Keto Chocolate Covered Strawberries (Low Carb, Low Calories)

Got a craving for chocolate? Learn how to make this intensely rich and healthy chocolate covered strawberry that’s prepared in the microwave and only takes minutes to take. It’s made using just 4 ingredients, one being refined (scentless) coconut oil. You won’t believe how easy it is to get your chocolate fix with this easy recipe! It’s also gluten-free, vegan and keto 🙂

Ingredients used to make this

_{**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂}

• Refined Coconut Oil – You can use regular coconut oil, but I like to use refined coconut oil, like this one, because there’s less coconut flavor/scent.
• Cocoa Powder – any kind, usually found in the baking aisle
• Stevia – In order to keep this keto, I used stevia. You can also use 1 Tbsp of honey for this recipe or other liquid sweeteners of choice like maple syrup, agave syrup, or liquid stevia
• Strawberries – washed and dried of extra moisture (either leave to dry on the countertop or dry with paper towel)

More Chocolate Recipes (HERE)

How to Make Keto Chocolate Covered Strawberries

Scroll down for full recipe

Recipe Variations and Optional Add Ins:

• Sprinkle nuts, mini chocolate chips or sprinkles on these chocolate covered strawberries to make them fun and interesting.
• With natural flavoring / extracts. Feel free to add a teaspoon of vanilla extract (I didn’t feel like it was essential so I left it out in this recipe), or other flavorings or extracts, such as orange peel, or peppermint extract into the chocolate mixture.
• You can also use different fruits, such as cherries or grapes, instead of strawberries
• Pour the chocolate mixture into a silicone mold / chocolate bar mold (go to recipe)

How to Store

• The coconut oil in the chocolate makes it difficult for the chocolate to maintain its proper texture at room temperature. Store any leftover chocolate in the fridge. For longer storage, you can place them in the freezer for up to 4 months.

Final Tips

• Be sure to use a microwave-safe bowl (preferably glass, like this one)
• I found that the amount of cocoa powder might depend on the brand. I recommend starting out by adding 3 Tbsp of cocoa powder and add the additional 1 Tbsp if the mixture feels too thin. The more cocoa powder you add, the more intense the chocolate flavor. Add more coconut oil if the mixture seems too thick

More Recipes Using Strawberry (HERE)