Awwwwwwwwwwwwww, 😍😍 another very delicious looking recipe 👍👏👍👏👍, my dear friend, Mel 😘, .... even when I've never heard of it before buuuuut I will give it a try pretty soon!! Sending you a BIG BIG HUG and all the best wishes from the pretty cold Germany, Ela 🤗
Ok… I’m binge watching all of your videos and giving them all a THUMBS UP as I watch them… WHOA and I mean WHOA!! A KETO 3 MUSKETEERS??? Can it be done??? Yes, yes it can and you proved it right here. Oh I can’t wait to make this tonight . Going to buy the ingredients later today and definitely going to give this one a go. Thank you Mel for making one of my favorite candy bars into a Keto candy bar.
@@arroyobaby38 *smiling* There is a lady who had trouble with this recipe. Her filling wouldn't go solid. It is supposed to be like a firm mousse, that's why it should be frozen when you work with it. She ended up making chocolate cups and added the filling and she loves it so it worked out in the end. I'm sharing just in case this happens to you as well.
@@CookwithMel1 - Awwww I love you!!! Thank you Mel . Good to know just in case it doesn’t work I have another dessert that I can end up making instead. You’re a sweetheart ❤️ Much love and mucho besitos ( 😘) from New York . Be safe!!
Yayyyyyyy! I passed the visual test...you're most welcome. They were a little tricky to create though with that 'fluffy' component but it was fun. Thanks again for suggesting it and LUV YA BACK!!!!
Eres formidable !!! Gracias por tu tiempo y dedicacion para darnos lo mejorbdebtus recetas son deliciosas he preparado algunas y esta la preparare porque son fan de los postres y asi comere un poco dulce sin tanto remordimiento jaja
in the uk we have a chocolate called Montezuma absolute black its basically 100% cocoa using a particular blend of beans that would be amazing to try this with
Thanks so much for all your kind words. I hope you enjoy these! I'm South African but emigrated to New Zealand in my mid 20s. Lived there for 16 years and now in Australia. I've tried very hard to hold on to my original accent but I don't think I have. Lolol stay safe and be well 😁😁😁
@@elisevautour6292 I hear you...I find allulose very expensive. You may want to try some other fine sweetener if you like. It will have a little grainy texture but still really delicious.
Mel: I have an idea regarding crystallization. I just wonder if it might be possible to avoid the crystallization with Natvia, monk fruit, etc., by using a blender like a magic bullet with the milling (flat) blade attachment and grinding it to a powder first. Be interesting to find out.
These look delicious …….. we can’t get Allulose here in Australia ……… so I will be using xylitol. Fingers crossed 🤞🏻 all will be well. Thanks for sharing.🤩
Ohhhh I am in Australia too. I get mine from iHerb just in case you want to get it. Do go half and half (xylitol and another) with your sweetener...it seems to be the sweet spot lol. Thanks Judith 😊
Hi Mel, looks fab! You mention that you use allulose or xylitol in the softer batch. Was it a mixture of the two, like half xylitol and half allulose, or that you've made it with just allulose and also with just xylitol? Many thanks
Hi Nikki, thanks so much. I went with half and half allulose and xylitol. The soft batch was made during testing then I ran out lol. I'm sure if you use one or the other as well you will get a soft, smooth texture.
Oh no now I have to make these too. They look sooo good. But but but have you thought about an almond joy or bounty bar, something with a coconut filling? I bet you could do one really well.
I'm sure they would be easy to make Kaya, would love to try both of those lol. I'm a little concerned about this recipe, a few ladies have had issues with the filling...that it's very soft. If you're still happy to go ahead do store it in the freezer and consume cold. Thanks so much ❤️
@@CookwithMel1 I have these in the freezer now. I encountered some issues. There's a nationwide cream of tartar shortage, apparently, as I cannot find it anywhere, though I've bought it many times in the past. The egg whites with the salt and vanilla would not stiffen without it. So I stiffened two egg whites separately and then added the other ingredients. I could not get my sweetener to liquefy, it just burnt. Here we have a very limited choice, basically cheap "stevia" is what's available. So I dissolved the sweetener in a couple of teaspoons of water and continued that way. But when I combined with the egg white everything flattened into a chocolatey liquid. I will eat this no matter what but I don't think I am going to get the desired result. In a few weeks I will move to a different country where the grocery selection is broader, hopefully. Here it's quite limited. I also used cocoa butter in place of regular butter because I have a lot of it on hand.
Hello Kaya. You did well to resolve all the problems you faced...supply chain shortages is annoying! I'm sure they will taste yummy though. Because it's delicious in any form 😋
@@CookwithMel1 Mine did not freeze well. they seem more like ice cream than candy. I'm surprised that we didn't have to pop them in the oven as that would harden the egg whites, or I would think anyway. When I covered them with the chocolate sauce they all melted into nothingness. Delicious nothingness but impossible to eat, sadly. Do we really not cook these in the oven first?
I just read all the comments and didn't see anyone who has made these. Please speak up if you have! I LOVE 3 Musketeers but the nougat part doesn't look soft to me... Please 🙌let me know how you liked them! Thanks much and great looking recipe, Mel!
Thanks so much. I do love a good chocolate bar but Chris has a terrible sweet tooth and only got to have a little. I must make a mental note to make them again. Lol I loved Hershey's anything. 😘💋❤🤭
@@CookwithMel1 Yes. I see the same thing. I had been looking for a thin sweet cookie to try to copy this. I asked you hopefully you might have some suggestions. It is a trial and error recipe. I will keep on searching. I love all your recipes simple easy, and to the point videos. Amazing. Keep on going. 👍
I think you can use liquid allulose partly. But do combine it with another sweetener like Monkfruit or Natvia because you're right...it will affect the results. If it doesn't quite work you can make a different shape treat. I hope it works 😊😊😊
@@CookwithMel1 Okay, thanks! I'll stick to your instructions, then. I was just wondering if it was saving a step or making a mistake, lol. With the chemistry of baking you just never know!
I'm so going to make these tomorrow, but have a question. I'm reading alot of people are having a hard time with them firming up. Would it help to add 1/2 allulose, and 1/2 erythritol? 🤔 that was going to be my plan anyways 😁
Hi Gina. I used a Natvia/erithritol blend...definitely a blend of sweeteners seem to be the trick and I think that's why some people find it a bit tricky. I like your plan!!!
do You have any idea if I can use coconut cream instead of heavy cream in the choc sauce? coconut cream has the fat but not associated proteins... so maybe if I add some collagen or gelatin to stand in for that part? I am not a candy making success story even pre keto so.... hmmmm ...??? ;-) Thank You & Bless You for all Your hard work!!
Hi Becky I haven't tried it myself but it should be okay, they are very similar. A tip, with this one is to use half allulose and half another sweetener. Thanks so much
@@CookwithMel1 No problem as I make a blend that is 1/3 allulose, 1/3 xylitol & 1/3 Bochasweet as erythritol does not agree with me as far as I can tell. Plus I abhor the cooling effect. It is very prominent to me. SOOO weird how we all are SO different!! If I HAD to get the crystalization for a crispy cookie or some such. I might try to use a portion... Thank You!! Happy I met You while You still have time to chat at all!!! That will change soon. You are experienced, radiant & easy to listen to :-)
@@وسناللهيبي-ق1ك yes some ladies have told me so, but most of the time there is a solution. Please see some of the comments. Some people find they don't get a solid texture like mine at the end. Maybe you will have a better result.
Allulose is like £14 per 340g over here add in the chocolate and other ingredients that's about £20 for 6 bars nah im good erythritol is cheap tho and xylitol is too
Hi Luke, It's actually delicious using a different sweetener. If I were you I would just use my favourite. Only thing is with normal sweeteners the filling isn't completely smooth. But delicious none the less. Depends on if you want to make it though
@@CookwithMel1 allulose is currently going through food standards process in the uk so hopefully Will be available soon for a decent price but £14 for less than 2 cups is just too much. Thanks I'll give it a try with monkfruit blend and some xylitol
@@lukecowell7516 yeah. I would never pay so much or recommend it. Nevertheless there is always alternatives. I hope you enjoy it and they're worth the effort.
Здравствуйте, не совсем. Зубной камень используется, чтобы помочь яичному белку стать жестким, тогда как ксантановая камедь является связующим веществом. Если у вас нет зубного камня, просто оставьте его, но, возможно, взбивайте яичные белки немного дольше после того, как у вас появится жесткость.
Hi! Ok... does the chocolate sauce need to be cooled at all before adding to the whites? I did let it cool a bit but the mix was very liquidy and after cooling for one hour and in the freezer for 1 hour it is still too soft to slice... going to leave it longer but afraid it will not be actual bars. I used allulose.
Hello. No I added it to the whites immediately from the heat, as I showed in the video. Mine were soft too but I worked with them frozen when coating in the chocolate.
@Julie Davitt to be honest my husband at all my 3 Musketeers bars, I got a little of each batch when I was taste testing. He said they're even better the next day but please let me know what happens with yours.
@@CookwithMel1 no i used tumeric but a white sauce for the dish... with zucchink, a little bit of shredded carrots and broccoli. :) i will try a bar today and again tomorrow... right now it looks like a thick caramel... so would still be good
@@armonstrack7586 it does depend on the brands ones uses. That's why one should work out their own nutritional info as we all have different brands available to us.
Wow !!! Love this recipe. Can I use eritritol instead of xilitol? I have dogs so I prefer to play safe specially with something so tempting 🍩 Will it caramelice well? Will it cristalice? Thank you!✨
Thanks so much! I actually loved it with xylitol or erithritol. Only difference is that erithritol is not as smooth but then it has a firmer consistency
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
These look fantastic!
It’s magic to see you make a keto version of a candy bar. 🍫
Hello and thank you so much for the lovely compliment 😍😍😍
I have to try these!
Thanks Deb ❤️
Awwwwwwwwwwwwww, 😍😍 another very delicious looking recipe 👍👏👍👏👍, my dear friend, Mel 😘, .... even when I've never heard of it before buuuuut I will give it a try pretty soon!!
Sending you a BIG BIG HUG and all the best wishes from the pretty cold Germany,
Ela 🤗
Ok… I’m binge watching all of your videos and giving them all a THUMBS UP as I watch them… WHOA and I mean WHOA!! A KETO 3 MUSKETEERS??? Can it be done??? Yes, yes it can and you proved it right here. Oh I can’t wait to make this tonight . Going to buy the ingredients later today and definitely going to give this one a go. Thank you Mel for making one of my favorite candy bars into a Keto candy bar.
Oh thank you so much. All you're doing really helps me grow. I'm so happy you like it, appreciate the support 😍😍😍
@@CookwithMel1 - Anytime Mel… Loving it all!! ❤️
@@arroyobaby38 *smiling*
There is a lady who had trouble with this recipe. Her filling wouldn't go solid. It is supposed to be like a firm mousse, that's why it should be frozen when you work with it. She ended up making chocolate cups and added the filling and she loves it so it worked out in the end. I'm sharing just in case this happens to you as well.
@@CookwithMel1 - Awwww I love you!!! Thank you Mel . Good to know just in case it doesn’t work I have another dessert that I can end up making instead. You’re a sweetheart ❤️ Much love and mucho besitos ( 😘) from New York . Be safe!!
I love you Back! oh wow NY I feel honored. Hope you have a great day!
These look fantastic and not too difficult to make. Thanks!
Hey Sara thanks so much. Yeah I agree they weren't hard for me 😍😋
Your my favorite Keto cook! Blessings to you Mel 🙂
That is a great compliment thanks so much ❤️❤❤
*These candy bars look fantastic and easy to make. Thank you Mel for another great recipe* 🍫
Thanks so much. I really enjoyed them ❤❤❤
Thanks
You're welcome 😊
Love my sweets
😋😋😋
Girlfriend!! They look A.W.E.S.O.M.E.!! 😍 Thank you so much! You've made my day!! 😋😋😋 Love ya hon! ❤💙💜
Yayyyyyyy! I passed the visual test...you're most welcome. They were a little tricky to create though with that 'fluffy' component but it was fun. Thanks again for suggesting it and LUV YA BACK!!!!
@@CookwithMel1 you are most welcome!! 😁
Eres formidable !!! Gracias por tu tiempo y dedicacion para darnos lo mejorbdebtus recetas son deliciosas he preparado algunas y esta la preparare porque son fan de los postres y asi comere un poco dulce sin tanto remordimiento jaja
¡Gracias! jaja yo lo que dijiste ahi...dulces sin la culpa
Looks Delicious Mel🎉
Thanks so much ❤️
All your recipes are amazing and easy to do..Thank you so much
Thanks so much, happy you enjoy them ❤️ 😊
in the uk we have a chocolate called Montezuma absolute black its basically 100% cocoa using a particular blend of beans that would be amazing to try this with
I haven't tasted a Montezuma yet lol. I hope you can adapt this recipe to make them 😋
YUM YUM YUM 🤤
Excited to try this! Thank you!
You are a delight to watch & listen too.
Where are you from Mel?
“Stay safe & be well “ to you!
Thanks so much for all your kind words. I hope you enjoy these!
I'm South African but emigrated to New Zealand in my mid 20s. Lived there for 16 years and now in Australia. I've tried very hard to hold on to my original accent but I don't think I have. Lolol stay safe and be well 😁😁😁
Mel I'm drooling. 😋🍫🥰 Well done sunshine. Thank you. 💚🌞
Thanks Elise I hope you get to make them 😊😊😊
@@CookwithMel1 lol me too, buying items slowly, I so look forward to it. 🌞
@@elisevautour6292 I hear you...I find allulose very expensive. You may want to try some other fine sweetener if you like. It will have a little grainy texture but still really delicious.
Yum!
Thank you so much Lor 💓
Thanks so much!!!
You're welcome 😊
I am so excited I’m here before watching the video. I love to recreate chocolate bars. 😋😋 ❤️ from 🇨🇦
Nice!!!
Mel: I have an idea regarding crystallization. I just wonder if it might be possible to avoid the crystallization with Natvia, monk fruit, etc., by using a blender like a magic bullet with the milling (flat) blade attachment and grinding it to a powder first. Be interesting to find out.
Now that would be an interesting experiment. Not just for this recipe but especially if we want to try it with other recipes.
Thank you doo much your smart
Thank you and you're welcome 😊
So delicious... 😋😋👍👍👍
Thank you 😋
Thank you Mel. Yummy one of my favorite can bars.
Oh wow Paula, it makes me so happy you can enjoy an old favourite. Yay!!
Wonderful!!! THANK YOU!!!
Thank you for your kind words ❤️
So making these.
Yay!!!
This looks scrumptious!!!!😋😋😋
Thank you Maria 😊
Hi beautiful nice upload..stay blessed and connected 🙏🏻
Thanks so much
Mouth watering 😋
Thanks so much ❤️
Thank you Gracias 🇦🇷
Thank you Haydee 😊
These are wonderful!! Thanku so much 😘🙏❤️
Thanks you are most welcome
Hello Mel. I just had to subscribe to your channel. Those bars look totally yummy. TFS. 🇨🇦
Thanks so much for the support Sheryl, welcome aboard 😍😊
This recipe is delicious and mouthwatering 😍❤❤❤👍
Thanks so much!! 🤩🤩🤩
Yummy
Thanks Felicia I hope you get to try it.
These look delicious …….. we can’t get Allulose here in Australia ……… so I will be using xylitol.
Fingers crossed 🤞🏻 all will be well. Thanks for sharing.🤩
Ohhhh I am in Australia too. I get mine from iHerb just in case you want to get it. Do go half and half (xylitol and another) with your sweetener...it seems to be the sweet spot lol. Thanks Judith 😊
Just remember if you use xylitol make sure you are very careful with it. It is deadly to dogs.
@@jadegrant4119 don’t have a dog at the moment ……….. thanks for the info
@@jadegrant4119 yes...all animals in fact
Just subscribed, love it 😍
Yay! Thank you Carol and it's great to meet you.
Hi Mel, looks fab! You mention that you use allulose or xylitol in the softer batch. Was it a mixture of the two, like half xylitol and half allulose, or that you've made it with just allulose and also with just xylitol? Many thanks
Hi Nikki, thanks so much. I went with half and half allulose and xylitol. The soft batch was made during testing then I ran out lol. I'm sure if you use one or the other as well you will get a soft, smooth texture.
Oh no now I have to make these too. They look sooo good. But but but have you thought about an almond joy or bounty bar, something with a coconut filling? I bet you could do one really well.
I'm sure they would be easy to make Kaya, would love to try both of those lol.
I'm a little concerned about this recipe, a few ladies have had issues with the filling...that it's very soft. If you're still happy to go ahead do store it in the freezer and consume cold. Thanks so much ❤️
@@CookwithMel1 I have these in the freezer now. I encountered some issues. There's a nationwide cream of tartar shortage, apparently, as I cannot find it anywhere, though I've bought it many times in the past. The egg whites with the salt and vanilla would not stiffen without it. So I stiffened two egg whites separately and then added the other ingredients. I could not get my sweetener to liquefy, it just burnt. Here we have a very limited choice, basically cheap "stevia" is what's available. So I dissolved the sweetener in a couple of teaspoons of water and continued that way. But when I combined with the egg white everything flattened into a chocolatey liquid. I will eat this no matter what but I don't think I am going to get the desired result. In a few weeks I will move to a different country where the grocery selection is broader, hopefully. Here it's quite limited. I also used cocoa butter in place of regular butter because I have a lot of it on hand.
Hello Kaya. You did well to resolve all the problems you faced...supply chain shortages is annoying!
I'm sure they will taste yummy though. Because it's delicious in any form 😋
@@CookwithMel1 Mine did not freeze well. they seem more like ice cream than candy. I'm surprised that we didn't have to pop them in the oven as that would harden the egg whites, or I would think anyway. When I covered them with the chocolate sauce they all melted into nothingness. Delicious nothingness but impossible to eat, sadly. Do we really not cook these in the oven first?
I froze these anyway and they are wonderfully delicious. None of it is going to waste! I will try the recipe again and hopefully do better.
I just read all the comments and didn't see anyone who has made these. Please speak up if you have! I LOVE 3 Musketeers but the nougat part doesn't look soft to me... Please 🙌let me know how you liked them! Thanks much and great looking recipe, Mel!
Thanks Erica 😊
I’ve never liked 3 Musketeers bars but these do look good. I was that rare kid that wanted Hershey’s Special Dark Bars..
💋🧚🏻♀️❤️🇺🇸
Thanks so much. I do love a good chocolate bar but Chris has a terrible sweet tooth and only got to have a little. I must make a mental note to make them again. Lol I loved Hershey's anything.
😘💋❤🤭
Awesome. Cold you make recipe for nutty buddy bars? Thanks
Oooo....let me take a look at it...will try
@@CookwithMel1 Thanks. I thought maybe using almond butter might be a good source. 👍
@@lizettemoreno1331 the only challenge I see is to create a wafer
@@CookwithMel1 Yes. I see the same thing. I had been looking for a thin sweet cookie to try to copy this. I asked you hopefully you might have some suggestions. It is a trial and error recipe. I will keep on searching. I love all your recipes simple easy, and to the point videos. Amazing. Keep on going. 👍
@@lizettemoreno1331 I have an idea about thinning out an almond cookie for the wafer but yes as you say would totally be an experiment lol
Well I just found my Halloween treats for this year's horror movie marathon. This looks awesome, thanks!
Yayyyyy
Wow ❤
Thanks so much Kenny 😊
Mel can I use liquid allulose instead of melting the granular allulose, or would that mess up the solid stage afterwards, do you think?
I think you can use liquid allulose partly. But do combine it with another sweetener like Monkfruit or Natvia because you're right...it will affect the results. If it doesn't quite work you can make a different shape treat. I hope it works 😊😊😊
@@CookwithMel1 Okay, thanks! I'll stick to your instructions, then. I was just wondering if it was saving a step or making a mistake, lol. With the chemistry of baking you just never know!
That's so true. And with sweeteners it's a little more tricky because they behave differently when heated. Thanks Elizabeth ❤️
I'm so going to make these tomorrow, but have a question. I'm reading alot of people are having a hard time with them firming up. Would it help to add 1/2 allulose, and 1/2 erythritol? 🤔 that was going to be my plan anyways 😁
Hi Gina. I used a Natvia/erithritol blend...definitely a blend of sweeteners seem to be the trick and I think that's why some people find it a bit tricky. I like your plan!!!
Okay! Can't wait to make them!😋🤗
mmmmm oh boy
Lol
*Only musketeers I know was the french story one lol, these look good though*
Lmao!!!!
do You have any idea if I can use coconut cream instead of heavy cream in the choc sauce?
coconut cream has the fat but not associated proteins... so maybe if I add some collagen or gelatin to stand in for that part?
I am not a candy making success story even pre keto so.... hmmmm ...??? ;-)
Thank You & Bless You for all Your hard work!!
Hi Becky I haven't tried it myself but it should be okay, they are very similar. A tip, with this one is to use half allulose and half another sweetener. Thanks so much
@@CookwithMel1 No problem as I make a blend that is 1/3 allulose, 1/3 xylitol & 1/3 Bochasweet as erythritol does not agree with me as far as I can tell.
Plus I abhor the cooling effect. It is very prominent to me.
SOOO weird how we all are SO different!!
If I HAD to get the crystalization for a crispy cookie or some such. I might try to use a portion...
Thank You!! Happy I met You while You still have time to chat at all!!! That will change soon. You are experienced, radiant & easy to listen to :-)
Can I use baking powder instead of tartar ?
You can just leave out the Tartar but make sure you whip to stiff peaks.
@@CookwithMel1 Thank you Cause Tartar isn’t available in Iraq 🇮🇶
@@وسناللهيبي-ق1ك yes some ladies have told me so, but most of the time there is a solution. Please see some of the comments. Some people find they don't get a solid texture like mine at the end. Maybe you will have a better result.
👍👍
Allulose is like £14 per 340g over here add in the chocolate and other ingredients that's about £20 for 6 bars nah im good erythritol is cheap tho and xylitol is too
Hi Luke, It's actually delicious using a different sweetener. If I were you I would just use my favourite. Only thing is with normal sweeteners the filling isn't completely smooth. But delicious none the less. Depends on if you want to make it though
@@CookwithMel1 allulose is currently going through food standards process in the uk so hopefully Will be available soon for a decent price but £14 for less than 2 cups is just too much.
Thanks I'll give it a try with monkfruit blend and some xylitol
@@lukecowell7516 yeah. I would never pay so much or recommend it. Nevertheless there is always alternatives. I hope you enjoy it and they're worth the effort.
Можно ли заменить винный камень на ксантовую камедь?
Здравствуйте, не совсем. Зубной камень используется, чтобы помочь яичному белку стать жестким, тогда как ксантановая камедь является связующим веществом. Если у вас нет зубного камня, просто оставьте его, но, возможно, взбивайте яичные белки немного дольше после того, как у вас появится жесткость.
Hi Mel, if you don't mind me asking, is your accent South African?
Hello...yes it is. Just haven't lived there for a long time
@@CookwithMel1 I've been to Aus once, i want to go to SA one day....very good channel Mel!
@@ravenous071 it's so great to visit other countries. Thanks so much ❤️
Some gelatin would stabilize the nougat
Thanks Tom ❤️
can this be made without a mixing machine??
Yes but I imagine mixing by hand would be a nightmare. A hand mixer should be great too.
@@CookwithMel1 okay! thanks
Can i add whey protein in this recipe?
Into the filling?
@@CookwithMel1 yup
@@Jampi1987 yes should be fine
😍😍😍
😋😋😋
Gastei bastante sucesso também sou RUclips continua firme .
Obrigada
Hi! Ok... does the chocolate sauce need to be cooled at all before adding to the whites? I did let it cool a bit but the mix was very liquidy and after cooling for one hour and in the freezer for 1 hour it is still too soft to slice... going to leave it longer but afraid it will not be actual bars. I used allulose.
Hello. No I added it to the whites immediately from the heat, as I showed in the video. Mine were soft too but I worked with them frozen when coating in the chocolate.
ok! I will be patient and have faith :) i followed the video amd watched it like 3 times haha and my white lasagna is in the oven... busy morning!
@@juliedavitt1371 oh!!! You opted to leave out the turmeric? Lovely.
@Julie Davitt to be honest my husband at all my 3 Musketeers bars, I got a little of each batch when I was taste testing. He said they're even better the next day but please let me know what happens with yours.
@@CookwithMel1 no i used tumeric but a white sauce for the dish... with zucchink, a little bit of shredded carrots and broccoli. :) i will try a bar today and again tomorrow... right now it looks like a thick caramel... so would still be good
Hi Mel, I noticed you did not use the butter. Right?
Hi darl yes. It appears at 4:25
😊😊😊
🤩🤩🤩👍🏽❤️
Thank you 😊
Title says 1 total grams of carbs, unsweetened chocolate has 4 grams?
Can you help me please? What brand are you using and 4g for how much chocolate.
I used Lindt 95% so yes...for me it is certainly 1g carbs
I just googled it and all that I saw was 4 grams
@@armonstrack7586 it does depend on the brands ones uses. That's why one should work out their own nutritional info as we all have different brands available to us.
I just googled what you sent me Lindt 95% unsweetened it says 8 grams
@@armonstrack7586 I use My Fitness Pal to work out the nutritional info. Do you think the app is not reliable?
😊❣🙏🙏🙏🙏
Thanks Melany ❤❤❤😘
I wish all these keto people could have stores we could buy from....so much store bought is full of crap....
I wish it wasn't so difficult to go to market. Or at least a company that could just take the recipe and reproduce it. Thanks
Wow !!! Love this recipe. Can I use eritritol instead of xilitol? I have dogs so I prefer to play safe specially with something so tempting 🍩
Will it caramelice well? Will it cristalice? Thank you!✨
Thanks so much! I actually loved it with xylitol or erithritol. Only difference is that erithritol is not as smooth but then it has a firmer consistency
allulose is no problem with dogs & still makes a soft product with no crystalization or cooling effect.