I just ordered two bags of Lily's semi-sweet chocolate chips. These are meant for people on low-carb diets and are considered keto-friendly; per 14 grams, you get 5 g of dietary fiber and 8 g of Stevia. When calculating net carbs, this is good news because you can subtract both dietary fiber and Stevia from your carb total, leaving you with 1 g of net carbs per 14 g of chips, or about 7% carbs. (Some of the experts I watch say never to do the net-carb subtraction but to look only at the gross carb amount when figuring a carb budget. In that case, we're looking at 100% carbs, which is not so good. But you do you. Personally, I'm happy with the net-carb loophole.*) When the chips arrive, I'll be doing another batch of Joe Duff's cookies, and I'll see how this new batch compares to the one I just did with Ghirardelli dark chocolate. With the almond extract playing a prominent role in how good these cookies taste, I suspect the new batch is going to taste about as good as the first.
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*The rationale behind net carbs is that both dietary fiber and sugar alcohol (or Stevia in this case), despite being sources of carbs, simply pass through your system undigested and unmetabolized. The counterargument to net carbs comes down to that cephalic reaction we've talked about in the past: your body will still produce insulin in reaction to a sweet taste, and insulin is a fat-storing hormone. With insulin in your bloodstream, your body is likely to convert whatever nutrition is in your system into fat for storage.
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