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I used to eat Baker's Chocolate, that's pretty strong plain, not bad with coffee though. You can make some sugar-free in the microwave by adding a little coconut oil or butter too.
There is an 85% at Trader Joe's and 90% Lindt, look for the ones with the fewest grams of sugar you can still eat. As your taste buds change, you can get by with brands with very little sugar. There are numerous dark chocolate fat bomb recipes with butter and stevia/erythritol, that start with bakers chocolate or 100% cocoa powder. https://ketodietapp.com/Blog/lchf/6...at-bomb-recipes
From your post it sounds as though you are equating a "square" of chocolate with a "bar" of chocolate. Perhaps it is I who am wrong, but I have always understand "square" to be one of the bits that chocolate bars are divided into - that would be 12 or 16 (or so) "squares" in each "bar". Read the nutrition label; chocolate bars are often 100 grams. On the 90% bar I have in the pantry it says 1 serving is 40g (4 squares) & 12g total carbs. Therefore the whole bar would be 30g total carbs. I never eat more than 1 or 2 squares at a time.
I apologise if I misread your post.
Plan: Atkins & IF / TRE
Stats: 000/000/000
BF:
Progress: 97%
Quote:
Originally Posted by JEY100
There is an 85% at Trader Joe's and 90% Lindt, look for the ones with the fewest grams of sugar you can still eat. As your taste buds change, you can get by with brands with very little sugar. There are numerous dark chocolate fat bomb recipes with butter and stevia/erythritol, that start with bakers chocolate or 100% cocoa powder. https://ketodietapp.com/Blog/lchf/6...at-bomb-recipes
I used to make my own chocolate treats all the time:
100% pure dark bakers chocolate
coconut oil
sweeten to taste - I used stevia and sugar free Torani syrup, French Vanilla
about maybe 3 parts chocolate to 1 part coconut oil - I just eyeballed it and it varied all the time, melt together in a double boiler or in microwave, pour in a chocolate mold, silicone ice tray or flat onto wax paper or parchment, freeze.
The flat piece can be broken up. I always stored in the freezer or fridge.
These are delicious - just as good as any bar out there, without a bunch of additives and you control the sweetness. I weaned myself off of artificial sweeteners, for the most part, but I still make them occasionally for my diabetic husband.
I used to make a bark-- cocoa powder, pinch coffee crystals, little vanilla extract, melted co, melted salted butter, splenda and nuts of choice. Pour in a pan with edges, like a jelly roll. Put in freezer. break in pcs and keep in freezer. Pick a pan that will keep the bark thin, 1/4 inch or less, nuts can stand higher like little islands. Any thicker and it is hard to break off peices.
My kids steal this!!
Which cocoa powder you like best is a matter of taste.
As for commercial bars of chocolate for eating, work your way up to the higher 90% bitter stuff. It is an acquired taste.!! lol Just use the carb count to not overeat any chocolate bar. The bitter chocolate bars are self limiting where as milk chocolate I can eat all day.
Plan: LerC, TRE, IF
Stats: 150/120/120
BF:
Progress: 100%
Location: the North, England
For the connoisseur, there are 100% chocolate bars - cocoa bean the only ingredient. My regular has 8g carbs per 100g; I eat 1/4 of a 65g bar per serving.