Answer: No, this type of sugar free chocolate is not as ‘sugar-free’ as one might expect. With 16 grams of carbs per 100 grams the amount of carbohydrates is significant and can kick you out of ketosis.
About sugar free chocolate
Chocolate without sugar – sounds wrong at first. After all, the soft, creamy melting on the tongue is what triggers this incredibly good feeling of sweet satisfaction. But if you want to save calories or are a diabetic, but still don’t want to do without chocolate, you can try chocolate made with sugar alternatives. There is a wide range of chocolate varieties, especially xylitol, erythritol and stevia are frequently used. But are these really “healthier”? We have taken a closer look at the most common sugar alternatives.
The term xylitol refers to the sugar substitute xylitol – a sugar alcohol that occurs in many plants and is produced in the human body as an intermediate product in the metabolism of carbohydrates – an advantage over synthetically produced sweeteners such as aspartame. What is xylitol? Xylitol is the product of a chemical change in wood sugar and is found, for example, in birch wood, straw, coconuts or corn cobs. It is considered to be tooth-friendly and is increasingly used in sugar-free sweets, including chocolate.
Pros of Xylitol: Watch out for figure-conscious sweet toots: Xylitol contains only 40 percent of the calories while having the same sweetening power as household sugar! The sugar substitute, like all other sugar substitutes, does not cause any health issues.
Cons: Xylitol can quickly become laxative. So here too: less is more!
What is erythritol? Erythritol is a sugar alcohol and is produced by the fermentation of dextrose (glucose).
Pros of Erythritol: The sugar alternative has no effect on the blood sugar level and is well tolerated even in larger quantities – making it the perfect sweetener for drinks and desserts. Erythritol does not attack the teeth and thanks to its glycemic index of 0 it is also suitable for low-carb advocates and diabetics. Even people with fructose or lactose intolerance can use erythritol without hesitation. Another plus: Erythritol is said to come closest to the taste of sugar.
Cons: Erythritol in large quantities can cause digestive problems such as flatulence, stream pains and diarrhoea. According to studies, the sugar substitute is otherwise harmless to health. However, anyone who wants to replace sugar with erythritol when baking should bear in mind that erythritol only has about 70% of the sweetening power of sugar – and regulate the prescribed amount of sugar a little upwards when measuring erythritol.
Stevia is a pure vegetable sweetener derived from the leaves of the Stevia plant and is up to 300 times sweeter than regular sugar. According to the Food and Drug Administration, daily consumption should not exceed four milligrams per kilogram of body weight.
Pros of Stevia: “Steviol glycosides” have few calories and do not cause tooth decay.
Cons: Excessive consumption can lead to intolerance. The benefit of the new Stevia sweeteners for the consumer is questionable. In tastings, the typical Stevia taste was often perceived as unpleasant. For example “liquorice bitter”.