Keto White Chocolate Unicorn Bark

This Keto White Chocolate Unicorn Bark is the ultimate fun, kid friendly keto dessert.

It looks amazing and tastes even better!

I can't lie though, the white chocolate part of this bark is technically not actual “white chocolate” but it's my own keto version that I used for all kinds of no-bake, low carb recipes.

This keto white chocolate is made up of a combination of cream cheese, butter and coconut oil. Seems odd but it works.

The cream cheese gives it it's signature white colour while the butter gives it a richness like white chocolate and the coconut helps it harden in the freezer and gives it a “melt-in-your-mouth” quality.

To sweeten this keto unicorn bark I used a powdered monkfruit and erythritol blend.

A powdered sweetener is the best option for no bake desserts to avoid the weird crunchiness you can get from an undissolved granular sweetener and powdered monkfruit/erythritol blends are some of the best tasting sugar free sweeteners on the market!

For the colours in this bark, I use the Watkins Gel Pastes including a Rose pink and a Sky Blue and swirled them along with some batter left white to get this beautiful finish.

Lastly, the most important part to any fun unicorn keto dessert..you have to have sprinkles!!!

These are sugar free spinkles. They act and taste just like regular sprinkles. You'd never know the difference (and neither will your kids!)

Stoka Nutrition is the company that creates these sprinkles and they are awesome!

They gave me a 20% discount code to share with you guys!

It's SAMMYSAM. You can use it to get 20% off anything on their site including their sugar free rainbow sprinkles, bars (pb and j is my fav!!), sugar free marshmallow fluff, keto friendly cereal and more!

I don't receive any commission from this discount link. It's purely to give back to you guys.

I highly recommend the sprinkles as I've used them in all kinds of desserts already including my Keto Birthday Cake, Keto Funfetti Birthday Cake Bars, Keto Birthday Cake Cookies, Keto Microwave Funfetti Cake & now this one!

Anyways, with that said, I hope you guys enjoy this recipe.

This Keto White Chocolate Unicorn Bark is a perfect little party treat and a great way to shock some non-keto friends with how fun and creative it looks!

You'll be sure to get some people asking you for the recipe.

Some Important Ingredients In Keto White Chocolate Unicorn Bark

Powdered Monkfruit/Erthritol Sweetener – the best sweetener I've found for keto baking. Works great in no bake recipes do to how finely it's ground. Any brand that's powdered is fine but I use this one.
Coconut Oil – helps the bark to solidify in the freezer, also adds a “melt-in-your-mouth” quality to the bark itself,
Vanilla Extract – essential for flavouring the bark! I always use pure vanilla extract but you can also use artificial for this recipe
Watkins Food Colouring – These are gel pastes so a little goes a longgg way when compared to liquid food colouring. They are super potent and also do not “water down” your desserts. The colours are also much brighter than your traditional food colouring.
Stoka Nutrition Sugar Free Rainbow Sprinkles – pretty much some of the only sugar free keto sprinkles you'll find. The company staff is amazing by the way! Super nice group of people. You can find their sprinkles on their website. Just use SAMMYSAM so you can get the 20% off!

Tools I Used To Make Sugar Free White Chocolate Unicorn Bark

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $4.99 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Spatula – Very useful for lifting cookies and other hot items, preferred to burning your hands, but totally optional.
Cookie Sheet
Parchment Paper

Tips For Making Low Carb White Chocolate Unicorn Bark

When separating your mixture to add colour, be sure to leave slightly more of the mixture white as the other colours will be swirled into it and can easily over-power it.
When swirling the mixture together, be careful not to over-mix all the colours, you want each one to be noticeable in the bark.
Feel free to add coconut or other fun mix-ins to this bark. Get creative!
This bark is best stored in the freezer but will also keep in the fridge if you'd like a softer texture to it. I do not recommend leaving it out at room temperature.

How To Store Sugar Free Keto White Chocolate Unicorn Bark

Store this bark in the freezer in a ziplock bag between layers of parchment or wax paper. You can also freeze it the same way in an airtight container in the freezer if you wish.

Can I Make This Keto White Chocolate Unicorn Bark With A Different Sweetener?

Yes, you can make this unicorn bark with a different sweetener if you wish! As I've mentioned, powdered works best because it dissolves beautifully and doesn't add any crunchiness to the batter.

The powdered monkfruit/erythritol sweetener also sweetens just like sugar so be aware of that when subbing another sweetener that may be more or less sweet.

Keto White Chocolate Unicorn Bark Recipe

Serves: 8

Ingredients:

6 1/2 tbsp cream cheese, room temperature, 96g
3 tbsp coconut oil, room temperature, no hardened completely but also not melted, 45g
2 tbsp salted butter, room temperature, 30g
1/2 cup powdered monkfruit/erythritol sweetener, 100g
1 tsp vanilla extract
light pink & blue food colouring
~2 tbsp Sugar Free Sprinkles,15g (use code SAMMYSAM on the Stoka Nutrition website for 20% off)

Directions:

In a bowl, add your cream cheese, coconut oil and butter. Beat together until smooth.
Add your powdered monkfruit/erythritol sweetener and beat again until light and fluffy.
Separate your mixture into 3 by leaving most mixture in the first bowl and placing a scoop each in 2 other small bowls.
Add a small amount of pink food colouring to one of the small bowls and blue food colouring to the other. Leave the filling in your first bowl, white.
Line a baking sheet with parchment paper and lightly spray with oil. Use a spatula to drop blobs of the white mixture around the pan, somewhat in a square shape.
Spread the blobs of the “keto white chocolate” mixture around slightly to flatten (see photos).
Add your blue food colouring bowl and add blobs wherever there are gaps in the white layer. Again, swirl slightly to just barely blend it into the white.
Then add your pink food colouring, again in the spots where there is little of the mixture or you want some pink colour.
Finally, swirl all of the colours together gently, while also flattening the mixture a bit. Be careful not to over-mix as you don't want to blend all of it into one colour. You want some pink, blue and white all showing through.
Lastly, sprinkle the top of your white chocolate mixture with the sugar free sprinkles.
Freeze your bark for at least 6 hours/until solid or overnight.
Break the bark into pieces and serve immediately. Enjoy your Keto White Chocolate Unicorn Bark!

*Store this bark in a ziplock between pieces of parchment or wax paper in the freezer!*

Nutrition For 1/8th of recipe (1 large piece of bark): 111 calories | 12.1g fat | 0.3g NET carbs | 0.7g protein | 0.4g fiber

Print Recipe

5 from 1 vote

Keto White Chocolate Unicorn Bark Recipe

Prep Time10

Freezing Time6

Total Time6 10

Course: Dessert, Snack

Keyword: keto bark, keto birthday, keto unicorn, keto white chocolate, keto white chocolate unicorn bark

Servings: large pieces of unicorn bark

Calories: 111kcal

Ingredients

6 1/2 tbsp cream cheese room temperature, 96g
3 tbsp coconut oil room tempertaure, no hardened completely but also not melted, 45g
2 tbsp salted butter room temperature, 30g
1/2 cup powdered monkfruit/erythritol sweetener 100g
1 tsp vanilla extract
light pink & blue food colouring
~2 tbsp Sugar Free Sprinkles 15g (use code SAMMYSAM on the Stoka Nutrition website for 20% off)

Instructions

In a bowl, add your cream cheese, coconut oil and butter. Beat together until smooth.
Add your powdered monkfruit/erythritol sweetener and beat again until light and fluffy.
Separate your mixture into 3 by leaving most mixture in the first bowl and placing a scoop each in 2 other small bowls.
Add a small amount of pink food colouring to one of the small bowls and blue food colouring to the other. Leave the filling in your first bowl, white.
Line a baking sheet with parchment paper and lightly spray with oil. Use a spatula to drop blobs of the white mixture around the pan, somewhat in a square shape.
Spread the blobs of the "keto white chocolate" mixture around slightly to flatten (see photos).
Add your blue food colouring bowl and add blobs wherever there are gaps in the white layer. Again, swirl slightly to just barely blend it into the white.
Then add your pink food colouring, again in the spots where there is little of the mixture or you want some pink colour.
Finally, swirl all of the colours together gently, while also flattening the mixture a bit. Be careful not to over-mix as you don't want to blend all of it into one colour. You want some pink, blue and white all showing through.
Lastly, sprinkle the top of your white chocolate mixture with the sugar free sprinkles.
Freeze your bark for at least 6 hours/until solid or overnight.
Break the bark into pieces and serve immediately. Enjoy your Keto White Chocolate Unicorn Bark!

Notes

Tips For Making Low Carb White Chocolate Unicorn Bark

When separating your mixture to add colour, be sure to leave slightly more of the mixture white as the other colours will be swirled into it and can easily over-power it.
When swirling the mixture together, be careful not to over-mix all the colours, you want each one to be noticeable in the bark.
Feel free to add coconut or other fun mix-ins to this bark. Get creative!
This bark is best stored in the freezer but will also keep in the fridge if you'd like a softer texture to it. I do not recommend leaving it out at room temperature.

Ingredient Links