This holiday confection consists of a dark chocolate base marbled with sugar-free white chocolate and finished with a peppermint topping. The bark is prepared by melting chocolate with a small amount of coconut oil and spreading it into a thin layer. It is chilled until firm and then broken into irregular pieces, offering a crisp texture and a combination of cocoa and mint flavors.
About This Recipe
The preparation begins by melting sugar-free dark chocolate chips and coconut oil in short intervals until the mixture reaches a smooth consistency. Peppermint extract is stirred into the dark chocolate before the liquid is poured onto a parchment-lined baking sheet and spread into a rectangular shape. In a separate bowl, sugar-free white chocolate is melted and drizzled over the dark layer. A toothpick or knife is used to create a swirled pattern throughout the two types of chocolate.
The ingredients include high-quality sugar-free dark and white chocolate chips, which provide the primary structure and sweetness of the treat. Coconut oil is incorporated into the melting process to influence the shine and texture of the finished bark. Crushed sugar-free peppermint candies or keto-friendly candy canes are applied to the surface while the chocolate is still wet. The entire tray is placed in the refrigerator or freezer for approximately 20 minutes to allow the layers to set.
The recipe is modified by adding chopped almonds or macadamia nuts for a different texture or by substituting peppermint with orange extract. For a salted variation, a pinch of sea salt is sprinkled over the surface before the chilling process. The finished bark is broken into shards and served chilled or at room temperature. The pieces are stored in an airtight container in the refrigerator to maintain their shape and prevent the chocolate from softening.
Why You’ll Love This Recipe
- Classic chocolate-peppermint flavor with zero sugar
- Quick 15-minute prep — no baking required
- Perfect for gifts or festive dessert trays
- Stores beautifully in the fridge or freezer
What You’ll Need for This Keto Peppermint Chocolate Bark
- 1 ½ cups sugar-free dark chocolate chips (about 9 oz)
- ½ cup sugar-free white chocolate chips (about 3 oz)
- 1 tsp coconut oil (divided)
- ½ tsp peppermint extract
- 2 tbsp crushed sugar-free peppermint candies or keto candy canes
- Optional: pinch of sea salt
Step-by-Step Preparation
- Prepare a tray: Line a baking sheet with parchment paper.
- Melt dark chocolate: In a microwave-safe bowl, melt dark chocolate chips with ½ tsp coconut oil in 30-second intervals, stirring between each until smooth. Stir in peppermint extract.
- Spread base: Pour melted dark chocolate onto the parchment paper and spread evenly into a rectangle about ¼-inch thick.
- Melt white chocolate: In a separate bowl, melt white chocolate chips with ½ tsp coconut oil until smooth.
- Swirl and top: Drizzle white chocolate over the dark layer and use a toothpick or knife to create swirls. Sprinkle crushed sugar-free peppermint candy evenly over the top.
- Chill: Place tray in the fridge or freezer for 15–20 minutes until set.
- Break and serve: Once hardened, break into pieces and store in an airtight container in the refrigerator.
FAQ
- Can I use only dark chocolate?
Yes! It’ll still taste amazing — just skip the white chocolate drizzle for a simpler version. - What’s the best brand of sugar-free chocolate?
Look for brands sweetened with erythritol or allulose, like ChocZero or Lily’s, for the smoothest melt and no aftertaste. - Can I freeze the bark?
Absolutely. Store pieces in a sealed container for up to 3 months. Thaw at room temperature before serving. - Is this dairy-free?
Use dairy-free keto chocolate chips and coconut oil instead of butter for a vegan version.
Variations & Substitutions
- Add chopped almonds or macadamia nuts for crunch.
- Use orange extract instead of peppermint for a chocolate-orange twist.
- Sprinkle sea salt flakes on top for a salted-mint version.
Serving Suggestions
- Serve chilled alongside keto hot cocoa, peppermint mochas, or as part of a festive dessert board with nuts and berries.
Keto Peppermint Chocolate Bark
Ingredients
- 1 ½ cups sugar-free dark chocolate chips (about 9 oz)
- ½ cup sugar-free white chocolate chips (about 3 oz)
- 1 tsp coconut oil (divided)
- ½ tsp peppermint extract
- 2 tbsp crushed sugar-free peppermint candies or keto candy canes
- pinch of sea salt
Instructions
- Prepare a tray: Line a baking sheet with parchment paper.
- Melt dark chocolate: In a microwave-safe bowl, melt dark chocolate chips with ½ tsp coconut oil in 30-second intervals, stirring between each until smooth. Stir in peppermint extract.
- Spread base: Pour melted dark chocolate onto the parchment paper and spread evenly into a rectangle about ¼-inch thick.
- Melt white chocolate: In a separate bowl, melt white chocolate chips with ½ tsp coconut oil until smooth.
- Swirl and top: Drizzle white chocolate over the dark layer and use a toothpick or knife to create swirls. Sprinkle crushed sugar-free peppermint candy evenly over the top.
- Chill: Place tray in the fridge or freezer for 15–20 minutes until set.
- Break and serve: Once hardened, break into pieces and store in an airtight container in the refrigerator.
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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