Keto Peppermint Christmas Crack

This ultra addictive Keto Peppermint Christmas Crack will be gone in no time. Your Keto, low carb, and non-Keto guests alike will all be able to appreciate the layers of cookie, sugar, and chocolate with rich brown sugar-butter notes and peppermint candies. Not to mention the snap to this bark is incredible! The bark can easily be made ahead of time and frozen until Christmas time as well. You might need to freeze it to prevent yourself from eating it! This Christmas crack is so good.

The cookie base looks dark. Did I overcook it?

No, the cookie base should have a nice dark color on it as it helps lend to the overall delicious browned butter flavor of the Christmas crack.

What type of chocolate should I use for the top?

The recipe below uses a sugar-free chocolate chip because it is sweetened with stevia. However, feel free to use any type of dark chocolate you want, adding sweetener to your preference.

What type of sweetener should I use?

Please use a brown sugar replacement like Swerve as we found it has the cleanest and sweetest flavor.

Serving suggestions

Serve Keto Peppermint Christmas Crack with Peppermint Mocha Keto Coffee https://www.carbmanager.com/recipe/peppermint-mocha-keto-coffee to get you in the holiday spirit.

Net Carbs

3.9 g
Fiber

1.7 g
Total Carbs

15.5 g
Protein

3.2 g
Fats

17.7 g

193 cals

Quantity

Serving Size

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Almond Flour

2 cup
Raw Egg

1 large
Baking Powder

½ teaspoon
Coarse Kosher Salt by Morton

¼ tsp
Butter

½ cup
Allulose Sweetener by Health Garden

¼ cup
Butter

½ cup
Brown Sugar Replacement by Swerve

½ cup
Vanilla Extract

½ teaspoon
Peppermint Hard Candy, Sugar Free

7 piece
Coconut Oil

2 teaspoon
Sugar Free Chocolate Chips by Hershey's

5 ounce

Step 1

Preheat the oven to 300 F. Combine the almond flour, egg, baking powder, salt, and ½ cup melted salted butter in a medium bowl. Place the dough onto a large piece of parchment paper and place a similar-sized parchment paper on top. Roll the dough using a rolling pin between the two pieces of paper.
Step 2

Roll it lengthwise first to allow it to go as long as possible. Then roll it horizontally to finish spreading it out the other direction. The dough should be thin, about ⅛” thick. Remove the top piece of parchment paper, then transfer the parchment paper’s bottom part with the dough attached to a rimmed baking sheet. Sprinkle ¼ cup allulose on top—Bake for 25 minutes or until a deep golden color. Remove from the oven and allow it to cool slightly.
Step 3

Combine the brown sugar, and ½ cup salted butter in a small saucepan. Bring to a boil and then down to a good simmer for 2-3 minutes. Remove from the heat and swirl in the vanilla. Pour this over the cookie base and spread it out to the edges. Place in the fridge to chill and set for about 15 minutes.
Step 4

Microwave the sugar-free chocolate chips and coconut oil together in 30-second increments until melted. Spread this over the cookie base with the chilled sugar layer on top.
Step 5

Add crushed sugar-free peppermint candies on top and chill until set for about 1 hour.
Step 6

Break apart into small pieces. Store chilled.