If you are searching for an easy, sugar-free Peppermint Bark recipe, I’ve got you covered! This recipe is the perfect combination of white chocolate and dark chocolate layered together for an unforgettable holiday treat.

Everyone loves Peppermint Bark around Christmas. It is a holiday tradition for many families. This year, treat your family and friends to Keto-friendly, low-carb Peppermint Bark and let yourself feel good about serving (and eating) a healthy low-sugar treat.  

Notice there are no crushed candy canes on top of my Peppermint Bark. Made with raw cacao butter and coconut oil for healthy fats, raw cacao powder for a rich flavor, and chia or hemp seeds for an added crunch, you won’t miss the chopped up peppermint candies on top. Thankfully, this Peppermint Bark leaves behind the refined sugar, food coloring, and artificial flavors found in store-bought kinds.

What’s the secret?   Peppermint Oil

Cooking with essential oils is a quick way to bring lots of flavor and can offer many health benefits. Peppermint essential oil is very versatile, with a long list of health benefits for the body and mind. Peppermint has an overall calming effect on the body, it is beneficial for nausea, can help to relieve headaches, and has antimicrobial properties. Well known for its calming and supportive effect on the digestive process, peppermint can soothe digestive issues. Peppermint oil improves focus, boosts energy, and of course, freshens your breath.

Every holiday we are surrounded by treats and sweets everywhere.  Work parties, dinners, family events, it’s endless. My advice – make and bring your own special treats. Then you can be sure to have Keto-friendly, sugar-free sweet treats at your disposal. 

Print Recipe
5 from 1 vote

Peppermint Bark

Prep Time15 mins
Cook Time10 mins
Total Time1 hr 25 mins
Course: Desserts
Servings: 18
Calories: 373kcal



  • Melt 3/4 cup of coconut oil and ½ cup of cacao butter in a saucepan over low heat.
  • Add 1/3 cup cacao powder, shredded coconut, hemp or chia seeds, 1 tsp. vanilla, 2 Tbsp. sweetener of choice, and 8-10 drops of peppermint oil, 1/8 tsp. sea salt and mix well. Add a few drops of stevia to taste if needed.
  • Pour the chocolate mixture into a parchment lined 9x13inch baking dish and set in the fridge for 30 minutes or the freezer for 15 minutes.
  • For the white chocolate layer, melt 1/2 cup Cacao butter and 1/2 cup Coconut Butter, and ¼ cup coconut oil in a small saucepan over low heat.
  • Add 1 tsp. vanilla, 8-10 drops of peppermint oil, 1/8 tsp liquid stevia, and 1-2 Tbsp. of sweetener.
  • Pour the mixture on top of the hardened chocolate in the 8x8 square baking pan and put in the fridge for 1 hour or the freezer for 30 minutes to set.
  • Break apart into pieces and store in the fridge in an airtight container.



Calories: 373kcal | Carbohydrates: 7g | Protein: 2g | Fat: 41g | Saturated Fat: 32g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 18mg | Potassium: 23mg | Fiber: 3g | Sugar: 1g | Iron: 0mg