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Sugar-free chocolate covered strawberries

Buy some strawberries, and get to work on this awesome dessert.

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Nothing screams Valentine’s Day like chocolate covered strawberries, but for people who are watching their blood sugar or carbs, it’s a dessert that seems out of reach.

Chocolate covered strawberries in a bowl

Until now! This dessert is keto and low carb friendly. I’m so excited to share it!

A couple of months ago, my package of Lily’s chocolate arrived. But, in true Houston fashion, the weather melted all of them. I was a little distraught because I wanted to make my almond butter chocolate chip cookies, but my plans were ruined.

Thanks, humidity.

I’d been stewing for a bit about what I could do with them, and these chocolate covered strawberries popped in mind for Valentine’s day.

The recipe is really simple, and that’s why this blog post is pretty short. I don’t think you need me to tell you step-by-step how to do this.

Buy some strawberries and dip them. That’s it.

If you do need a recipe, there’s one below. But here’s one thing you will need for this recipe: avocado oil.

Normally, when you melt chocolate, you use coconut oil, or olive oil to keep the chocolate shiny, and help it create a shell.

I personally think those two oils have a strong and distinct taste. Avocado oil, however, is very mild in flavor.

And if you didn’t know, avocado and chocolate actually make a pretty stellar combination.

Get the recipe below and be sure to save the pin. I can’t wait for you to try it out!

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Chocolate covered strawberries


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 12 reviews

  • Author: Mila Clarke Buckley
  • Total Time: 35 minutes
  • Yield: 1 dozen strawberries 1x
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Description

A delicious, lower carb alternative to your favorite chocolate covered strawberries. 


Ingredients

Scale

2 cups (1 dozen whole strawberries) (~22g carbs)

1/2 cup Lily’s milk chocolate (2 net carbs)

2 tablespoons avocado oil (0 carbs)


Instructions

  1. Microwave the chocolate and oil in a microwave safe dish for 30 seconds at a time, stirring between heating them each time. Do this until the chocolate becomes smooth.
  2. Coat the berries in chocolate.
  3. Refrigerate until the chocolate sets.

Notes

  • Sub a different oil to thin out the chocolate if you don’t have avocado oil on hand. Just choose something with a mild flavor so it doesn’t overpower your chocolate. 
  • Prep Time: 5
  • Cook Time: 30
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 2 strawberries
  • Calories: 38
  • Sugar: 1.2 g
  • Sodium: 1.9 mg
  • Fat: 3.1 g
  • Carbohydrates: 3.3 g
  • Fiber: 1.6 g
  • Protein: 0.3 g
  • Cholesterol: 0 mg
About Mila

Hi! I'm Mila.

I’m earning my Master’s degree in Applied nutrition.

I’m currently an Integrative Nutrition Health Coach living with  LADA (Latent Autoimmune Diabetes in Adults, a slow-progressing form of autoimmune Type 1 diabetes) I love food, travel, and my kitchen, and teaching you about diabetes self-management.

I’m here to help you live your best life possible diabetes by showing you how to create simple, blood-sugar friendly and delicious meals and tips on diabetes self-care.

Be sure to download my FREE Diabetes Community App Glucose Guide, or reach out for FREE 1:1 diabetes health and habit coaching.

How can I help with your diabetes management?

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13 Responses

  1. Your recipes are so delicious and easy to make. These chocolate-covered strawberries look amazing. I will definitely try this recipe. Thanks for your guide. I really appreciate your efforts. keep it up.

  2. I honestly never would have known these were sugar-free had you not titled them that! They were so delicious and so easy to make my kids devour them in minutes.






  3. I made these chocolate-covered strawberries tonight and it was the easiest, most delicious treat I could ask for! The avocado oil worked perfectly to thin out the chocolate.






  4. These strawberries had alot of bold flavor and i think them being sugar free really allowed the natural flavors to shie through!






  5. First of all, if I didn’t make these I would have never believed they were sugar free! They were so delicious and my new go-to recipe for chocolate covered strawberries!






  6. I am allergic to coconut oil and agree that olive oil leaves an aftertaste in desserts. The chocolate came out so beautifully, and I always have avocado oil in the pantry, I will be doing a 2nd Valentine’s Day batch. Thanks for the tip!






  7. I get so frisky whenever I make chocolate-covered strawberries. I’ve never used Lily’s before this recipe and now I don’t think I’ll use anything else.






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