Low Carb White Chocolate Peppermint Bark
Listen, I know the holidays usually mean watching everyone inhale cookies while you pretend to enjoy a stalk of celery. Hard pass. I hacked the system with this peppermint bark. It literally tastes like the expensive tin stuff but won’t kick you out of ketosis. It takes 5 minutes. Do it.
RECIPE INFO
Servings: 12 pieces | Prep: 5 mins | Cook: 0 mins (Chill: 20 mins)
INGREDIENTS (Strict keto only—read your labels!)
* 1 cup Sugar-Free White Chocolate Chips (Must be Lily’s or ChocZero—do NOT buy generic “diabetic” chocolate with maltitol, your stomach will hate you)
* 1 tsp Coconut oil (Essential—white chocolate melts weirdly dry without it)
* 1/2 tsp Peppermint extract (The oil-based stuff, not the sugary syrup for coffee)
* 3 Sugar-Free Peppermint Hard Candies (Crushed. Warning: Check label for NO Maltitol/Sorbitol if you want to stay strictly keto. If you can’t find clean ones, skip this and just do the extract!)
INSTRUCTIONS
1. Throw the white chocolate chips and coconut oil in a microwave-safe bowl.
2. Nuke it in 20-second bursts, stirring aggressively in between. **Do not overheat** or it turns into a gross paste. Stop when it’s mostly melted and stir to finish.
3. Stir in the peppermint extract.
4. Pour onto a parchment-lined plate or tray. Spread it thin (like 1/4 inch).
5. Smash your sugar-free mints in a baggie with a heavy spoon. Sprinkle that dust on top immediately.
6. Freeze for 20 mins until it snaps. Break into jagged shards.
( PRO TIPS)
White chocolate is a diva. If you get even a drop of water in the bowl, it will seize up and ruin your life. Dry everything bone-dry before you start.
MACROS PER SERVING
Cal: 75 | Fat: 6.5g | Protein: 1g | Net Carbs: 2g
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