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Fruit is the first thing most people give up on keto, and mostly that is correct. Berries are the exception. Strawberries carry about 6 g of net carbs per cup, which leaves room for them to be the flavor of a dessert rather than a rounding error you have to budget around.

What makes this version work is that the shell is only three things: cacao, coconut oil and sweetener. There is no melted candy bar carrying hidden sugar, and no chocolate chips sweetened with maltitol. Coconut oil sets hard at refrigerator temperature, so the coating snaps the way a real dipped berry does.

Two berries land at 3 g net carbs and 155 calories. The whole thing takes about fifteen minutes of actual work, and the rest is waiting for the fridge to do its job.

Keto chocolate covered strawberries on parchment, a sugar free low carb dessert dipped in cacao and coconut oil
Dr. Don Colbert, MD

Keto Zone Chocolate Covered Strawberries

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Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dessert
Calories: 155
Ingredients Method Nutrition

Ingredients
  

  • 8 organic strawberries large, cold from the fridge
  • 4 tbsp organic coconut oil
  • 4 tbsp unsweetened cacao powder
  • 2 tbsp powdered monk fruit or erythritol sweetener powdered, not granular
  • 1 scoop Dutch Chocolate MCT Oil Powder
  • 1/4 tsp organic vanilla extract
  • 1 pinch sea salt

Method
 

  1. Wash and thoroughly dry the strawberries, leaving the green tops on. Any water left on the fruit will keep the chocolate from sticking. Return them to the refrigerator until the moment you dip.
  2. Line a plate or small tray with parchment paper and set it aside.
  3. Melt the coconut oil in a small saucepan over medium-low heat.
  4. Whisk in the cacao powder and powdered sweetener until the mixture is glossy and completely smooth with no dry pockets.
  5. Take the pan off the heat. Stir in the MCT Oil Powder, vanilla and sea salt until fully dissolved, then pour into a small deep bowl or ramekin.
  6. Let the chocolate cool for 2 to 3 minutes. Dipping into very hot chocolate gives you a thin coat that slides off the berry.
  7. Hold each strawberry by the top, dip it, turn it once to coat, and let the excess drip back into the bowl before setting it on the parchment.
  8. Refrigerate for 40 to 45 minutes, until the shell is firm and snaps when you bite it. Serve cold.

Nutrition

Calories: 155kcalCarbohydrates: 11gProtein: 1gFat: 16gFiber: 3g

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