This holiday treat is just as fun to make as it is to eat! With festive red and white colors, keto peppermint bark is low-carb and high-fat.
If you love both chocolate and peppermint, then this low-carb peppermint bark is the ultimate dessert for you! You can serve it at your holiday parties, enjoy a bit after dinner, or give it away as a homemade Christmas gift.
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Why You’ll Love It
- It’s fun to make with kids or friends
- Easy – just melt, mix, and let it chill
- Easy to Freeze
- Makes a perfect homemade gift
Easy Peppermint Bark Tips
There are a lot of different variations you can make to this recipe. Here are a few tips – please leave more questions in the comments.
Peppermint Candies Are Optional
We calculated the carbs to include the crushed peppermint candies. If you need the carb count to go down, leave the candies out. Since the peppermint bark is flavored with peppermint extract, the candies are more for texture and decoration.
Use Food Coloring
A really fun way to make them look more festive is to color the white chocolate with red and green food coloring. Separate the melted chocolate into separate smaller bowls and add a few drops of food coloring. Then, gently swirl the colors together so they create a marbled effect.
Food coloring tip: Make sure you use oil-based food coloring because if you use regular coloring the chocolate will seize.
Make Peppermint Bark Ahead
This is the perfect dessert to make ahead of time. It will last for about two weeks at room temperature or 3 weeks in the refrigerator. You can also freeze the peppermint bark. It will stay fresh in the freezer for up to six months.
Here’s what you’ll need from the store before you make this recipe. Read through the list of ingredients below, we will also share any swaps/substitutions you can make.
- Sugar-Free White Chocolate Chips: We prefer Lily’s brand but any brand will work perfectly, as long as it is sugar-free.
- Sugar-Free Semi-Sweet Chocolate Chips: This is the bottom layer of the peppermint bark.
- Coconut Oil: You’ll use this to thin out the white chocolate chips as they melt.
- Peppermint Extract: This adds the fresh peppermint taste to the bark.
- Sugar-Free Peppermint Candies: These are completely optional and just used to garnish the top of the bark.
How To Make Keto Peppermint Bark
All the exact steps are in the printable recipe card at the bottom of this post. First, we have some photos of each step in this recipe so you can see how we made it. This is for you, visual learners. Here’s what the recipe looks like when you make it.
Step 1: Melt the Semi-Sweet Chocolate Chips. You can either do this in the microwave (which is the fastest) or on the stove. Be careful and melt it slowly so it doesn’t burn.
Step 2: Pour Melted Chocolate Chips Into Baking Dish. Once they are completely melted, pour them into your prepared baking dish.
Step 3: Melt the White Chocolate Chips. Then pour the white chocolate chips into another bowl, add the coconut oil, and melt them together slowly. Once they are completely melted, add the peppermint extract.
Step 4: Pour on top of chocolate chips. Pour this mixture on top of the chocolate chips layer you made earlier.
Step 5: Sprinkle Peppermint Candies on Top . Crush up some sugar-free peppermint candies and add them on top. This part is optional.
Step 6: Let the bark harden. Let the bark harden at room temperature. Once it is completely solid, crack it into 15 pieces. Try to keep the pieces the same size. We calculated the carb amounts based on 15 pieces of peppermint bark.
Here’s the complete recipe in the printable recipe card!
Don’t forget to rate the recipe—thank you! 🌟🌟🌟🌟🌟
Keto Peppermint Bark
- 1 8×8 Baking Dish
- Parchment Paper
- 2 Microwave-Safe Bowls
- Cutting Board
- 1 c. Sugar-Free White Chocolate Chips
- 1 c. Semi-Sweet Chocolate Chips
- 1 tbsp. Coconut Oil
- 2 drops Peppermint Extract
- 12 Sugar-Free Peppermint Candies optional
- Prepare the 8"x8" baking dish by lining it with parchment paper. Set it aside.
- Place the semi-sweet chocolate chips in a microwave-safe bowl. Microwave in 30-second increments, stirring well in between each one, until they are completely melted.
- Pour the melted chocolate chips in the prepared baking dish and spread it out completely. Let it set at room temperature or in the refrigerator.
- Pour the white chocolate chips into another microwave-safe bowl with the coconut oil and melt them, just like you did with the chocolate chips.
- After the white chocolate chips are completely melted, stir in the peppermint extract.
- Pour this mixture on top of the semi-sweet chocolate layer that you made earlier.
- Optionally, crush up some sugar-free peppermint candies and sprinkle them on top.
- Let the bark harden at room temperature or in the refrigerator.
- When it is completely solid, lift the parchment paper and remove the peppermint bark. Place it on a cutting board.
- Break it apart with your hands into 15 similar-sized pieces.
PIN FOR LATER
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