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Embrace the holiday spirit AND cut the carbs with my sugar free peppermint bark recipe. Made with simple ingredients, it’s a delicious Christmas treat! 3 grams of net carbs.
Searching for more sugar-free holiday desserts? Try my keto chocolate bark, sugar-free hot cocoa mix, and keto rum balls next.
My Christmas traditions involve a few key things, but the most important one is snagging a box of peppermint bark from the iconic Williams-Sonoma.
While this tradition is still alive and well, I wanted to try making my own, but a sugar-free version. Not to toot my own horn, but I think I’ve done a bang-up job!
Table of Contents
Why I love this recipe
- The perfect holiday gift. If you know anyone who’s watching their sugar intake, I guarantee they’ll appreciate finding a box of homemade peppermint bark in their stocking.
- Easy to make ahead. Keto peppermint bark is a great make-ahead treat because it doesn’t get soggy or lose its freshness.
- Fun to customize. As much as I love the combination of white and dark chocolate, you can certainly stick with one or the other.
- The perfect texture. It’s crisp and snappable yet smooth and creamy, and the crushed peppermint adds a pleasant crunch.
Ingredients needed
- Sugar-free chocolate. Use a chopped-up sugar-free chocolate bar or make my sugar-free chocolate chips. I prefer dark chocolate, but you can opt for milk chocolate instead.
- Sugar-free white chocolate. I used homemade sugar-free white chocolate, but nowadays, most mainstream grocery stores should carry some.
- Peppermint extract. For essential peppermint flavor! Use this very sparingly–a little goes a long way.
- Sugar-free candy canes. Optional, but it adds some festive color. You can also use sugar free peppermint candy.
How to make sugar free peppermint bark
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Line an 8×8-inch baking dish or baking sheet with parchment paper.
Step 2- Add the dark chocolate layer. Melt the chocolate chips in a microwave-safe bowl or over the stovetop. Pour the melted chocolate into the lined pan and spread it into an even layer. Let it sit at room temperature for 20 minutes.
Step 3- Add the white chocolate layer. After 20 minutes, melt the white chocolate chips. Stir in the peppermint extract and pour it into the pan. Spread into an even layer. Sprinkle the crushed peppermint candies on top if using.
Step 4- Chill. Let the park sit at room temperature until firm, or let it cool for 30 minutes and refrigerate for another 30 minutes. Once firm, break it apart into chunks.
Arman’s recipe tips
- Add more peppermint flavor. Taste the white chocolate mixture and add more peppermint extract until it suits your taste buds. Just keep in mind the flavor will intensify as it sets.
- Make it vegan. Use dairy-free chocolate. Use my vegan chocolate chips or a store-bought one. I know Lily’s dark chocolate chips are also dairy-free.
- Let the bark cool at room temperature. The chocolate layers could separate if you put the bark straight into the fridge.
- Don’t worry if the dark chocolate layer isn’t fully set. We want the bottom layer to be slightly melted so the two layers don’t separate. If you see some parts where they’ve mixed, that’s totally fine.
- Prefer uniform bark pieces? I find using a pizza slicer is quite effective.
Storage instructions
To store: Store the leftover bar in an airtight container at room temperature for up to one month.
To freeze: Place the bark pieces in a freezer-safe container and freeze it for up to six months.
Frequently asked questions
Yes, peppermint extract should be sugar free; however, always double-check the ingredient list just in case.
Yes, my recipe is made with entirely keto-friendly ingredients.
More low carb treats
- Sugar free cookies
- Sugar free fudge
- Keto blondies
- Sugar free Kit Kats
- Or any of these sugar-free desserts
Sugar Free Peppermint Bark
Ingredients
- 1 cup sugar free chocolate chips
- 1 cup sugar free white chocolate chips
- 1-2 drops peppermint extract
- 1 sugar free candy cane crushed, Optional
Instructions
- Line an 8 x 8-inch pan with parchment paper and set aside.
- In a microwave safe bowl or stovetop, heat up your chocolate chips until melted. Pour into the lined pan and spread out using a rubber spatula. Let sit at room temperature for 20 minutes.
- After 20 minutes, heat up the white chocolate chips until melted. Whisk in the peppermint extract and pour into the pan, on top of the cooling chocolate. Carefully spread it out over the top. If using candy canes, sprinkle over the top.
- Let the peppermint bark sit at room temperature until firm. Alternatively, you can let it cool for 30 minutes, then refrigerate it for another 30 minute.
- Break apart the bark.
