The links in this post may be affiliate links. This means I may receive a small commission if you buy through these links, at no additional cost to you, which helps me run this blog. Read my disclosure here.
These keto strawberry fudge brownies are perfect for Valentine’s day– or any day! Intensely chocolatey brownies are layered with strawberry and then coated in fudge for a luscious treat you can make for a special occasion. Or just your average Tuesday!
Keto Strawberry Fudge Brownies
Healthy low carb Valentine’s Day treats are not as easy to come by as the candy hearts that fill the aisles of your favorite grocery store. But that doesn’t mean you’re doomed to choose between going without or throwing your health goals out the window. These guilt-free chocolate strawberry brownies are both delicious and low in sugar so you can have your brownie and eat it, too!
I’m on team Fudgy Brownies 4eva, so this recipe starts with my Easy Keto Brownies as its base. These brownies are chewy and fudgy and exceptionally chocolatey. They’re perfect for layering with a soft strawberry jelly and rich fudge. And if you want to make them into cute shapes, they’re sturdy enough not to fall apart when using a cookie cutter.
Let’s Talk Ingredients
For this recipe, you’ll need one prepared pan of my Easy Keto Brownies. It’s important to line the pan with two overhanging pieces of parchment paper so you can remove the brownies later. It’s also very important to spread the batter as evenly as possible because we’re pouring the jelly mixture on top while it’s hot, and we want a nice even layer.
Fresh or frozen will work here. I used frozen since this time of year, fresh strawberries around here are often not super flavorful. Raspberries would also be a great option here if you like that raspberry & chocolate action.
Lemon Juice 🍋
About a tablespoon of fresh lemon juice gives the right amount of acidity to the strawberry layer to make it really stand out.
This is what sets the jelly layer. You could likely substitute agar agar if you cannot use gelatin, but I have not tried this so I don’t know what the equivalent amount would be.
In the recipe, I’ve given you two options for how much gelatin you want to use. I’ve made it both ways, and it works either way. If you use a little more gelatin, it’s easier to work with. It’s less messy, and if you use a cookie cutter, you can push it out of the center just fine.
Personally, I like it better using the lower amount of gelatin. It’s a little messier to work with, but I like the texture better, and I think the strawberry flavor pops a little more. That being said, it’s up to your personal preference. The firmer jelly is similar to chocolate covered jellies, if you’re familiar with those.
I used Swerve confectioners for the strawberry layer, but you could also use my Low Carb Sweetener Blend or any powdered erythritol-based sweetener without any trouble. Allulose may work for this, but I haven’t tried it so I don’t know for sure. Allulose is what is used in the brownies, as it gives the best texture, but erythritol or xylitol will also work there if needed.
I used 85% dark chocolate for the fudge coating, as I personally prefer very dark chocolate to chocolate sweetened with low carb sweeteners most of the time. However, this should still work fine with a dark sugar free chocolate like Lily’s.
Heavy Cream (Double Cream if you’re in the UK)
I don’t know that there’s any substitute you can use for heavy cream without adjusting the ratios, but I have not tried so I can’t say for sure.
This recipe calls for a small amount of butter in the fudge coating. I think it makes it a little fudgier, but it can be omitted and it will still work fine.
Tips and Tricks
As I mentioned earlier, it’s important you spread the brownie batter as evenly as possible. Do your best to get it fully to the edges and corners, as the jelly layer is liquid when poured on the brownies. You’ll still probably end up with a little spilling over, since the brownies pull away from the pan slightly when they bake. Just do your best.
Once the jelly is set, you can cut the brownies as you please. I used a heart shaped cookie cutter to make them a little keto Valentine’s Day treat. The easier, less fussy route is to just cut them into squares.
If you opt for the lower amount of gelatin in the recipe, you’ll need to use a butter knife to help you remove the brownie from the cookie cutter. If you make the firmer jelly, you can push it right out!
To cover your brownies, put them on a wire rack with baking paper underneath. Use a spoon or a small spatula to smoothly spread the coating on the top and around the edges. A spatula or a butter knife might make it easier to get the sides even, but you can use whatever you have at home.
The bottom doesn’t get coated because that would be too much work. 😅
Let them set at room temperature until the fudge is firm enough to handle. The fudge will stay somewhat soft, but shouldn’t come off on your fingers.
How many carbs are in Keto Strawberry Fudge Brownies?
Figuring out the exact amounts can be difficult for several reasons. To begin with, when we remove the seeds and solid bits from the strawberry jelly, it’s not clear how much we take out or how this affects the fiber and sugar content. Also, if you use a cookie cutter to shape the treats, you’ll have leftover scrap pieces. Then when you add the chocolate coating, some of it will likely drip off.
SO. If we’re counting up every ingredient without trying to factor in the removal of strawberry pulp and fudge drips, and we cut this into 16 squares, they’re 4.5g net carbs (7.7g total carbs, 3.2g fiber).
The cookie cutters I used are a little bigger than the 1/16th squares, so if I say they’re about 1/12th of the recipe, each one is 5.9g net carbs (10.2g total carbs, 4.3g fiber).
So while these numbers are going to be a little bit higher than the actual brownies themselves, they give you a general idea.
Can I Make Keto Strawberry Fudge Brownies Ahead?
You can definitely bake the brownies the day before. The strawberry layer can go on either day one or two depending on your schedule. I like to add the strawberry layer on day one so they can set up overnight.
Keto strawberry fudge brownies will keep at room temp for 3-4 days, or in the fridge for a week. I do not advise freezing them.
More Low Carb Romantic Dessert Recipes
- 1 Recipe Easy Keto Brownies, prepared
- 1 to 1 1/2 Tbsp gelatin powder
- 1/4 cup water
- 12 oz fresh or frozen strawberries
- 1 Tbsp fresh lemon juice (about 1 lemon's worth)
- 1/2 cup Swerve Confectioners
- 4 oz 85% dark chocolate or dark sugar free chocolate, finely chopped
- 2/3 cup heavy cream
- 1 Tbsp butter, cold
- Prepare Easy Keto Brownies as directed, being careful to spread as evenly as possible. Do not add optional flaky sea salt to the top. Allow to cool completely, and leave in the pan.
- Make the strawberry layer: Pour water into a medium saucepan and sprinkle gelatin over it. Allow to bloom for about 5 minutes, or until gelatin has absorbed the water.
- Add strawberries, lemon juice, and sweetener, and place saucepan over medium heat.
- Cook, stirring, until strawberries become soft. Mash strawberries well with a potato masher or the back of a spoon. Continue cooking until the mixture is thickened slightly.
- Strain strawberry mixture through a fine mesh seive and press to remove as much strawberry as possible. Stir mixture well, then pour carefully over the brownies.
- Place brownies in the fridge for at least 2 hours, or until strawberry layer is set.
- When set, remove brownies from the pan using the overhanging parchment. Trim off edges. Cut into 16 squares OR use a cookie cutter to cut into heart shapes.
- Make fudge coating: Chop chocolate very fine.
- Heat heavy cream in a small saucepan just until small bubbles appear around the edges. Do not boil.
- Take saucepan off the heat completely and stir in cold butter until melted. Add chopped chocolate while stirring gently with a metal spoon. Stir just until chocolate is melted and mixture becomes glossy.
- Place cut brownies on a rack with parchment paper underneath. Use a spoon or offset spatula to coat the top and sides of the brownies evenly. Allow excess to drip onto the parchment.
- Leave fudge covered brownies at room temperature until set (this may take up to an hour) and use a knife or offset spatula to carefully remove from rack.
- Store in an airtight container at room temperature 3-5 days or in the fridge up to a week.
Please read the "Tips and Tricks" and "FAQ" section of the post before making.
Serving Size:1 brownie
Amount Per Serving: Calories: 187Total Fat: 16.8gSaturated Fat: 9.1gCarbohydrates: 7.7gNet Carbohydrates: 4.5gFiber: 3.2gSugar: 2.4gProtein: 5g