Keto friendly chocolate?

(Cristy Lucke) #7

My cousin taught me to make my own dark chocolates without sweetener. I melt things like cocoa butter, coconut butter, and cocoa powder together in a saucepan and then pour into cute molds and put them in the freezer. Easy and so customizable! For myself I find the coconut butter is the magic delicious ingredient, but anyone could adjust the recipe to their own carb tolerance and taste. I’ve also done this without the cocoa powder and used orange extract and spices instead. You could pour any keto bark recipe into fun molds. So many possibilities!

(Heather Bryant) #8

Oh cool! I’m not much of a chocolate or sweets person but I’ll keep this in mind if I get a sweet tooth! Thanks!

(Mike W.) #9

I just discovered this. It is TASTY. You don’t want to bite it though. It can be bitter. You just kind of let it melt in your mouth. 5g carbs in the whole bar. Pairs really well with a young bourbon.

(KCKO, KCFO) #10

I make chocolate fat bombs.

125 gram of coconut oil, melted
25 grams of 100% pure cocao powder
a few drops of stevia, I have peppermint and chocolate stevia drops as well as plain so I mix it up

Melt the coconut oil, add in the cocao powder stirring well to dissolve it. Add the stevia to taste. Place in molds, if you have silicon ice cube trays they work fine too. Freeze. These will melt quickly because they are not tempered.

I do sometimes get a 100% cocoa Ghiradelli bar, melt half of it in a double broiler, add in the coconut oil, stirring well to get everything smoothly mixed, add the stevia, and pour into molds. Freeze this, it is sort of tempered because the Ghiradelli bar is pre cooked and made into a bar, so these don’t melt like the other method does.

I will have to try some bacon along with my fat bomb for breakfast. I don’t know if I believe the claim about upping your metabolism, the caffeine in the cocao would not be that different than a cup of coffee. But hey it sounds like a lovely way to start the day…

(LUCAS KRAUSE) #11

When I stop by fort Collins, Colorado, my old home town,

There is this awesome chocolate company, nuance, amazing…

I got some “hot chocolate” last time, it is made in a French press and no sweetness, kind of like a chocolate coffee.

I forgot the name for the drink/compound, but it was interesting atleast.

http://www.nuancechocolate.com/phone/index.html

#12

I’m not sure about the morning idea. I kind favor the higher carb treat at night, as that’s when I know I have some leftover headroom for the extra carbs, but also because of their effect on cortisol which should end up helping you sleep. Even non-keto nutritionists I’ve heard from actually recommend against carbs in the morning as they will end up making you more tired, but may be good a bit before sleeping so that you can sleep better. I’m not aware of something else in the chocolate (other than possibly trace caffeine or something) that helps with energy in the morning, but maybe?

But yea, I eat chocolate near daily, but it’s usually half a serving of 90% Lindt (sometimes 85%), which is usually more than enough for me anyway, so the whole thing ends up at something like 4g Net carbs, and if I have a bit of peanut butter with it, the whole thing will be less than 10 net carbs still. (Note, Lindt 90% chocolate bars are 12g Total carbs per 4 square serving, which is about half of the giant bar, with 5g of that being fiber, so net carb on it is 7g per serving. Eat 2 squares instead of 4 and it’s just 3.5g. I’ve seen worse for a lot of nuts). Of course, that means I’m hopefully not packing in a bunch of carbs elsewhere earlier in the day to have that kind of headroom to stay under 20g on the day with that.

(KCKO, KCFO) #13

Well I went looking to see how much caffeine is in chocolate and found this:

http://www.xocoatl.org/caffeine.htm

None, nada, zip. It does have another stimulant Theobromine. It and caffeine are both structurally related methylxanthines.

How have I lived so long and not heard of this before??? Ah, Science. Gotta love it. Unless you’re the current president and majority in Congress.

#14

Wait- what?! If I have chocolate too late in the day I swear it interferes with my sleep. Is that the theobromine (sp? I can’t see your post while typing this on my phone). I have spent several years trying to figure out just how much chocolate I can have and just how late in the day …

(KCKO, KCFO) #15

The stimulant that affects you is not caffeine, it is the Theobromine. They are in the same stimulant family of methylxanthines.

I’ve known for years it is best to stop eating chocolate by early afternoon, but I like it after dinner with some wine, so I often eat it then instead. I tend to stay up til around midnight most nights anyway, so I haven’t noticed it disrupting my sleep. YMMV.

(Jack Geri Griggs) #16

YES…Here is the chocolate! It really is phenomenal! http://store.chocoperfection.com/?Click=8202

#17

Yes, delicious!

(Trish) #18

Hi Heather,

I just signed up for this forum and noticed your question. I don’t know if you have heard of Choco Perfection. They are a bit pricey but tastes really good. I prefer the Dark Chocolate Almond myself. I’ve included a link to their nutrition info breakdown for everything they offer. Also if you call you can talk to Mary Jo about bulk ordering. It brings the price down and you can freeze them and pull out a box when you need them. http://store.chocoperfection.com/Nutritional-Facts-a/267.htm

(jilliangordona) #19

Hi guys! Just the other day I found 100% dark chocolate at Trader Joe’s! I can’t remember the carb count… but I know that was very low’

(roxanna) #20

I loved this one! I was nervous because TJ’s had an amazing 100% baking bar that they discontinued, but this was a good substitute (Montezuma’s I think is the brand?).

#21

Ooh! I can answer this one. Try raw cacao butter (pure fat), melted at a very low temperature with coconut oil. Add no carb sweetener (I use stevia). Then add cacao powder at a lower ratio, so your mixture ends up being heavier on the fat, but with chocolate flavour. You can also add cinnamon or ginger. Then pour it into a dish or mould and put it in the fridge.

#22

I wish this were cheaper. It’s like more than double the price of the Lindt 90% on Amazon for a 12 pack.

#23

I buy it in bulk. I also find I don’t need much to satisfy a chocolate craving. A small square is enough. It’s so fatty and rich. But yeah, it’s more expensive.

(Mike W.) #24

I noticed that. I got these from the Lindt outlet store. 4 for $10! Also note they are very thin and weigh a bit less than the standard bars albeit the same size packaging.

#25

I don’t eat any grains or sweeteners whatsoever. No honey, no sugar, no maple syrup, no agave syrup. Just stevia. So, I never buy commercial chocolate.

I just made a batch of homemade raw chocolate with about 6 tbsp of cacao in 400g of fat (half cacao butter, half coconut oil). 20g of carbs total in the whole batch.

I eat a serving of about 30g as a treat if I need a “fat bomb” or a chocolate fix. Each serving has less than 2g of carbs.

The total cost, because I buy in bulk, was about the same as Lindt dark chocolate. Maybe a little more.

Because there is no sugar, I don’t get food triggered. And because less fills me up (much, much less), I need smaller servings to satisfy me. Whereas I could eat an entire Lindt bar (100g), it takes me a third as much to feel nauseatingly full with my chocolate.

It also doesn’t taste bitter the same way dark chocolate does, but that’s coming from someone who likes the taste of stevia.

I GAINED weight :(
#26

https://www.omfoods.com/cacao-cocoa/organic-cacao-butter-100-arriba-criollo/