This low-carb recipe for Sugar Free Chocolate Covered Strawberries takes the sugar out of a classic treat. The ganache that covers these strawberries also works perfectly as a chocolate fondue. Drizzle it over your favorite low-carb cakes or cheesecake for a rich, tantalizing topping.

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As Valentine’s Day approaches, I’ve been trying to come up with some low-carb alternatives to celebrate the day! When I think of Valentine’s day treats, my mind always goes to chocolate covered strawberries. 

Chocolate and strawberries make a match that even Cupid would approve of.  Rich, dark chocolate balances out the lighter sweetness of the strawberries. The ganache that covers these strawberries melts in your mouth.

I have chosen to cover the strawberries with a chocolate ganache rather than pure chocolate. The reason for this is that, while the ganache hardens in the refrigerator, it doesn’t get so hard that it’s brittle like pure chocolate does.

Because ganache is less brittle than chocolate, it doesn’t break apart when you bite into it. Have you ever had the experience of biting into a chocolate covered strawberry to have the chocolate coating break apart and fall off the strawberry? Not fun!

While this ganache works well for dipping strawberries, it also can be used as a chocolate fondue. Dip chunks of our Low-Carb Dark Chocolate Layer Cake, nuts, raspberries in it. Drizzle it over our Grain Free Chocolate Donuts, or spread it over a low-carb cheesecake. 

Wrap these Sugar-Free Chocolate Covered Strawberries up and give them as a gift to your Valentine. If you don’t have a Valentine, no worries. Just make a batch and kick back and enjoy them while you watch a good movie. Enjoy!

-Annissa

5 from 2 votes

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Sugar Free Chocolate Covered Strawberries

This low-carb recipe for Sugar Free Chocolate Covered Strawberries takes the sugar out of a classic treat. The ganache that covers these strawberries also works perfectly as a chocolate fondue. Drizzle it over your favorite low-carb cakes or cheesecake for a rich, tantalizing topping.

Course Candy, Dessert

Cuisine American

Prep Time 10 minutes

Total Time 1 hour 20 minutes

Servings 12

Author Annissa Slusher

Ingredients

For the ganache:

• 4 ounces unsweetened baking chocolate finely chopped
• 1 cup heavy whipping cream
• 3 tablespoons granulated stevia/erythritol blend (Pyure)
• 3 tablespoons Vitafiber IMO Syrup (if you don't have this, you can substitute 1 tablespoon Pyure)
• 2 teaspoons vanilla extract

For the chocolate covered strawberries:

• 8 ounces whole fresh strawberries rinsed well and dried

Instructions

To make the ganache:

1. Place chopped chocolate in a medium, heat-resistant bowl. Set aside.

2. Add heavy whipping cream, granulated stevia/erythritol blend, and Vitafiber IMO Syrup to a small saucepan. Place saucepan over medium-low heat. While stirring frequently, bring mixture just to a simmer.

3. As soon as the liquid mixture comes to a simmer, remove from heat and pour over the chocolate. Whisk vigorously to combine the chocolate and the cream mixture. Whisk in vanilla extract.

4. Refrigerate mixture, uncovered, for 1/2 hour to 1 hour or until thick enough to coat the strawberries. 

5. Line a cookie sheet with parchment paper. Dip each strawberry into the ganache, then place on the parchment-lined cookie sheet.

6. Refrigerate strawberries, uncovered, until the ganache hardens into a fudge-like consistency. Then cover, or place in an airtight container for storage.

Recipe Notes

Serving size:

1/12th of the recipe

Per serving: 

Calories: 132

Fat (g): 12

Carbs (g): 6

Fiber (g): 2

Protein (g): 2

Net carbs (g): 4

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