Keto Peppermint Bark

16 pieces
40 min

· Print Recipe

Holiday season is upon us and, in my opinion, there are few treats more festive than peppermint bark! When this gem hits store shelves, I can’t help but get in the holiday spirit. But, if you’ve ever taken a look at the nutrition label, you’ll know that peppermint bark is loaded with sugar. Not to worry though! Because, with this keto peppermint bark, you can enjoy a holiday classic and still feel smugly healthy!


Plus, with only 4 ingredients, and no baking required, this keto peppermint bark could not be any simpler to make. The recipe also doubles easily and freezes well, giving you the option to stock up for months. So, whether you’re hosting the family or just putting together some gift bags, this sugar-free treat has you covered for a healthy holiday season!

How many carbs are in peppermint bark?



Ask anyone what their favourite peppermint bark is and they will likely list off one (if not all) of Ghiradelli, Williams Sonoma, Barton’s and/or Godiva. Unfortunately, each of these brands’ peppermint barks have between 17 and 20g of sugar per serving. And, we all know you can’t possibly stop at ONE serving of peppermint bark! Even if you were able to muster the self-discipline to stop at two pieces, you’re looking at almost as many grams of sugar as a whole can of coke. Yikes!


Not wanting to forfeit one of the most quintessentially Christmas treats this year, I decided to replicate the top brands’ peppermint barks minus all the sugar. Thanks to Lily’s chocolate I was able to make a much healthier version that is completely sugar-free and keto-friendly!


Are peppermint candies keto?



Regular peppermint candies contain about 10g of sugar each, making them very much not OK for keto. Thankfully, a few brands have come up with some sugar-free alternatives. The two most popular options on the market are Russel Stover Starlight Mints and Brach’s Sugar Free Star Brites.


For this recipe, I used 3 crushed peppermint candies as garnish. But, feel free to pile on as many as you want because, with 0g of net carbs each, they’re totally keto-friendly!

How to make sugar free peppermint bark


To make this yummy keto peppermint bark, you only need 4 simple ingredients and about 40 minutes of time. The hardest thing about this recipe is patiently waiting for the layers of chocolate to completely set!


Dark Chocolate Layer


To begin, melt 1 cup of sugar-free dark chocolate chips with 1 tablespoon of coconut oil. A double boiler will make things easier, but you can also use the microwave if you don’t have one. When melting chocolate in the microwave, just be sure to pause and stir every 20 seconds to ensure it doesn’t burn.


Once the dark chocolate and coconut oil are melted and smooth, stir in the peppermint extract and pour into a lined 8×8 pan. Place the pan in the fridge until the chocolate has set.


White Chocolate Layer and Peppermint Garnish


Using the same method as above, melt the white chocolate and coconut oil until silky smooth. Add the peppermint extract and pour over the hardened dark chocolate layer. Crush as many peppermint candies as you want and sprinkle the pieces over the white chocolate. Place the pan back in the fridge to let the white chocolate set.


Once hardened, lift the bark out of the pan and break into 16-20 pieces. Serve immediately or wrap some up in cellophane for holiday gifting. If you’re adding peppermint bark to a larger cookie tin as a gift, make sure you wrap the bark individually- the peppermint extract can seep in to the other treats and make everything in the tin taste like mint.

How long can peppermint bark be stored for?


Stored in the fridge, this peppermint bark is good for up to 3 weeks, making it the perfect option for holiday gifting! If you prefer room temperature peppermint bark, store in an airtight container on the counter for up to 2 weeks.


This keto peppermint bark also freezes really well. Double the recipe, use a 9×13 pan, and freeze half of the bark for later! Break the bark into pieces before freezing in an airtight container. Thaw in the fridge for several hours to avoid condensation build up on the chocolate.

More tasty, minty treats for the holidays!


If you agree that chocolate and mint are a match made in holiday heaven, do yourself a favour and try some of these keto peppermint desserts from a few of my favourite bloggers:



If you make my keto peppermint bark, please rate it and add your comments below. And tag @thebespokebites in your photos and videos on Instagram and Facebook for a chance to be featured!

This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission, which helps me keep the lights on at The Bespoke Bites. All at no extra cost to you! Thanks for supporting!


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Recipe details
  • 16  pieces
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Ingredients
Dark Chocolate Layer
  • 1 cup Lily’s dark chocolate baking chips
  • 1 tablespoon coconut oil
  • 1/2 teaspoon peppermint extract
White Chocolate Layer
  • 1 cup Lily’s white chocolate chips
  • 1 tablespoon coconut oil
  • 1/2 teaspoon peppermint extract
Garnish
  • 3 sugar free peppermint candies, crushed
Instructions

Line an 8×8 pan with parchment paper and set aside.
Melt the dark chocolate chips and 1 tablespoon of coconut oil in a double boiler or in the microwave. If microwaving, pause every 20-30 seconds and stir to ensure you don’t burn the chocolate. Once melted, stir in the peppermint extract.
Pour the dark chocolate into the lined pan and spread with a spatula. Place in the fridge for 15 minutes to set.
While the dark chocolate layer is setting, melt the white chocolate chips and 1 tablespoon of coconut oil in a double boiler or in the microwave. If microwaving, pause every 20-30 seconds and stir to ensure you don’t burn the chocolate. Once melted, stir in the peppermint extract.
Pour the white chocolate onto the dark chocolate layer and carefully spread with a spatula*. Sprinkle with crushed sugar free peppermint candies and place the pan in the fridge for 15 minutes to set.
Remove from the fridge, break the bark apart and serve.
Tips
  • Do not overwork the white chocolate layer. The heat from the white chocolate will cause the very top layer of dark chocolate to slightly melt. To avoid dark chocolate swirls in your white chocolate layer, spread carefully and quickly.
Kendall
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Comments
  • Cindykwebster Cindykwebster on Dec 14, 2021

    I hate the taste of coconut I hate the very smell of it can I use a different oil?

    • Laz24775901 Laz24775901 on Dec 29, 2021

      You can use a naturally refined coconut oil instead. It will give you all the benefits but doesn’t taste like coconut at all.

  • KateyV KateyV on Dec 21, 2021

    So simple... and I LOVE using coconut oil in recipes. I love the coconut flavour (not so much the flakes as they get stuck in my teeth, lol), so I'll surely give this a try.

    Thanks for posting

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