Is the Stevia a necessary component to making the dish work or is it just an extra sweetener to coincide with the Erythritol? We’ve tried several versions of Stevia, and I just can’t seem to find my way past the after-taste, even in small amounts. I’ve been reading that it’s used to counter something about the Erythritol, but I wasn’t sure if that was the case here (and honestly have been too shy to ask anyone else lol).
Asher’s milk chocolate is so lush and creamy that, with just one taste, you’ll never be able to turn down another piece of Asher’s chocolate!  All of our best selling chocolates, including Chocolate Covered Pretzels, Sea Salt Caramels, and Almond Bark, are drenched in thick milk chocolate – the same chocolate recipe that has been your favorite for over 100 years. We carefully place these and other specially-crafted milk chocolate treats in our handsome gourmet gift baskets, perfect for presentation to your favorite loved ones. 
Make the Chocolate Cookie Crust: Grind the unsweetened coconut, 1/2 cup at a time, in a coffee/spice grinder and grind until fine. Put the ground coconut into a medium bowl. Powder the erythritol and add it and the rest of the dry ingredients to the bowl with the coconut. Whisk together to combine. Melt the butter or coconut oil and pour over the ingredients. Combine to form a moist crumbly mixture.
Roughly two-thirds of the entire world's cocoa is produced in West Africa, with 43% sourced from Côte d'Ivoire,[38] where, as of 2007, child labor is a common practice to obtain the product.[39][40] According to the World Cocoa Foundation, in 2007 some 50 million people around the world depended on cocoa as a source of livelihood.[41] As of 2007 in the UK, most chocolatiers purchase their chocolate from them, to melt, mold and package to their own design.[42] According to the WCF's 2012 report, the Ivory Coast is the largest producer of cocoa in the world.[43] The two main jobs associated with creating chocolate candy are chocolate makers and chocolatiers. Chocolate makers use harvested cacao beans and other ingredients to produce couverture chocolate (covering). Chocolatiers use the finished couverture to make chocolate candies (bars, truffles, etc.).[44]
Severely restricting carbohydrates to less than 0.7 ounces (20 grams) a day can result in a process called ketosis. Ketosis occurs when you don't have enough sugar (glucose) for energy, so your body breaks down stored fat, causing ketones to build up in your body. Side effects from ketosis can include nausea, headache, mental and physical fatigue, and bad breath.
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.
"Soups have a high water content, which means they fill your stomach for very few calories," says Rolls. Broth-based bean soups, in particular, contain a hefty dose of fiber and resistant starch -- a good carb that slows the release of sugar into the bloodstream -- to make that full feeling really stick. "Once in the stomach, fiber and water activate stretch receptors that signal that you aren't hungry anymore," Rolls says. All this for a measly 150 calories per cup.
The Maya and Aztecs associated cacao with human sacrifice, and chocolate drinks specifically with sacrificial human blood.[22][23] The Spanish royal chronicler Gonzalo Fernández de Oviedo described a chocolate drink he had seen in Nicaragua in 1528, mixed with achiote: "because those people are fond of drinking human blood, to make this beverage seem like blood, they add a little achiote, so that it then turns red. ... and part of that foam is left on the lips and around the mouth, and when it is red for having achiote, it seems a horrific thing, because it seems like blood itself."[23]
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 Lisa, Sorry you had issues with it. It’s hard to say what went wrong without being in the kitchen with you but can try if you can provide more info. Which version were you making? Are you talking about the pudding layer with version 1? If so, it does firm up more in the fridge but you also need to add enough xanthan gum to make sure it thickens. Let me know what step seemed off and if anything was different from the instructions. 

"One of the primary places where you are going to see metabolic changes on any kind of diet is in your gastrointestinal tract -- and that can include a change in bowel habits often experienced as constipation," says Sondike, who is also credited with conducting the first published, randomized clinical trial on low-carb diets. The reason, Sondike tells WebMD, is that most folks get whatever fiber they consume from high-carb foods such as bread and pasta. Cut those foods out, and your fiber intake can drop dramatically, while the risk of constipation rises.
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This cake was amazing! I made it for my husband’s birthday party and it was a huge hit! I could not find coconut flower so I used almond flower instead. I subbed Truvia for Swerve (could not find Swerve either, I’m limited with items due to where I live). But even with subbing these ingredients it was so good! I can’t believe it’s even dietary! Thank you so much for sharing this!
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
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.
“It is definitely worth the time it took to make and I don’t think it took much longer than when I used to make a high sugar dessert similar to this as I always made my chocolate cream layer from scratch. If someone wanted to cut the time then they could do like you suggested and make some of it the day before. What I love about this recipe is it is so similar to what has been one of my family’s favorite desserts. It felt like welcoming an old friend…but so much better because of the carb count. The high sugar version of this dessert was the first dessert I ever made for my hubby…so it was great to welcome it back into our lives!!! (I love your addition of the chocolate to the shortbread crust!)
Chocolate has been prepared as a drink for nearly all of its history. For example, one vessel found at an Olmec archaeological site on the Gulf Coast of Veracruz, Mexico, dates chocolate's preparation by pre-Olmec peoples as early as 1750 BC.[11] On the Pacific coast of Chiapas, Mexico, a Mokaya archaeological site provides evidence of cacao beverages dating even earlier, to 1900 BC.[12][11] The residues and the kind of vessel in which they were found indicate the initial use of cacao was not simply as a beverage, but the white pulp around the cacao beans was likely used as a source of fermentable sugars for an alcoholic drink.[13]
7 carbs additional carbs devided by 16 servings? 0.43 additional carbs per serving. Definitely still low carb. I am on a low carb not a no carb diet. This delicious low carb recipe has helped me (in part) lose 45 pounds and still get my dessert fix at the end of a low carb meal. I do not think I could do a low carb diet if I had to give up sweets! It freezes well when saved in individual servings or keeps in the fridge for days. Well done!
These sugar free desserts are so rich and flavorful that you won’t even know that there’s no sugar added! From decadent chocolate chia pudding and avocado mousse to colorful fruit tarts and healthy cookies, all of these recipes are the perfect way to satisfy your sweet tooth while maintaining a healthy diet. Plus they’re all gluten free, paleo and grain free as well!
Known as "Dutch cocoa", this machine-pressed chocolate was instrumental in the transformation of chocolate to its solid form when, in 1847, English chocolatier Joseph Fry discovered a way to make chocolate moldable when he mixed the ingredients of cocoa powder and sugar with melted cocoa butter.[27] Subsequently, his chocolate factory, Fry's of Bristol, England, began mass-producing chocolate bars, Fry's Chocolate Cream, launched in 1866, and they became very popular.[30] Milk had sometimes been used as an addition to chocolate beverages since the mid-17th century, but in 1875 Swiss chocolatier Daniel Peter invented milk chocolate by mixing a powdered milk developed by Henri Nestlé with the liquor.[18][24] In 1879, the texture and taste of chocolate was further improved when Rudolphe Lindt invented the conching machine.[33]
And most important, she notes: Her blood sugar is at an all-time low. About a year ago, she went to the ER because her blood sugar levels rose to between 600 and 800 mg/dL — indicating she was at risk of a diabetic coma. But now, her postprandial glucose is between 150 and 200 mg/dL. “My sugars have been on a steady decline since March,” she says. Her A1C — a two- to three-month average of blood sugar levels — also went from 10.4 to 8.7, an improvement, though still in the range for type 2 diabetes, according to according to the ADA.
Tip: If you only have granulated sweetener, blitz it in a food processor or with the attachment of a stick blender to turn it into a powder. You don’t want any crunchy bits in your gooey, moist chocolate cake! TASTE the cake batter and add more sweetener if necessary. I don’t have much of a sweet tooth, so you may prefer it a little sweeter than I do.
Low-carb diets, especially very low-carb diets, may lead to greater short-term weight loss than do low-fat diets. But most studies have found that at 12 or 24 months, the benefits of a low-carb diet are not very large. A 2015 review found that higher protein, low-carbohydrate diets may offer a slight advantage in terms of weight loss and loss of fat mass compared with a normal protein diet.
“It is definitely worth the time it took to make and I don’t think it took much longer than when I used to make a high sugar dessert similar to this as I always made my chocolate cream layer from scratch. If someone wanted to cut the time then they could do like you suggested and make some of it the day before. What I love about this recipe is it is so similar to what has been one of my family’s favorite desserts. It felt like welcoming an old friend…but so much better because of the carb count. The high sugar version of this dessert was the first dessert I ever made for my hubby…so it was great to welcome it back into our lives!!! (I love your addition of the chocolate to the shortbread crust!)
That’s a great question and I’m sorry to say that I don’t have a scientific answer for you. I can only say this: When you add water to cocoa powder, you get a liquid or goo consistency, not a solid. I can only imagine – and this is just an educated guess, since I’m not a food scientist! – that that means that cocoa powder doesn’t have enough saturated fat to hold the chocolate together, so adding more, via coconut oil, provides the structure of the chocolates. Again, just a guess, but from decades of experience baking with cocoa powder, I can tell you that it alone is not a sufficient source of saturated fat to create the rich, solid mass we consider to be good chocolate. I’ll bet if you googled a little, you could find a more scientific answer! 🙂
Start the Atkins 40 program by eating 40 grams of net carbs, 4 to 6-ounce servings of protein and 2 to 4 servings of fat per day. As you approach your weight loss goals, start to increase your carbohydrate portion size. By offering flexible eating options and a variety of food choices, it is simple to follow and easy to lose weight on Atkins 40 from day one. Your daily carbs can come from all food groups and you can choose to eat anything from the Acceptable Foods list below. With Atkins, you have the opportunity to customize your diet plan to achieve your weight loss goals in no time.   

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 1964, Roald Dahl published a children's novel titled Charlie and the Chocolate Factory. The novel centers on a poor boy named Charlie Bucket who takes a tour through the greatest chocolate factory in the world, owned by Willy Wonka. Two film adaptations of the novel were produced. The first was Willy Wonka & the Chocolate Factory, a 1971 film which later became a cult classic, and spawned the real world Willy Wonka Candy Company, which produces chocolate products to this day. Thirty-four years later, a second film adaptation was produced, titled Charlie and the Chocolate Factory. The 2005 film was very well received by critics[124] and was one of the highest-grossing films that year, earning over US$470,000,000 worldwide.[125] Charlie and the Chocolate Factory was also recognized at the 78th Academy Awards, where it was nominated for Best Costume Design for Gabriella Pesucci.[126]
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.
Hi Kelly, All packaged foods will have a nutrition label that list the macros per serving, including fat, protein and cabrohydrates. Net carbs, which is what most people look at for low carb and keto, are total carbs (the amount on the label) minus fiber and sugar alcohols, as explained in the article above. I have a low carb food list here that gives you a full list of all the foods you can eat, and the net carbs in each. You can also sign up above to be notified about the meal plans, which are a great way to get started.

Of course my affection for chocolate isn't anything special -- not everyone adores it or goes for crazy flavors, but most people at least like it. That's why it might surprise you to read this quote from a 16th century Spanish Jesuit missionary describing chocolate as "loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant taste" [Source:Authentic Maya]. That's not the chocolate I know and love!
Hi Gigi, Low carb and keto is about the balance of macronutrients eaten (fat, protein and carbs), not specifically meat or lack thereof. Most people on keto do eat meat, though some people do vegetarian keto. Fat is actually necessary for many body processes. There is no issue for the kidneys with a high fat diet, but if you eat too much protein that isn’t great for the kidneys. It’s a common misconception that keto is high protein (it isn’t). Keto is great for diabetics as it naturally helps stabilize insulin. All of this being said, please know I’m not a doctor and you should consult your doctor on any medical questions or before starting any diet. If you have more questions that aren’t medical questions, I recommend our low carb & keto support group here.
Firstly take a look at the cholesterol myth page, that will explain how it is the carbohydrates in your diet which makes you at a higher risk of heart disease than your fat intake, and secondly meat is one of the most nutritious foods you can have. Sure if you want to give up meat for ethics and personal reasons, but not for your health. Take a look at Zoe Harcombes fabulous post on that subject. By lowering your carbs (and processed foods) you will lower your blood pressure and improve you cholesterol profile. It’s not about how much cholesterol you have, but what type.
A low carb diet plan is a way of eating that is high in fat, moderate in protein and low in carbohydrates. There are different variations of low carb, and the keto diet is a special type of low carb with added characteristics. The number of carbohydrates will vary depending on your insulin tolerance and activity level, but on average, these are the common numbers of carbs:
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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.

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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.[27] 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.[27] This may be due to the comparatively limited food choice of low-carbohydrate diets.[27]
The most commonly grown bean is forastero,[49] a large group of wild and cultivated cacaos, most likely native to the Amazon basin. The African cocoa crop is entirely of the forastero variety. They are significantly hardier and of higher yield than criollo. The source of most chocolate marketed,[49] forastero cocoas are typically strong in classic "chocolate" flavor, but have a short duration and are unsupported by secondary flavors, producing "quite bland" chocolate.[49]
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.
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]
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).
This did not come out well for me. The consistency is good but the taste is super bitter. At first I didn’t add all the powdered stevia called for because it seemed like a lot of stevia for just the one bar. I wanted to taste as I went. I gradually increased hoping the sweet would outweigh the bitter but I just couldn’t seem to get it right. I took a small bit and mixed it with honey and that tasted much better. But, honey is too high in sugar for me so I was excited about using stevia. Not sure where I went wrong but I still appreciate the recipe!
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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]
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] 

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.[75]
This cake was amazing! I made it for my husband’s birthday party and it was a huge hit! I could not find coconut flower so I used almond flower instead. I subbed Truvia for Swerve (could not find Swerve either, I’m limited with items due to where I live). But even with subbing these ingredients it was so good! I can’t believe it’s even dietary! Thank you so much for sharing this!
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