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Low carb baking- chocolate
Sammy9259
Posts: 8
Hi everyone
I was just wondering, when it comes to using chocolate in baking is it best to use a high cocoa one (which usually has a lot of fibre) or a sugar free chocolate? I know sugar free sounds better but I've noticed this type usually has a much lower fibre count.
I was just wondering, when it comes to using chocolate in baking is it best to use a high cocoa one (which usually has a lot of fibre) or a sugar free chocolate? I know sugar free sounds better but I've noticed this type usually has a much lower fibre count.
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Replies
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Do you have a recipe you are considering?
This might help a bit
http://whatscookingamerica.net/ChocolateSubstitutionChart.htm
I have a great great sugar free chocolate that I use these days (Lily's chocolate, sweetened with stevia and erythritol). But before finding Lily's I tended to use a higher % chocolate and add my own sweetener. You have to experiment though - the texture sometimes seemed different for me.0
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