Keto Peppermint Bark – A Festive, Low-Carb Treat

Craving something minty and chocolatey without the sugar crash? Keto peppermint bark is a cheerful, crunchy, and creamy holiday classic that fits right into a low-carb lifestyle. It’s simple to make, looks impressive, and satisfies that sweet tooth with clean, keto-friendly ingredients.

You’ll get rich chocolate layers, a cool hit of peppermint, and that signature bark snap. Whether you’re gifting it or sneaking a square with your coffee, this recipe delivers big flavor with zero fuss.

Why This Recipe Works

This keto peppermint bark keeps carbs low by using sugar-free chocolate and a keto-friendly sweetener. A layer of white chocolate flavored with peppermint sits on top of dark chocolate for the classic contrast.

The addition of a little coconut oil helps the chocolate melt smoothly and harden with a satisfying snap. And instead of sugary candy canes, we use crushed sugar-free peppermint candies or a sprinkle of freeze-dried strawberries for color and crunch.

Shopping List

• Sugar-free dark chocolate chips (about 10 ounces; look for stevia- or allulose-sweetened)
• Sugar-free white chocolate chips (about 10 ounces; cocoa butter-based)
• Coconut oil (2–3 tablespoons)
• Peppermint extract (food grade)
• Powdered keto sweetener (optional, if your chocolate isn’t sweet enough)
• Sea salt (flaky or fine, optional)
• Sugar-free peppermint candies, crushed (optional for topping)
• Freeze-dried strawberries or raspberries, lightly crushed (optional for color)
• Vanilla extract (optional, for the white layer)
• Butter or cocoa butter (optional, 1–2 teaspoons to enrich the chocolate)
• Parchment paper and a baking sheet

Instructions

1. Line your pan: Line a rimmed baking sheet (roughly 9×13 inches) with parchment paper. Let the parchment hang over the edges so you can lift the bark out easily.
2. Melt the dark chocolate: In a microwave-safe bowl, combine the sugar-free dark chocolate chips with 1 tablespoon coconut oil.

   Microwave in 20–30 second bursts, stirring between each, until smooth. Alternatively, melt over a double boiler to prevent scorching.

3. Boost flavor (optional): Stir in a pinch of sea salt or 1 teaspoon vanilla extract. Taste and, if needed, add 1–2 teaspoons powdered keto sweetener to adjust sweetness.
4. Spread the first layer: Pour the melted dark chocolate onto the lined sheet.

   Use an offset spatula to spread it into a rectangle about 1/8–1/4 inch thick. Aim for even thickness so it sets uniformly.

5. Chill briefly: Place the tray in the fridge for 10–12 minutes, just until the dark layer is mostly set but not rock hard.
6. Melt the white chocolate: In a clean bowl, melt the sugar-free white chocolate chips with 1 tablespoon coconut oil using the same short-burst method. White chocolate can scorch easily, so stir often.
7. Add peppermint: Stir 1/2–3/4 teaspoon peppermint extract into the white chocolate.

   Start with less and taste. You want a cool mint note without overpowering the chocolate.

8. Sweeten if needed: If your white chocolate isn’t very sweet, whisk in 1–2 teaspoons powdered keto sweetener until smooth. A tiny pinch of salt can also balance flavor.
9. Layer it up: Ensure the dark layer is set enough to hold the white layer but not so hard that they separate.

   Pour the peppermint white chocolate over the dark layer and spread evenly.

10. Add the festive finish: While the white layer is still wet, sprinkle with crushed sugar-free peppermint candies or freeze-dried berries. Add a little flaky sea salt for contrast if you like.
11. Set completely: Chill for 30–45 minutes until firm. It should be solid enough to break cleanly.
12. Break into pieces: Lift the bark out using the parchment.

    Break into shards with your hands or cut into neat squares with a sharp knife.

13. Serve or store: Keep some for now and stash the rest properly so it stays crisp and minty.

Keeping It Fresh

Store the bark in an airtight container lined with parchment. Refrigerate for up to 2 weeks. For longer storage, freeze for up to 2 months, separating layers with parchment to prevent sticking.

Let it sit at room temperature for 5–10 minutes before serving so the flavors bloom. Keep it away from humidity and heat to prevent bloom (that pale, streaky finish on chocolate).

Benefits of This Recipe

• Low in carbs: Uses sugar-free chocolate and keto sweeteners for a treat that fits low-carb macros.
• Quick and simple: Minimal ingredients, no fussy techniques, and ready in about an hour including chill time.
• Great for gifting: Break into pretty shards, tuck into tins, and share without spiking anyone’s sugar.
• Customizable: Adjust sweetness, mint strength, and toppings to match your taste.
• Satisfying texture: Crisp snap with creamy melt and a hint of crunch on top.

Common Mistakes to Avoid

• Overheating the chocolate: Melt slowly in short bursts. Scorched chocolate turns grainy and won’t set right.
• Layer separation: If the base is fully rock hard, the layers can split.

  Add the white layer when the dark layer is set but still slightly tacky.

• Too much peppermint extract: Peppermint is potent. Start small and taste. You can always add a few more drops.
• Skipping coconut oil: A little fat helps the chocolate melt smoothly and set with sheen.

  Don’t overdo it, though, or the bark gets soft.

• Using sugary candy canes: That defeats the keto goal. Choose sugar-free peppermint candies or use freeze-dried berries for a festive look.

Variations You Can Try

• Mocha Mint: Stir 1 teaspoon instant espresso powder into the dark chocolate layer for a coffee kick.
• Almond Crunch: Sprinkle toasted sliced almonds between layers or on top for nutty texture.
• Coconut Swirl: Fold 2 tablespoons unsweetened shredded coconut into the white chocolate and swirl lightly for a marbled effect.
• Triple Chocolate: Add a thin milk-chocolate-style layer using a sugar-free milk chocolate between the dark and white layers.
• Salted Mint: Finish with flaky sea salt to balance sweetness and brighten the mint.
• Orange-Mint Twist: Add a few drops of orange extract to the dark chocolate for a chocolate-orange-mint combo.

How Many Carbs Are in Keto Peppermint Bark?

It depends on your chocolate brand and toppings. Typically, a small piece (about 1 ounce) made with sugar-free chocolate lands around 2–4g net carbs.

Check your labels and calculate based on the total weight and number of servings you break it into.

Can I Make This Without White Chocolate?