The only thing better than delicious, sugar free, low net carb, no-guilt Belgian chocolate is special VIP discounts on sugar free, low net carb, Belgian chocolate. For that very reason, we created the Cravers Club. As a Craver, you’ll receive periodic promotions including product discounts, discounted shipping, or delicious product samples! Becoming a Craver is EASY and it’s FREE. Check out some of the main benefits of being a Craver below…

By now we know that most of the world consumes way too much sugar. But it’s not like our sweet tooth cares—when a dessert craving hits, it hits bad. Many turn to alternative ways to satisfy it, using less-refined sugars like agave, honey, and coconut sugar, but we’re going a step further this time, with treats that use no added sweeteners whatsoever. From tarts to mousse, these sugar-free recipes still manage to make dessert even sweeter.
The added cocoa butter and cocoa nibs, combined with the fine flavor of the chocolate, are enough to make consumers forget about the lack of sugar. Finally, they can enjoy a real treat while avoiding sugar, chemicals and extra-fats. Some examples are the super creamy 100% cacao bar by Chocolat Bonnat and a very crunchy 100% cacao with cocoa nibs by Akesson’s.
Greetings i used ingredients exactly. My execution wss different on making the chocolate pudding, after seeing ingredients it looked like chocalte cutard so i made it li ke custard. Skipping on a few of the steps. Oh my goodness, it was absolutely delicious. Everyone wsnts the recipe. Definitely a keeper. Getting the ingredients was the hardest part of this recipe.

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.[30] 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".[31] Another proposed etymology derives it from the word chicolatl, meaning "beaten drink", which may derive from the word for the frothing stick, chicoli.[32] The term "chocolatier", for a chocolate confection maker, is attested from 1888.[33]
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.
All Recipes, Dairy Free Recipes, Gluten Free Recipes, Ketogenic Recipes, Low Calorie Recipes, Low Carb Cakes, Low Carb Canada Day Recipes, Low Carb Christmas Recipes, Low Carb Desserts, Low Carb Halloween Recipes, Low Carb Pies, Low Carb Recipes, Low Carb Snacks, Low Carb Thanksgiving Recipes, Low Carb Treats, Paleo, Sugar Free Recipes, Vegetarian Recipes 8 Comments

Our bodies normally run on glucose or sugar for energy, but we cannot make glucose ourselves and only store about 24 hours worth within our muscles and liver. Once glucose from carbohydrates is no longer available for energy due to following a low-carb diet, we begin to burn stored fat for fuel instead. This is why low-carb diets often lead to fast weight loss and other metabolic improvements within a relatively short period of time.
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]
Once you are eating the right amount of carbohydrate for you, your appetite should reset and you won't be as hungry. You should eat when you're hungry and until you are satisfied, dining on foods that are allowed on plan you select. But remember: Just because a food is "allowed" doesn't mean it's a good idea to overeat it. Cheese is a good example.
As a solid piece of chocolate, the cocoa butter fat particles are in a crystalline rigid structure that gives the chocolate its solid appearance. Once heated, the crystals of the polymorphic cocoa butter are able to break apart from the rigid structure and allow the chocolate to obtain a more fluid consistency as the temperature increases – the melting process. When the heat is removed, the cocoa butter crystals become rigid again and come closer together, allowing the chocolate to solidify.[66]
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.

Another great choice is Stevia In The Raw (SITR), a stevia and maltodexterin blend. It has virtually no impact on blood sugar levels, is also heat stable and measures cup-for-cup like sugar, and is widely available. Pure stevia is a bit harder to find in your average grocery store, and is so much sweeter than sugar that it’s impossible to substitute cup-for-cup.
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]
Researchers point out that despite the growing rates of type 1 and 2 diabetes and the accelerating cost of the resources needed to monitor and treat diabetic patients, the medical community generally hasn’t been successful at reducing either the number of people affected or the severity of the complications. While prescriptions for diabetes medications continue to climb, there’s a simple, effective, low-cost strategy that is proven to work with diabetes: Reduce the amount of sugar and starch in the diet.
If you would like to have a good low sugar recipe book on your kitchen, I can recommend you The 21 day Sugar Detox by Diane Sanfilippo. It’s a complete book with nutritions information, meal planner and more than one hundred of recipes. All low sugar, perfect to lose weight and get your energy levels back to normal. My complete review about the book can be found here.
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
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
OH MY! This is fantastic, we loved it, and I’m relatively sure this recipe is dangerous to my waistline! I made this for my husband to take to work to share with nonketo coworkers. It was a hit. Half the pan was gone. I used monk fruit sweetener since nonketo people seem to prefer it over swerve. In my experience anyway. I also made the quick method for the chocolate layer. This is a winner thank you! Perfect as is, I wouldn’t change a thing! Will be making it again and again.
Guylian is best known for its chocolate sea shells; Cadbury for its Dairy Milk and Creme Egg. The Hershey Company, the largest chocolate manufacturer in North America, produces the Hershey Bar and Hershey's Kisses.[107] Mars Incorporated, a large privately owned U.S. corporation, produces Mars Bar, Milky Way, M&M's, Twix, and Snickers. Lindt is known for its truffle balls and gold foil-wrapped Easter bunnies.
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.
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."
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.
In March 2007, the Chocolate Manufacturers Association, whose members include Hershey's, Nestlé, and Archer Daniels Midland, began lobbying the U.S. Food and Drug Administration (FDA) to change the legal definition of chocolate to allow the substitution of "safe and suitable vegetable fats and oils" (including partially hydrogenated vegetable oils) for cocoa butter in addition to using "any sweetening agent" (including artificial sweeteners) and milk substitutes.[13] Currently, the FDA does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients.[14] To work around this restriction, products with cocoa substitutes are often branded or labeled as "chocolatey" or "made with chocolate".
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.
One of the main elements sugar adds to cookie recipes is, of course, sweetness. When you’re baking with sucralose or SITR, less is more, as they tend to be about twice as sweet as sugar. Sugar free cookie recipes for diabetics often contain far less sweetener than their full-sugar equivalents, and this is not a mistake. If you like your cookies extra-sweet, feel free to add a little more; unlike sugar, which changes form when exposed to high heat, sucralose and SITR don’t need to be measured precisely for the finished product to come out well. Their main function in sugar free cookie recipes is to add sweetness, and they have little impact on the rising, spreading, or texture of the finished cookie.
Hi Mylene, my first question will be did you substitute any ingredient in the recipe? If the outside is cooking faster it probably means that the center of the tortillas was thicker in the center. Also another thing could be that you did not squeeze out all the water from the zucchini leaving some moisture in the batter that make it harder to cook. Finally if it is not golden and the outside crisp too fast it could be a too warm oven. Always cook on fan bake mode to ensure that the tortillas cook well evenly. I hope this help! It is a delicious recipe and I make it all the time without any issue so it should work for you too 🙂 See you soon on the blog Mylene.
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!
Asian-inspired food is delicious, but unfortunately, tends to use alarming amounts of added sugar, such as honey or sweetened sauces. This one gets its not-too-sweet flavor from a blend of rice vinegar and peanut powder (use peanut butter as an alternative)—it’s so good and so easy, you may want to bottle some of it for future stir-fries and salads.
I’ve tried low carb on and off over the years. It’s never stuck, and I’ve read a lot of advice that just hasn’t make it any more livable for me. I’ve settled on a lowER carb diet, ditching all flours, grains, dairy, and most sugars. I never eat junk food, and cook nearly everything myself. I eat enough fibrous vegetables (broccoli, cabbage, cauliflower…) and leafy greens to stay somewhat full. Water and black/green tea are my only beverages. Even though I gave up fruit for three whole months before, it wasn’t worth it for me. I will never give up fruit again, and the whole fruit-in-moderation advice didn’t work for me, either. Fresh fruit is the very last true culinary enjoyment I have left, and my quality of life without fresh fruit–berries, citrus, melons–plummets. I don’t eat dried fruit, and I work out five to six days a week with high intensity, focusing on large muscle groups; and walk with friends or alone nearly every day. I’d rather exercise more than give up fruit. I just came back from a session with my trainer and after a lean, nutritious lunch working at my desk, just had a snack of about 3/4-cup blueberries before meeting up with a friend in about a half hour for a 5-mile walk. And that snack (I’d have had more if I’d had more berries in the fridge) made today’s workout worth it for me.
To be honest, I have not eaten every item in the box, and was hoping they would be so amazing that they would not have a chance to survive. Unfortunately, that just isn’t the case. First off, if you don't have diabetes, DON'T GET IT. It ruins EVERYTHING. Now, back to the stuff I can't eat. This "candy" is a wonderful idea for diabetic chocolates but for me, this particular item fell short. From what I've had so far, the Russell Stover sugar free is just a good, if not better. Our local grocery store has bulk sugar free chocolate which, to me, has a better, more realistic flavor. Don't get me wrong, I think the people at Diabeticfriendly provide a product that most diabetics would embrace with open arms. I'm just not one of them. The last candy I had from this box was a chocolate covered caramel. It was a real disappointment. The chocolate had a rather waxy taste and the caramel had a watered down flavor. I don't have any idea how you could possibly water down the taste of caramel but to me, it tasted that way to me.
Self-reports, along with data from certain trials, indicate that very low-carb diets or ketogenic diets might increase symptoms like fatigue, constipation, brain-fog and irritability in some people — side effects that have been nicknamed “the carb flu” or “keto flu.” However, this is usually the case when cutting back carbs dramatically to just about 5 percent to 10 percent of total calories. These side effects usually clear up within 1–2 weeks of changing your diet, after your body adjusts.

Carolyn, I made this tonight I couldn’t find powdered swerve so I use the granulated version that I ran through my food processor. My first attempt was a glob of goo that was very gritty and unbelievably bitter. I decided to add more cocoa butter and melt the batch I made it came out very smooth and creamy but still really bitter. My question to you could I take my second batch and melt it in a double boiler and add additional sweeteners of some sort maybe stevia to come up with a less bitter chocolate?

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’m so glad I finally tried this recipe! I like Lily’s too, but they are expensive and the prebiotic inulin in them means I have to use them sparingly or I really suffer later. I even ordered the chip mold and some bar molds from Amazon! I can’t wait to try them, they should arrive today. This morning I made a batch using an 8×8 pan and I can’t wait to have some homemade chocolate for dessert.
The treat that now lies quietly in its wrapper carries a story of exotic places, long journeys and small families that raise delicate tropical fruit trees. As you peel back the wrapper, you’re uncovering the cacao tree’s seed—and joining people the world over who have turned to this mysterious food for ritual, medicine and sheer pleasure for the past 4,000 years.

The Atkins diet and the many other low-carb diets that followed in its footsteps have turned out to be less effective, and less healthy, than originally claimed. Often, the weight returned, and as it did, problems such as high cholesterol and high blood pressure came back, too. Also, in the end, many people decided they didn’t want to go through life without ever eating pasta again. Let’s look at what would happen if you followed one of the more extreme low-carb diets.
I’m so glad I finally tried this recipe! I like Lily’s too, but they are expensive and the prebiotic inulin in them means I have to use them sparingly or I really suffer later. I even ordered the chip mold and some bar molds from Amazon! I can’t wait to try them, they should arrive today. This morning I made a batch using an 8×8 pan and I can’t wait to have some homemade chocolate for dessert.

If you are indulging in typical white sugar filled, preservative filled store bought candy bars then yes, the sugar in them causes cravings for more. But when you choose to make candy bars at home and use healthier ingredients and sugar free alternatives, your body will be satisfied, won’t have that typical spike in blood sugar and it certainly won’t make you crash after eating any. No spike in blood sugar means you won’t be craving more and more after indulging in a few pieces.
That approach provides the benefits of a drastically low-carb diet with none of the hazards. You’ll get the blood sugar advantages, including lower insulin levels. By eating plenty of lean protein, you’ll feel satisfied and less hungry. And by choosing “good” fats and limiting “bad” ones, you’ll keep LDL cholesterol from rising and protect your heart in the process. You’ll also discover a way of eating that you can enjoy—rather than endure—for the rest of your life.
I too found this recipe to be very, very bitter. In fact, I had to spit it out. I am use to the taste and baking with stevia. I used KAL brand pure stevia and Sweet Leaf liquid stevia. I wonder if the 1 1/2 Tablespoons is just too much. I felt as thought my Dagoba chocolate was wasted. Wanting to save the product, I reheated it, added homemade sweetened condensed coconut milk and homemade coconut milk caramel sauce and some yacon syurp. I then added some roasted salted cashews. I put it on a cookie sheet, spread it out, sprinkled on some Enjoy Life mini chips and put it in the refrigerator. Two hours later I took a taste and found it to be much less bitter and something I will be able to eat. I will probably try your recipe again using only the brand products you used, but with the cost of them, I will use much less powdered stevia. Thanks for all you do to provide sugar free recipes to all of us.
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.
I am wheat & dairy free for other allergy related conditions so find it hard to stick with the low carb diet. I simply cannot do any cream or milk products & tolerate small amounts of cheese. I find food very boring & then fall back on the gluten free junk. I have added coconut cream/ yoghurt & almond milk to smoothies with berries or a banana plus protein powder for breakfast. I know the banana not great but really miss real fruit. Frozen berries for most of the year not really doing it for me. Any ideas for snacks and treats that r still low carb so I don’t feel like a total ‘food leper’ my husband’s tongue in check explanation for me.
The trickiest parts of making real chocolate with cocoa butter are tempering and conching. If not tempered (the process whereby cocoa butter crystallizes), the chocolate will be gummy at room temperature. There’s also conching, which makes chocolate smooth through a many-hours long process of grinding and blending. That’s how sugar (or erythritol) is incorporated into the chocolate smoothly. For baking chips it’s less than critical for the chocolate to be tempered and conched.
You can see the results, too. In January 2015, the Journal of Nutrition conducted two studies comparing lower-carb and low-fat diets, finding that of the two approaches, going lower carb helped people shave off more visceral fat, a type of belly fat that hugs organs and is linked to disease. (3) A meta-analysis published in June 2016 in Obesity Reviews also concluded that in obese people, a low-carb diet reduced fat over the course of a year (but not body weight), with the greatest benefits seen in a very-low-carb diet. (4)
I would agree with many, but not all of your points. “Fat and carbs don’t make us fat. It’s only processed fat (vegetable oil) and processed carbs (white flour and added sugar) in processed foods (foods with more than one ingredient) that inherently lead to overeating and weight gain.” I have also said this throughout my website and one of the biggest myths I try to bust is that we are not NO carb we are LOW carb. By removing processed food from our daily diet, we almost become low carb by default. Nutrient dense, low-carb whole foods are encouraged but not to be overdone. Lower carb diets reduce insulin resistance and inflammation. Lower carb diets, with healthy fats, gives a better blood lipid profile and lower TG which is the best predictor of heart health. There are so many benefits from eating nutrient dense lower carb whole foods.
Studies indicate that carbohydrate intake influences prostate cancer biology, as demonstrated through mice that have been fed a no-carbohydrate ketogenic diet (NCKD) experiencing significantly smaller tumors and longer survival times than mice fed a Western diet. (7) The mice fed the equivalent of the standard human Western diet had higher serum insulin, which was associated with significantly higher blood glucose and tumor tissue growth. (11)
×