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Aunt Rocky’s Strawberry Swirl Freezer Candy

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Level: Easy

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Description

Strawberries + chocolate = yummy goodness! Pop one of these little sweet treats whenever your sweet tooth is calling for attention. Suitable for Atkins, keto, lchf, low carb, diabetic, low glycemic, gluten free, sugar free.

Ingredients

  • FOR THE STRAWBERRY SWIRL LAYER:
  • 1 Tablespoon Butter, Melted
  • 1 Tablespoon Coconut Oil, Melted
  • 1 Tablespoon Heavy Whipping Cream (More If Needed)
  • 2 Tablespoons Fresh Or Frozen Strawberries, Minced
  • ⅛ teaspoons Strawberry Extract
  • 1 Tablespoon Swerve Confectioners (powdered Erythritol)
  • FOR THE CHOCOLATE LAYER:
  • 2 Tablespoons Butter, Melted
  • 2 Tablespoons Coconut Oil, Melted
  • 2 Tablespoons FineNaturals Organic Ultra Dark Cocoa Powder
  • 4 teaspoons Swerve Confectioners

Preparation

Line a 12-cup cupcake pan with cupcake papers, set aside.

Start by making the strawberry swirl layer. Dice the strawberries fine, put in a blender with cream and strawberry extract. Pulse to puree.

Melt butter and coconut oil together, and add to the blender with the powdered Swerve. Blend just a few seconds until emulsified so the ingredients won’t separate. (If you don’t have a small blender, you can do all of this with a small whisk, just be sure to blend it all very well.) If the mixture becomes too thick to blend, add another tablespoon of cream.

Set mix in the refrigerator to thicken while you make the chocolate layer. Melt butter and coconut oil together in small measuring cup. Add the cocoa powder and powdered Swerve; mix well. Spoon about 1 1/2 teaspoons of the chocolate mix into each muffin cup, distributing evenly. It will make a shallow layer that covers the bottom of the muffin paper.

Get the strawberry mixture from the refrigerator. Using a clean teaspoon, put about 1 teaspoon of the mixture on top of the chocolate layer in each muffin cup. Use a toothpick or knife to slightly swirl the layers together, drawing the chocolate in from the outside toward the center.

Put the muffin pan in the freezer, as level as possible, for about 1 hour, or until candies are completely set. Remove them from the muffin papers, and put into a freezer bag or airtight container. Store in the freezer until you want one.

Note: I like to use the FineNaturals Organic Cocoa Powder (purchased at Amazon) instead of regular cocoa powder. Not only is it organic, but it is less processed than cocoa powder, so it retains a higher nutritive value, has a deeper chocolate taste, and is zero net carbs.

I don’t get any commission or kickback for products I use or mention in my recipes. Nutritional estimates are per serving based on exact ingredients I used, calculated with My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.

Calories 54, Total Fat 6 g, Saturated Fat 4 g, Total Carbohydrate 1 g, Dietary Fiber 0 g, Net Carbs 1 g, Sugars 0 g, Protein 0 g. Macros: 93% fat, 0% protein, 7% carbs.

© July 8, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Recipe inspired by Lowcarbediem.com

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