With Valentine’s Day coming, I wanted to try to make something special for my husband. The “sugar-free” candy sold in most stores is just unacceptable to me. It all contains maltitol, which is horrible for weight loss and digestive upset.
I decided to try to make chocolate covered strawberries. After a few failed attempts I came up with something very good. You can make them fairly quickly, but plan to allow for at least an hour in the fridge for the chocolate to firm up.
Low Carb Chocolate Covered Strawberries
3 ounces unsweetened chocolate
36 drops of EZ Sweetz (described here)
1/4 cup Hershey’s sugar-free chocolate syrup
1/2 cup heavy cream
1 pint fresh strawberries
*Have all ingredients out, measured, and ready to go. You have to move quickly once you have the chocolate melted.
Melt chocolate over simmering water. Use a double-boiler if you have one. If not, just put a few inches of water in the bottom of a pot and rest a heat safe bowl inside. The water should not actually touch the bottom of the bowl. Use an oven mitt to hold the bowl still and whisk the chocolate as it begins to melt until it is completely smooth.
Remove melted chocolate from the heat and quickly whisk in remaining ingredients. Immediately dip strawberries into chocolate mixture and place on a parchment paper lined baking sheet. Place in the refrigerator to set for at least an hour. Do not place any type of cover on the strawberries until after the chocolate is set.
Optional Glaze: Mix 1/4 cup powdered erythritol and 2 teaspoons of almond milk. Drizzle over strawberries after they have set.
This should yield 20-24 strawberries, depending on their size.
NET carbs about 2 per strawberry.
Have a Happy Valentine’s Day!