I’m a huge fan of peppermint and this Low Carb Peppermint Bark is one of my all-time favorite holiday candies. It is super easy and tastes just as good as its sugary counterpart! Who says you can’t enjoy treats during the holidays when eating lower carbs?  Not me!

What is Low-Carb Peppermint Bark?

Peppermint Bark is a no-bake candy recipe that is so easy to make. It is a great beginner candy recipe if you are not an experienced cook and candy maker. 

It usually is seen around the holiday season on many candy trays and treats bags. It is totally one of my favorite holiday candies and I’m so thrilled that it is an easy one to convert to low carb.

There are a lot of different flavor combos you can go with when you make this recipe. We’ll look at a few of those options or variations later on in this blog post. So keep reading for those!

For this recipe, I love to do a bottom layer of minty dark chocolate and then top it with some peppermint-flavored white chocolate chips from Lily’s. The mint in both layers really drives that holiday flavor home ya’ll!

If you have kids that you like to cook with, this recipe will be an easy one to get them involved with. They can help spread the layers or crush up and sprinkle the sugar-free peppermint on top of the bark!

How Do You Make This Peppermint Bark Low Carb?

I mentioned above that peppermint bark was a simple recipe to convert. That is so true. The traditional recipe calls for two different types of chocolate that can be easily melted and then topped with some crushed-up candy canes.

With so many delicious sugar-free chocolate chips out on the market these days, it is simple to pick some up from your local grocery store or Amazon to make this recipe.

I grabbed these two flavors that I use at Walmart on the baking aisle! I love how easy it is not to find sugar-free chocolate options.

With a simple swap out of the chocolate chips to the sugar-free version and then picking up some sugar-free peppermints, you’ll be set to whip off this holiday treat. 

The recipe is basically melting the two different chocolate chips, layering them, sprinkling some peppermint pieces on top, and letting them set up. How easy is that, right?

I’m not sure this peppermint bark can even be called a recipe since it is so easy, but whatever you call it you’ll love it just as much as I do if you give it a try!

What Is The Best Way To Melt Sugar-Free Chocolate? 

When it comes to melting Lily’s chocolate chips for this recipe there are a couple of ways that work best. I prefer to do the stovetop method since I don’t have a microwave.

But I would suggest that you use whichever is easiest for you when you decide to make this recipe. Either will work wonderfully. 

• Microwave: Place the chocolate chips or baking pieces in a large heatproof bowl with some coconut oil. The oil helps this sugar-free chocolate melt a litter smoother and also helps it set up nicely. Microwave the mixture on low and in increments of 30 seconds. Remove the bowl from the microwave and stir every 30 seconds until it is all melted and smooth. Do not overcook it or it will seize and be unusable. 

• Stovetop: The easiest way to melt chocolate chips and coconut oil on the stovetop is by using a double boiler method. Using a double boiler simply means you are melting the chocolate slowly over some simmering water so that the steam melts the chocolate and it doesn’t burn. If you go this route, be sure to avoid getting water in the bowl—the chocolate will seize! And that will leave you with a mess for sure. 

How to Store Low-Carb Peppermint Bark

Although Easy Peppermint Bark can be stored in an air-tight container on the counter, I recommend that you keep it stored in the refrigerator.

Because this is untempered chocolate, and we used some coconut oil to help it melt smoothly it could become soft in warmer environments if stored at room temperature.

Make sure when you put it in the fridge, that you have it in an airtight container or sturdy ziplock baggies so it is protected from any random food odors and so it stays fresh. 

It will keep up to two weeks just fine in your fridge, anything after that and it might start to lose some of its fresh flavors and nobody will enjoy stale candy, especially those peppermint pieces. They tend to get chewy and stick to your teeth as they get stale. 

So if you think you won’t eat all this recipe in a week or two, just hold out a few pieces to nibble on then store the rest of the recipe in the freezer!

Just let it thaw when you take it out of the freezer. Nobody wants to chip a tooth on Christmas candy!

Possible Variations For This Chocolate Bark Recipe

Since this recipe is so easy, it is also one that is flexible. You can totally add some different things to this bark to make it something you will enjoy.

Perhaps you don’t want to use the sugar-free hand candies on top of the bark, no problem. Just swap them out for something else or leave them off altogether. 

Here are a few things you could use to change this recipe up:

• chopped nuts
• pieces of the new Keto ChocZero Marshmallows
• toasted unsweetened coconut flake

TIPS FOR MAKING PEPPERMINT BARK

• Use a type of coconut oil that has been refined so it doesn’t add any coconut flavor to your candy bark. I love to use the LouAnn brand found at most grocery stores for these types of recipes. It has a neutral flavor and no hint of coconut.
• Use a microwave-safe bowl to melt the chocolate, and be careful not to burn yourself with the hot bowl. If you don’t want to use a microwave or don’t own one, like me, you can melt the chocolate in a double boiler on the stove. I’ve even put a large bowl over some boiling water in my Instant Pot to melt chocolate for dipping things. 
• You can use crushed candy canes in place of the hard peppermint candies if you can find sugar-free ones.
• Let the mint chocolate layer cool on the cookie sheet before adding the peppermint white chocolate layer to keep the colors from combining. You want the distinct layers to show.
• For best results keep this peppermint bark in the fridge in an airtight container or freeze it for up to three mounts!
• If you can’t find Lily’s Chocolate Chips in mint and peppermint you can add a tiny bit of peppermint extract to both melted layers. Just remember that peppermint extract is really strong and too much will ruin the candy flavor.

Yield: 12 Servings

Low Carb Peppermint Bark

Prep Time: 5 minutes

Cook Time: 5 minutes

Additional Time: 1 hour

Total Time: 1 hour 10 minutes

This super easy peppermint bark is the perfect holiday candy to enjoy when you are watching your sugar and carbs.

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Ingredients

• 1 bag of Lily's Dark Chocolate Mink Chips
• 1 bag of Lily's Peppermint White Chocolate Chips
• 2 Tablespoons of Coconut Oil
• 3 sugar free peppermints, crushed (optional)

Instructions

1. Add the dark chocolate mint chips and 1 tablespoon of coconut oil to the bowl and place it in the microwave on low power. Cook the chocolates in 30-second intervals stirring after each time until the chocolate is melted and smooth.
2. Line a baking sheet with parchment paper and pour the melted mint chocolate onto the paper and spread it out evenly.
3. Let the chocolate set.
4. Crush up the sugar-free peppermint candy if using it and set these aside until the end.
5. Once the mint chocolate is set melt the peppermint white chocolate chips.
6. Add the white chips and 1 tablespoon of coconut oil to the bowl and place it in the microwave on low power. Cook the chocolates in 30-second intervals stirring after each time until the chocolate is melted and smooth.
7. Pour the peppermint white chocolate over the set chocolate mint layer then spread it out evenly to cover the top.
8. Sprinkle the crushed peppermint over the tops of the candy bark and let this set on the counter for a couple of hours until it is completely set. You can put it in the fridge if you need it to set faster.
9. Once the Low Carb Peppermint Bark has set completely you can break it up into bit-size pieces or cut it with a knife into squares if you wish.
10. Store in the fridge in an airtight container.

Nutrition Information

Yield

12

Serving Size

2 pieces
Amount Per ServingCalories 126Total Fat 9.4gTrans Fat 0gCholesterol 5.9mgSodium 11.8mgCarbohydrates 20gNet Carbohydrates 2.8gFiber 9.4gSugar 1.2gSugar Alcohols 7.8gProtein 1.8g

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

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Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!