Go Back

Keto Chocolate Covered Strawberries – A Simple, Low-Carb Treat

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Fresh strawberries (medium to large, leaves on, thoroughly dry)
  • Sugar-free dark chocolate chips (70%+ cocoa flavor, sweetened with stevia, monk fruit, or erythritol) or unsweetened baking chocolate plus a keto sweetener
  • Coconut oil or cacao butter (optional, for smoother melting and a thinner coating)
  • Powdered keto sweetener (only if using unsweetened chocolate; powdered dissolves better than granulated)
  • Vanilla extract or a pinch of sea salt (optional, for flavor depth)
  • Optional toppings: finely chopped toasted nuts (almonds, pecans, hazelnuts), unsweetened shredded coconut, crushed freeze-dried raspberries, or extra sugar-free white chocolate chips for drizzling
  • Tools: microwave-safe bowl or double boiler, parchment paper, baking sheet, fork or skewer, and a clean towel

Method
 

  1. Prep the berries: Rinse strawberries and gently pat them completely dry. Any moisture will prevent the chocolate from sticking. Leave the green tops on to use as “handles.”
  2. Line a tray: Place a sheet of parchment paper on a baking sheet or large plate. This makes it easy to remove the berries once the chocolate sets.
  3. Melt the chocolate: Add sugar-free dark chocolate chips to a microwave-safe bowl. Heat in 20–30 second bursts, stirring between each, until smooth. If using unsweetened chocolate, melt it the same way.
  4. Thin and sweeten (if needed): Stir in 1–2 teaspoons of coconut oil for silky coating. If using unsweetened chocolate, whisk in 2–4 tablespoons powdered keto sweetener to taste. Add a splash of vanilla or a pinch of sea salt if you like.
  5. Test the consistency: The chocolate should coat the back of a spoon and drip slowly. Too thick? Add a tiny bit more coconut oil. Too thin? Let it cool for a minute to thicken slightly.
  6. Dip the strawberries: Hold each strawberry by the leaves and dip into the chocolate, rotating to coat. Let excess drip off. For a thicker shell, let the first coat set slightly, then dip again.
  7. Add toppings: While the coating is still wet, sprinkle chopped nuts, coconut, or other toppings over the berries. Work quickly so the chocolate doesn’t set before the toppings stick.
  8. Set the chocolate: Place dipped strawberries on the parchment-lined tray. Refrigerate for 15–25 minutes until firm.
  9. Optional drizzle: Melt sugar-free white chocolate chips and use a fork or piping bag to drizzle over the set berries. Chill 5–10 more minutes.
  10. Serve: Enjoy the same day for the best texture. Let them sit at room temperature for 5–10 minutes before serving if they’re very cold, so the chocolate isn’t brittle.