Dark chocolate?

(Gabe “No Dogma, Only Science Please!” ) #1

Hi guys,

For the longest time I was completely off sugar. However, recently I’ve heard (or maybe misheard) @carl say that a bit of 80%+ dark chocolate was an ok snack, and around the same time my friend got me addicted to the brand of dark chocolate he produces and sells in the US (Hoja Verde 80%, Ecuadorian chocolate, absolutely delicious.)

Now I haven’t been gaining weight, but this definitely is the one thing I “cheat” with along with a bit of half and half milk in my cappuccinos. And it’s not helping my macros; I def can’t be in ketosis if eating more than a bit of this stuff: 2 serves per bar, with 10g carbs per serve, of which 1g is fiber and 5g is pure sugar.

Previously I was having 100% dark choc with a bit of stevia to satisfy my chocolate cravings. Under what circumstances can keto freaks justify really any amount of dark chocolate that’s much lower than 100%? Generally the only other ingredient in dark choc is pure sugar. But I gather a lot of people are eating 80%+ dark chocolate as a treat… or is this my misconception?

A question about chocolate
#2

I’m going to try to forget I ever saw that recommendation for delicious 80% dark chocolate! I was probably the world’s biggest chocoholic - it was my “every night treat” when finally hitting the couch with the remote and once I started I didn’t stop… no rhyme or reason or logic would cause me to stop reaching for another.

Since going keto I have not touched a single bite because I know that, just like with smoking, having “just one” would have me right back to full addiction. Granted it’s only been 4 weeks so who knows if or when I’ll cave but, for me, I really can’t touch the stuff or it would be the end of my keto WOE.

Good luck with having some occasionally but staying in ketosis… I know I couldn’t do it but hopefully you can.
Sue

(Jennifer) #3

I eat Lilly’s chocolate almost every day, unless I’m fasting. If I’m out, I will eat a smaller serving of any 80% dark as a treat.

Chocolate is one of my favorite foods - I make room for it.

(Todd Allen) #4

If it is real chocolate made with cocoa butter as the fat then sugar would be the only downside. But I’d avoid cheap chocolate made with hydrogenated vegetable oils. I swore off everything with added sugar and now use natural/undutched cocoa powder to get my chocolate fix.

(Vicki Stroud) #5

Taza Chocolate Amaze Bar, 95% Stone Ground organic Wicked Dark 35g = 14g Fat, 14g Carb 8g Fiber net 6g Carb and only 2g sugar, 5g Protein. Contains Organic Cocoa Beans and Organic sugar.

(Gabe “No Dogma, Only Science Please!” ) #6

Yep I’ve been low carb for a year and a half so I’m no stranger to all this. My feeling generally is things with sugar have generally been absolutely off-limits. It sounds like some of you guys are ok with some sugar as long as it falls within your carb limit for the day.

I have some decisions to make! :wink:

(Vicki Stroud) #7

I have not eaten any yet. I can actually eat unsweetened chocolate. I bought it because my local grocery store carries it at a much lower price than I could find online, I will more than likely bring a small piece when I start hiking with the dogs.

(VLC.MD) #8

As you already know the answer … chocolate is not Keto it’s a treat. Only bother with it if you feel you must.

(jim schafer) #9

i mostly use chocolate when i make fat bombs: adding cocoa butter, coconut oil, mct oil and almond flour…and chocolate yes it has sugar if i use 80%: but when it’s spread over 20+ fat bombs it doesn’t seem like much. esp when you eat only one or two at a time. Yes; it was “the sweet tooth” that got me in trouble, and old habits die hard… but this seems to satisfy and is manageable for me

(Duncan Kerridge) #10

80% would be tricky for me to control myself with, just a couple of squares would be tough. Luckily in the uk we have an amazing 100% cacao brand called Montezumas which is only 8g carbs per 100g with no sweeteners.

(Vicki Stroud) #11

Sugar is my downfall as well, which is why I will bring maybe one square with me when I start to do long day hikes with the dogs (20 milers), and then I may not even eat that square, I have no desire for treats at all, in fact I made a “keto” dessert the other day, I took one bite, and threw the rest away, I really had no desire to eat it.

(Darlene Horsley) #12

I was a chocoholic but now when I want chocolate I just mix a tablespoon or two of ricotta full-fat cheese, some Hershey’s cocoa and a teaspoon of Torani sugar-free vanilla or chocolate syrup. I call it my chocolate mousse. Lol

#13

I can vouch for these figures total Sugars in the 100g bar <0.5g
and total carbs only 8 Grams - so a 1/4 of the bar is only 2g
See Below. ( Click for full pack visual.)

Black100
Black100.jpg946×2044 1.57 MB

But like mentioned above we only use this as a TREAT
and again only if we have left some of our daily allowance.
But it is Yummy delish!!

(Mike W.) #14

I’ve found even Lindt 90% to be too sweet now. 99% is an experience. So many nuances of flavor not masked by sugar.

(Michelle) #15

I do eat these Lindt 99% Excellence bars. Low sugar and carbs

https://www.lindtusa.com/shop-our-chocolates--sc4/bars-and-snacks--sc4/excellence-bars--sc4/99-cocoa-excellence-bar-391872

#16

I thought I could get away with Lily’s chocolate chips, but I think they make my blood glucose spike. I have purchased some raw cacao, which has the smell of really good chocolate and the same bite, but no sugar. I have combined it with nut butter and chocolate-flavored stevia + chocolate extract in a smoothie (I think that one had almond milk for the liquid), and it was okay but not awesome. I do like to just have a little of the straight cacao once in a while.

(Gabe “No Dogma, Only Science Please!” ) #17

Yeah I’ve been eating the Montezuma’s 100%, usually with a bit of pure liquid stevia.

I’ll look into the Lindt 90 and 99%. I did eat a 99% bar at one point; it was excellent and, frankly, pretty much sweet enough, but even eating that small amount of sugar bothered me!

(Gabe “No Dogma, Only Science Please!” ) #18

That sounds delicious, even if it wasn’t! Haha

(Gabe “No Dogma, Only Science Please!” ) #19

You guys know what I was doing a bit? Raw cacao powder on a spoon with some clarified butter and a bit of liquid stevia.

I bet if I had some baking expertise I could make something special with these kinds of ingredients lol

#20

No time like the present to start (and then share your successful recipes)!