The very first thing I ever tried to make keto was chocolate covered strawberries. It turned out to be way easier than I had expected and they were yummy!
The texture was perfect using coconut oil to create a keto magic shell kind of substance. It was sweet and crunchy and was the perfect contrast to the tart berry.
The coating isn’t as thick as the traditional chocolate covered strawberry. I’m sure you could refrigerate and then add a second and third coat of the magic shell to build it up a bit. I didn’t bother, I thought they were good with one coat.
These would be a great follow up to a romantic dinner or a great way to surprise your love for Valentine’s Day or on a random Tuesday evening when you want to get all romantic!
You could even whip up a batch of whipped cream or whipped coconut cream for dipping to make them extra special!Print
Fatty chocolate covered strawberries were one of the first things I tried to make keto and they are so good!
- 4 T. Coconut Oil
- 1 T. Cocoa Powder
- 10 Drops Liquid Stevia (or choice of sweetener)
- 6 Large Strawberries
- Melt the coconut oil to a liquid (you can use a glass bowl over a pot of hot water, just like you would melt chocolate or microwave), add in cocoa powder and stevia. Stir to combine and blend well.
- Have chilled a metal bakeware lasagna or cake pan or pans in freezer for ten minutes or so. Remove from freezer and line with waxed paper. Then dip washed fresh strawberries into mixture until they are halfway coated and place them on the cold baking sheets.
- Place strawberries in the refrigerator or freezer on a level shelf and let it sit 10 minutes or so until the chocolate bark hardens. Repeat dipping and chilling until coating is as thick as you’d like it and enjoy!
Make sure to taste the coconut bark mixture as you sweeten. The combination of artificial sweetener and cocoa can get pretty bitter if you’re not careful!