This homemade sugar-free peppermint bark recipe is made with just a handful of ingredients and is so easy and delicious.
I always wait for Ghiradelli’s to come out with their peppermint bark every year. I normally stock up on it in the wintertime that way I have it during the rest of the year. Unfortunately, though, any peppermint bark that’s sold in the stores is always full of sugar.
So we decided to try and make our own Keto version. Our first time out of the gate was a huge success!! And one of the best parts about this sugar-free peppermint bark is that it’s beyond easy to make.
Our goal is to make delicious low carb recipes for you guys while keeping them easy and simple. My sugar-free peppermint bark fits both of those categories, so I really hope you enjoy it.
What is Peppermint Bark?
Peppermint bark is a classic treat that everyone loves. It’s smooth chocolate that is combined with peppermint to make a delicious snack that so many people look forward to all year round.
Traditional peppermint bark is dark chocolate topped with white chocolate then crushed peppermint candies on top.
Is Peppermint Bark Keto?
Yes having a peppermint bark while on keto is acceptable, you just have to make sure all of your ingredients are all keto-friendly.
Depending on how you cut up your bark…I got about 25 pieces. That being said based on 25 pieces they are only 0.5 NET CARBS per piece. That means you can fully enjoy them on any low carb diet and not have to worry.
What Ingredients are Keto Peppermint Bark?
Cream Cheese – This is used for the bottom layer, and crucial to keep it together.
Coconut Oil – Use equal parts of cream cheese and coconut oil. Make sure to use refined coconut oil instead of extra virgin coconut oil. The reason being is refined does not taste like coconut which is what you want here.
Powdered Sweetener – I use powdered swerve for the bottom layer as well. It mixed well with the coconut oil and cream cheese. Swerve and Monk Fruit are my go-to low carb sweeteners. There are others out there, but I tend to always use these two.
Peppermint Extract – An essential ingredient for both the top layer and the bottom layer. Depending on how minty you like will depend on how much you want to add.
Butter – Melted butter is added to the chocolate top layer.
Monk Fruit – I chose to use granulated monk fruit for the chocolate layer, but you can use a powdered sweetener if you prefer. The powdered swerve actually might work better, because it will blend in with the chocolate better and you won’t have to worry about it being gritty if it isn’t mixed too well.
Baker’s Chocolate – 2 oz of 100 % cacao unsweetened baker’s chocolate.
What is the Best Chocolate for Keto Peppermint Bark
There are many options when choosing the best chocolate to use for making Keto peppermint bark. I used 100% unsweetened bakers chocolate. I only used about 2 oz which is half of a bar.
However, because I chose to use a bar of unsweetened chocolate I had to add sweetener to it to make it similar to normal bark. But if you want to use another kind of sugar-free chocolate that’s keto-friendly, you can. The best options are ChocZero or Lily’s Chocolate. Both are very good options.
Are Peppermint Candies Keto?
I used sugar-free peppermint Star Brite candies. You can get them at any local grocery store. For 3 pieces they are 45 calories and 0 carbs.
But if you aren’t on Keto then feel free to use regular peppermint candies or even crushed up candy canes.
How to Make Keto Peppermint Bark
Making your own keto peppermint bark is really easy. Just follow these simple instructions…
Let’s Start with the Bottom Layer
Soften your cream cheese by bringing it to room temperature. In a mixing bowl add the softened cream cheese, coconut oil, powdered swerve, vanilla, and peppermint extract.
Use an electric mixer to combine ingredients. Mix until you have a thick and creamy consistency and then set aside.
Now Let’s Move onto the Top Layer
In another bowl combine butter, coconut oil, and chopped chocolate.
Melt in the microwave for 30-second increments whisking in between.
Once these 3 ingredients have been melted, then add sweetener, vanilla, and peppermint extract. Whisk together.
Add in heavy cream and whisk until all ingredients are combined and smooth. Set aside.
Making the Bark
Line a cookie sheet with parchment paper. Spoon out the cream cheese mixture on the cookie sheet. Spread out evenly into a rectangular shape, don’t spread it over the entire pan. Make it more of a 9×12 size.
Slowly pour the chocolate over the cream cheese and spread it evenly with a spatula.
Sprinkle crushed peppermint candies on top of the chocolate.
Put the cookie sheet into the freezer for about 1 hour.
Once chilled, use a chef’s knife to cut the peppermint bark into pieces.
Serve right away or place in the fridge until ready to eat.
How Do You Keep Peppermint Bark from Separating?
If you let the peppermint bark come to room temperature before cutting it or breaking it, it will help to keep the bark from separating.
Also as your preparing to make the bark, don’t put the bottom layer in the fridge first to chill. If it becomes too cold before adding the top layer it can cause a separation between the layers.
How to Cut Peppermint Bark
The thing I like about peppermint bark is that there is no wrong way to cut it. Using a large chef’s knife, cut the peppermint bark into as many pieces as you like. I cut them into triangle pieces. No 2 pieces are exactly the same, but try to keep them around the same size.
Another way of cutting your peppermint bark is to pull the parchment paper up, and hold the peppermint bark in your hands. Carefully break into large pieces.
Tips for Making the Best Sugar-Free Peppermint Bark
- You can use a double boiler if you prefer that to melt the chocolate. I don’t have one, so I find melting the chocolate in the microwave works just fine.
- Once you pour the chocolate over the bottom layer, you can use a spatula to swirl the top and bottom layers together to give it a pretty cool look.
Different Variations of Peppermint Bark
You can spice up your peppermint bark if you want with a bunch of different ways to make it. Here are a few ideas:
- Use milk chocolate instead of dark chocolate. Lily’s chocolate and ChocZero now make sugar-free milk chocolate options.
- Rather than just adding crushed peppermint candies on top, you can mix some into the chocolate layer as well.
- Rather than adding peppermint, you can add nuts instead.
Other Diets this recipe is Good for
Gluten-Free – This homemade peppermint bark is not only keto-friendly but is also gluten-free. Those who are allergic to gluten know that before you can indulge in your favorite treat you always have to read the label.
Thankfully you don’t have to read any labels with this peppermint bark…it’s 100% gluten-free!
What to Serve with Peppermint Bark
Homemade peppermint bark can be served as a dessert or even just a snack when you want a sweet treat. You can serve it with anything you want, it’s that versatile.
How to Store Peppermint Bark
Storing keto peppermint bark is easy and will allow it to stay fresh for a long time. It also ensures you have some stashed away at all times and perfect for bringing out when you have company over.
Does Peppermint Bark Need Refrigerated?
Simply put, keeping peppermint bark in the refrigerator is the best way to store it. It needs to stay there because it will melt if left out too long.
I find that keeping it in the fridge keeps your keto peppermint bark the right consistency.
How Long is Peppermint Bark Good for?
If stored properly, then peppermint bark can last for about 2 months in the freezer or several weeks stored in the refrigerator.
Can Peppermint Bark be Frozen?
Of course, you can freeze your sugar-free bark. It’s a great way to always have a sweet treat on hand. Place your bark in an airtight container and place it in the freezer. It might get a little frost on the top pieces, so cover it with some plastic wrap or foil then put the container lid on.
If you store it this way it will last for approximately 2 months.
Other Low Carb Desserts:
If you’re in the mood for some other Keto-friendly Desserts, check out our:
- Sugar-Free Keto Peppermint Patties
- Keto Peanut Butter Fudge
- Sugar-Free Pecan Pie
- Low Carb Peanut Butter Buckeyes
- Keto Fruitcake
- Sugar-Free Chocolate Fudge
This homemade sugar-free Keto Peppermint Bark Recipe is made with just a handful of ingredients and is so easy and delicious.
10 tbsp cream cheese, softened
10 tbsp refined coconut oil
12 tbsp powdered Swerve
¼ tsp vanilla
¼ tsp peppermint extract
4 tbsp butter
4 tbsp refined coconut oil
4 tbsp heavy cream
2 oz bakers chocolate 100% unsweetened
6 tbsp granulated monkfruit
½ tsp vanilla
½ tsp peppermint extract
3 tbsp crushed sugar-free peppermint candies
- Start by making the top layer. Soften the cream cheese by bringing it to room temperature. In a mixing bowl add the softened cream cheese, coconut oil, powdered swerve, vanilla, and peppermint extract.
- Use an electric mixer to combine the above ingredients together. The consistency should be thick and creamy. Set aside.
- Now let’s start the bottom layer. In another bowl combine butter, coconut oil, and chopped chocolate. Melt in the microwave for 30-second increments whisking in between. Once ingredients are fully melted add sweetener, vanilla, and peppermint extract. Whisk again.
- Add in heavy cream, and whisk together. Set aside.
- Line a cookie sheet with parchment paper. Spoon out the cream cheese mixture onto the cookie sheet. Spread out evenly into a rectangle, about 9×12 size.
- Slowly pour the chocolate over the cream cheese and spread it evenly with a spatula.
- Sprinkle crushed peppermint candies on top of the chocolate.
- Place in the freezer for about 1 hour. Once chilled, use a chef’s knife to cut the peppermint bark into pieces.
- Serve right away or place in the fridge until ready to eat.
- 0.5 NET CARBS PER SERVING
- You can add crushed peppermint candies into the chocolate mixture if you want more peppermint.
- To melt the chocolate, use a double boiler or microwave.
- Store in an airtight container and keep in the fridge for a few weeks, or store in the freezer for up to 3 months.
- Category: Desserts
- Cuisine: American
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