Keto Chocolate Covered Strawberries are just three ingredients and so easy to make. Be sure to check out the tricks and tips section for creating strawberries that are sure to impress.
When I think of Valentine’s Day I would take Chocolate Covered Strawberries over Roses hands down! Did you know the history of the strawberry dates back to Ancient Rome. The fruit was considered the symbol of Venus (the goddess of love). This is said to be because of its bright red color and enticing taste! With Keto approved chocolate, fresh strawberries, unrefined organic coconut oil and a few tools you have already you can make a beautiful treat or gift for someone you love!
Are Strawberries Keto?
Strawberries are full of health benefits. They are low in carbs and high in fiber which allows them in moderation to fit seamlessly into a Ketogenic lifestyle. In fact, a whole cup of strawberries is just 8.7 net carbs, the perfect sweet treat for those watching their carbs and sugars.
How to make Keto Chocolate Covered Strawberries…
I promised this recipe was Easy, and it totally is. My kids love helping make these! They also love eating them!
Start off by washing and drying your strawberries. You will actually need to dry off each strawberry then place them on paper towels to dry more! This is a critical step to creating beautiful Keto Chocolate Covered Strawberries. (See Tips and Tricks Below)
Once the strawberries are dry you can begin melting the chocolate. For every ¾ cup of chocolate chips add 1 tsp of unrefined coconut oil to a measuring cup or bowl. Microwave starting for 30 seconds, remove the chocolate and stir. Continue to microwave the chocolate in 15 second intervals, stirring between each interval until melted and smooth. Once the chocolate is melted, set aside and get your baking sheet ready. This will also give you chocolate some time to cool down a bit.
Line a baking sheet with parchment paper, wax paper or silicone baking sheet. Do not use foil, the chocolate will stick to the foil.
Now for the fun part! Dipping the strawberries. I put toothpicks in the tops to help hold onto them, this is optional but seems to make it a bit easier. Pull back the green tops and dip the berries into the chocolate. Turn the strawberries to coat fully, then let the excess drip off. Place them on the lined baking sheet and chill for at least an hour! If you want designs like those in the photos I have details in the tricks and tips section below.
Tips and Tricks…
Water is the Enemy of Melted Chocolate. You must dry off each strawberry after washing. Place the dried strawberries on a paper towel and let air dry a little longer. Water causes chocolate to seize even the smallest amount. It will quickly form a gritty rough paste feel to your chocolate. Additionally the chocolate will not stick to the strawberries, so don’t skip this very important step.
Microwave Method for melting chocolate. Start with 30 seconds, then stir the chocolate. Microwave for 15 second intervals there after, stirring between each interval until smooth and melted.
Double Boiler Method for melting Chocolate. This is using steam to heat the top pot and slowly bring the chocolate up in temperature and melt. If you don’t have a double broiler you can use a sauce pan and a glass bowl on top. Be sure the water does not touch the bowl or top pot, you want the steam to heat the chocolate. Stir constantly until melted and smooth.
Can you burn the Chocolate? Yes, if you get the chocolate too hot, it can separate into burned cocoa particles and become thick and muddy. Overheated chocolate will also lose the silky shine of melted chocolate. Dark chocolate should never be heated above 120 F, while milk and white chocolates should never be heated to above 110 F.
It’s best to use room temperature strawberries because the chocolate will harden too fast on cold strawberries. If your strawberries are cold from the fridge wash them in slightly warm water to bring the berries up to room temperature. Make sure to dry them well!
Why Coconut Oil?
Why do you add coconut oil to the chocolate when melting? This help the chocolate melt a little easier and hardens a little faster and thicker. The coconut oil make the chocolate act like a chocolate shell. While it is not essential it does make the chocolate easier to work with. The small amount does not change the flavor at all. We recommend it!
Storing and Serving…
Keto Chocolate Covered Strawberries are best consumed within 2-3 days. I do not recommend freezing as this causes the strawberry to get mushy. You do not have to refrigerate your berries but keep them in a cool place. If you do refrigerate your berries leaving them at room temperature for a long time after will cause them to sweat.
How to Decorate your Berries…
Decorating your Keto Chocolate Covered Strawberries is super fun and easy using just two different kinds of chocolate. My son prefers white chocolate covered strawberries so I usually have both chocolates melted and ready to go.
Using the opposite chocolate that was used to dip your strawberries for a great contrast! Do this by placing some melted chocolate into a snack size zip lock bag. Snip just a tiny corner to drizzle chocolate lines across the berry.
For the marbled effect drizzle the same as above and use a toothpick to swirl the chocolate up and down. To get this effect you must have both chocolates wet. I actually do most if not all my decorating while the chocolate is still wet and melted.
Other options, chop up some chocolate or nuts and sprinkle on the wet chocolate. Sprinkles are my daughters favorite. Sprinkles are not sugar free but only contain about 3 carbs per tsp. You will use less than a quarter tsp of sprinkles per berry.
Feeling extra creative, add some liquid candy coloring to your white chocolate. Wilton has a glitter spray that could be used to add a little sparkle to your berries. There are also some edible glitters you can purchase online. Glitter would add some serious Wow Factor to your Keto Chocolate Covered Strawberries!
I have tried a few different Chocolate’s out there and honestly Lily’s Chocolate Chips are the best. While I have Lily’s Chocolate Linked, you can buy it at just about any grocery store! They have Milk chocolate and White Chocolate and so many other flavors like Mint, peanut butter you name it! Lily’s chocolate chips work amazingly well for this recipe! Just (2 bags) of Lily’s Chocolate chips will yield two dozen medium to large size Keto Chocolate Covered Strawberries. This will cost less than $15.00, that less than $7 per dozen! Try buying Roses for $7 a dozen! Hope you enjoy this amazing Keto Recipe!
Keto Chocolate Covered Strawberries
- 2 bags Sugar Free/Keto Chocolate I use Lily's Milk and White Chocolates
- 1-4 tsp Coconut Oil unrefined Per 3/4 cup Chocolate Chips
- 24 med Strawberries About a 1 lb package
- Wash and dry your strawberries. You will actually need to dry off each strawberry then place them on paper towels to dry more! This is a critical step to creating beautiful Keto Chocolate Covered Strawberries.
- Once the strawberries are dry you can begin melting the chocolate. For every ¾ cup of chocolate chips add 1 tsp of unrefined coconut oil to a measuring cup or bowl.
- Microwave starting for 30 seconds, remove the chocolate and stir. Continue to microwave the chocolate in 15 second intervals, stirring between each interval until melted and smooth.
- Once Chocolate is melted set aside to cool slightly and prepare your baking pan.
- Line baking sheet with parchment paper, wax paper or silicone baking sheet. (Do not use foil, strawberries will stick.)
- Now for the fun part! Dipping the strawberries. I put toothpicks in the tops to help hold onto them, this is optional but seems to make it a bit easier. Pull back the green tops and dip the berries into the chocolate. Turn them to coat fully, then let the excess drip off, place them on the lined baking sheet and chill for at least an hour!