Guiltless indulgences might sound like a contradiction in terms. But it’s not — as long as we control how much we indulge ourselves.
Recently I have been researching some of those sweet foods that are usually off limits but we can now buy or prepare with non-caloric sweeteners. Almost since I learned in 1994 that I have diabetes I’ve avoided even these guiltless indulgences. But my good friend Barry “the low-carb vegetarian” has more of a sweet tooth than I do and has been leading me down this path.
“Do you know of any low-carb chocolate drink that tastes good?” I asked him.
“Hot chocolate couldn’t be simpler,” he replied. “Grind some organic cacao nibs into cocoa powder, or get 100% unsweetened cocoa alkalized powder, sweeten with erythritol and/or stevia, mix in to unsweetened almond milk or unsweetened soy milk… add cinnamon, vanilla extract, nutmeg… however you like it, even a little high fat low carb whipped cream on top, and voila!”