connect with me

Strawberry Keto Cups

You’re chocolate covered strawberries are getting a keto makeover for Valentine’s Day this year!

Not that chocolate covered strawberries aren’t a healthy-ish little treat, but the coconut butter and oil base gives these a punch of healthy fats, making them a great snack any time of day!

If you’ve seen (or made) my 5-ingredient peanut butter cups, these are essentially them, but I’ve swapped the peanut butter for freeze dried strawberries.  The freeze dried strawberries are ground into powder form in the food processor, then mixed with homemade coconut butter and a little coconut oil to make the filling.  A little maple syrup is added for sweetness, and THAT’S IT!  Seriously!  If you can handle that and melting a little chocolate, then you’re golden.  And don’t forget to sprinkle the tops with more strawberries to really drive home that strawberry flavor!

So what are your plan for Valentine’s day?  Mine will probably be spent passing these out at the bar until someone agrees to be my Valentine 🙂

Much love, friends!  xoxo



Strawberry Keto Cups
Prep time
Total time
Note: Prep time does not include final chill time. Best if stored in the refrigerator.
Serves: 12 - 15
  • 8 oz finely shredded unsweetened coconut (if not making homemade or fresh coconut butter, sub ¾ c ready made coconut butter)
  • 1½ cups freeze dried strawberries, plus more for topping
  • 2 tbsp coconut oil
  • 1 tbsp maple syrup
  • pinch of salt
  • 8 oz dark chocolate
  1. If making homemade or fresh coconut butter, add shredded coconut to a food processor and let run for approximately 10 minutes, or until completely liquefied, scraping down the sides occasionally.
  2. In a food processor or spice mill (or you can crush by hand), pulse freeze dried strawberries until they are in a powdered form.
  3. In a large mixing bowl, combine the coconut butter, strawberry powder, maple syrup and salt.
  4. In a medium pot add about 1 - 2 inches of water, and place on the stove over medium-high head to set up a double boiler. You don't want the bottom of your mixing bowl to actually touch the water, so adjust the water level accordingly. Once the water is near a boil, place the bowl with the strawberry coconut mixture over the pot, stirring occasionally until smooth, about 5 minutes (This step is necessary if you are using solidified coconut butter and to melt the coconut oil. It's not necessary if you made fresh coconut butter, but will result in a smoother/creamier texture). Once smooth, let the mixture cool in the refrigerator about 10 minutes. You don't want it to completely harden here, so after 10 minutes just let sit out at room temperature.
  5. Meanwhile, line a cupcake tray (you may need two as the recipe will yield 12 - 15, maybe more) with paper liners, and begin to melt the chocolate using the same double boiler method as before. Be careful not to burn the chocolate; so as it starts to melt, you may want to turn the heat down a bit. Once the chocolate is completely melted and smooth, begin to spread the melted chocolate in a thin, single layer on the bottom of the paper liners. I find that using the teaspoon measuring spoon results in the perfect amount of chocolate and you can use the back of the spoon to help spread it out. Place the trays in the refrigerator to set for about 15 minutes.
  6. Once the base chocolate layers are set, remove the trays and mixing bowl from the refrigerator. If the remaining melted chocolate is not as melted as before, place back on double boiler over medium heat just to loosen it up. Scoop out approximately one tablespoon of the strawberry filling mixture and form into a disk (it may seem a bit wet and oily here, but it will firm up and completely set once the cups are made) and place on the chocolate cup base. You want the filling to get as close to the edges of the paper liners without actually touching them. Repeat until all of the cups have fillings. Then, start to spread the remaining melted chocolate over the tops and sides of the cups. I find that the tablespoon measuring spoon works best here and results in the most evenly disbursed chocolate.
  7. Sprinkle the tops with more crushed freeze dried strawberries (I also added chopped pistachios to some), then place the tray(s) back into the refrigerator until the cups completely set, about 1 - 2 hours.
  8. Enjoy!





Serving Size: 1 cup

Calories: 112.8

Fat: 8.3g

Carbs: 8.8g

Fiber: 1.5g

Sugar: 5.6g

Protein: 1.5g


*Nutritional Information provided is a rough estimate for informational purposes and based on the recipe measurements, specific ingredients used and nutritional data available.  Any variance in ingredients or measurements may affect the Nutritional Information accordingly.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: