Buttoni's Low-Carb Recipes

Chocolate Blueberries

Posted on: May 12, 2019

Chocolate Blueberries

Chocolate Blueberries

There’s no law says you have to do chocolate covered STRAWBERRIES for your special occasions.  Other berries (or pineapple chunks) will work, too!  Today, I had big, plump blueberries in the fridge and wanted something sweet.  🙂

This recipe makes a pretty big batch of the chocolate sauce, around 1¼ cups, so I’m providing the per teaspoon nutritional info.  One teaspoon will definitely coat 1 blueberry, maybe even two.  This recipe is suitable once you reach the berries level of Phase 2 Atkins or for Keto diets as well.

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Some toothpicks

Fresh blueberries (pick the biggest ones in the carton)

Half lemon, orange or apple (for toothpick serving post)

1 c. sugar free chocolate chips

1 square unsweetened baking chocolate

¼ c. melted butter

1 T. coconut oil (or 1 T. more butter)

6 drops liquid Splenda or other liquid sweetener to taste

DIRECTIONS:  First, push a toothpick through the number of large berries you want to make.  Push through the stem scar but not quite all the way out the top.  Lay them aside until the chocolate sauce is made.  Set the lemon half cut side down on your serving plate and set aside.

CHOCOLATE SAUCE:  In a small saucepan, melt the butter and coconut oil in a double boiler over medium heat or use a makeshift double-boiler, where you put your saucepan down in a skillet of 1″ boiling water (that’s all a double boiler really is anyway).  Add the square of chocolate and melt slowly in the hot melted oil/butter.  Add the chocolate chips, stirring constantly so the chocolate will stay smooth.

ASSEMBLY:   Take each berry pick and dip the berry just deep enough into the chocolate sauce to coat the berry.  Lift carefully straight up and let it drip, rolling to even the chocolate as evenly as you can get it.  When it appears to be stopped dripping, carefully poke the berry pick into the lemon half.  Repeat for all berries.  It will take about ½ tsp. chocolate sauce to coat each berry. Refrigerate any leftover sauce for future use on more berries or for a chocolate shell coating for vanilla ice cream bars.  Pop the plate into the refrigerator for about 10-15 minutes so the chocolate can harden.  When the chocolate is hard to the touch, ENJOY!  These should pretty much go from fridge to mouth or they will melt, so it’s not really a good party food siting around on a buffet table.  They are best served right from the fridge.

VARIATIONS:   Big fresh strawberries, pineapple chunks, or orange segments with outer skin/membrane removed.

NUTRITIONAL INFO (sauce only):  Makes about 1¼ cups sauce (20 T.= 60 tsp.).  Each tsp. should coat 1-2 berries.  The berry will add another 0.2 net carbs.  Each teaspoon of sauce contains

19 cals, 1.79g fat, 0.55g carbs, 0.21g fiber, 0.34g NET CARBS (the blueberry adds 0.2 g additional net carbs, so one berry treat has 0.56 NET CARBS total), 0.2 g  protein


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