I’ve made chocolate bars with your recipe quite a few times, and ever took one on a 20 hour round trip car ride to see my daughter for Christmas! I’ve never had a problem with the texture that he’s talking about either! I can tell some times when I make a large batch like 2-3 times your recipe that the sweetener tends to settle in the bars! Even after I’ve powdered and sifted it! Which is actually what I’m researching now, what temp it actually melts at! I love your recipe as is! It is great! You are also right about there being a huge need for sugar free chocolate chips! I’ve only found one on Amazon and its pricy and I’m not to sure about it! I’m not diabetic, but I have auto immune disorders that are effected by sugar in the same way, so I use how blood levels are effected the same way! Thanks for the great recipe I love it!
Use fat as a lever.  We’ve been taught to fear fat, but don’t! Both keto and low carb are high fat diets. Fat is our source of energy as well as satiety. The key to understand, though, is that fat is a lever on a low carb or keto diet. Carbs and protein stay constant, and fat is the one you increase or decrease (push the lever up or down) to gain or lose weight, respectively. So if your goal is weight loss, eat enough fat to be satisfied, but there’s no need to “get your fats in” once you’re satisfied.
I keep using xylitol because we tolerate it well and it’s cheaper. Even though it does raise blood sugar levels, it is minimal so I figure it’s an ok compromise. I have melted down baking chocolate and sweetened it with xylitol but haven’t used it to bake because one recipe I read pointed out that it will melt and run all over the place but still have good flavor (in something like chocolate chip cookies). My kids don’t need any help making chocolate messy! Recently, I’ve been making coconut oil candies that I sweeten with a simple syrup made with xylitol. Since it’s made with cocoa powder it doesn’t seize. We can leave it out of the fridge for 10-15 mins before we need to chill it again. I’ve also mixed in shredded coconut and just poured it in a dish and cut it into squares or eaten it with a spoon at room temperature. That’s great for satisfying the need for a sweet treat but I love the idea of cocoa butter to firm up the chocolate so you can bake with it and eat it at room temperature. I think those benefits might make it easy to live with a little crunch from the sweetener. Going to order some cocoa butter now!
Use our premium meal planner tool (free trial) to access tons of weekly meal plans, complete with shopping lists. You can adapt the plans to your liking, skipping any meal, choosing how many people you’re cooking for, and the shopping lists adapt. You can even start a new plan from scratch (of from pre-existing ones), tailor them completely and save them.
What a great post. I thought i would add about the selection of food you eat on keto and that everyone is different. Some food gives you energy and some doesnt, this varies person to person. I started and quit keto 3 times before i managed to find my balance. The first few times it made be poorly, from the shock of diet change. However, you can wean yourself into the diet which i did the last time when i had the most success. 

All I can say is I have had fun making two batches already! Thanks so much! Also a nice small snack when all I want is a little bit of chocolate, I just grab a few chips and am so happy! Now I do not have to be concerned when I cannot find Lily’s locally. Matter of fact, will be making my own from now on. Add to my LC ice cream as well!!!!!!! Thank you SO much for discovering how to make things from items I already have in my pantry! P.s. Just bought your new dessert cookbook, can’t wait to see it!
In one study, which lasted six months, the low-carb diet seemed to win hands down. The people on it lost nearly 13 pounds (6 kg); the low-fat dieters shed just 4 pounds (2 kg). But the second study lasted six months longer, revealing a truth about low-carb diets: The results don’t last. This study too found that the low-carb dieters lost more weight in the first six months, but in the second half of the year, the weight came roaring back. By the end of a year, there was no significant difference in weight loss between the two groups. This weight “snapback” may be one reason that extremely low-carb diets have fallen out of favor.

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]
Hi I’m new to Keto. I have been reading about it, and understanding what to eat and what not to eat. My problem is I’m not sure if I’m doing it correctly. I’m constantly hungry whereas information reads that I will never be hungry. I use fats as required along with topping up with vegetables in my meals yet this does not fill me up. I haven’t experienced the Keto flu and I’ve even put on weight! I have been doing this for about 3 weeks now. Any ideas where I am going wrong.
Disclaimer: Nothing contained on this Site is intended to provide health care advice. Should you have any health care-related questions, please call or see your physician or other health care provider. Consult your physician or health care provider before beginning the Atkins Diet as you would any other weight loss or weight maintenance program. The weight loss phases of the Atkins Diet should not be used by persons on dialysis. Individual results may vary.
I did it!! I didn’t want chocolate chips, I just want chocolate to eat on a regular basis (daily, hourly, you get the picture). So I poured it into ice cube molds with silicone bottoms and they popped out perfectly. I didn’t know as single thing about tempering until I read the comments after I was finished and it did turn whitish on the top and bottom, but it’s perfectly hard and tastes amazing! The sweetener needs tweaking (I might try xylitol next time, it doesn’t affect my stomach), but I am very pleased with the way it turned out!! Thank you so much for the recipe!!
I used option 2 that does not call for the xanthan gum. The recipe called for “heavy cream” which I used. Should I have used “heavy whipping cream?” “Pecan meal” I used was “pecan chips” made by “Fisher”. Finally, the parchment paper seemed to disintegrate into the bottom layer of the dessert 🙁 please help! We love this dessert and want to nail it!
thanks for your reply……since you are unsure of the cocoa paste i do have some bittersweet chocolate i can use but happy to hear that the cocoa butter is fine for food as i was worried about that term when i read it…….using ingredients i have never heard of in my 50 years of baking so need your help probably more than most………but as i stated thanks to you and your website i can cook and eat not only more healthy but definately to ensure to keep my diabetitis in check
The most extreme kind of low-carb diet was pioneered by the late Robert Atkins, M.D., whose first book, Dr. Atkins’ Diet Revolution, came out in 1972. It promised quick and long-lasting weight loss and prevention of chronic disease, all while allowing high-fat steak and ice cream. Since then, other, more moderate low-carb diets have allowed small amounts of carbohydrate-rich foods, but they still cut out most grains as well as starchy vegetables and even fruit.
Hi Cyn, The numbers are general guidelines but will vary depending on many factors, such as activity level, insulin resistance, weight and more. There is no single magic number, just conventional recommendations that are a good starting point. I will have a macro calculator coming soon that will help determine what is best for each person, but even then it’s an approximation. The only way to know for sure is to test. If keto is your goal, it’s usually best to start lower and then see if you can stay in ketosis when increasing.

Making low sugar and sugar free cookies is easy, fun, and a great way to share the happiness of homemade cookies with almost everyone, no matter their dietary needs or preferences. Check out these excellent low sugar and sugar free cookie recipes; they’re all easy to make, absolutely delicious, and will get your sugar free baking off to a great start.


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]
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.
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! 
Hi Sherri, You can still use the crust you made. You can try making the other layers thinner too, but they might be too thin. I would just make the other layers approximately the same as the original recipe by multiplying the amounts by 1 1/2. The easiest way is to enter 24 (instead of the default 16) for the number of servings on the recipe card, this will adjust the amounts of all the ingredients. Of course your bottom layer is already thinner, but it should still be good. I hope you like it!
A low-carbohydrate diet has been found to reduce endurance capacity for intense exercise efforts, and depleted muscle glycogen following such efforts is only slowly replenished if a low-carbohydrate diet is taken.[38] Inadequate carbohydrate intake during athletic training causes metabolic acidosis, which may be responsible for the impaired performance which has been observed.[38]
Good question. There is no doubt that grass fed, free range, organic is best but it is simply out of the price range of so many. What is more important to start with is to eat real whole food as best as you can find. I certainly don’t buy organic all the time. Do what you can when you can. It is more important to change from cereals to eggs rather then getting hung up on a perfect source of egg. Take a look at my food brands page. It needs updating as I change brands all the time as I find better ones, but is helpful. I really try and make this as easy on ourselves as we can. We shouldn’t need a degree in nutrition to eat well. Some sites complicate things far too much. My motto is “do the best you can as often as you can”. I agree, labels are pretty poor and not standardised (net vs total carbs for example). Good luck 🙂
"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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