You mentioned ketone strips. If they are the urine strips they are useful to see if you are in ketosis, fat burning mode, but be aware they are not completely accurate but are a good guide to how you are doing. The blood strips are way too expensive but more accurate. I have a blood glucose monitor and went through a phase of testing to see how I react to dairy, protein, cream, coffee etc. I rarely do it now as I want this way of eating to be as simple as possible, but again, a useful tool starting out.

Cacao, pronounced by the Olmecs as kakawa,[1] dates to 1000 BC or earlier.[1] The word "chocolate" entered the English language from Spanish in about 1600.[7] The word entered Spanish from the word chocolātl in Nahuatl, the language of the Aztecs. The origin of the Nahuatl word is uncertain, as it does not appear in any early Nahuatl source, where the word for chocolate drink is cacahuatl, "cacao water". It is possible that the Spaniards coined the word (perhaps in order to avoid caca, a vulgar Spanish word for "faeces") by combining the Yucatec Mayan word chocol, "hot", with the Nahuatl word atl, "water".[8] Another proposed etymology derives it from the word chicolatl, meaning "beaten drink", which may derive from the word for the frothing stick, chicoli.[9] The term "chocolatier", for a chocolate confection maker, is attested from 1888.[10]


In the 1990s, Atkins published an update from his 1972 book, Dr. Atkins New Diet Revolution, and other doctors began to publish books based on the same principles. This has been said to be the beginning of what the mass media call the "low carb craze" in the United States.[59] During the late 1990s and early 2000s, low-carbohydrate diets became some of the most popular diets in the US. By some accounts, up to 18% of the population was using one type of low-carbohydrate diet or another at the peak of their popularity.[60] Food manufacturers and restaurant chains like Krispy Kreme noted the trend, as it affected their businesses.[61] Parts of the mainstream medical community have denounced low-carbohydrate diets as being dangerous to health, such as the AHA in 2001[62] and the American Kidney Fund in 2002[63] Low-carbohydrate advocates did some adjustments of their own, increasingly advocating controlling fat and eliminating trans fat.[64]
In the 2000s, some chocolate producers began to engage in fair trade initiatives, to address concerns about the marginalization of cocoa laborers in developing countries. Traditionally, Africa and other developing countries received low prices for their exported commodities such as cocoa, which caused poverty to abound. Fair trade seeks to establish a system of direct trade from developing countries to counteract this unfair system.[121] One solution for fair labor practices is for farmers to become part of an Agricultural cooperative. Cooperatives pay farmers a fair price for their cocoa so farmers have enough money for food, clothes, and school fees.[122] One of the main tenets of fair trade is that farmers receive a fair price, but this does not mean that the larger amount of money paid for fair trade cocoa goes directly to the farmers. The effectiveness of fair trade has been questioned. In a 2014 article, The Economist stated that workers on fair trade farms have a lower standard of living than on similar farms outside the fair trade system.[123]
Many people starting out go by the rule of 5g carbs per 100g. I totally empathise with you about fearing the fat. I slowly reduced my carb and slowly increased my healthy fats until I got to a comfortable level (which may be different for everyone). Don’t overdo the fat, we want to be using our bodies fat stores, but we do need to eat enough to keep us full and keep the carbs away. So eat healthy fat until full, eat meals until no longer hungry, and remove processed food from your diet and you almost become low carb by default.
Hi, I am Carine! I am a French mum living in Auckland, NZ. I am the sweet tooth creator of this place. I have been sugar free and low carb for 5 years, I love to share with you my sugar free ( and refined sugar free) nourishing recipes to make you feel energized, lighter and happier. I also love to encourage you to eat more greens in a fun and simple way. Enjoy what you see. XOXO Carine. Read More…
Any suggestions for butterscotch pudding to make this with? We always made a half chocolate (on one side not mixed) and half butterscotch which was personal favorites with this combo. No idea where to begin making butterscotch pudding. Will have to research I suppose. BTW we call this Maxine for some reason through our families recipe of this. But I totally get better than sex too. It’s so yummy.
Until the 16th century, no European had ever heard of the popular drink from the Central American peoples.[18] Christopher Columbus and his son Ferdinand encountered the cacao bean on Columbus's fourth mission to the Americas on 15 August 1502, when he and his crew seized a large native canoe that proved to contain cacao beans among other goods for trade.[24] Spanish conquistador Hernán Cortés may have been the first European to encounter it, as the frothy drink was part of the after-dinner routine of Montezuma.[14][25] Jose de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, wrote of its growing influence on the Spaniards:
Made with a unique whey protein blend, this fudge-flavored protein bar boasts 20 grams of high-quality protein and virtually zero sugar. Reviewers love the soft, melt-in-your-mouth texture of this bar, with one fan writing: "This is the only low sugar, high (and high-quality) protein, and gluten free protein bar that I've found. To top it off, it tastes very good, and this particular flavor is pleasantly chewy, rather than dry like many protein bars." You'll get 10 bars for $22, making it an affordable buy if you're looking to cut back on sugar and boost your protein intake as well.

If you can't have candy with real sugar then these are passable, but not much better, if at all, than say a Hershey sugar-free dark chocolate. Dark chocolate is usually more dense (so not soft, right?) and not as sweet as milk chocolate. These need a firm bite and the overall taste is just ok (but at least there is no chemical after taste as with some sugar free stuff), but they served the purpose. Main gripe is, at least with this seller, you have to order enough candy bars to supply a neighborhood of diabetes patients (like me). So, still searching, but in the meantime munching away at second of 24 bars!
Hi Rita, how disappointing! I’m sorry your cake did not turn out. I have never heard of ingredients separating in this recipe. To me it sounds like it may have something to do with the kind of chocolate you used, as this is the main ingredient. Maybe it was not suitable for baking? I’d be really interested to hear what the brand was and what ingredients it has. Cheaper brands use vegetable or palm oils instead of cocoa butter, and they may have caused the separation?

Keep up electrolytes. The major electrolytes in our bodies are sodium, potassium and magnesium. Because a low carb diet (especially a keto diet!) reduces the amount of water you store, this can flush out electrolytes and make you feel sick (called “keto flu”). This is temporary, but you can avoid or eliminate it by salting your food liberally, drinking broth (especially bone broth), and eating pickled vegetables. Some people also choose to take supplements for electrolytes, but it’s best to first consult a doctor that understands and supports keto/low carb lifestyles.


Cacao pods are harvested by cutting them from the tree using a machete, or by knocking them off the tree using a stick. The beans with their surrounding pulp are removed from the pods and placed in piles or bins, allowing access to micro-organisms so fermentation of the pectin-containing material can begin. Yeasts produce ethanol, lactic acid bacteria produce lactic acid, and acetic acid bacteria produce acetic acid. The fermentation process, which takes up to seven days, also produces several flavor precursors, eventually resulting in the familiar chocolate taste.[53]
Take it from one who knows; hunger can really make sticking to a healthy diet difficult. Once hunger strikes, your brain goes into hunter/gatherer mode and can cause you to seek out and chow down on the nearest convenient source of calories. Inevitably, this won’t be anything that’s good for you and will very likely be one of those foods linked directly to spiking your insulin – donuts and candy for example. As you know by now, eating lots of sugar does nothing good for your health and will cause you to gain weight fast. Not only that, sugar doesn’t fill you up and can even make you hungrier – so much for that satisfying snack! All my favorite sugar free snacks recipes here.

New processes that sped the production of chocolate emerged early in the Industrial Revolution. In 1815, Dutch chemist Coenraad van Houten introduced alkaline salts to chocolate, which reduced its bitterness.[18] A few years thereafter, in 1828, he created a press to remove about half the natural fat (cocoa butter or cacao butter) from chocolate liquor, which made chocolate both cheaper to produce and more consistent in quality. This innovation introduced the modern era of chocolate.[24]
Another option is to decrease the intake of carbohydrates slowly, over a few weeks, to minimize side effects. But the “Nike way” (Just Do It) may be the best choice for most people. Removing most sugar and starch often results in several pounds lost on the scale within a few days. This may be mostly fluids, but it can still be great for motivation.
A review published in December 2015 in the journal Diabetes Therapy suggested ultra-low-carb diets were effective at managing blood sugar, decreasing weight, and managing cardiovascular risk in individuals with type 2 diabetes in the short term, but the benefits were not sustainable over the long term. When compared with higher-carb diets over a period of longer than about 12 weeks, the health results were similar.
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In the 1990s, Atkins published an update from his 1972 book, Dr. Atkins New Diet Revolution, and other doctors began to publish books based on the same principles. This has been said to be the beginning of what the mass media call the "low carb craze" in the United States.[59] During the late 1990s and early 2000s, low-carbohydrate diets became some of the most popular diets in the US. By some accounts, up to 18% of the population was using one type of low-carbohydrate diet or another at the peak of their popularity.[60] Food manufacturers and restaurant chains like Krispy Kreme noted the trend, as it affected their businesses.[61] Parts of the mainstream medical community have denounced low-carbohydrate diets as being dangerous to health, such as the AHA in 2001[62] and the American Kidney Fund in 2002[63] Low-carbohydrate advocates did some adjustments of their own, increasingly advocating controlling fat and eliminating trans fat.[64]
A small, randomized crossover study published in the Journal of Diabetes Sciences and Technology found that after three months, people who followed a modified, low-carb paleo diet saw greater reductions in their A1C, their triglycerides, their diastolic blood pressure, and their weight than those who followed a traditional diabetes diet. (The approach also increased their levels of LDL, or "good” cholesterol.) The diabetes diet in the study involved consuming no more than 6 g of salt per day, reducing saturated fat and total fat intake, and upping intake of veggies, fiber, whole grains, fruits, and veggies. Compared with the diabetes diet, the paleo diet involved eating less dairy, beans, potatoes, and cereals, and more veggies, fruit, meat, and eggs.
Chocolat, a 1999 novel by Joanne Harris, tells the story of Vianne Rocher, a young mother, whose confections change the lives of the townspeople. The 2000 film adaptation, Chocolat, also proved successful, grossing over US$150,000,000 worldwide,[127] and receiving Academy Award and Golden Globe nominations for Best Picture, Best Actress, and Best Original Score.[128][129]

Keep up electrolytes. The major electrolytes in our bodies are sodium, potassium and magnesium. Because a low carb diet (especially a keto diet!) reduces the amount of water you store, this can flush out electrolytes and make you feel sick (called “keto flu”). This is temporary, but you can avoid or eliminate it by salting your food liberally, drinking broth (especially bone broth), and eating pickled vegetables. Some people also choose to take supplements for electrolytes, but it’s best to first consult a doctor that understands and supports keto/low carb lifestyles.

Make sure you're heating your cocoa butter slowly, microwaving in short increments and stirring in between, the cooling slowly as well. So let it come to room temp to solidify, then store in the fridge, rather then sticking the warm chocolate in the fridge or freezer to chill more quickly. This helps to prevent bloom, that dusty white layer than can develop on the outside of chocolate after condensation forms.

A 100-gram serving of milk chocolate supplies 540 calories. It is 59% carbohydrates (52% as sugar and 3% as dietary fiber), 30% fat and 8% protein (table). Approximately 65% of the fat in milk chocolate is saturated, mainly palmitic acid and stearic acid, while the predominant unsaturated fat is oleic acid (table, see USDA reference for full report).
4] I powder my vanilla beans with another powder that’s easy to work with[I use aribinogalactin or coral calcium, etc.] but even just monk fruit or stevia but i usually add stevia separately…keeping in a small jar with a bitty scoop, there no worries about oils and water not mixing as with most vanilla. I grind my beans in a coffee grinder. This vanilla is to die for…
Is this pure stevia extract? I’ve never tried that, so I’m not sure, actually. Thinking about the recipe, it is the eggs and also the chocolate that bind the cake. The almond flour gives is a slightly cakey (=more fluffy) texture. From that standpoint it should not affect the recipe. You MAY want to add another few tbsp of almond flour to make up for the missing bulk coming from the erythritol. Let us know how it turns out!
Hi Libby. Re foods to eat. Still a newbie and exploring all this. Re the foods for example cocnut cream- is there a specific brand or type you,should buy? Same with butter and meats- re grass fed versus grain fed. Coconut oil- is there ones you should or shouldn’t use brand wise. Lchf site says grass fed meat and butter. Does it have to say organic on the butter. Labelling is really bad in regards to this. And your cheeses- re Brie for,example- are they all they same or are there certain ones of them you have to buy ? This goes for all cheese that you can have to- are there ones better for you than others?
my children regularly make themselves smoothies, bacon (2 minutes in the microwave covered with kitchen paper), scrambled eggs with cheese in the microwave (mix 2 eggs, cheese, milk – 1 minute, stir, 30 seconds, stir, 30 seconds, stir). They used to moan and complain there are no cereals in the house, but they have learned to cook their own breakfasts and look for what ingredients we have rather than reach for a box of cornflakes
Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant to taste. Yet it is a drink very much esteemed among the Indians, where with they feast noble men who pass through their country. The Spaniards, both men and women, that are accustomed to the country, are very greedy of this Chocolaté. They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that 'chili'; yea, they make paste thereof, the which they say is good for the stomach and against the catarrh.[26]
Chocolate tempering machines (or temperers) with computer controls can be used for producing consistently tempered chocolate. In particular continuous tempering machines are used in large volume applications. Various methods and apparatuses for continuous flow tempering have been described by Aasted, Sollich and Buhler, three manufacturers of commercial chocolate equipment, with a focus now on energy efficiency. In general, molten chocolate coming in at 40–50 °C is cooled in heat exchangers to crystallization temperates of about 26–30 °C, passed through a tempering column consisting of spinning plates to induce shear, then warmed slightly to re-melt undesirable crystal formations.[68][69]
I'm giving this candy only a 'fair' rating because in spite of being called 'DiabeticFriendly', it spiked my blood glucose up 40 points. I am very careful to check my blood glucose levels after eating anything new (especially anything sweet) because I manage my diabetes with diet alone. These chocolates taste great, look beautiful, arrived before the estimated delivery date and were beautifully presented. However, two pieces spiked my blood glucose as much or more as a regular candy bar would have. Your mileage may vary.... use caution!
The new research is unlikely to end the decades-long debate over the best diet for weight loss. But it provides strong new evidence that all calories are not metabolically alike to the body. And it suggests that the popular advice on weight loss promoted by health authorities — count calories, reduce portion sizes and lower your fat intake — might be outdated.
In general, a low-carb diet focuses on proteins, including meat, poultry, fish and eggs, and some nonstarchy vegetables. A low-carb diet generally excludes or limits most grains, legumes, fruits, breads, sweets, pastas and starchy vegetables, and sometimes nuts and seeds. Some low-carb diet plans allow small amounts of certain fruits, vegetables and whole grains.
I was so excited about this recipe after the Simply Lite brand at Trader Joe’s added milk powder to their sugar free chocolate bar. 🙁 So I tried this recipe last night, and it didn’t turn out well at all. It was not pourable and it tasted really bitter. I do like dark chocolate so I’m used to less sweetness, but this was really bad. That liquid vanilla stevia was over $11.00 for a tiny bottle, and I hate wasting it. What do you suggest?
Last year while I was going grain free/LCHF, I decided to get him and his siblings gluten free (While planning to eventually get him completely grain free, however that hasn’t gone to plan yet lol!) The futher away from gluten he was, the more veges he started to willing eat. We just started him off with carrots as he seemed to like them more than other veges. He loves potatoes and meat so we would tell him have a carrot then you can choose to have a mouthful of potato/meat then have another carrot etc. We just kept perserving, adding in the other veges and adding in more (Eg you can have some potato after you have eaten 4 carrots etc) and now a few months ago for the first time he cleaned off ALL his veges before he even touched potato or meat without being asked. It hasn’t happened again since BUT he will eat all of one food group before having something else.
Hi, I have been giving ditch the carbs a go…so far only in the form of bread,pasta,rice, this was quiet hard for me as I didn’t realise how much I got through a day! I’m a fussy meat eater as I was a veggie for a number of years so still only eating veggie quorn. I don’t drink fizzy drinks or alcohol. I have already cut out cakes/biscuits apart from the odd biscuit! I have lost weight and I still need to loose more…I really want to change my children’s diet also but I have one child who will eat/try anything and a two year old who won’t eat vegetables, luckily she has never been keen on pasta,rice or potatoes anyway but think I will struggle with her…so any tips welcome! She loves all fruit which I let her have as she doesn’t eat veggies but not sure if this is wise!

First, let me say that I do not follow a low carb/gluten free/sugar free diet. However, I volunteered to make LC/GF/SF desserts for the annual music festival that my music club sponsors. So, because of the ratings (not to mention that I loooove carrot cake) I chose this one for Friday night’s festivities. Let me tell you, I was really nervous about taking a dish I had never tried cooking or even tasting, and serving it to a bunch of friends and strangers. Well, I am glad I chose this one! People’s eyes lit up when they saw the carrot cake, and I had so many expressions of gratitude that they would be able to eat dessert. The best was yet to come, though. The next day and into the evening, people approached me and said how awesome the cake was. One lady even told me she wasn’t gluten/sugar free, but took a piece because it looked so good. She said it rivaled any carrot cake she had ever eaten. The sad part? I never got a slice…
Carbohydrate has been wrongly accused of being a uniquely "fattening" macronutrient, misleading many dieters into compromising the nutritiousness of their diet by eliminating carbohydrate-rich food.[26] Low-carbohydrate diet proponents emphasize research saying that low-carbohydrate diets can initially cause slightly greater weight loss than a balanced diet, but any such advantage does not persist.[26][6] In the long-term successful weight maintenance is determined by calorie intake, and not by macronutrient ratios.[7][6]

Hi, just found your site, and it seems very helpful so far, so Thank you! I quit smoking a year and a half ago, and have subsequently gained 35 pounds, although I needed to lose a bit before that. (Too much wine, sugar and carbs)! I also have entered peri-menopause, which has wreaked havoc on my energy level and sleep. I am targeting a 55 pound weight loss, and luckily my husband has jumped on board so I don’t have to be purchasing/cooking different things for him.
Made with 100 percent cacao, this chocolate bar is completely free of soy, gluten, dairy, and sugar — there's not even a touch of a sweetener. The bar itself weighs about 3 ounces, which reviewers mention lasts quite a while considering one or two bites of this rich chocolate bar is enough to satiate even the strongest chocolate cravings. In this pack, you'll get two chocolate bars for $12, which is a bit pricier than a generic store-bought option. But, most reviewers agree that after tasting this bar, they'll never go back to eating other chocolate. One reviewer raves, "I've gone to the absolute dark side — this is a quality chocolate, smooth, creamy and delicious."
First, I want to thank you for all of your dedication and work in providing this site. The difficulty of maintaining a healthy weight is a big problem for so many people. My personal question & issue in staying on Keto is my craving for fresh fruit. This a.m I had a large fresh peach along with my “Bullet Proof” coffee. Have I now sabotaged today’s Keto eating?

Dump the ingredients into a 13x9 inch glass pyrex baking dish and lay a sheet of waxed paper over the mixture. First with your hands, then with a flat bottomed glass, press the chocolate crust mixture firmly into the dish. Remove the waxed paper and continue with the recipe or *bake in a preheated (350) oven for about 10 minutes and then let cool completely. *This can be made the day before.


If you can't have candy with real sugar then these are passable, but not much better, if at all, than say a Hershey sugar-free dark chocolate. Dark chocolate is usually more dense (so not soft, right?) and not as sweet as milk chocolate. These need a firm bite and the overall taste is just ok (but at least there is no chemical after taste as with some sugar free stuff), but they served the purpose. Main gripe is, at least with this seller, you have to order enough candy bars to supply a neighborhood of diabetes patients (like me). So, still searching, but in the meantime munching away at second of 24 bars!
^ Another publication of similar regimen was Hill LW, Eckman RS (1915). The Starvation Treatment of Diabetes with a series of graduated diets as used at the Massachusetts General Hospital. Boston: W.M. Leonard. This was so well received that it went into revised editions, eventually becomingThe Allen (Starvation) Treatment of Diabetes with a series of graduated diets (4th ed.). Boston. 1921. p. 140.
I’ve seen young body-builder types with grocery trolleys full of eggs, cans of tuna, lean beef and especially skinless/boneless chicken breasts – so I adopted that habit about 5 months ago. 2 or 3 eggs for breakfast, sometimes with cheese or bacon, a can of tuna with carb-free herbs for lunch, and then a steak or big chicken breast or even some meat-only hot dogs for dinner. I don’t purposely eat more fat than necessary, mostly because the calories are not needed. I have not been hungry AT ALL, even when sitting down to eat. No temptation to “cheat”, either. Result? I am approaching 100 pounds lost (not proud of being THAT fat, believe me) , blood pressure dropped from 170/100 to 122/80, acid reflux totally gone, any joint pain banished, and a closet full of clothes I can wear once again.

Pumpkin is a starchy vegetable and carrots do indeed grow below the ground but aren’t as high in sugars as pumpkins. Take a look at this list of carbs in vegetables to see the comparisons. I also eat beetroots which are higher in carbs but they are so packed with nutrition, I allow it. Nothing is out of bounds, depending on your level of carb intake you want to reach.

Hi Kristy, that is great that you have discovered us and you have a LCHF nutritionist on board. You are ahead of the game already! This will be an exciting time ahead for you as you will really learn so much about nutrition and your health. You will discover new ways to cook, which will eventually become your new favourites. You will lose weight and gain so much energy. You will also lose that constant feeling of guilt associated with eating, which is what I had. Eat too much, feel guilty, eat less, then overeat because you’re starving, feel guilty, and so the cycle continues. My weight has remained below my weight watchers goal for 2 years now without counting a single thing, how refreshing and healthy. You will gain control of your appetite and actually want to eat nutritious foods. Wheat and sugary foods no longer appeal (this is from me who used to buy 5kg bags of flour for my baking).
Research into the effectiveness of low-carbohydrate, high fat (LCHF) diets for preventing weight gain and diabetes has produced conflicting results, with some suggestion that diet suitability is not generalizable, but specific to individuals.[11] Overall, for prevention, there is no good evidence that LCHF diets offer a superior diet choice to a more conventional healthy diet, as recommended by many health authorities, in which carbohydrate typically accounts for more than 40% of calories consumed.[11]
My daughter and I are going to give this a go! I did a stint of Whole30 last year which is much more restrictive (no dairy, no sugar, no peanuts, soy, grains…a lot of no fun), and I don’t think I can do that again. Though, to its credit, those 30 days did teach me that sugar hides EVERYWHERE–in meat, jarred spaghetti sauce, deli meats…it’s crazy! And it does have an effect on your ability to taste “real food”!
^ Schwingshackl L, Chaimani A, Schwedhelm C, Toledo E, Pünsch M, Hoffmann G, et al. (2018). "Comparative effects of different dietary approaches on blood pressure in hypertensive and pre-hypertensive patients: A systematic review and network meta-analysis". Crit Rev Food Sci Nutr (Systematic Review): 1–14. doi:10.1080/10408398.2018.1463967. PMID 29718689.
Jeni, I am SO SORRY! I had one other comment in the last month about the same thing. Two things that may have affected the dessert. 1. I got so much flack about the original pudding recipe having 1 Tbsp of cornstarch (or arrowroot) in it that I reduced the amount a few months ago. I have recently changed it back to the original quantity. 2. If the pudding isn’t cooked enough, it won’t set properly. So, unfortunately, you were a victim of one or both.
My goodness, this was a huge hit. My daughter licked the pan clean. My spouse said she couldn’t have any more bc he was eating the rest of the tray. We made the first version, using Lily’s chips and I added a tbsp of beef gelatin. Cinnamon on top instead of shaved chocolate. Yeah, the pieces didn’t come out pretty right away, but why waste time with perfect slice technique when you can lick the plate clean instead?
Actually, you do have a problematic whole page pop-up ad that I can’t close. I have to back out and that closes the browser window and kicks me out of your page. I don’t mind advertisement, but this ad found on your page is especially problematic and it prevents me from seeing the recipes. I wanted to make sure you know as I don’t seem to be the only one with this problem.
The link above is a video to my YouTube channel that helps understand Phase 2 of the Atkins diet or low-carb lifestyle I want to thank whomever is in charge of doing this website because I found a lot of information on here to be quite useful and I appreciate the fact that we can open up and share our ideas with each other I recently lost over a hundred pounds doing this and I just want to show other people with it also I have a Facebook group called healthy living for a healthy life so come join and check this out I wish everybody luck on this adventure of losing weight and becoming more healthy have a beautiful day thanks again
Example 2: Last year, during the middle of Sugar Free January, Bjork and I went on vacation to Hawaii. This time I had decided to take a more flexible approach, so I drank lots of (very sweet) fresh fruit juice, and I had a Coke on the beach, and we split one dessert together. I was aware of what I was eating, and while it made coming back to sugar free eating a little more difficult, it didn’t derail my Sugar Free January experience. It was just a different, more flexible approach.

Studies have shown that people losing weight with a low-carbohydrate diet, compared to a low-fat diet, have very slightly more weight loss initially, equivalent to approximately 100kcal/day, but that the advantage diminishes over time and is ultimately insignificant.[6] The Endocrine Society state that "when calorie intake is held constant [...] body-fat accumulation does not appear to be affected by even very pronounced changes in the amount of fat vs carbohydrate in the diet."[6]
Chocolate may be a factor for heartburn in some people because one of its constituents, theobromine, may affect the esophageal sphincter muscle in a way that permits stomach acids to enter the esophagus.[76] Theobromine poisoning is an overdosage reaction to the bitter alkaloid, which happens more frequently in domestic animals than humans. However, daily intake of 50–100 g cocoa (0.8–1.5 g theobromine) by humans has been associated with sweating, trembling and severe headache.[77] Chocolate contains alkaloids such as theobromine and phenethylamine, which have physiological effects in humans, but the presence of theobromine renders it toxic to some animals, such as dogs and cats.[78] 

It is important to harvest the pods when they are fully ripe, because if the pod is unripe, the beans will have a low cocoa butter content, or sugars in the white pulp will be insufficient for fermentation, resulting in a weak flavor. After fermentation, the beans must be quickly dried to prevent mold growth. Climate and weather permitting, this is done by spreading the beans out in the sun from five to seven days.[54]
 But besides the cost of buying healthier chocolate at stores let’s talk about cravings shall we?! Giving in to chocolate cravings can be the biggest downfall when it comes to practicing a healthy lifestyle and/or trying to lose weight. But not indulging in chocolate just because you might lead a sugar free way of life or think you can’t possibly have it now that you need to lose weight, could put someone into depression! The key factor here is not so much enjoying chocolate, but it’s about the kind you are enjoying .
The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor also may be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Powdered baking cocoa, which contains more fiber than it contains cocoa butter, can be processed with alkali to produce dutch cocoa. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids.
Christy, I love this dessert and am so happy you liked it, too. I have found that the xanthan gum stabilizes the whipped cream enough to be good for about 5 days. It does make it stiff and it’s a little tricky smoothing it over the pudding layer. I just go slowly and gently. Just so you know, my recipe card has a recipe scale function. Hover over the serving size and slide it to how many servings you would like to make. It is very handy. Thanks so much for taking the time to comment and let me know how much you liked the recipe. -Kim
Yum! What a great round-up! Used these recipes to make my grocery list and will be shopping tomorrow for ingredients! I’ve been on the lookout for something different for dinner. The Cajun zucchini noodles sound delicious! And I’ve been wanting to try the baked spaghetti marinara squash for a while. Excited for some new meals this week 🙂 Thank you!
You made me smile with the food leper reference. Love it. As for snacks, there is a page here and here to look at and here is my snack finder. Boiled eggs, avocados, pork crackling, nuts, fat bombs, calamari, granola bars, cold meats … I hope these give you some ideas. Eventually the goal is to stop snacking, but in theme time, these might help you out.
Found these chocolate bars when they used to come thru Costco once a quarter. Wow they are good! I'm a milk chocolate fan, my hubby is a dark chocolate fan... they were cheaper there but worth it. With only 2 net carbs for the whole chocolate bar, it satisfies anyone who can't do the sugar. Many of the sugar free chocolate has a lower grade maltitol and it gives some unpleasant side effects if you eat too much, this candy does not. I went with the dark chocolate no flavor and it's $10 more (was for a bday so I went with the favorite), don't understand why that is...
I am trying to get back into keto. I did it before and I was so happy when I lost 10lbs (I did the keto for a month). I am ready to go back to this lifestyle. All this information is very helpful, I have written it all down so it can be easier for me to remember what is allowed and what is not. Looking forward to get back on this keto journey. Thank you for all the great info.
Chocolate covered peanut butter – can you think of a better flavor combination? Asher’s carries delicious chocolate covered peanut butter treats such as White Chocolate Peanut Butter Cups (also carried in dark chocolate and milk chocolate) and Peanut Butter Bites. Try one of these chocolate covered peanut butter treats today and find a new favorite.
The chocolate industry is a steadily growing, $50 billion-a-year worldwide business centered on the sale and consumption of chocolate. It is prevalent throughout most of the world.[102] Europe accounts for 45% of the world's chocolate revenue[103] and the US$20 billion.[104] Big Chocolate is the grouping of major international chocolate companies in Europe and the U.S. The U.S. companies, such as Mars and Hershey's alone, generate $13 billion a year in chocolate sales and account for two-thirds of U.S. production.[105] Despite the expanding reach of the chocolate industry internationally, cocoa farmers and labourers in the Ivory Coast are unaware of the uses of the beans. The high cost of chocolate in the Ivory Coast also means that it is inaccessible to the majority of the population, who are unaware of what it tastes like.[106] 

I’m so happy you liked it! I love that you added peanut butter to the cream cheese. I just posted a peanut butter version of this dessert a few weeks ago. If you don’t have the peanut flour for the crust, use this on or the crust from the coconut version. I made a peanut butter pastry cream/pudding for that one. So Good! I’m impressed you did all of the mixing “old school”! My arm would have fallen off! Kudos! Have a nice weekend and thanks for taking the time to comment. -Kim
Pumpkin is a starchy vegetable and carrots do indeed grow below the ground but aren’t as high in sugars as pumpkins. Take a look at this list of carbs in vegetables to see the comparisons. I also eat beetroots which are higher in carbs but they are so packed with nutrition, I allow it. Nothing is out of bounds, depending on your level of carb intake you want to reach.
All of your favorite chocolate treats from Asher’s are also available in dark chocolate. Love our Milk Chocolate Covered Graham Crackers? Don’t worry, we coat the crisp graham crackers in luscious Dark Chocolate, too!  Don’t overlook our dark chocolate gourmet gift baskets filled to the brim with various snacks, with everything from classic dark chocolate nonpareils to dark chocolate pretzels. Perfectly packaged, they make a refined hostess gift or a corporate gift showing just how much you appreciate your clients! 
In the 1990s, Atkins published an update from his 1972 book, Dr. Atkins New Diet Revolution, and other doctors began to publish books based on the same principles. This has been said to be the beginning of what the mass media call the "low carb craze" in the United States.[59] During the late 1990s and early 2000s, low-carbohydrate diets became some of the most popular diets in the US. By some accounts, up to 18% of the population was using one type of low-carbohydrate diet or another at the peak of their popularity.[60] Food manufacturers and restaurant chains like Krispy Kreme noted the trend, as it affected their businesses.[61] Parts of the mainstream medical community have denounced low-carbohydrate diets as being dangerous to health, such as the AHA in 2001[62] and the American Kidney Fund in 2002[63] Low-carbohydrate advocates did some adjustments of their own, increasingly advocating controlling fat and eliminating trans fat.[64]

The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor also may be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Powdered baking cocoa, which contains more fiber than it contains cocoa butter, can be processed with alkali to produce dutch cocoa. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids.

It is important to harvest the pods when they are fully ripe, because if the pod is unripe, the beans will have a low cocoa butter content, or sugars in the white pulp will be insufficient for fermentation, resulting in a weak flavor. After fermentation, the beans must be quickly dried to prevent mold growth. Climate and weather permitting, this is done by spreading the beans out in the sun from five to seven days.[54]
In 2009, Salvation Army International Development (SAID) UK stated that 12,000 children have been trafficked on cocoa farms in the Ivory Coast of Africa, where half of the world's chocolate is made.[114] SAID UK states that it is these child slaves who are likely to be working in "harsh and abusive"[115] conditions for the production of chocolate,[114] and an increasing number of health-food[116] and anti-slavery[117] organisations are highlighting and campaigning against the use of trafficking in the chocolate industry.
Hello, Anna. Thanks for the compliment and great questions. You may use any sweeteners that you prefer -BUT- the taste will be different. If you are okay with it having more of a brown sugar taste and brownish color then go for it! The coconut crystals will be especially good in the crust I think. Stevia glycerite is a viscous super-concentrated liquid form of stevia that I feel is much less bitter than other brands. I am guessing that the nu-stevia is very similar to KAL Pure Stevia powder which I love but don’t use in my blog recipes as I try to stay more in-line with other bloggers so readers don’t have to buy 12 different products! You may need to experiment a little with your sweeteners just a tad to get the taste you want, so taste as you go. I would LOVE to hear how your sweeteners worked in the recipe as it may help someone else who may have the same issues with erythritol. Have a great week!
Dr. Hall and others disagree. They have published studies disputing the notion that carb-restricted diets accelerate metabolism and fat loss. Dr. Hall said that low-carb diets have many benefits: They can help people with Type 2 diabetes manage their blood sugar levels, for example. But he argues that the carb and insulin explanation for obesity is too simplistic and has been “experimentally falsified” in rigorous studies.
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