This delicious no bake low carb pumpkin cheesecake is completely sugar free and gluten free. Made with a combination of cream cheese, sour cream, heavy cream and a touch of gelatin, it's the fluffiest and creamiest sugar free pumpkin cheesecake you'll ever have!Low Carb Pumpkin Desserts for … [Read more...] about Sugar Free Low Carb Pumpkin Cheesecake
Sounds like perhaps your chocolate seized? Can’t say for sure but a few tips for next time: 1. Use good quality chocolate like Ghirardelli…don’t use Baker’s, as it tends to seize more easily. 2. Melt it double-boiler style, especially if you are using an electric range (it’s harder to control the heat with electric). Set a bowl over a pot with some barely simmering water. This takes longer but melts the ingredients more gently.
When Zin, former girlfriend of a Thai mob boss, falls for Masashi, a Japanese gangster in Thailand, the boss banishes them: Masashi to Japan, and Zin, with her small daughter Zen, to live next to a martial arts school. Zen is autistic, with uncanny swift reflexes. She watches the students next door and Muay Thai movies, absorbing every technique. She's now a teen, and her mother needs chemotherapy. Zin has taken in a chubby kid, Moom, who watches over Zen. Moom finds a ledger listing business men who owe Zin money; he goes to them one at a time to collect in order to pay for Zin's treatment. Zen, with her martial skills, becomes his enforcer. A showdown with the boss is inevitable. Written by
Start the Atkins 40 program by eating 40 grams of net carbs, 4 to 6-ounce servings of protein and 2 to 4 servings of fat per day. As you approach your weight loss goals, start to increase your carbohydrate portion size. By offering flexible eating options and a variety of food choices, it is simple to follow and easy to lose weight on Atkins 40 from day one. Your daily carbs can come from all food groups and you can choose to eat anything from the Acceptable Foods list below. With Atkins, you have the opportunity to customize your diet plan to achieve your weight loss goals in no time.   
At Asher’s Chocolate we want everyone to be able to enjoy a chocolate covered treat every once in a while. That’s why we’ve created one of the country’s largest lines of sugar free chocolate covered confections. You won’t even be able to tell the difference! Our line of sugar free chocolates are highly recommended for those on a sugar restricted diet and include everything from Sugar Free Pretzel Bites to Sugar Free Dark Chocolate Bars!
Some manufacturers provide the percentage of chocolate in a finished chocolate confection as a label quoting percentage of "cocoa" or "cacao". It should be noted that this refers to the combined percentage of both cocoa solids and cocoa butter in the bar, not just the percentage of cocoa solids.[96] The Belgian AMBAO certification mark indicates that no non-cocoa vegetable fats have been used in making the chocolate.[97][98]
Hi Lisa, I think you might end up with chocolate syrup if you use honey for the sweetener. You may want to look into granulated honey, which might produce a coarse or grittier texture to the chocolate, but you may still have a chance of getting the chocolate to solidify. If you need any help, please feel free to email me (acleanbake@gmail.com). And welcome to the site! I’m so glad you found me 🙂
I just made this however I did not use any sweetner. My mixture was quite thick and it was difficult to figure out how much in grams a cup of cocoa powder is for mine it was 90 grams. Is there any way to make it more of milk chocolate bar? I also only have Erythritol Powder for my Sweetner would this work in the recipe? If so how much of it would i need.
Back when I worked for a cooking school, I got spoiled by the super high quality chocolate that we used. It kills me to spend the amount of money for Lily’s, which is good chocolate, but not as good as the chocolate they used in the cooking school. They used Valhrona and Callebaut. I also like Godiva. Scharffenberger’s is pretty good, but not as good as it was before Hershey’s bought the company. I can’t wait to try this recipe with those super high quality chocolates. I haven’t done the math, but it likely means the chips won’t be much cheaper than Lily’s, but one thing I learned from the pro chefs is that high quality ingredients are worth the additional cost, so you should always spring for the highest quality you can afford.
This delicious gluten free pumpkin bundt cake is completely sugar free and dairy free.  Covered with a creamy dairy free icing, this is one keto bundt cake you wish you could make every day!A Healthy Pumpkin Bundt Cake for the Family Moist, fluffy and crumbly. That's exactly the type of keto … [Read more...] about Keto Paleo Pumpkin Bundt Cake Recipe
Studies have shown that people losing weight with a low-carbohydrate diet, compared to a low-fat diet, have very slightly more weight loss initially, equivalent to approximately 100kcal/day, but that the advantage diminishes over time and is ultimately insignificant.[6] The Endocrine Society state that "when calorie intake is held constant [...] body-fat accumulation does not appear to be affected by even very pronounced changes in the amount of fat vs carbohydrate in the diet."[6] 

After you make the chocolate pudding it states to “Cover with plastic wrap, making sure it’s directly against the surface to prevent a film forming.” Do you mean to have the plastic wrap touching the top of the pudding? Or against the surface of the pan? I was going to use Press n Seal, but I’ll use plastic wrap if it needs to rest on top of the pudding layer. Thanks!!
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.
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]
Recently, a 2012 report published in The Journal of Physiology found evidence of strong metabolic consequences of a high-sugar diet coupled with a deficiency of omega-3 fatty acids on cognitive abilities. These effects were due to the association of consuming high amounts of glucose and insulin action, which control brain-signaling mediators. As one might expect, the unhealthy diet that was high in sugar but low in healthy fats like omega-3 fatty acids was associated with lower cognitive scores and insulin resistance. (6)
These easy low carb pumpkin muffins are made with almond butter and require no flour whatsoever.  They are also completely dairy free and sugar free, sweetened with some stevia powder. These flourless pumpkin muffins and keto and paleo friendly!Easy Flourless Pumpkin Muffins to make I go … [Read more...] about Flourless Keto Low Carb Pumpkin Muffins

Carbohydrate has been wrongly accused of being a uniquely "fattening" macronutrient, misleading many dieters into compromising the nutritiousness of their diet by eliminating carbohydrate-rich food.[26] Low-carbohydrate diet proponents emphasize research saying that low-carbohydrate diets can initially cause slightly greater weight loss than a balanced diet, but any such advantage does not persist.[26][6] In the long-term successful weight maintenance is determined by calorie intake, and not by macronutrient ratios.[7][6]
Hi, don’t know if you are still wondering about brands for coconut cream, BUT if you are in NZ go for the Kara brand 🙂 Just come into pak n save store not long ago and is BRILLIANT. I couldn’t understand why people love coconut cream so much by itself and how theirs was going so thick in the fridge (I would only use mine for curries and berry icecreams). Then our store finally brought in the Kara brand about a month ago, and OMGosh what a difference to the cheaper brands it is! It is beautiful and I think (from memory) is really high in fat. Really worth the little extra you have to pay 😉
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.
Hi Arti! Great question. It depends on where you are, but the answer is probably yes. If you’re not in the US, the substance you call essence is what we call extract: it’s a liquid that is made from vanilla beans and alcohol. If that’s what you have, regardless of the name, go for it! Just don’t use anything that is made using imitation flavors. Hope this helps!
Dark chocolate, also known as "plain chocolate", is produced using a higher percentage of cocoa with all fat content coming from cocoa butter instead of milk, but there are also "dark milk" chocolates and many degrees of hybrids.[3] Dark chocolate can be eaten as is, or used in cooking, for which thicker baking bars, usually with high cocoa percentages ranging from 70% to 100%, are sold. Baking chocolate containing no added sugar may be labeled "unsweetened chocolate". 

Hi! Love this post and concept. I am currently in the midst of a refined grains/sugar-free December. While it was a little bit difficult at first to not indulge in all the holiday treats, I am feeling really good + loving the REAL food + down several pounds. Feeling so good that I think I’m going to continue into January + look forward to following along your journey/getting more yummy recipes! 🙂
×