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 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.
Stir with a rubber spatula until chocolate is smooth, there are no chunks remaining and temperature is between 88-92ºF.
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.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.