Dish Info
Sugar-free peppermint bark is a fun and satisfying dessert to enjoy throughout the season. This dreamy treat conjures up memories of Christmas's gone by while allowing you to stay on your low carb or keto diet. It also makes a fabulous gift. Best of all, even those not watching their sugar intake love this one.
Ingredients
– 1 prepared Pecan Crust or other keto cheesecake crust – 32 ounces cream cheese at room temperature – ½ cup maple syrup substitute like choc zero – ½ cup Swerve Confectioner’s – ⅓ cup heavy cream at room temperature – 4 eggs at room temperature – 1 cup sour cream at room temperature – 1 teaspoon vanilla extract – For serving: Keto Raspberry Sauce or Whipped Cream optional
– Line a baking sheet with parchment paper. – Place the chocolate chips in a glass bowl and microwave for 45 seconds. Stir and repeat until smooth. (You can also melt the chocolate on the top of a double boiler.)
– Pour ½ teaspoon of the peppermint extract into the melted chocolate chips. Pour into a single layer and place in the refrigerator for 10 minutes.
– Place the white chocolate chips in a glass bowl and microwave for 45 seconds. Stir and repeat until smooth. (You can also melt the chocolate on the top of a double boiler.)
– Pour the remaining ½ teaspoon of the peppermint extract into the melted white chocolate chips.