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.
Now if you're thinking you'll just handle the problem by brushing and flossing a little more often, guess again. Since the breath odor is coming from metabolic changes and not necessarily a dental-related condition, traditional breath products are not likely to provide long-lasting relief. On the other hand drinking more water intake can do the trick.
The penultimate process is called conching. A conche is a container filled with metal beads, which act as grinders. The refined and blended chocolate mass is kept in a liquid state by frictional heat. Chocolate prior to conching has an uneven and gritty texture. The conching process produces cocoa and sugar particles smaller than the tongue can detect, hence the smooth feel in the mouth. The length of the conching process determines the final smoothness and quality of the chocolate. High-quality chocolate is conched for about 72 hours, and lesser grades about four to six hours. After the process is complete, the chocolate mass is stored in tanks heated to about 45 to 50 °C (113 to 122 °F) until final processing.[62]
Absolutely go for the wine! As long as you go for an unsweetened wine and limit yourself. I only have a glass at the weekends as I know all my good intentions go out the window once I’ve had a glass and it’s harder to say no to more dark chocolate. If your weight loss ever stalls, you may need to reassess how many glasses you have as the alcohol will always be metabolised before anything else so weight loss will often stop. As for gluten, all my recipes are naturally gluten free because all my recipes are grain free. Read my post on Gluten free vs Grain free to truly understand. Beware of GF products because they are so high in carbs because they are made with rice flour, tapioca starch etc. And remember, gluten free junk is still junk 😉 Good luck Mary, keep coming back and asking questions.
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]
I like this chocolate very much. There is no taste difference between their sugarless chocolate and chocolate with sugar. I gave this product only 4 stars on account of one problem that I have experienced. Sometimes the chocolate I have received has been exposed to excessive heat and has turned white. As any chocolate lover knows, the taste of such heat damaged chocolate his horrid. If I point this out soon enough after receiving the shipment they make good with a new shipment. Once I only discovered the issue several months after the purchase and they declined to send me a replacement shipment. So, what I do now is go through each box I order and check a few bars to see if there is heat damage.
Check your nearest Godiva Chocolate Shop! Everyone loves chocolate. But sometimes dietary restrictions force us to cut our sugar intake. For those who can’t get enough delicious chocolate but still want to follow their diet, GODIVA offers delicious sugar-free chocolate options. With both dark chocolate and milk chocolate varieties, you can enjoy the smooth rich taste of delectable chocolate with a clear conscience. These bars make the perfect candy treat for those looking for chocolate for diabetics or simply trying to reduce the amount of sugar they consume. And because of the full flavors in these bars, it will not even feel like this chocolate is sugar free.
Hi Stephanie. I’m sorry the dessert did not set well. It could be one of three reasons. First, as you mentioned, it could have been the lactose free cream cheese. Having the dessert refrigerate overnight should have been perfect. The other reason may be because I updated the pudding recipe to have less cornstarch/ arrowroot because people kept complaining that they did not want to use it even though it resulted in a superior recipe. I would suggest adding 1/2 more teaspoons of arrowroot powder. And third, it may have been that the pudding was not cooked enough. It should be really thick after cooking and refrigerating before adding it to the layered dessert. I hope this helps. -Kim 

When weight loss stalls something needs to change. Firstly it could be that you are near your goal weight and so you have found a natural balance, secondly other things might be creeping back in that you have forgotten to count (for example too many creamy coffees or an extra glass of wine). Take a look at how much you are eating for breakfast and dinner, are they too big and actually the same size as 3 meals just eaten in 2? Nuts, dairy and alcohol are generally the biggest culprits in stalling weight loss. Sometimes we just have to remind ourselves of the health benefits of LCHF rather than the weight loss. It will happen, albeit slower than we would wish. For me it is about no longer counting anything, no longer being on the sugar roller coaster, improved nutrition and no longer having any guilt surrounding every meal or snack. Good luck and be patient my friend 🙂
Carbohydrate-restricted diets are no more effective than a conventional healthy diet in preventing the onset of type 2 diabetes, but for people with type 2 diabetes they are a viable option for losing weight or helping with glycemic control.[11][12][13] There is little evidence that low-carbohydrate dieting is helpful in managing type 1 diabetes.[1] The American Diabetes Association recommends that people with diabetes should adopt a generally healthy diet, rather than a diet focused on carbohydrate or other macronutrients.[13]
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]
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Generally, the chocolate is first heated to 45 °C (113 °F) to melt all six forms of crystals.[63][65] Next, the chocolate is cooled to about 27 °C (81 °F), which will allow crystal types IV and V to form. At this temperature, the chocolate is agitated to create many small crystal "seeds" which will serve as nuclei to create small crystals in the chocolate. The chocolate is then heated to about 31 °C (88 °F) to eliminate any type IV crystals, leaving just type V. After this point, any excessive heating of the chocolate will destroy the temper and this process will have to be repeated. However, other methods of chocolate tempering are used. The most common variant is introducing already tempered, solid "seed" chocolate. The temper of chocolate can be measured with a chocolate temper meter to ensure accuracy and consistency. A sample cup is filled with the chocolate and placed in the unit which then displays or prints the results.
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Update: The old version of the chocolate pudding layer is back by popular demand! I've posted both options above, so you can decide which one you want. The older version takes longer and sometimes people have issues with thickening, but tastes more like pudding when you get it right. The newer version is faster but more like a chocolate whipped cream layer.
Eating low-carb paleo means removing items like rice, pasta, and legumes from your diet completely, but the carbs you eat will be from vegetables like fruit, beets, sweet potatoes, and leafy greens, such as spinach and kale. The diet also cuts out processed food plus foods allowed on other low-carb diets, including milk and cheese, and some people have an easier time sticking with the diet when more carbs are included.
Fish and other seafood (like shrimp, tuna, crab, and scallops) are also low-carb protein options, and they're usually leaner than red meats, meaning they've got less cholesterol and saturated fat. Plus, they deliver healthy omega-3 fatty acids, Dawn Jackson Blatner, R.D.N., spokesperson for NOW, tells MensHealth.com. These fatty acids are seriously important for brain health and heart health.
Absolutely go for the wine! As long as you go for an unsweetened wine and limit yourself. I only have a glass at the weekends as I know all my good intentions go out the window once I’ve had a glass and it’s harder to say no to more dark chocolate. If your weight loss ever stalls, you may need to reassess how many glasses you have as the alcohol will always be metabolised before anything else so weight loss will often stop. As for gluten, all my recipes are naturally gluten free because all my recipes are grain free. Read my post on Gluten free vs Grain free to truly understand. Beware of GF products because they are so high in carbs because they are made with rice flour, tapioca starch etc. And remember, gluten free junk is still junk 😉 Good luck Mary, keep coming back and asking questions.

While the American Diabetes Association notes that many individuals with the disease or its precursor, prediabetes, employ carb counting to control their blood sugar on a regular basis, others have turned to ultra-low-carb diets as a way to manage their symptoms. These diets are highly restrictive and often limit followers to consuming no more than 20 grams (g) of carbs per day, usually with no added sugar, and, depending on the diet, increased protein and fat. Experts say they rarely have patients who ask about following a ketogenic diet or a modified paleo diet long term, but they can be useful for short-term weight loss if done properly.
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It’s not recommended because this chocolate doesn’t contain any of the stabilizers that commercial chocolate and chocolate chips use to hold their shape under high heat. If you want to use it, I’d recommend chopping it up, then freezing it solid first. Add it to the batter at the last possible minute before baking, and don’t use it in any cookie that bakes more than about 10 minutes. Sorry it’s kind of a high maintenance method! Good luck, and please let me know how it goes if you do use it!
Chocolate bloom is caused by storage temperature fluctuating or exceeding 24 °C (75 °F), while sugar bloom is caused by temperature below 15 °C (59 °F) or excess humidity. To distinguish between different types of bloom, one can rub the surface of the chocolate lightly, and if the bloom disappears, it is fat bloom. Moving chocolate between temperature extremes, can result in an oily texture. Although visually unappealing, chocolate suffering from bloom is safe for consumption and taste unaffected.[71][72][73] Bloom can be reversed by retempering the chocolate or using it for any use that requires melting the chocolate.[74]
Hi, Nicole, nice to meet you. Thank you so much for feeling comfortable enough to ask. Yes, I use the Stevia glycerite to bump up the sweetness. There are very few Stevias I like. I like this one and a concentrated Stevia called KAL Pure Stevia. They taste the very best. However, there is always an adjustment period with Stevia. I have a good article about the best low carb sweeteners and how to use them (located under “Articles” on the site menu).

But what’s really in it? 1 package of Oreo cookies, cream cheese, sugar, and Cool Whip. Just for the cookie layer it’s 24 carbs per serving. (That’s 36 cookies at 10.5 carbs each, divided by 16) But, I’m not going to break down the carbs in each layer of this tasty dessert. I just want to think about all of the weird stuff in the cookies, instant pudding and non-dairy whipped topping. Yuck! I shudder.

I did it! No sugar/flour for the WHOLE month, the only thing I allowed myself was dried fruit (raisins mostly, because that filled my need for a sweet something after a meal). It was incredibly rewarding (down 7 lbs) and my skin improved too! Yesterday I said “hmmm, what am I going to eat to reintroduce sugar,” and couldn’t come up with one thing in my house that was worth splurging on. I am resolved to be very choosy in sweet indulgences going forward.


Asher’s chocolate covered treats are the most delicious gourmet chocolates you’ll find. Whether you’re searching for an Asher’s classic chocolate covered treat, like our Chocolate Covered Pretzels, Chocolate Covered Graham Crackers, or even some of our newer editions like Sea Salt Caramels, we’ll have something delicious to satisfy even the toughest palate. Most treats are available in milk chocolate, dark chocolate or white chocolate so don’t settle for anything less than your favorite chocolate covered treat.

It’s not recommended because this chocolate doesn’t contain any of the stabilizers that commercial chocolate and chocolate chips use to hold their shape under high heat. If you want to use it, I’d recommend chopping it up, then freezing it solid first. Add it to the batter at the last possible minute before baking, and don’t use it in any cookie that bakes more than about 10 minutes. Sorry it’s kind of a high maintenance method! Good luck, and please let me know how it goes if you do use it!
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.
Those familiar with Pinkaew's martial arts extravaganzas with Ong Bak and Tom Yum Goong, will know roughly what to expect from Chocolate. Since the rumoured falling out with his main star of those movies, there's definitely some big shoes to fill, and Yanin fills them quite nicely, martial arts wise, though there were certain scenes which were quite clear that she's still a diamond in the rough with many edges left to polish. But that's not to put down her effort, except that I thought as a lady, her final delivery of those choreographed punches and kicks lacked some really hard hitting edge to them, and the curious observation that some required some speeding up, was left to be desired. What could also be improved, is the transitions between fights, because each seemed pretty much stand alone, even though you know that she's supposedly to be battling enemies continuously, but with each combatant, there seemed to be a "reset" to on-guard mode.
Welcome Denise and that is great news that you have discovered low carb to help with your T2 diabetes. Read this post which may really explain how diabetics especially can be helped by lowering their carbs, how it may lower your insulin resistance and improve your control. Where you set your carb limits will depend on how high your current carb intake is and current medication. You may need to be seen by a diabetes educator, dietician or health professional as your need for medication may need to be reduced in conjunction with lowering your carbs. Ensure they are low carb friendly practitioners.
While the crust is cooling, make the chocolate pudding layer. In a medium saucepan, combine the heavy cream, almond milk, sugar-free dark chocolate, butter, and powdered erythritol. Cook over medium-low to low heat, stirring frequently, until the chocolate is melted and sweetener dissolves (about 5-10 minutes). Be careful not to get the heat too high to avoid burning the chocolate.
The new craze for chocolate brought with it a thriving slave market, as between the early 1600s and late 1800s, the laborious and slow processing of the cacao bean was manual.[18] Cacao plantations spread, as the English, Dutch, and French colonized and planted. With the depletion of Mesoamerican workers, largely to disease, cacao production was often the work of poor wage laborers and African slaves. Wind-powered and horse-drawn mills were used to speed production, augmenting human labor. Heating the working areas of the table-mill, an innovation that emerged in France in 1732, also assisted in extraction.[31]
Food conglomerates Nestlé SA and Kraft Foods both have chocolate brands. Nestlé acquired Rowntree's in 1988 and now markets chocolates under their own brand, including Smarties (a chocolate candy) and Kit Kat (a candy bar); Kraft Foods through its 1990 acquisition of Jacobs Suchard, now owns Milka and Suchard. In February 2010, Kraft also acquired British-based Cadbury.;[108] Fry's, Trebor Basset and the fair trade brand Green & Black's also belongs to the group.
I wish I’d read through the comments before making this. I substituted plain Trader Joe’s liquid stevia for the Sweetleaf vanilla liquid stevia. Otherwise, I followed all ingredients and instructions exactly, but it turned out grainy and bitter. I then added a drop of peppermint essential oil hoping to redeem to a better flavor, but it was no help. It might be super helpful if the recipe instructions indicated clearly to use no substitutions for brands or types of stevia.
Otherwise, if you can’t find erythritol, I’d probably go with something like Truvia Spoonable. That’s actually a combination of erythritol and stevia, but more common in stores. If you use that, you’d probably need about 2 1/2 teaspoons for the crust, 1 tablespoon + 2 teaspoons for the cream cheese layer, 3 1/2 tablespoons for the pudding layer, and 2 1/2 tablespoons for the whipped cream layer. I’d still grind it for finer consistency if you can.
A powdered sweetener works best. Granular would be the next best thing – everything would still come together the same way, but you might taste the granules if they don’t fully dissolve, so it wouldn’t be as smooth. I don’t think liquid sweeteners like honey, agave, or maple syrup would work, because they’d add extra liquid and would require consistency adjustments for the other ingredients. (You can try, I’m just not sure about the results.)
TAKE YOUR TIME when melting the chocolate. If you overheat it, it can separate into cocoa and cocoa butter and become sludgy. If you melt it in the microwave, break it up as much as possible and heat it in 2 x 30 second bursts, followed by 10 second bursts. Take it out before it's fully melted and just stir a few times, letting the rest melt on its own.  

Jamie is right on this, 1 cup of cocoa butter converts to 218 grams. Adding a whole cup of cocoa powder to just 100 grams of cocoa butter would indeed be overwhelming. I recommend that nobody follow the recipe unless they make sure they measure the cup of cocoa butter AFTER it is melted or use a scale to weigh it to 218 grams, thus avoiding this major error in your conversion rate on the cocoa butter.


I’m sorry the pastry cream has proven pesky, Douglass. Sometimes it takes “taking it too far” and scrambling the eggs to see how much cooking the mixture can take to thicken. Unfortunately, that’s not very fun. Thank you for sharing the name of the thickener you used. I will check it out and try the recipe with your thickener. If I like it I will tweak the recipe. I’m glad you like the recipe despite the challenge with the pastry cream. Thank you so much for your helpful comment. Enjoy your day. -Kim

I like to cook only not with sugar. So when I saw Sugar Free Recipes I knew I had to download this recipe book! It does not disappoint. Author Gina Crawford offers up a plethora of great looking recipes all without the added sugar so many cookbooks call for. From appetizers to desserts, there are plenty of scrumptious recipes contained in this book to keep your hunger under control and your health robust.
I enjoyed reading through the recipes and like the premise of this book. However, there were some inconsistencies that bothered me a bit, hence the four star rating. Please be consistent with your measurements. Throwing in the occasional metric measurement of an ingredient was a little bit disconcerting. Also, some of these recipes look fantastic. It would be great if you could also include information about protein, carbs, fat etc. with your recipes. Thanks for putting together such a nice little book with recipes I am eager to try.
The sequencing in 2010 of the genome of the cacao tree may allow yields to be improved.[45] Due to concerns about global warming effects on lowland climate in the narrow band of latitudes where cacao is grown (20 degrees north and south of the equator), the commercial company Mars, Incorporated and the University of California, Berkeley are conducting genomic research in 2017–18 to improve the survivability of cacao plants in hot climates.[46]
Think about it: That tablespoon of maple syrup in your salad dressing, the honey in your Asian-inspired stir-fry sauce, the generous drizzle of ketchup on your burger. Despite many people’s best efforts, that sugar still manages to creep into so many healthy dinner dishes. But meals can be just as tasty and easy to make without the slightest hint of added sweetener. We’ve rounded up 25 added-sugar-free dinners proving just that.
Hi Jason. It depends on what your definition of healthy is. If it needs to be under 200 calories per serving then you will need to cut this dessert into smaller pieces. It is very rich and very filling so if you are serving it to kids, you could easily cut it into 24 pieces. My definition of “Healthy” is sugar-free and made from scratch with wholesome ingredients and little added chemicals. If your definition of healthy is low calorie and low fat, then this dessert is not for you. There are many recipes for Chocolate Lasagna or Chocolate Layered Dessert on-line which would meet your needs. You could make it very cheaply buy buying low fat cookies, cream cheese, low fat pudding and low fat coolwhip. As far as costing the dessert… I calculated the nutritional data in a recipe program but I did not cost it out. You will have to do that yourself depending on how you want to make the recipe. If you have any more questions, let me know. Have a great day! -Kim
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