I started seeing a nutritionist, who has started me on a B-12 injection 2 times monthly, and a LCHF diet. He wants me to stay between 20-35 carbs daily for at least 3 months. He says I need to buy ketone strips, to make sure I don’t go into ketoacidosis, however, I am otherwise healthy, and not diabetic. Is this something I need to be overly concerned about? I’m on my 4th day of approx. 25 carbs daily, and other than a slight headache, I feel fine.
The base of this recipe is cacao butter (also known as cocoa butter), which is a creamy fat that is solid at room temperature. It may be available at a health food store, but I get mine on Amazon. If you can't find cacao butter, you can use coconut oil. However, if you do use oil, you must keep the chocolates chilled, even once they are set. Coconut oil will be too soft at room temperature.
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.
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.
It has been repeatedly found that in the long-term, all diets with the same calorific value perform the same for weight loss, except for the one differentiating factor of how well people can faithfully follow the dietary programme. A study comparing groups taking low-fat, low-carbohydrate and Mediterranean diets found at six months the low-carbohydrate diet still had most people adhering to it, but thereafter the situation reversed: at two years the low-carbohydrate group had the highest incidence of lapses and dropouts. This may be due to the comparatively limited food choice of low-carbohydrate diets.
This dessert is amazing and always a hit! However the recipe has been recently changed or updated. This recipe is good but I feel ingredients now call for too much of the whipped cream texture and taste. I do prefer original recipe because it’s more like a chocolate pudding texture and taste. It’s delicious, and reminds me of a good old fashioned chocolate pudding pie! Thank you.
Dark chocolate is produced by adding fat and sugar to the cacao mixture. The U.S. Food and Drug Administration calls this "sweet chocolate", and requires a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids. A higher amount of cocoa solids indicates more bitterness. Semisweet chocolate is a dark chocolate with a low sugar content. Bittersweet chocolate is chocolate liquor to which some sugar (typically a third), more cocoa butter and vanilla are added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking. It is also known to last for two years if stored properly. As of 2017, there is no high-quality evidence that dark chocolate affects blood pressure significantly or provides other health benefits.
Oh how I wish I had read the comments before I attempted this.. brand new spring form leaked considerably while I was out of the kitchen.. house filled with smoke, etc. had to pull the cake out of fhe oven half way through..clean the oven etc By the time it went back in the oven it didn’t have a chance and had already sunken in. Onto attempt #2 stay tuned. ..
I have taken my cake out of the oven, I used pyure sweetner and only used 1 cup of it instead of 1 1/3 cup like it said originally, I wish I had read all the suggestions because I would have added that little bit extra almond flour like you suggested. The batter still wasn’t too runny so I figured it would work. I added a couple of drops of orange flavoring and a pinch of salt. I batter was so good I was tempted to eat a little extra batter My springdoem pan did leak but I am not too worried about that. I did need to leave the cake in 10 extra minutes as it wasn’t completely cooked at 30 minutes. I’m so excited to try this, I’ll come back later and give you my opinion on taste
I finally got the time and mind set to make this dessert, I have been wanting to do it for so long now but felt a bit intimidated by it. I will say right now that I shouldn’t have been, it went very smoothly and I did all the layers in 1 hr. and 10 min. time :) I did bake the crust and let it cool on the counter for about 15 min. then stuck it in my freezer while the pudding was in the fridge cooling. All the layers are put together and it is sitting in my fridge just waiting for me to dig in. Can I just skip supper tonight and eat this instead!?!?! I know it will taste delicious because all the layers on their own are delicious. Thank you for all your recipes!!
Bread, pasta, potatoes, sugar etc. There is no nutritional value in these foods. You may argue that there are fibre and B group vitamins, true, but you gain so much more fibre and vitamins by increasing your vegetable intake and stopping the leaky gut that wheat creates which also reduces your vitamin/nutrient absorption. There is no known bread or pasta deficiency in medicine!
Hi Barb, That can definitely be it. Losing when you are close to goal can be more difficult. It could also be that your body’s healthy weight is a little higher than what you’d like – which doesn’t mean you can’t lose, but makes it more difficult. If just eating Keto foods isn’t working, double check the macros for your weight and see if the amount you’re eating needs to be adjusted. You’ll find more help and support in our support group here.
Chocolate is generally stored away from other foods, as it can absorb different aromas. Ideally, chocolates are packed or wrapped, and placed in proper storage with the correct humidity and temperature. Additionally, chocolate is frequently stored in a dark place or protected from light by wrapping paper. The glossy shine, snap, aroma, texture, and taste of the chocolate can show the quality and if it was stored well.
I am confused. Vitafiber is an IMO. It gets broken down like sugar and therefore you don’t use it? Then why did you recommend it? This recipe is for a low carb chocolate bar. I am on a ketogenic diet. I ordered this stuff specifically because you recommended it. How am I supposed to calculate the carbs? Does it have an effect on blood sugar? If inulin is better, why not use that. Could you please clarify. Also, if Vitafiber is not good for people who are on a very low carb diet, you may want to include a note up in the text of the recipe so that people understand that it won’t work for a ketogenic diet. Please don’t interpret this as an angry comment. I am genuinely confused and would like to know how to proceed (i.e. should I return the Vitafiber and not eat the chocolate that I made with it). I would really appreciate your reply.
I was trying to figure out why mine came out goopy and grainy. It hasnt solidified yet so i will see soon if i messed it up too much. When i was pouring my vanilla extract in it i goofed and over poured so at first i thought that would cause trouble, but figured it would be fine since i planned to just use however many splenda packets seemed necessary by tasting as i go. Then i thought hmm let me add 1/4 tsp of cinnamon and i thought that was the culprit, so i added a little more fairlife milk to help make it more liquid again…. but nope… and the flavor and consistency still wasnt where i wanted it so i added even more vanilla and milk afterf the powdered splenda…. thats when i noticed a bit of bubbling on the edges of the bowl and thought oh crud turn the heat down! I wonder if i should have added more oil but i didnt want to add extra oil and make it so it would never have a chance of solidifying.