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.


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.

You’re very welcome, Judy! I’m glad it’s helpful. If you are keto (as opposed to low carb), unfortunately peaches would not allow you to stay in ketosis. You can check my keto food list to help determine what is keto friendly. Of course, there are worse things than fresh fruit 🙂 but in the end our bodies still see the sugar. That being said, it doesn’t mean you sabotaged the whole day. Just pick up again – you got this!! (And for next time, try some fresh berries in moderation when you’re craving fruit.)

I give 4 stars for the effort to make something good for the diabetes patients.The only thing I did not like at this product is that the sweetness is way TOO strong. These is a problem with most of the American sweet products. I just want to remind to the Americans that the sweet products should have more taste/flavor and less of an avalanche of sugar. This product is a dedicated diabetic friendly product , so, in my opinion, the sugary taste must be diluted/suggested. We need to re-learn from other cultures, particularly from Europeans, how the sweets suppose to be; not aggressive, more like suggested/guessed sweet, and , evidently , much more healthier.The big scale producers might use a scale of sweetness, lets say from 1 to 10 (lets say scale 10 for over 25g sugar per serving), so the customers could make their choice also! Anyway , thanks diabeticfriendly.com.
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.

Net carbs is simply total carbs minus fiber and non-digestible sugar alcohols, like erythritol. (This doesn’t apply to high glycemic sugar alcohols, like maltitol.) We don’t have to count fiber and certain sugar alcohols in net carbs, because they either don’t get broken down by our bodies, are not absorbed, or are absorbed but not metabolized. (Read more about sugar alcohols here.)
These non-GMO, 100 percent vegan dark chocolate chips melt easily in the oven (or, let's be real, your mouth) and are the perfect way to sweeten up just about any desert. Reviewers love this brand of chips for both taste and health benefits, with one person raving that these are these are the best chips they've ever found. They write, "The taste is beyond amazing especially for anyone who love[s] dark chocolate like I do. I started on a ketogenic diet for health reasons and was afraid that I would never be able to enjoy chocolate again unless I did it myself (time consuming). I'm so happy that there is a brand of chocolate chips I could buy that tastes fantastic." For $30, you'll get four packs of these unsweetened chips, which each hold 9 ounces of chocolate.
Thank you for such a nice comment, Eric, and I am so glad you were able to have something to remind you of home while you are currently in Japan. You are right, it is the ultimate fat bomb and we often cut it into even smaller pieces. Thank you for telling me about the lemon juice in the cream cheese layer, I will have to try it. Have a wonderful week and enjoy Japan. -Kim
You should be able to use cocoa butter as an alternative fat. All chocolate that meets the standard of identity in the US uses not only the ground cocoa bean but also additional cocoa butter. The bean does not have enough cocoa butter content to make a smooth chocolate once you grind it and expose all the surface area of the cocoa bean solid. This recipe starts out even lower in fat since it uses coca powder, basically a defatted ground cocoa bean. The issue with cocoa butter is it has multiple crystal states and has to be tempered correctly or you will get bloom. An interesting fact is that cocoa powder is one of the “waste” products from chocolate making since it requires additional,coca butter to make a smooth chocolate and you can not call it chocolate if you use too much non cocoa butter fats.
Make sure you’re heating your cocoa butter slowly, microwaving in short increments and stirring in between, the cooling slowly as well. So let it come to room temp to solidify, then store in the fridge, rather then sticking the warm chocolate in the fridge or freezer to chill more quickly. This helps to prevent bloom, that dusty white layer than can develop on the outside of chocolate after condensation forms.
Btw, over the weekend I tried your waffles almond flour recipe and it was AWESOME. I had tried a few waffle recipes & finally found one I like but which took a lot more ingredients and a lot of complicated prep, plus had to be toasted. I found your waffles to be super easy and simple ingredients and the texture was awesome. They browned well on the outside with no toasting needed. LOVE it. Thought I had settled on a waffle recipe until I found yours. If I could only find one that uses either coconut flour only or a combination of almond & coconut which is not eggy, I’d be thrilled as I’m trying to decrease consumption of the almond flour for the inflammatory properties.
Producers of high-quality, small-batch chocolate argue that mass production produces bad-quality chocolate.[49] Some mass-produced chocolate contains much less cocoa (as low as 7% in many cases), and fats other than cocoa butter. Vegetable oils and artificial vanilla flavor are often used in cheaper chocolate to mask poorly fermented and/or roasted beans.[49]
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 🙂
Honestly, our chocolate is so good you won’t believe it’s sugar free. We have countless customers, fans, and even critics who can’t believe their taste buds when sampling our sugar free Belgian chocolate. In fact, we’re so confident in our chocolate, we’ll refund your purchase if you’re not satisfied with the taste and quality of your order. Click here to see complete details of our Guarantee.
The widespread use of children in cocoa production is controversial, not only for the concerns about child labor and exploitation, but also because up to 12,000 of the 200,000 children working in Côte d'Ivoire, the world's biggest producer of cocoa,[109] may be victims of trafficking or slavery.[110] Most attention on this subject has focused on West Africa, which collectively supplies 69 percent of the world's cocoa,[111] and Côte d'Ivoire in particular, which supplies 35 percent of the world's cocoa.[111] Thirty percent of children under age 15 in sub-Saharan Africa are child laborers, mostly in agricultural activities including cocoa farming.[112] Major chocolate producers, such as Nestlé, buy cocoa at commodities exchanges where Ivorian cocoa is mixed with other cocoa.[113]
Had I not read your sugar free post I would’ve just kept on living my regular sugar-filled life. I didn’t go 100% sugar free but was very aware of everything sweet that I put in my mouth. I was super surprised at how easily my sugar cravings disappeared! I guess they were habits and not cravings? I think I only had one pop (hello from North Dakota!) all month and could barely finish it. I too couldn’t believe how sweet fruit tastes. I started ending my meal with fruit and soon realized I didn’t need the desserts I was packing in my lunch. Thank you for an eye opening experience. And that kale Caesar salad? To die for!
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* Pecan meal and pecan chips are not the same thing. Pecan meal has a fine consistency, almost like flour, just a tiny bit more coarse. “Pecan chips” are much larger pieces and wouldn’t work the same way, unless you grind them into a meal/flour yourself. Most likely, the extra butter from the crust layer absorbed into your parchment paper because the “pecan chips” wouldn’t absorb it the way an actual pecan meal would.
This Amazing Deep Dish Pizza is made with a Nut Free, Keto, Low Carb & Gluten Free Pie Crust and a Hidden veggie that will fool any picky eater!  Deep Dish Pizza Sometimes you can fool even the pickiest of veggie eaters and sometimes you can't. But this Cauliflower Deep Dish Pizza recipe I'm sharing today is a fool proof one for all the pickiest of eaters! In case you're new around ...

Less sugar means better digestive function for most people, since sugar feeds “bad bacteria” that can thrive in the gut. The result of a diet too high in sugar and carbs can mean the development of candida virus, IBS and worsened symptoms of leaky gut syndrome. Plenty of vegetables, quality proteins and healthy fats, on the other hand, can act like fat-burning foods that also help nourish the digestive tract and reduce bacterial growth.
Like Water for Chocolate (Como agua para chocolate), a 1989 love story by novelist Laura Esquivel, was adapted to film in 1992. The plot incorporates magical realism with Mexican cuisine, and the title is a double entendre in its native language, referring both to a recipe for hot chocolate and to an idiom that is a metaphor for sexual arousal. The film earned 11 Ariel Awards from the Academia Mexicana de Artes y Ciencias Cinematográficas, including Best Picture.
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