KETO CHOCOLATE COVERED STRAWBERRIES RECIPES

Steps:

• For added 'hold' stick toothpicks into the strawberries where the leaves are.
• Melt the chocolate and coconut oil together in a microwave safe bowl. Do this in 20-30 second spurts. It can take 3 times to melt completely. Once out of the microwave, if there a few chips still not melted, just stir the mixture. The surrounding chocolate will be warm enough to finish the melting process.
• Dip one strawberry at a time into the melted chocolate. Let some of the excess chocolate drip off.
• Lightly touch each strawberry to your desired topping.
• Set each strawberry on a parchment paper lined pan or cutting board to rest and harden.
• If storing in the fridge, make sure they are in a container. If left out the leaves will start to wilt and the berries can take on the 'taste of the fridge'
• It's best to eat these keto chocolate covered strawberries the day of (if hardened enough) or the next day.

Steps:

• Preheat the oven to 350 degrees. To make the chocolate crust: combine the melted butter, almond flour, keto friendly sweetener and cocoa powder.
• Press the dough into the bottom of a silicone muffin pan (or paper lined muffin pan)
• Pre-bake the crust for 7 minutes and allow the crust to cool COMPLTELY.
• In a stand mixer or hand mixer combine the cream cheese, eggs, sweetener, cocoa powder and vanilla until things are just barely incorporated.
• Add the melted bakers chocolate and the heavy cream. Mix until completely smooth, mixture will be light and airy.
• Spoon onto the cooled crust.
• Bake 15-18 minutes until the cheescake has set. Remove from oven and allow the cheesecakes to cool competely.