This delicious low carb peppermint bark is made with sugar-free chocolate & cocoa butter. A fun and easy, guilt-free keto recipe to share with your friends at holiday parties.
- 8 oz unsweetened chocolate, chopped (or Lily's sugar free chocolate chips)
- 5 oz cocoa butter, chopped
- 3 oz unsweetened chocolate, chopped (or Lily's sugar free chocolate chips)
- 1/8 tsp raw stevia
- 1/2 tsp vanilla extract
- pinch salt
- 3 sugar-free peppermints, crushed
- Temper dark chocolate by placing ¾ of chocolate in a microwave-safe bowl, microwave on high for 1-2 minutes, stirring every 15 seconds until chocolate is melted.
- Temper white chocolate by placing ¾ of chocolate and cocoa butter in a microwave-safe bowl, microwave on high for 1-2 minutes, stirring every 15 seconds until chocolate is melted.
- Add remaining chocolate, raw stevia, vanilla, and salt to dark chocolate, stir until combined, check the temperature with a kitchen thermometer to ensure it is above 115ºF if the proper temperature is reached add in remaining chocolate, if not heat in the microwave until the proper temperature is acquired, then add remaining chocolate; repeat the process for the white chocolate without adding raw stevia or vanilla, but adding in the cocoa butter.
- Stir with a rubber spatula until chocolate is smooth, there are no chunks remaining and the temperature is between 88-92ºF.
- Once the proper temperature is reached pour dark chocolate over a parchment-lined sheet pan, allow to set for ~5 minutes, pour over the white chocolate, sprinkle over crushed peppermint, allow to set for ~5 minutes, crack into pieces and enjoy your keto peppermint bark.
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Amount Per Serving: Calories: 368Total Fat: 34gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 1mgSodium: 23mgCarbohydrates: 11gFiber: 6gSugar: 2gProtein: 5g
Nutrition information isn’t always accurate.