These keto strawberry cream chocolate bites hide a bright strawberry-cream center under a thin, snappy shell of 100% sugar-free dark chocolate. Fresh strawberries blend into heavy cream while butter and coconut oil build the silky body. Freeze, drizzle, freeze again, and twelve jewel-like bites are ready to serve.
Craving something sweet, fruity, and decadent without breaking your keto goals? Look no further! These Strawberry Cream Chocolate Bites are your new best friend. Imagine a luscious, creamy strawberry center, enrobed in a crisp shell of rich, dark chocolate. They’re incredibly easy to make, perfectly portioned, and deliver that satisfying treat you’ve been dreaming of. Let’s whip up a batch of these guilt-free delights!
Ingredients
• 5 medium strawberries, hulled
• 1/2 cup / 120 ml heavy cream
• 5 Tbsp / 70g (2.47 oz) unsalted butter
• 5 Tbsp / 70g (2.47 oz) coconut oil
• 3 Tbsp / 45g (1.59 oz) granulated keto-friendly sweetener, like erythritol
• 1 ounce / 30g (1.06 oz) 100% sugar-free dark chocolate
Instructions
1. Preparation
2. In a medium bowl, combine the hulled strawberries and heavy cream. Use an immersion blender to blend until the mixture is completely smooth.
3. In a separate microwave-safe bowl, combine the butter and granulated sweetener. Microwave in 15-second intervals, stirring in between, until the butter is fully melted.
4. Pour the melted butter mixture and the coconut oil into the strawberry cream. Blend again with the immersion blender until everything is smooth and well emulsified.
5. Carefully spoon or pour the mixture into your favorite silicone molds. Freeze for at least 30 minutes, or until completely firm.
6. Once firm, remove the strawberry creams from the molds and place them on a baking sheet lined with wax or parchment paper.
7. Melt the sugar-free dark chocolate in a small, microwave-safe bowl in 20-second intervals, stirring until smooth.
8. Drizzle or pour the melted chocolate over the frozen strawberry creams. Return the tray to the freezer for another 30 minutes to allow the chocolate shell to set completely.
Nutritional Information
• Nutrition & Details
• Servings: 12
• Total Time: 1 hour 10 minutes
• Calories: 138
• Total Fat: 16g
• Total Carbohydrates: 0.6g (0.02 oz)
• Dietary Fiber: 0.08g
• Net Carbs: 0.2g (0.01 oz)
• Protein: 0.3g
Pro Tips
• For the smoothest filling, allow the melted butter mixture to cool slightly before blending it into the cold strawberry cream to prevent separation.
• Silicone molds are ideal for easy release. If you don’t have them, a mini muffin tin lined with paper or silicone liners works perfectly.
• Add 1/2 teaspoon (10 ml / 0.3 fl oz) of coconut oil to your chocolate before melting. This creates a smoother, glossier chocolate shell that’s easier to pour.
FAQ
Q: Can I use a different sweetener for these keto bites
A: Yes, while the recipe suggests a granulated keto-friendly sweetener like erythritol, you can substitute it with other low-carb options like monk fruit or allulose. Always check the conversion chart for your specific sweetener, as sweetness levels can vary.
Q: What if I don’t have an immersion blender
A: If you don’t have an immersion blender, a standard high-speed blender works perfectly. Simply add the ingredients to the blender carafe and blend until the mixture is completely smooth and emulsified.
Q: How should I store these strawberry cream chocolate bites
A: For best results, store these bites in an airtight container in the freezer. This keeps the strawberry cream center firm and prevents the chocolate shell from melting. They can be enjoyed directly from the freezer.
Q: Can I use frozen strawberries instead of fresh
A: You can use frozen strawberries for this recipe. However, it’s important to thaw them completely and pat them dry to remove excess water before blending. This prevents the filling from becoming icy and ensures a creamy texture.
Pro Tips
- Let the melted butter and sweetener mixture cool slightly before blending it into the cold strawberry cream – pouring it in hot can make the filling separate.
- Microwave the butter and granulated sweetener in 15-second intervals, stirring in between, so the butter melts smoothly without spattering.
- For a smoother, glossier chocolate shell that pours easily, add 1/2 teaspoon of coconut oil to the sugar-free dark chocolate before melting it in 20-second intervals.
- Silicone molds give the cleanest release; a mini muffin tin lined with paper or silicone liners works perfectly if that's what you have.
- Freeze the filled molds at least 30 minutes before unmolding, and after drizzling the chocolate, return the tray to the freezer for another 30 minutes to set the shell.
Frequently Asked Questions
Why did my strawberry cream filling separate?
The melted butter mixture went in too hot. Let it cool slightly after microwaving, then blend it into the cold strawberry cream until smooth and emulsified.
How do I get a smooth, glossy chocolate shell?
Melt the sugar-free dark chocolate in 20-second intervals, stirring between each, and add 1/2 teaspoon of coconut oil for a glossier, easier-to-pour shell. Drizzle it over the frozen bites and give it 30 minutes to set.
Can I make these without silicone molds?
Absolutely – a mini muffin tin lined with paper or silicone liners works perfectly for shaping and releasing the strawberry creams.
How many carbs are in one bite?
Each of the 12 bites has 138 calories, 16g fat, 0.3g protein and 0.6g carbs – about 0.2g net carbs per bite.
Recipe card below.
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Keto Strawberry Cream Chocolate Bites
Ingredients
Method
- Preparation
- In a medium bowl, combine the hulled strawberries and heavy cream. Use an immersion blender to blend until the mixture is completely smooth.
- In a separate microwave-safe bowl, combine the butter and granulated sweetener. Microwave in 15-second intervals, stirring in between, until the butter is fully melted.
- Pour the melted butter mixture and the coconut oil into the strawberry cream.
- Blend again with the immersion blender until everything is smooth and well emulsified.
- Carefully spoon or pour the mixture into your favorite silicone molds.
- Freeze for at least 30 minutes, or until completely firm.
- Once firm, remove the strawberry creams from the molds and place them on a baking sheet lined with wax or parchment paper.
- Melt the sugar-free dark chocolate in a small, microwave-safe bowl in 20-second intervals, stirring until smooth.
- Drizzle or pour the melted chocolate over the frozen strawberry creams. Return the tray to the freezer for another 30 minutes to allow the chocolate shell to set completely.
- Add 1/2 teaspoon (10 ml / 0.3 fl oz) of coconut oil to your chocolate before melting. This creates a smoother, glossier chocolate shell that's easier to pour.
