Sugar-Free Peppermint Bark
This Keto Peppermint Bark is so good - no one will suspect that it is sugar free!
Servings: 12
Calories: 91.23kcal
Equipment
- Glass Bowl or
- Double Boiler
- Silicone Mat
Ingredients
- 9 ounces Lily’s Dark Chocolate Chips
- 1 teaspoon peppermint extract divided
- 9 ounces Lily’s White Chocolate Chips
- 12 sugar-free peppermint candies crushed
Instructions
- 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.
- Remove the dish from the refrigerator and pour the white chocolate over the dark.
- Sprinkle with the peppermint candies and allow to sit at room temperature until set, about an hour.
Notes
Please note that nutritional info does not include sugar alcohols.
Storage
You can store this at room temperature for a week or two, but I prefer to keep it in the refrigerator. It should last for a month or so, but truthfully I've never had it stay around that long because the kids eat it first. You can freeze this keto peppermint bark for up to three months.Nutrition
Calories: 91.23kcal | Carbohydrates: 0.52g | Protein: 1.42g | Fat: 6.61g | Saturated Fat: 3.77g | Sodium: 0.03mg | Sugar: 0.04g