• Krista Smith, FNTP

Low Carb Chocolate Dipped Strawberries

Summer means an abundance of strawberries! My strawberry patch this year is looking pretty nice and full of cute little berries. The next harvests will yield larger berries, in the meantime I've been taking advantage of what I can pick (before the bugs enjoy them, yikes!!) by making some new recipes.

I absolutely love my strawberry swirl ice cream recipe I made a couple weeks ago, but wanted something quicker and more snack-like for the family to enjoy.

This isn't a complicated recipe and only requires 3 ingredients to make.

You will need either a double boiler or a glass bowl that can fit snugly over the top of one of your saucepans.

Make sure your strawberries are completely dry before you start so the chocolate sticks. I washed mine and then patted them gently with a paper towel.

They turned out so cute! The kids LOVED them and no one knew they were dipped in sugar free chocolate. Woohoo!

Store them in the fridge for up to a few days in a glass container.

Make now or pin this recipe to save for later! If you post on Instagram, please #your180Health and tag my account @your180health


Low Carb Chocolate Dipped Strawberries

By Krista Smith, FNTP


These cute chocolate dipped strawberries are the perfect keto/low carb

treat! If you harvest your own, keep some of the stem for ease of dipping.


1/3 C Sugar Free dark chocolate chips (I love Lily’s brand!)

1 ½ tsp coconut oil



Clean and thoroughly dry the strawberries. Line a baking sheet with wax paper or parchment paper and set aside.

Prepare the chocolate. Set a saucepan (or double boiler) with about 1 inch of water on the stove and place on medium heat. Allow the water to come to a gentle boil. If you don’t have a double boiler, use a glass bowl that fits over the top of the saucepan, being careful to avoid a steam burn.

Add in the chocolate chips and coconut oil. Stirring often with a rubber spatula or wooden spoon until melted and smooth. Use a towel to place under the bowl or boiler pot as you remove from the pot of water.

Next, using the strawberry stem, tongs or your fingers, dip the strawberry into the chocolate and turn to coat. Place on the lined baking sheet and repeat until all strawberries are coated, leaving some space between berries.

Leave on the counter until the chocolate hardens or place in the refrigerator for about 20 minutes until the chocolate sets.

Store in a glass container in the refrigerator for up to 3 days.

Palmdale, CA



Krista Smith
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Nutritional Therapy Practitioner


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