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.
Place chopped chocolate in a medium, heat-resistant bowl. Set aside.
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.
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.
Refrigerate mixture, uncovered, for 1/2 hour to 1 hour or until thick enough to coat the strawberries.
Line a cookie sheet with parchment paper. Dip each strawberry into the ganache, then place on the parchment-lined cookie sheet.
Refrigerate strawberries, uncovered, until the ganache hardens into a fudge-like consistency. Then cover, or place in an airtight container for storage.
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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