Many people starting out go by the rule of 5g carbs per 100g. I totally empathise with you about fearing the fat. I slowly reduced my carb and slowly increased my healthy fats until I got to a comfortable level (which may be different for everyone). Don’t overdo the fat, we want to be using our bodies fat stores, but we do need to eat enough to keep us full and keep the carbs away. So eat healthy fat until full, eat meals until no longer hungry, and remove processed food from your diet and you almost become low carb by default.
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.
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.
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My numbers are all excellent. Take a look at my page on the cholesterol myth where I summarise some fabulous books on the subject. Once you go low carb, your triglycerides drop, HDL goes up and LDL becomes the larger fluffy type instead of the small oxidised destructive type. This is an incredible simplification but have a read and see what you think.
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.

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!
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