keto peppermint bark
AuthorTeamKeto
Rating

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Yields9 Servings
1

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.

2

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.

3

Add remaining chocolate, raw stevia, vanilla, and salt to dark chocolate, stir until combined, check temperature with a kitchen thermometer to ensure it is above 115ºF, if proper temperature is reached add in remaining chocolate, if not heat in the microwave until 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.

4

Stir with a rubber spatula until chocolate is smooth, there are no chunks remaining and temperature is between 88-92ºF.

5

Once proper temperature is reached pour dark chocolate over a parchment lines sheet pan, allow to set for ~5 minutes, pour over white chocolate, sprinkle over crushed peppermint, allow to set for ~5 minutes, crack into pieces and enjoy your keto peppermint bark.

Category
Nutrition Facts

Serving Size 1

Servings 9

2.9g
Net Carbs

Amount Per Serving
Calories 254
% Daily Value *
Total Fat 24.1g38%
Total Carbohydrate 2.9g1%
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Directions

1

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.

2

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.

3

Add remaining chocolate, raw stevia, vanilla, and salt to dark chocolate, stir until combined, check temperature with a kitchen thermometer to ensure it is above 115ºF, if proper temperature is reached add in remaining chocolate, if not heat in the microwave until 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.

4

Stir with a rubber spatula until chocolate is smooth, there are no chunks remaining and temperature is between 88-92ºF.

5

Once proper temperature is reached pour dark chocolate over a parchment lines sheet pan, allow to set for ~5 minutes, pour over white chocolate, sprinkle over crushed peppermint, allow to set for ~5 minutes, crack into pieces and enjoy your keto peppermint bark.

Keto Peppermint Bark

Discussion

  1. This recipe is confusing. Step 1 Melt 3/4 of the chocolate, and step 2, again melt 3/4 of the chocolate? What is being done with the 2, left over 1/4’s? and the 3oz? Oris it 3/4 of the 3oz to be added to the Cacoa butter? Step 3, add remaining chocolate twice? I guess I’m gonna wing it.

    1. Hey Teresa,

      Sorry for the confusion! You’ll want to melt the different types of chocolate separately, but not all at once. The dark chocolate will be the first layer followed by the white chocolate once you get to the point of adding it to the pan.

      Hope all is well!

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