There is a myth circulating about diabetics and chocolates. Some diabetics believe that they should never eat chocolate because it will completely ruin their blood sugar control. Others claim that diabetics can eat as much regular chocolate as they want, as long as...
For many years, chocolate was considered a “bad” food because of its high levels of saturated fat and sugar. However, in the 1990’s several studies revealed that chocolate had many positive benefits and including it in one’s diet was recommended because of the many...
Stevia sweetener is an intensely sweet, white powder derived from the Stevia plant, which is native to Paraguay and Brazil but is now also grown in China and Japan as a crop. The plant has been used in Paraguay since the 16th Century as a herbal medicine as well as to...
Sugar alcohols are a subset of polyols. Technically, polyols “are compounds with multiple functional hydroxyl groups bound to a carbon atom.”[1] That’s a rather complicated definition. For purposes of this article, they are naturally and artificially produced...
Easter is coming soon, but these are great anytime of the year. Our Chocolate PeanutButter Easter Eggs can be made with any nut butter you like, maybe try a few to create some variety. Or use different flavours of Ross Sugar Free Chocolate to mix things up (Ross Dark with Sea Salt with peanut or almond butter, perhaps). No matter your chosen flavours, this recipe has our Keto Verified Emblem because each one is a low 3 net carbs per serving.
Melt the peanut butter and coconut oil in a double boiler or in a microwave on high for 30-60 seconds; stir until completely combined.
Stir in the vanilla and sweetener. Taste and adjust sweetener.
Fill the egg molds halfway each and freeze for 1 hour.
Remove the filling from the molds and set aside on parchment paper.
Coating
Melt the chocolate and coconut oil in a double boiler or for 30 seconds in the microwave.
Stir until smooth.
Pour melted chocolate halfway up each mold.
Drop the frozen peanut butter eggs, pattern side facedown into the chocolate and press down so the chocolate encases the peanut butter.
If necessary, spread the chocolate to complexly cover the peanut butter in each mold, with a spoon or spatula. Place in the freezer until hardened, about 1 hour.