Dark chocolate
Welcome2theHellmouth
Posts: 206 Member
I'm always hearing low carbs saying they eat a square or two of dark chocolate. 80-90%. All dark chocolate bars I find have sugar in them. Any suggestions ?
0
Replies
-
-
You can get 100% cocoa bars with no sugar, but you probably won't love the taste. I sometimes dip them in peanut butter.
Better to go with an 85% bar and enjoy a little sugar IMO.0 -
Thank you!!! I think I was afraid of eating it all but if I remember correctly it's really rich and I never had the urge.0
-
The 85% Moser Roth from Aldi is wonderful. I second the Green and Blacks too!
Dark is now my go-to when I want something but can't put a name on it. 10g is enough for a fix and negligible in carbs and calories, as chocolate goes...
ETA: For a 25g bar, it's cals: 152, carbs: 5, protein: 30 -
Chocolate doesn't taste very good without sweetener, except in mole or something like that. There are chocolates that are sweetened with sugar alcohols, which have lower usable carbs than sugar does. I've never tried those.0
-
Lindt's 90% chocolate bar has the fewest carbs of the bars I can find, and it does not have soy in it either (it's hard to find chocolate without soy lecithin in it).
I've found that the longer I go without sugars and artificial sweeteners, the more the natural sweetness in foods comes out.0 -
My go-to is Lindt Excellence 99% but the whole Excellence line is great.
I find the 70% borderline too sweet and it creates cravings for more sweet stuff so I usually avoid it but I plan to have the Sea Salt or the Chili in my Christmas stocking.
99% is difficult to find and definitely an acquired taste for most people, in my family only my husband (also LC) likes it. The Lindt site ships worldwide.0 -
I have the darkest Lindt Chocolate I can find, I think it 95% (?) break it into serving sizes and freeze it. I love dark and my hubby cannot stand it so that works for me!! But I only have it once a week as a treat. Sometimes if I have enough macros left I will melt the chocolate with butter and mix in some ground almonds and eat it with a spoon. So Good!0
-
I'll sometimes have cacao nibs (pieces of cacao beans) with nuts and coconut. They have a bit of carbs but no sugar.... It's like going one step past a very dark chocolate.http://navitasnaturals.com/product/439/Cacao-Nibs.html 0
-
Have you tried the Fifty50 chocolate bars? It isn't dark chocolate, but it does taste (too) good. Sweetener is isomalt and does have soy lecithin. It doesn't substantially raise my blood sugar levels.0
-
My favourite is the 89% by Giddy Yoyo. I also like the 85% organic, fair trade, dark chocolate by Theo.
I've started having 1/8 of a bar along with my yogurt (plain, 11% fat) and berries. Sometimes I grate the chocolate on top. Sometimes I dip the chocolate in the yogurt. It does make my carbs a smidge to high, though. I have a bit of an insulin surge afterwards.0 -
-
KetoGirl83 wrote: »
If you melt 8 ounces of chocolate with 1/2 cup of heavy cream, let it cool, stir, and chill it, you get truffles, aka fat bombs.0 -
For fat bombs, I just mix whipped cream with this stuff:
0 -
If you can with stand artificial sweeteners, try sprinkling a packet of Monk Fruit on top of the square.
I hope this helps,
Dan the Man from Michigan
Keto / The Recipe Water Fasting / E.A.S.Y. Exercise Program
Current weight: 194.9, 119 pounds down, 16 to go. 14 months on diet0 -
I look for organic, fair trade chocolate without gluten and soy, and love Zazubean brand right now. The 4 squares of Lunatic mint and cocoa nibs dark chocolate I ate for supper had 6.5 g carbs, which is totally doable for me. I look for a low sugar content but I am picky about my ingredients and want the fewest ingredients possible. I dipped my chocolate in whipped cream !0
-
I like to shave the chocolate and add it and coconut flakes to my carb master yogurt. It's like a dessert I don't have to feel bad about and doesn't get further cravings going for me.0
-
Kitnthecat wrote: »I look for organic, fair trade chocolate without gluten and soy, and love Zazubean brand right now. The 4 squares of Lunatic mint and cocoa nibs dark chocolate I ate for supper had 6.5 g carbs, which is totally doable for me. I look for a low sugar content but I am picky about my ingredients and want the fewest ingredients possible. I dipped my chocolate in whipped cream !
Oh Yeah! I do that too, except for the dipping part. I put square in mouth, then spray the Rheddi whipping cream in my mouth until my cheeks just start to puff out... (LOL!)
Dan the Man from Michigan0 -
http://lilyssweets.com/dark-chocolate-bars/
Sweetened with stevia and erythritol. I like the dark chocolate coconut and the dark chocolate almond. I have one strip of the chocolate bar. 7 carbs, 5 fibre (2 net carbs). Tastes pretty amazing.
-T.
0 -
Lindt's 90% chocolate bar has the fewest carbs of the bars I can find, and it does not have soy in it either (it's hard to find chocolate without soy lecithin in it).
Tell me about it @Cheesy567!! PASCHA chocolates have no soy in their products. TAZA STONE GROUND chocolate I believe are also 100% free of soy. Several offerings of GUITTARD chocolate have no soy - but you have to check the label where this brand is concerned because some of their chocolate products do have soy in them.
http://paschachocolate.com/
http://www.tazachocolate.com/
https://www.guittard.com/
Hope this info helps!0 -
I'll sometimes have cacao nibs (pieces of cacao beans) with nuts and coconut. They have a bit of carbs but no sugar.... It's like going one step past a very dark chocolate.http://navitasnaturals.com/product/439/Cacao-Nibs.html
I've been wondering what to do with my cacao nibs, thanks! Do you grind them up or chop them or what?0 -
No, I just throw them in with coconut and nuts. I also put it in trail mix for my kids; they like it with added raisens or cranberries for their sweetness hit.
I add them to some of their baking, or put them into some smoothies for the kids.0 -
lithezebra wrote: »KetoGirl83 wrote: »
If you melt 8 ounces of chocolate with 1/2 cup of heavy cream, let it cool, stir, and chill it, you get truffles, aka fat bombs.
@lithezebra Just to clarify.. You melt the chocolate separately and then add it to the cream, then put it in the freezer to chill?0 -
hersheys.com/pure-products/details.aspx?id=4809
I have these 10 calories/3 carbs each morning in my 800 calorie cup of coffee to start the LCHF day.
The 'dutch' dark chocolate is good but it as a processed food so about 40% of the polyphenol content is lost by the high alkalinity in the Dutching process as I understand it. The wife picked up on this so that is why I went with the one that I use.
The shilajit flavor is stronger that the flavor of the cocao, coffee, 5 tablespoons of coconut oil and 2 oz of Heavy Whipping Cream. I love the taste on this combo do not remember if that was the case when first started drinking this mix.0 -
christinev297 wrote: »lithezebra wrote: »KetoGirl83 wrote: »
If you melt 8 ounces of chocolate with 1/2 cup of heavy cream, let it cool, stir, and chill it, you get truffles, aka fat bombs.
@lithezebra Just to clarify.. You melt the chocolate separately and then add it to the cream, then put it in the freezer to chill?
For classically prepared ganache, you heat the cream to break point (not boiling, but "scalded" where it forms a skin but doesn't boil) in a double boiler, and then remove from heat and stir in the pieces of chocolate until it melts. You then cool it in the refrigerator (freezer can change the texture) for 30 minutes, then scoop out to size and form. They can then be rolled in cocoa powder, nuts, coconut chips, or a hard chocolate outer coating if you feel like getting fancy. You then refrigerate or freeze to solid.
So, you can melt the chocolate in the cream, stir it in, melt separate and combine, etc. It isn't super critical how you do it, since you're not worried about the classical form here. Personally, I like gently heating the chocolate IN the cream, 10-15 seconds at a time, stirring between until the chocolate starts to melt. You then remove it from the microwave and stir until smooth. It will take a bit, but won't overheat your cream or break/burn your chocolate.0 -
@christinev297 , what KnitOrMiss said is perfect!0
-
0
-
christinev297 wrote: »
You're so welcome. I felt like I'd finally come into my own as a chef when I mastered the traditional form!! If you're going to freeze it, you can also add a little butter to make it glossy/smooth/pretty. It's done that way when used more as a glaze than as a filling. Usually, the recipe is 1:1 for cream and chocolate - equal parts. When you add butter, you do far less. For 8 oz of chocolate and 8 oz of cream, you use 2 TBSP or so of butter. Doesn't change much, but you can add a little fat whammy if you like.
If you are going to leave them uncoated, I'd store in the fridge or freezer. If you've rolled them in something, and your house isn't over 73 or so, you can actually leave them on the counter, and they are like traditional truffles. You just would use a less sweet chocolate to make them more low-carb-friendly, etc. Instead of rolling them in the "topping," you could stir it in, too, drop them on a cookie sheet to cool, then store... When you "temper" the chocolate as we discussed above, it's relatively shelf stable for a while, but I prefer keeping them in the fridge.
You could also let a single serving cool but not to firmness, just to the beginnings of solid form, and eat like a pudding. I've done this many times now!0 -
Kitnthecat wrote: »I look for organic, fair trade chocolate without gluten and soy, and love Zazubean brand right now. The 4 squares of Lunatic mint and cocoa nibs dark chocolate I ate for supper had 6.5 g carbs, which is totally doable for me. I look for a low sugar content but I am picky about my ingredients and want the fewest ingredients possible. I dipped my chocolate in whipped cream !
I dip my Lindt 90% chocolate in peanut butter, which my partner normally has out and is dipping biscuits into
0 -
Don't forget the serving size on those bars is usually a quarter to half the bar. I nip a single square every now and then as a stress relief. It's not for when you're actually hungry, just as a mental break. 0
This discussion has been closed.