Introduction
Chocolate covered strawberries have been a symbol of romance and luxury since their invention in the 1960s by Lorraine Lorusso at Stop & Shop in Chicago. This keto adaptation transforms the beloved treat into a guilt-free delight that maintains all the elegance of the original. Perfect for special occasions or as a sophisticated dessert, these berries prove that following a ketogenic lifestyle doesn't mean giving up life's sweet pleasures. The key lies in using high-quality, sugar-free dark chocolate that delivers the same rich, complex flavors without compromising your dietary goals.
Ingredients
• 16 large fresh strawberries, rinsed and patted completely dry
• 8 ounces sugar-free dark chocolate (like Lily's), finely chopped
• 1 tablespoon coconut oil, refined
• Optional: 2 tablespoons chopped sugar-free nuts for garnish
• Optional: 1/4 teaspoon flaky sea salt for garnish
Step 1:
Line a baking sheet with parchment paper. Ensure strawberries are completely dry by patting with paper towels.
Step 2:
If using double boiler: Fill bottom pan with 1 inch of water and bring to simmer. Place chocolate and coconut oil in top pan. If using microwave: Place chocolate and coconut oil in microwave-safe bowl.
Step 3:
Melt chocolate and coconut oil, stirring frequently. If using microwave, heat in 30-second intervals, stirring between each interval until smooth.
Step 4:
Hold each strawberry by the stem and dip into melted chocolate, rotating to coat evenly. Gently tap off excess chocolate.
Step 5:
If using garnishes, immediately sprinkle with chopped nuts or sea salt while chocolate is still wet.
Step 6:
Place dipped strawberries on prepared baking sheet. Refrigerate for 30 minutes until chocolate is set.
Q: Why did my chocolate seize up?
A: This usually happens when water comes in contact with the chocolate. Ensure berries are completely dry and no water gets into the melting chocolate.
Q: Can I make these ahead of time?
A: While best served same day, they can be made up to 24 hours in advance and stored in the refrigerator.
Q: Why won't the chocolate stick to my strawberries?
A: Strawberries might be too cold or wet. Ensure they're room temperature and completely dry before dipping.
• Choose firm, ripe strawberries with bright red color and fresh green stems.
• Berries must be completely dry before dipping to prevent chocolate from seizing.
• Can substitute sugar-free milk chocolate or white chocolate for dark chocolate.
• For dairy-free version, ensure chocolate is dairy-free certified.
• Store-bought sugar-free chocolate can be replaced with homemade version using cocoa powder, coconut oil, and powdered sweetener.
• Contains nuts if using optional garnish.
Serve chilled. Allow to sit at room temperature for 5 minutes before serving for best flavor and texture.
Store in airtight container in refrigerator for up to 24 hours. Best consumed same day.
Prepare all garnishes before melting chocolate as it sets quickly. Work efficiently once chocolate is melted.
- Ensure strawberries are completely dry to prevent chocolate from seizing
- Keep chocolate temperature below 90°F to maintain proper temper
- Don't refrigerate berries before dipping as condensation will prevent chocolate from adhering
Try coating with sugar-free white chocolate or drizzling with contrasting chocolate. For added crunch, roll in toasted coconut flakes instead of nuts.
Serve with sugar-free champagne or sparkling water with fresh mint leaves.
Best made during peak strawberry season (spring through early summer)
Contains tree nuts if using optional garnish. Check chocolate ingredients for potential milk allergens. Contains coconut oil.
