Peppermint Bark {hflc/keto}

Ready for a yummy Christmas candy recipe you can enjoy while staying low carb/keto?! Peppermint bark is one of my favs and this recipe did NOT disappoint!


Dark Chocolate Layer:

  • 4 oz chopped DARK chocolate {72% or higher} OR Lily’s chocolate {sweetened with stevia}
  • 1 Tbsp cocoa butter {I couldn’t find any so I used coconut butter which worked really well!}
  • 1/2 tsp peppermint extract

White Peppermint Layer

  • 4 Tbsp cocoa butter {or coconut oil}
  • 1/4 cup coconut oil
  • 1/2 tsp peppermint extract
  • OPTIONAL: crushed peppermint candies for top {you can opt for sugar free…but I have not found any with a natural sugar replacement. So, I just used a regular candy can crushed up…it’s very minimal in terms of added sugar to the recipe & I feel better about not using sweeteners that are made of chemicals}


Dark Chocolate Layer:

Combine chopped chocolate & cocoa butter in a microwave safe dish. Cook on high in 30 second increments until melted and smooth. Stir in peppermint extract.

To make shapes: place cookie cutters on parchment paper & spoon a little melted chocolate into each one. Otherwise spoon mixture into mini silicone cupcake liners. Freeze about 30 minutes to set.

White Peppermint Layer:

In a microwave safe bowl, combine cocoa butter & coconut oil. Heat in 30 second increments and stir between, until melted and smooth. Add sweetener & peppermint. Mix well.

Pour a spoonful on top of each prepared dark chocolate layered candy that had been set. Freeze about 10-20 minutes {after a few minutes of being in the freezer, sprinkle each candy with crushed peppermints/candy cane if desired, then return to freezer. I found if I waited too long the candy didn’t stick, but if I did it too soon it sank into the top layer too much}.

Keep stored in the fridge as they melt easily!

ENJOY! ❤️?

Recipe adapted from:

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