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.
Hi Maya. I LOVE your site!! Interesting, informative with fab recipes and ideas. Hubby and I have just started eating low carb and I have to say, we are not finding it too difficult and I already feel sooo much better!! I find the hardest part is choosing low carb veg, I feel as if we are not eating enough. Any suggestions on how to get more veggies into our diet?
Asher’s milk chocolate is so lush and creamy that, with just one taste, you’ll never be able to turn down another piece of Asher’s chocolate! All of our best selling chocolates, including Chocolate Covered Pretzels, Sea Salt Caramels, and Almond Bark, are drenched in thick milk chocolate – the same chocolate recipe that has been your favorite for over 100 years. We carefully place these and other specially-crafted milk chocolate treats in our handsome gourmet gift baskets, perfect for presentation to your favorite loved ones.
My husband and I did sugar-free January, including giving up honey and maple syrup (we did keep wine and unsweetened dried fruit!). It was hard at times, but ultimately super rewarding for both of us! We both dropped a few lbs., and I was able to kick my gross flavored-coffeemate-plus-an-extra-spoonful-of-sugar habit, and am now drinking my coffee unsweetened with just a big splash of half and half (thanks for that tip!).
Dark chocolate is produced by adding fat and sugar to the cacao mixture. The U.S. Food and Drug Administration calls this "sweet chocolate", and requires a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids. A higher amount of cocoa solids indicates more bitterness. Semisweet chocolate is a dark chocolate with a low sugar content. Bittersweet chocolate is chocolate liquor to which some sugar (typically a third), more cocoa butter and vanilla are added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking. It is also known to last for two years if stored properly. As of 2017, there is no high-quality evidence that dark chocolate affects blood pressure significantly or provides other health benefits.
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 Stephanie. First, if the chocolate pudding isn’t SUPER thick tomorrow after it sets, then don’t add the almond milk. Keep it as is. You can use a mini food processor, large food processor or even a blender (this will be a slower process) instead of a coffee grinder. BTW, I use my coffee grinder for spices, nuts, seeds, and coconut all of the time. It has been more than worth it’s price and I’ve had it for at least 15 years. If you don’t have any of these appliances, you can chop finely by hand. The texture will be a little more coarse, but should be fine. Let me know if you have any more questions. If you need my text number, let me know on my Facebook page. Have a great day. -Kim
Some fruits may contain relatively high concentrations of sugar, most are largely water and not particularly calorie-dense. Thus, in absolute terms, even sweet fruits and berries do not represent a significant source of carbohydrates in their natural form, and also typically contain a good deal of fiber which attenuates the absorption of sugar in the gut.
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.
This did not come out well for me. The consistency is good but the taste is super bitter. At first I didn’t add all the powdered stevia called for because it seemed like a lot of stevia for just the one bar. I wanted to taste as I went. I gradually increased hoping the sweet would outweigh the bitter but I just couldn’t seem to get it right. I took a small bit and mixed it with honey and that tasted much better. But, honey is too high in sugar for me so I was excited about using stevia. Not sure where I went wrong but I still appreciate the recipe!
Unsweetened chocolate is pure chocolate liquor, also known as bitter or baking chocolate. It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavor. It is typically used in baking or other products to which sugar and other ingredients are added. Raw chocolate, often referred to as raw cacao, is always dark and a minimum of 75% cacao.
Update: The old version of the chocolate pudding layer is back by popular demand! I've posted both options above, so you can decide which one you want. The older version takes longer and sometimes people have issues with thickening, but tastes more like pudding when you get it right. The newer version is faster but more like a chocolate whipped cream layer.
Firstly read the “How to start” page which will cover how to start slowly and give up the most obvious places of sugar first, then cut back on all carbs such as bread, pasta, rice, starchy vegetables etc. You must also cut back on all seed oils such as canola, sunflower, margarine, spreads etc. These cause inflammation. Go back to healthy fats such as olive oil, butter, coconut oil, etc. Take a look at the lists on the page. To make your own meal plan, take a look at all my breakfast, lunch and dinner recipes. Choose which ones are easy to start with such as scrambled eggs for breakfast, salad and last nights dinner for lunch, and dinner meals made the low carb way. Join us on Facebook and Pinterest too for more ideas and suggestions. Good luck xxx
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.
This movie-night fave is a low-energy-density food -- for 90 calories, you could eat 3 cups of air-popped corn but just a quarter cup of potato chips. "Popcorn takes up more room in your stomach, and seeing a big bowl of it in front of you tricks you into thinking that you're eating more calories and that you'll feel full when you're finished," Rolls says.
I’m so happy you liked it! I love that you added peanut butter to the cream cheese. I just posted a peanut butter version of this dessert a few weeks ago. If you don’t have the peanut flour for the crust, use this on or the crust from the coconut version. I made a peanut butter pastry cream/pudding for that one. So Good! I’m impressed you did all of the mixing “old school”! My arm would have fallen off! Kudos! Have a nice weekend and thanks for taking the time to comment. -Kim
Oh, Karen. I feel your pain! It hit me early at 40 (seven years ago). I had kept the weight off with low carb until I started the blog. Now I’m struggling. I’m around food all day and grazing all day – and let’s face it, not exercising like I should. This is a wonderful recipe. It freezes well if you opt to make the two smaller sizes. It is pretty heavy on calories and fat, and very filling so I have smaller pieces myself. It’s a crowd pleaser! Enjoy. -Kim
When is a low-carb diet not just a low-carb diet? When there’s a different name to it. And with the popularity of low-carb living for weight loss and health benefits, many people are turning to the diet in all its various forms. Because most Americans eat more than 200 grams (g) of carbohydrates per day, says Kelly Schmidt, RD, LDN, a nutrition consultant in Columbus, Ohio, dipping lower than that is going to be, in a form, a lower-carb diet, she notes.
Use fat as a lever. We’ve been taught to fear fat, but don’t! Both keto and low carb are high fat diets. Fat is our source of energy as well as satiety. The key to understand, though, is that fat is a lever on a low carb or keto diet. Carbs and protein stay constant, and fat is the one you increase or decrease (push the lever up or down) to gain or lose weight, respectively. So if your goal is weight loss, eat enough fat to be satisfied, but there’s no need to “get your fats in” once you’re satisfied.
This dessert is absolutely delicious! It took me a long time to make it. I’m not much of a cook. It’s a bit expensive but worth it. The only mistake was when preparing the first layer ( cream cheese layer), I put all of the sweeteners in with heavy cream at once which stopped my cream from whipping up. Didn’t make that mistake again. Definitely recommend it!!!! (I used a new method, chocolate whipped cream). Thank you.
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! 🙂
Usually, an emulsifying agent, such as soy lecithin, is added, though a few manufacturers prefer to exclude this ingredient for purity reasons and to remain GMO-free, sometimes at the cost of a perfectly smooth texture. Some manufacturers are now using PGPR, an artificial emulsifier derived from castor oil that allows them to reduce the amount of cocoa butter while maintaining the same mouthfeel.
In a 2005 study published in The Upsala Journal of Medical Science, for two groups of obese patients with type 2 diabetes, the effects of two different diet compositions were tested with regard to glycemic control and body weight. A group of 16 obese patients with type 2 diabetes was put on a low-carb diet (1,800 calories for men and 1,600 calories for women) that consisted of 20 percent carbohydrates, 30 percent protein and 50 percent fat.