Chocolate Blues Got You Down? How I Finally Beat It!


Beating the Chocolate Blues

Image: Chocolate Candy Bar Display at Grocery Store Checkout

Chocolate Candy Bar display you’ll most likely encounter at a typical grocery store checkout.

How does one beat the chocolate blues?  I asked myself this every time I stood in a grocery store checkout line.  Every manner of candy bar beckoning and there for the taking. These candy bar displays are the ones that one encounters at just about every American grocery store checkout.

One day I was out shopping at a Whole Foods Market.  While I was there I strolled slowly down the sweets lane. Out of the corner of my eye I spotted a chocolate candy bar that was sweetened with stevia and being introduced as a sugar-free alternative. The net carbs count was 4 grams for 1/2 the bar and 1.33 if I split it into thirds. So, with all that said and done, I decided to to give one a try. All the while thinking up of ways I could use it to my advantage.

This Chocolate Lovers Game Changer

Image: Lily's Dark Chocolate Bar

Lily’s Original Dark Chocolate Bar

The game changer was a bar of Lily’s Original Dark Chocolate. It is sweetened with Stevia and erythritol. This is the¬†same sugar alcohol you see listed on the back of Atkin’s¬ģ bars. In that sea¬†of refined sugar this was quite a find. It meant that I had possibilities, endless possibilities.¬†I realized that this¬†could potentially and positively impact the way I currently dealt with my sweet tooth.

Endless deprivation and abstinence only served to make me long for those things I felt I was missing out on. This became one of those break though moments that changed my whole outlook and attitude toward living low carb.  This left me hopeful at the idea of living completely guilt-free and in sugar-less remission for the long-term.

Since then¬†I have nibbled on, melted, and used the chips in baking with complete satisfaction. ¬† I have not had an incident yet where I felt¬†compelled to cheat and slip over to the dark side. This is quite a feat for this guy’s mad sweet tooth. As a result¬†my¬†sweet tooth crisis remains¬†deliciously¬†in check with no regrets what so ever.

This is one of the many low carb, gluten-free, sugar-less treats you can look forward to me posting soon. Until then, happy low carbing.

Image: Almond and Coconut Cookie, topped with Chocolate Ganache and Almonds

My Almond-Coconut Shortbread Cookies topped with Chocolate Ganache made using¬†Lily’s Original Dark Chocolate.

 


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Mike

Mike is a proud UCLA Bruin and low carb recipe enthusiast. He resides in Albuquerque, New Mexico with his dog Bella. Together they are living the Dream.

6 Comments

  1. I’m so happy to see this info! I am new to low carb and chocolate is definitely one of two things I can’t imagine living without! (The other being bread) Thank you for sharing your knowledge and experience!

    • Thanks Terri, There are so many options available that make low carb living exciting and sustainable for the long term. Glad the info helped.

  2. Where did you find the Lilly’s dark chocolate? I am eager to try these. Also, for storing purposes, airtight container I presume and about how long will they keep? I’m going to try to pace myself!! ūüôā

    • They carry them at Whole Foods and also at Natural Grocers and Sprouts here in New Mexico. If those aren’t available Amazon carries them. They were a major game changer for me. The Shortbread will keep about a week in a container, a month if you freeze them. They never last that long with me though. ?

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