Last Minute, Low-Carb, V-Day Treat

February 13, 2019

If you’re anything like me, and totally forgot Valentine’s Day is tomorrow (!!!) don’t worry; I gotcha covered! For some reason, this holiday always sneaks up on me. I don’t know if it’s because now that I’m married, it’s just not that big of a deal anymore, or it could be because my husband’s birthday is two days later, and I’m so consumed with the plans for that. Either way, I was going to let this day go by like any other Thursday, but I firmly believe that in everyday there should be a reason to celebrate. Plus, I want to feel festive and do something (anything!) to participate in the holiday. So, since there wasn’t much planning or forethought that went in to this, I had to use things I already had in the house. Enter the following three ingredients I found sitting around:

  1. Strawberries 2. Lily’s Stevia Sweetened Dark Chocolate Chips 3. Coconut Oil


This recipe is not only clean, but also one of the lowest carb sweets you’ll find out there on Valentine’s Day. This treat is definitely keto-friendly because of the use of Lily’s chocolate chips, which are sweetened with stevia, therefore making it lower carb. This treat could also be Paleo-friendly depending on which camp you fall into regarding stevia. Some in the Paleo community give it a thumbs-up, while others, not so much.

It’s simple to make and can be whipped up in just a matter or minutes!

¼ c of Lily’s chocolate chips (I love using Lily’s chocolate because it melts just like regular chocolate. I always keep a bag or two in my freezer.)

1 T coconut oil (I used expeller pressed refined coconut oil so it wouldn’t have an overly coconut-y taste, but this just gives the chocolate more of a glossy look and thins out the chocolate a bit)

6-7 strawberries

Optional toppings–you can use anything here: shaved coconut, crushed nuts, sprinkles, a drizzle of another kind of chocolate; use your creativity here…or whatever you can find in your pantry! 😉 Or be like me and be super lazy and don’t use anything…it’s up to you and no judgement here!


Melt the chocolate and coconut oil together. You can do this in the microwave by heating it in 30-second intervals and stirring until it’s fully melted. You can also do the stovetop method, which is what I did. Use a double boiler, or if you’re like me and don’t own one of those, boil a regular pot of water. Once it has reached a full boil, place a heatproof glass bowl that just rests on the rim of the pot (but doesn’t touch the boiling water underneath). Place the chocolate in the heatproof bowl or in the top portion of the double boiler. Stir until the chocolate starts to melt down. Once the chocolate and coconut oil has fully melted down and is well combined, dip and twirl the strawberries in the chocolate until they are coated. Place the strawberries on a parchment-lined plate. This is when you should add any extra toppings you are going to put on them. Once you’re done dipping all your strawberries, place the plate in the refrigerator and let them cool until the chocolate has hardened, maybe 30 mins to an hour, at least. Or, if you’re in a rush, pop them in the freezer to cool the chocolate even faster.


Serve and enjoy! You don’t have to let anyone know that you almost totally forgot about the holiday! It’ll be our little secret!


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