Peppermint Coconut Butter Bark
166g
FAT
19g
PROTEIN
25g
NET CARB
Easy
PREP TIME: 15 minutes
YIELD: 1 large batch -
MACRONUTRIENT RATIO: 3.7:1
CALORIES: 1671
KETO DIET PLANS: Classic Keto, Modified Keto, Modified Atkins, Low Glycemic Index, and MCT Oil
A no-baking needed dessert option! We have many other classic ketogenic recipes for the holidays, give them all a try and let us know your favorite.
And our all-time most popular recipe to date: Ketogenic Caramel
INGREDIENTS
220 grams or 1 cup of melted coconut butter
2 grams or 1/2 teaspoon peppermint extract
Liquid stevia to taste if desired
5 squares (1 row) or 14 grams Lily's Chocolate 70% Sea Salt - chopped or grated
5 grams or 1 tablespoon crushed freeze-dried strawberries
20 grams or 2 tablespoons chopped macadamia nuts
5 grams or 1 tablespoon dried shredded coconut, unsweetened
DIRECTIONS
1Line a sheet pan with wax or parchment paper. You can also use silicone molds to make individual portions. Brownie size or larger flat bottom molds will work best. Make sure there is space in your freezer for the size pan you are using to sit level!
2Melt the coconut butter until completely smooth. Add the peppermint extract and liquid stevia to the coconut butter. Stir very well and sample to determine if you would like to add more extract or sweetener.
3Pour the coconut butter onto the lined pan, make sure it does not drip over the sides. Sprinkle each of the topping as evenly as possible on the coconut butter. If they sink too quickly, wait a few minutes for the coconut butter to begin setting and then continue adding the toppings.
4Allow the coconut butter to harden for a least 1 hour in the freezer. Break apart and weigh each piece to add to a meal plan.