ChocZero chocolate bars are sold in six-packs (photos #1 to #3 courtesy ChocZero).
With Halloween and the holidays approaching, many people will be dipping into the chocolate.
But what if you can’t join them because you’re avoiding sugar? How can you get a great chocolate fix?
Get ChocZero—lots of it! Sweetened with a relatively new noncaloric sweetener, monk fruit (see below), it tastes like a premium-quality chocolate bar.
According to the company, it’s the #1 selling chocolate on Amazon and there’s a reason why. This chocolate may be sugar-free, but it tastes like the real deal.
ChocZero was created for people who follow a ketogenic “keto” diet: a high-fat, adequate-protein, low-carbohydrate diet. But you don’t have to be on that food plan to enjoy this chocolate. Everyone who wants to eliminate sugar can jump in.
Monk fruit is a zero-calorie natural sweetener made from melon that’s relatively new on the American sugar-substitute scene.
The line uses ethically-sourced cacao beans from South America, and Madagascar vanilla beans. The line is gluten free, GMO-free, soy free, and sugar alcohol-free company.
The chocolate bars (photo #1) are stone-ground, meaning that the cacao beans are unrefined. This minimal processing lets the bold flavors of the chocolate shine through.
The bars are called bark—keto bark, to be precise—because they have inclusions.
The 1-ounce bars, 120 calories (a standard bar is 155 calories), are sold in boxes of six.
Who knew there was so much demand for sugar-free syrup (photo #3)? ChocZero makes 12 flavors.
You can use them with foods, beverages, and our latest favorite: sugar-free snow cones!
Monk fruit is a natural sweetener made from the extract of a small Asian melon, lo han kuo (also spelled lo han guo and luo han kuo, botanical name Siraitia grosvenorii).
The sweetener has been used in China and Southeast Asia for generations.
A low glycemic index makes it appropriate for diabetics. Monk fruit is 200 to 250 times as sweet as table sugar, so a tiny amount is used. It is very stable under high temperature and thus suitable for cooking and baking. It is currently labeled a dietary supplement by the FDA.
Check out our Sugar Substitutes Glossary, a guide to low-cal and no-cal sweeteners.
Comments are closed.