Before jumping to the recipe, don't miss the HELPFUL RECIPE TIPS in the post! I hope you'll find them useful and will love this fantastic recipe.
Spring is here and strawberries abound in my region this week!
Just look at that gorgeous Chocolate Covered Strawberry!
This is an incredibly easy recipe but they always look beautiful and taste even better than they look.
This dish is going to be one of my contributions at Easter Brunch but these are also great for Valentines day, date night or any given Thursday.
Berries are especially sweet when they come into season and Spring and Summer are when they are best!
- Before you do anything else, wash your berries and place on a paper towel covered plate in the fridge while you are gathering ingredients.
You need to make sure that the berries and the leaves are dry before you continue making your chocolate dipped strawberries. If they are wet AT ALL it will muck up your chocolate and make it lumpy and weird….just ask how I know.
Choosing your Unsweetened Chocolate:
For this recipe I chose Ghirardelli 100% Cacao because it was on a super sale at my local store.
But usually I choose Bakers Chocolate because it melts so smoothly and I like the flavor better. I know that Ghirardelli is supposed to be fancy but I am not sure the (normally) higher price tag is in order concerning their baking chocolate.
You can use any baking chocolate as long as it is unsweetened. You can also use sugar free chocolate chips and skip using the low-carb/no carb sweetener but those are usually a little higher priced.
Sugar free chocolate chips are however, WORTH THE MONEY when you want to make chocolate chip cookies or other treats that require chocolate chips.
You don’t need them with this recipe unless you just really want to use them. In that case, just follow the directions and leave out the sweetener.
I have included the nutrition facts for this chocolate bar because it is surprisingly hard find this chocolate on some apps.
Break up the chocolate into small pieces before you microwave them. They will melt more consistently.
Don’t forget to oil the bowl! I use olive oil but you can use coconut oil or whatever you have on hand.
We use erythritol around here for several reasons:
- It doesn’t cause the digestive issues that some low carb sweeteners do (as long as you don’t eat a ton of it).
- Thom has studied every low carb sweetener out there and this is the one we trust to keep our family healthy because it doesn’t contain any nasty chemicals.
- It works on a one to one ratio in just about any recipe that calls for sugar.
- It tastes the best.
You can use whatever you like but just make sure to adjust t to your tastes. We like dark chocolate, so for this recipe I would use 1/4 cup of Swerve.
If you like yours sweeter, feel free to add more. It won’t change the recipe. Just make sure you stir it into the chocolate VERY well before continuing with dipping the berries.
If you don’t make sure it’s melted in as much as possible the results can be uneven or grainy.
Use a skewer to dip your strawberries in the chocolate:
You could try holding them by the leaves and end up with a bunch of leaves in your chocolate or just use a skewer. If you don’t have one on hand, try a toothpick or something similar.
Push the skewer through the top of the berry so that no holes will show.
Try to dip as much of the berry as possible without getting chocolate on the leaves:
Strawberry leaves are very toxic during certain periods after they have been picked.
Since you probably won’t be using your chemistry kit to determine when this is play it safe and make sure the chocolate doesn’t get on the leaves and tempt kids to gulp the whole thing down.
Pulling the leaves up BEFORE you dip them will help get better coverage while still showing off some of that gorgeous red color.
Roll your berries in your desired topping:
I didn’t calculate the topping in the carb count.
For my chocolate berries I used 1/4 cup of unsweetened coconut for half of the strawberries and 1/4 cup of toasted walnut/cinnamon mixture for the other half…aren’t they pretty?
If you are like us you will need to clear a spot in your fridge before you start making these so you have a place for your cookie sheet.
Chill for at least one hour and serve cold.
These are delicious by themselves, with champagne or with homemade whipped cream!
I doubled the recipe and mixed whatever was leftover together. I then poured it on parchment paper covered plate and put it in the fridge with the strawberries.
There is a full recipe and instruction post for Keto Almond Bark if you want to give that a try…fan-freaking-tastic!
Chocolate Covered Strawberries
- 1 pound Fresh strawberries
- 2 oz Sugar free bakers chocolate I used Ghirardelli this time because it was on sale. But I prefer the “Bakers” brand because it melts smoothly.
- 2 tbsp Sugar Free Peanut Butter
- 1/4-1/2 Cup Erythritol to taste
- 1/8 tsp salt I used truffle salt
- 1.5 tbsp butter melted
- shredded coconut optional
- chopped almonds or toasted walnuts optional
- 1/4 tsp vanilla optional
- Cover a cookie sheet with parchment paper.
- Wash and dry strawberries – see tips in the post.
- Decide which toppings you will use i.e.: unsweetened coconut, chopped nuts, etc.
- Break chocolate up into pieces and place in a greased microwaveable bowl.Microwave on high for 30 seconds and stir. Keep microwaving and stirring in 15 second increments until smooth.
- Add the peanut butter, sweetener, salt and butter and mix until all melted together.Stir until the mixture feels smooth and the sweetener is melted into the chocolate. Microwave for another 10-15 seconds if you need to.
- Place strawberry on the end of a skewer and dip in chocolate then roll in whatever topping you are using ( coconut, nuts, cinnamon, etc).
- Place on parchment paper and repeat until your strawberries are all covered. refrigerate for at least one hour before serving.
- Serve plain or with Keto Bomb Whipped Cream.
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The nutritional info on this site is provided as a courtesy. I am careful about my calculations but if anything ever looks off on this website or ANY website, please feel free to do your own calculations.
This recipe is particularly tricky because strawberries vary widely in size. I calculated a serving size as one ounce so be mindful as to how large your berries are if you are on a strict Keto Diet due to diabetes or other health risks.
This recipe was also calculated WITHOUT toppings such as coconut, walnuts or whipped cream. Let me know if you need any help finding info for your particular topping and I’ll be happy to assist.