluten-free?
It can be gluten-free if all ingredients used are certified gluten-free.
Can I use different sugar-free candies?
Yes, any keto-friendly crushed candy with a peppermint flavor will work.
Can I double the recipe?
Yes, double the ingredients and use a larger baking dish or sheet pan.
Conclusion
Keto peppermint bark is an easy, festive dessert with rich chocolate, creamy white chocolate, and refreshing peppermint flavor. It is simple to prepare, stores beautifully, and makes a delicious low-carb treat for the holidays or anytime you want a cool chocolatey snack.
Keto Peppermint Bark
This keto peppermint bark is a festive low-carb treat made with layers of rich dark chocolate and creamy white chocolate topped with crunchy peppermint candy pieces. It’s quick to prepare and perfect for holiday snacking or gifting.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 1 1/2 cups sugar free dark chocolate chips
- 1 cup sugar-free white chocolate pieces or chips
- 4 teaspoons butter flavored coconut oil or coconut oil, divided
- 1/2 teaspoon peppermint extract
- 1/3 cup crushed sugar-free candies or candy canes
Instructions
- Line an 8×8 baking dish with parchment paper.
- Add the dark chocolate chips and 2 teaspoons of the coconut oil to a microwave-safe bowl. Heat in 20-second increments until melted enough to stir, then stir until smooth.
- Pour the melted dark chocolate into the prepared baking dish and spread into an even layer. Refrigerate for 15 minutes until partially set.
- Place the white chocolate and remaining 2 teaspoons coconut oil in a microwave-safe bowl. Heat in 20-second increments until melted enough to stir, then stir until smooth. Mix in the peppermint extract.
- Remove the dark chocolate layer from the refrigerator and pour the white chocolate evenly over the top. Sprinkle with crushed peppermint candies.
- Return the dish to the refrigerator for 30 minutes or until fully hardened.
- Cut or break the bark into pieces before serving.
Notes
- Store peppermint bark in an airtight container in the refrigerator for up to 2 weeks.
- For cleaner cuts, let the bark sit at room temperature for a few minutes before slicing.
- You can melt the chocolate using a double boiler instead of a microwave if preferred.
- Use finely crushed sugar-free peppermint candies for the best texture and appearance.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 45 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 5 mg
