Sugar-Free Chocolate Covered Strawberries with Nutella Recipe
These Keto Chocolate-Covered Strawberries with Nutella are a decadent treat that's surprisingly simple to make. Perfect for special occasions like Valentine’s Day or as a luxurious sweet treat, these strawberries promise to delight with a rich blend of creamy, sugar-free Nutella and luscious chocolate.
Servings: 12 Strawberries
Calories: 108kcal
Ingredients
- 12 strawberries
- 6 tablespoons keto Nutella
- 2 teaspoons refined coconut oil
- 4.4 ounces dark chocolate
- 1 teaspoon refined coconut oil
Instructions
- Wash and thoroughly dry the strawberries, and line a baking tray with parchment paper. The baking tray needs to be able to fit in your freezer lying flat.12 strawberries
- Add the Nutella and 2 teaspoons of refined coconut oil to a microwave safe bowl.6 tablespoons keto Nutella, 2 teaspoons refined coconut oil
- Microwave for 30 seconds, stir, and then microwave for another 15 seconds.
- Take a strawberry, pat it dry with a paper towel (make sure it's very dry), and dip it into the Nutella mixture. Place it on the parchment paper lined baking tray. Repeat for all strawberries.
- Pop the tray in the freezer, keeping it level and set a timer for 30 minutes.
- Add the chocolate, any remaining Nutella, and 1 teaspoon of refined coconut oil into a heat-safe bowl that can sit over a pot, but not touching the bottom (Bain-Marie).4.4 ounces dark chocolate, 1 teaspoon refined coconut oil
- When the 30 minutes is up, fill the outer pot with water and place the bowl with chocolate over it. The bowl shouldn’t be in the water.
- Heat the pot up over medium heat and let the chocolate melt, stirring occasionally. Turn off the heat once melted.
- Now take the strawberries out of the freezer and take another clean piece of parchment paper.
- Dip the Nutella covered strawberries in the melted chocolate and let it harden before setting it down on a clean piece of parchment paper. Tilting the bowl over the pot will make this easier.
- Repeat for all strawberries and enjoy!
Notes
- Dry Well: Make sure strawberries are completely dry before dipping. Any moisture can make the chocolate clump or not adhere properly.
- Avoid Water: When melting chocolate, be sure no water gets into the chocolate as even a small drop can cause it to seize.
- Uniform Size: Choose strawberries of similar size for uniform dipping and an even freezing time.
- Keep It Level: When placing your tray of strawberries in the freezer, make sure it's level to prevent the Nutella and chocolate from pooling to one side.
- Melting Techniques: If you don’t have a double boiler, you can melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring well each time to prevent burning.
- Nutella Not Sticking: If, after freezing, some of the Nutella has stuck to the parchment paper instead of the strawberry, use a butter knife to spread it back onto the strawberry and then dip it in the chocolate.
- Double Dip: For extra Nutella flavor, double the Nutella and dip the strawberries one more time after they set the first time. Allow them to set again and then cover them with chocolate.
- Decorate: For a special touch, drizzle with a different color of melted chocolate or sprinkle with nuts or coconut before the chocolate sets. Crushed roasted hazelnuts are a great option. Just pulse them in a blender.
- Extra Chocolate: I poured any leftover chocolate into a couple of silicone molds and popped them into the freezer to set. It made bite-sized pieces of chocolate, perfect for snacking.
Storage instructions
- Airtight Container: Store any leftover chocolate-covered strawberries in an airtight container.
- Refrigerate: Keep them in the refrigerator to maintain freshness. They are best enjoyed within 1-2 days.
- Layer Carefully: If stacking them, place a piece of wax paper or parchment paper between layers to prevent sticking.
- Avoid Humidity: Keep them away from moisture and humidity which can make the chocolate become sticky or sweaty.
Nutrition
Calories: 108kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8.7g | Saturated Fat: 3.7g | Sodium: 2mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 7.2mg | Calcium: 16mg | Iron: 1.51mg