Update – UBC Study: Diabetes & Dark Chocolate
In December 2020, Ross Chocolates reported on a study being conducted by the University of British Columbia’s Department of Food, Nutrition and Health, Dietetics. The study is examining the impact that Ross’ Sugar-Free Dark Chocolate and sugar-sweetened 70% cocoa dark...
Confectionery Production magazine interview
Editor of Confectionery Production magazine, Neill Barston, speaks exclusively to Phil Hemmings, sales manager at Ross Chocolates, on its no added sugar range of chocolate designed for diabetics, which is seeing a rise in popularity amid wider healthy confectionery...
UBC Study: Diabetes & Dark Chocolate
The University of British Columbia’s School of Health and Exercise Sciences, is investigating the effect of dark chocolate on diabetics’ blood glucose levels in a new study being run by Dr. Jonathan Little. The study, which includes both Type 1 and Type 2 diabetics,...
Finding strength in adversity: Newly diagnosed teen competes in 2020 Youth Olympics
Fifteen-year-old Kamilla Kozuback recalls fighting back tears as she successfully landed her final jump at the 2020 Youth Olympic Games this past January, placing eighth as one of the youngest snowboarders in the competition to ever represent Canada. It was only two...
Keto Chocolate Chip Cookies
Servings: 16 cookies
Calories: 129kcal
Equipment
- 2 baking/cookie sheets lined with parchment paper
- Small bowl
- Large bowl
- Whisk
- Wooden spoon or spatula
- Sharp knife for chopping chocolate
- Large spoon or cookie scoop
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup erythritol sweetener of your choice
- 2 tbsp beef gelatin powder
- 1 tsp baking powder
- 1/2 cup butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 2 bars (68g) Ross Sugar-free Milk (or Dark) Chocolate
Instructions
- Preheat oven to 350 degrees F (178 C).
- Chop Ross Chocolates bars into morsel-sized pieces (or chipits).
- In small bowl, combine all dry ingredients but chocolate (almond flour, erythritol, gelatin & baking powders).
- In large bowl, combine butter, egg, & vanilla using a whisk until well combined.
- To the large bowl, add the dry ingredients (from small bowl) and mix with wooden spoon/spatula.
- Add chocolate & mix till chocolate morsels are distributed through the batter.
- Use spoon/scoop to place 16 cookies on 2 baking sheets.
- Bake for 15 minutes or until golden brown on the top.
- Allow to cool on sheets for at least 20 minutes.
Nutrition
Serving: 1cookie | Calories: 129kcal | Carbohydrates: 5g | Protein: 4g | Fat: 12g
