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Swirled Keto Peppermint Bark
With swirls of white and dark chocolate layers, this keto peppermint bark has the perfect milky texture -- with no dairy or sugar, and only 2.7 net carbs.
https://www.bulletproof.com/recipes/keto-recipes/peppermint-bark-recipe-keto-4t/
Ingredients
- 10 tbsp cacao butter (un-melted)
- 8 tbsp (80g) coconut butter (un-melted)
- 1-3 drops food grade peppermint essential oil
- 2 tbs cacao powder
- 2 tbs powdered erythritol monk fruit blend
- 6 drops liquid stevia
Dark Chocolate Layer
- 4 tbsp 50g cacao butter (un-melted)
- 3 tbs 50g coconut butter (un-melted)
- 2 tbs cacao powder
- Pinch of salt
- 2 tbs powdered erythritol monk fruit blend
White Chocolate Layer
- 6 tbs 80g cacao butter (un-melted)
- 5 tbs 80g coconut butter (un-melted)
- 6 drops liquid stevia
- 1-3 drops food grade peppermint essential oil
Instructions
- Add all white chocolate layer ingredients, starting with just 1 drop of peppermint oil, to a small saucepan and heat on low until melted. Stir to incorporate.
- Taste the mixture and add more peppermint oil one drop at a time until you reach your preferred amount.
- Pour 3/4 of the white chocolate mix into a lined medium-sized container or square baking tray. Set the remaining mix aside.
- Add all dark chocolate layer ingredients to the same saucepan and melt on low until combined. Taste the mixture to see if it’s sweet enough and adjust as needed.
- Carefully pour melted dark chocolate layer over the top of the white chocolate layer to create a swirled pattern.
- Drizzle the remaining white chocolate over the top and use a knife to create a swirl pattern.
- Carefully place container in the fridge and allow it to set.
- When set, slice peppermint bark into 16 squares, or break into shards.
- Store in a sealed container in the fridge or freezer.
Nutritional Information
- Calories: 140
- Fat: 13.4 g
- Protein: 1 g
- Fiber: 2.1 g
- Sugar: 0.5 g
- Carbohydrates: 4.8 g
- Net Carbs: 3 g
- Sodium: 49 mg