I know what you’re thinking. Low carb chocolate seems too good to be true. Depending on your palate’s threshold for exotic indulgences, perhaps it is. Low carb chocolate isn’t a miraculous concoction utilizing a chemically engineered mystery ingredient that ignites the fires of paranoia within the organic community, it’s simply dark chocolate. Yes, that “icky” chocolate that took up too much space in your trick-or-treat bag. Except, if you really want low carb chocolate for the sake of staying in ketosis, then those unfavorable bittersweet rectangles aren’t extreme enough. Walk further down that bitter end of the spectrum to the point you feel very, very uncomfortable. Perfect.
Dark chocolates are classified by the percentage of “cacao” that is contained in the bar, sans the other stuff that actually makes it tolerable to eat (like sugar). Low carb chocolate gets more and more keto-friendly as the percent-cacao reaches closer to 100. The limit theorem need not apply in this case, although I have come across the Scharffen Berger Unsweetened Dark Chocolate Baking Bar which is 99% cacao and unsweetened. At 5g of Net Carbs per serving, you can finally throw away that nasty kale. Or not.
What are the benefits of Low Carb Chocolate?
Dark chocolate is an abundant source of nutrients, which include:
These compounds improve brain function, skin, and cardiovascular health.
Learn to love dark chocolate. It can fit into your daily net carb limit if you just get rid of that darn kale (Okay, I’ll stop). The leap from milk chocolate to 85-99% dark chocolate should not be taken as a step over a mole hill. If you’ve ever actually eaten dark chocolate within this cacao threshold you know what I’m talking about. Hardly anyone actually likes the initial taste, but you get used to it. After the 2nd bar, it starts to taste like the wonderful chocolate you’ve always enjoyed. Ease into the process slowly and don’t expect greatness at first. You have to be careful as to what brand you choose because the Dutch process may actually strip the cacao of crucial antioxidants. Naturally processed dark chocolate retains its benefits entirely.
For these reasons, I recommend
The reason I’d go for the 86% dark chocolate offering from Ghirardelli over the 90% offering from Lindt has more to do with substance than flavor. Ghirardelli’s cocoa is not alkali processed, meaning it retains all of the benefits of consuming this intriguing bitter delight. It’s as welcoming an introduction as you’re going to find. So grab your food scale, track your carbs, and add low carb chocolate to your pantry today!