Hi, I am Carine! I am a French mum living in Auckland, NZ. I am the sweet tooth creator of this place. I have been sugar free and low carb for 5 years, I love to share with you my sugar free ( and refined sugar free) nourishing recipes to make you feel energized, lighter and happier. I also love to encourage you to eat more greens in a fun and simple way. Enjoy what you see. XOXO Carine. Read More…
When you buy chocolate chips, or even many chocolate bars, they contain additives like soy lecithin to make them shelf stable or hold a shape (like chips that stay chip-shaped when you heat them) or resist “bloom” – that light brown or white-ish powdery look that chocolate gets when it is old or freezer burned or heated and cooled too quickly. You’ll see a teeny bit of it on these chocolates, but it doesn’t affect the taste or enjoyment of the chocolate in the slightest. And it’s a sign of the simple composition of these chocolates.
I am trying to get back into keto. I did it before and I was so happy when I lost 10lbs (I did the keto for a month). I am ready to go back to this lifestyle. All this information is very helpful, I have written it all down so it can be easier for me to remember what is allowed and what is not. Looking forward to get back on this keto journey. Thank you for all the great info.
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.
Chocolate bar brands beverages Hot chocolate Chocolate-covered foods Chocolate biscuit Chocolate brownie Chocolate cake Chocolate chip Chocolate chip cookie Chocolate coins Chocolate crackles Chocolate gravy Chocolate ice cream Chocolate liqueur Chocolate milk Chocolate pudding Chocolate spread Chocolate syrup Chocolate truffle Cioccolato di Modica Fudge Ganache Mint chocolate Mocaccino Mole sauce
Then don’t give up the fruit! Go for it. You sound like a fit and active person within the normal weight range. Generally the advice is to stay off excessive fruit, and high sugar fruit especially if people are overweight or have other health issues, then in that case fruit is not your friend. But with everything, eat within your personal carb limitations and eat to what is appropriate to you. Whole fruit is somewhat self limiting due to the fibre and water anyhow. You obviously have worked out a fabulous routine and it is working, so why change, stick with it Tom and enjoy 🙂
Finding this site, and this recipe in particular, was a life saver for my wife and my keto diet. This recipe is basically the perfect fat bomb for us. For those worrying about the possibility of it knocking you out of ketosis (I assume due to the corn starch/arrow root), I’ve made this recipe, along with the great peanut butter variant, a number of times over the past month and a half, without any keto issues. Thank god for erithrytol!
In 1863, William Banting, a formerly obese English undertaker and coffin maker, published "Letter on Corpulence Addressed to the Public", in which he described a diet for weight control giving up bread, butter, milk, sugar, beer, and potatoes. His booklet was widely read, so much so that some people used the term "Banting" for the activity usually called "dieting".
^ St Jeor ST, Howard BV, Prewitt TE, Bovee V, Bazzarre T, Eckel RH (October 2001). "Dietary protein and weight reduction: a statement for healthcare professionals from the Nutrition Committee of the Council on Nutrition, Physical Activity, and Metabolism of the American Heart Association". Circulation. 104 (15): 1869–74. doi:10.1161/circ.104.15.1869 (inactive 2018-09-20). PMID 11591629. These diets are generally associated with higher intakes of total fat, saturated fat, and cholesterol because the protein is provided mainly by animal sources. ... Beneficial effects on blood lipids and insulin resistance are due to the weight loss, not to the change in caloric composition. ... High-protein diets may also be associated with increased risk for coronary heart disease due to intakes of saturated fat, cholesterol, and other associated dietary factors.
No matter how you slice it, we eat too many carbohydrates. We consume many more calories than we used to, and most of those extra calories come from extra carbs (so many chips and cookies!). Thus, it makes sense to cut back some on carbs. It also makes sense to choose lower-GL carbohydrate foods instead of “fast-acting” carbs that send your blood sugar soaring. These strategies are a big part of the Magic Foods approach to eating.
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.
As low-carb dietitian Franziska Spritzler, RD, CDE, who’s based in Orange County, California, points out, when you cut back on carbs, blood sugar and insulin levels generally go down, which can be a good thing for some people. “Carbs are broken down into glucose, which raises your blood sugar and prompts your pancreas to produce insulin to drive sugar into your cells,” says Spritzler. “When you’re overweight or obese, your blood sugar goes up and your pancreas sends out insulin, but your cells may not be responsive, leading your pancreas to overproduce insulin,” she says. High insulin increases hunger and prompts fat storage, she explains.
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.
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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.
In 2007, the Chocolate Manufacturers Association in the United States, whose members include Hershey, Nestlé, and Archer Daniels Midland, lobbied the Food and Drug Administration (FDA) to change the legal definition of chocolate to let them substitute partially hydrogenated vegetable oils for cocoa butter, in addition to using artificial sweeteners and milk substitutes. Currently, the FDA does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients.
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.
The base of this recipe is cacao butter (also known as cocoa butter), which is a creamy fat that is solid at room temperature. It may be available at a health food store, but I get mine on Amazon. If you can’t find cacao butter, you can use coconut oil. However, if you do use oil, you must keep the chocolates chilled, even once they are set. Coconut oil will be too soft at room temperature.
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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).
* 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.
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.
Chocolate covered peanut butter – can you think of a better flavor combination? Asher’s carries delicious chocolate covered peanut butter treats such as White Chocolate Peanut Butter Cups (also carried in dark chocolate and milk chocolate) and Peanut Butter Bites. Try one of these chocolate covered peanut butter treats today and find a new favorite.
Sugar is addictive and has dramatic effects on the brain, especially when it comes to increasing cravings, anxiety and fatigue. On the other hand, certain kinds of healthy fats, including cholesterol, act like antioxidants and precursors to some important brain-supporting molecules and neurotransmitters that control learning, memory, mood and energy. Your brain is largely made up of fatty acids and requires a steady stream of fats from your diet in order to perform optimally.
A low-carbohydrate diet gives slightly better control of glucose metabolism than a low-fat diet in type 2 diabetes. A 2018 report on type 2 diabetes by the American Diabetes Association (ADA) and the European Association for the Study of Diabetes (EASD) found that a low-carbohydrate diet may not be as good as a Mediterranean diet at improving glycemic control, and that although having a healthy body weight is important, "there is no single ratio of carbohydrate, proteins, and fat intake that is optimal for every person with type 2 diabetes".
A great selection of our best tasting & most popular sugar free chocolates! Sugar Free Chocolate Lover’s Assortment: This is our best-selling assortment because it has the most delicious mix of our favorite chocolates! Our box is packed full of a little bit of everything. Although the mix is always changing, you will always receive a selection of the following: tempting turtles, luscious meltaways, creams and caramels, tantalizing truffles, and maybe even a chocolate-dipped cookie or two!. Of course, we always try to include milk, dark and white chocolates in this selection. We hope you enjoy our “solid brick” of sugar free chocolates, guaranteed to satisfy the most discriminating palate. Please be aware that we measure by weight, not by piece count. This product contains nuts. Ingredients: Hydrogenated Starch Hydrolysate, Lactitol, Maltitol, Cocoa Butter, Butter, Chocolate, Peanut Butter, Palm Kernal Oil, Wheat, Pecans, Cashews, Vegetable Oil, Malt, Sodium, Natural & Artificial Flavors. Serving Size 40 g (2 large or 3 small pcs) Calories: 220 Total carbs 28g Sugar Alcohols 25g Fiber <1g Sodium 90 mg Total Fat 16g Allergy Information: Shares Equipment with Products Containing Peanuts, Tree Nuts, Milk, Egg and Wheat Assortment subject to change to reflect daily inventory changes...
I stumbled across this recipe on both Facebook and Pinterest and decide to make it for a get-together with non low carbers… Everyone LOVED it! If someone else had made this and told me it was low carb I would NOT have believed them! The only things I did differently in mine was I subbed in Splenda as I did not have stevia glycerine, and split the dessert into 2-8 inch pie pans.
Hi Leila, I think you could, but I haven’t tried it. I’d recommend a powdered sweetener (Swerve Confectioner’s or Sukrin Melis) if you do this, so that the chocolate pudding layer is smooth. The replacement for the dark chocolate in the pudding layer should be approximately 1/2 cup cocoa powder, 1 1/2 tbsp butter, and 3 tbsp powdered sweetener (may need to adjust to taste). Let me know how it goes if you try it!
First, let me say that I do not follow a low carb/gluten free/sugar free diet. However, I volunteered to make LC/GF/SF desserts for the annual music festival that my music club sponsors. So, because of the ratings (not to mention that I loooove carrot cake) I chose this one for Friday night’s festivities. Let me tell you, I was really nervous about taking a dish I had never tried cooking or even tasting, and serving it to a bunch of friends and strangers. Well, I am glad I chose this one! People’s eyes lit up when they saw the carrot cake, and I had so many expressions of gratitude that they would be able to eat dessert. The best was yet to come, though. The next day and into the evening, people approached me and said how awesome the cake was. One lady even told me she wasn’t gluten/sugar free, but took a piece because it looked so good. She said it rivaled any carrot cake she had ever eaten. The sad part? I never got a slice…
The base of this recipe is cacao butter (also known as cocoa butter), which is a creamy fat that is solid at room temperature. It may be available at a health food store, but I get mine on Amazon. If you can't find cacao butter, you can use coconut oil. However, if you do use oil, you must keep the chocolates chilled, even once they are set. Coconut oil will be too soft at room temperature.
Well, I am going to give this another try. I have great difficulty in eating greens , or drinking them, also I am not fond of fats, years and years of low fat diets have totally screwed my metabolism,and taste buds. I will read this page every day to keep my mind focused. Start tomorrow when I get up …… I work nights which can cause me problems as well. When I tried this diet before, I got terrible cramp, now I realise I wasn’t drinking enough water. Anyway.here goes.
I am starting on low carbs as I have been advised that my body doesn’t deal well with carbs and I am at risk of diabetes. I also need to lose weight. I understand your principles of ‘doing the best you can’, avoiding processed foods etc, but wondered if there is a general rule of thumb to go by when reading food labels, such as aiming for food with no more than 2% carbs?
Thank you for your question Tammy. The amount of guar gum or xanthan gum needed to thicken the pudding would result in a really gummy pudding. But let me share some information with you. Mixing thickeners will allow you to use less as they have a synergistic affect. Try mixing 1 T of cornstarch or arrowroot powder with 1/4 teaspoon guar gum and 1/4 teaspoon xanthan gum (or glucomannan powder). You may be able to get away with 1/2 tablespoon of this mixture as the chocolate will help thicken the mixture, too. Let me know what you end up doing and how it works. It may help someone else. Have a nice day! -Kim
Chocolate is made from cocoa beans, the dried and fermented seeds of the cacao tree (Theobroma cacao), a small, 4–8 m tall (15–26 ft tall) evergreen tree native to the deep tropical region of the Americas. Recent genetic studies suggest the most common genotype of the plant originated in the Amazon basin and was gradually transported by humans throughout South and Central America. Early forms of another genotype have also been found in what is now Venezuela. The scientific name, Theobroma, means "food of the gods". The fruit, called a cacao pod, is ovoid, 15–30 cm (6–12 in) long and 8–10 cm (3–4 in) wide, ripening yellow to orange, and weighing about 500 g (1.1 lb) when ripe.
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.
Hi, I buy my raw, grain free cat food from http://www.naturalpetstore.com.au. Their dehydrated raw food (with all the yucky bits that they need) literally saved my kitty’s life after we accidentally poisoned her with a Yucca plant. 4 vets were useless (wanted to operate or change her diet to their grain filled products). She had never had grains so I wasn’t about to start. I also gave her digestive enzymes which I think Deb at natural pet foods now stocks.
One thing to consider when you're shopping for sugar-free dark chocolate is the percentage of cacao in your chocolate. True dark chocolate products contain anywhere from 70 to 100 percent cacao, and the higher that number is, the richer and more bitter the chocolate will taste. Luckily, most sugar-free dark chocolates are sweetened with stevia and other sugar alternatives that help offset the bitterness of a high percentage of cacao.
When picking out gifts for the special people in our lives, sometimes we are limited to diabetic candy. But just because it is diabetic chocolate, it doesn't have to be bland or lacking in flavor. Introduce them to the delicious world of GODIVA's sugar free chocolate and bring new joy to their life. But make sure to explain to them that the chocolate is in fact sugar free so they are not fooled by the deliciously rich flavor of the treats you give them. Once they realize that they can have this tasty chocolate without breaking their diet, they will be forever grateful to you.
All participants attended a weekly exercise, group support and educational program and completed the Hospital Anxiety and Depression Scale at the beginning and end of the study. The HPLC diet appeared to help balance hormones naturally and was associated with significant reductions in various depressive symptoms, enhanced feelings of well-being and higher likelihood of having better compliance with long-term treatment of obesity.