Low Carb Chocolate Muffin – Only 3 Carbs Net Per Muffin – 6 Pack – Best Tasting Diet Product Ever!
Low Carb Chocolate Muffin – Only 3 Carbs Net Per Muffin – 6 Pack – Best Tasting Diet Product Ever!
- 0 sugar – 0 Trans Fats – 0 Glueten – 0 Flour
- Best Tasting Low Carb Product Ever!
- Technologically Preserved for Freshenss – Not With Preservatives
- Made with GMO Free Almond Meal
- We bake in our local family owend bakery approved by the USDA, not in a commercial factory
carb-0-licious
Low in carbs, and yet delicious.
While one can argue whether carb-0-licious is brand or not, one thing is sure. We are not another multimillion dollar company trying to persuade you to buy something you don’t want in the first place. We are a small local family-owned bakery in NY sharing a piece of health with the world.
As third generation bakers, we were raised with cake and cookies as a means of Breakfast, Lunch and Supper.
We have always had a great sense for good and quality tasting mixtures, which is what kept our local business successful, while all other bakeries went broke to competition to big box stores.
But as we grew older, we started being more health conscious thinking there must be something better that we can do, something that could make a change in us as well as the entire neighborhood we live in and sell to.
And that’s when carb-0-licious was founded. Taking 3 generations and over 60 years of experience in baking, tasting and ingredients selection etc. we have made what is yet to be the future…
The Best Tasting Low Carb Muffin Guaranteed!
As a baker I can guarantee you, that this muffin tastes way better than the regular un-healthy stuff we have been selling for so many years.
Technologically Preserved for Freshness
We use a scientific means of preserving the freshness while in transit, to get you the ultimate fresh baked muffin without any preservatives added.
As soon as we finish the baking process, when the Muffins are still hot, we immediately pack them in air-tight packaging, and freeze them at a very deep temperature, thus preserving even the slightest particles evolving during the first moments of oven freshness.
We guarantee you the utmost freshness at time of delivery.
We ship all our products with USPS Priority Mail only, which insures a fast delivery and fresh product.
List Price: $ 14.99
Price:
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If you happen to be enjoying your breakfast at the moment, jump for joy! And get that piece of chocolate cake. Or you can go for the chocolate chip cookie jar. If ice cream sounds better, help yourself. Sounds ridiculous? Try Chocolate Smoothie: Paleo Breakfast Recipe!
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Oh, chocolate! How you make everything better. Everything chocolate is just so interesting to miss.
No Chocolate Masters conversation would be complete without tasting a great chocolate. Interested much? Watch the entire video!
Chocolate Genome To Yield Chocolates That Taste Better
When I’m not at my best, I look for something to pick me up. Picker-uppers always do the trick for me. It goes without saying that chocolate is my favorite, for that matter.
It’s good to know Genome Biology has got my back covered. They have launched a fully sequenced genome for the cacao plant which is said to yield even better tasting chocolates.
Juan C Motamayor from Mars Incorporated has worked alongside his colleagues in the field of chocolate breeding. Sounds fantastic until you realize you need to study a whole lot of genetics stuff and you’re not in it for the chocolate eating. Yup, what a bummer! Their goal is to sequence the genome of the most famous variety of Theobroma cacao L., namely the green podded Costa Rican Matina.
They claim that through highlighting the gene that has something to do with color variation, they could produce a way cross-modify the Matina, which has a very high yield, with another variety, one that tastes better but that has a lower yield.
Conventional cross breeding had gone through several experiments over the years. In Ecuador, a high yielding plant with red pods was mixed with a better tasting plant with green pods. However, this only lessened the overall quality of the chocolate.
Experimentation is the act of getting things wrong a couple of times, as a matter of fact. The genetic markers may be used to screen young seedlings and choose the best plants even before they reach a mature stage.
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How to Make Chocolate Turtles | Candy Making
These chocolate turtles are just too cute! Learn how to make them and share them with people you care about. Better yet, whip them up in the kitchen with your kids!
Chocolate just never fails to entertain!
Video Rating: 5 / 5
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How To Make Your Hot Chocolate … taste even better!
How To Make Your Hot Chocolate … taste even better!
Here’s my recipe and it’s so much better than a mug of ordinary hot chocolate from a tin.
2 T hot chocolate powder
1 T cocoa
*enough milk to make a paste
a little cinnamon to taste
1. Place the hot chocolate powder into a mug and then add the tablespoon of cocoa. Now add enough milk to make paste or the cocoa won’t dissolve when you add the water. Add as much cinnamon as you like… it’s all a matter of taste.
Next step… . Add the boiling water and stir.
*The chocolate mixture has a habit of sinking to the bottom of the cup, so be sure to stir often. I have often used a candy cane as a stir stick… adding extra flavor as well as keeping the chocolate combined.
*If you prefer your cocoa to be thicker, you might want to fill the cup with more milk… and if you want to splurge, you might even try Half and Half. That will give you a more decadent cup of cocoa with about half the work.
That’s pretty much it. All you have to do now is sit back and enjoy.
A Little Cocoa Trivia…
In certain areas of Central and South America, a dance is performed ON the cocoa seeds as they lay drying in the sun.
You have probably heard of Cocoa butter, but it is used in a lot more places that you might imagine. On my desk is a little canister that I picked up from The Body Shop… called body butter and yes, it contains cocoa butter and it does one amazing job on dry feet! And just in case you were wondering… cocoa butter extracted from the cocoa beans during the process of making chocolate and cocoa powder. Amazing stuff!
A Little Link Love 🙂
How to Make Chocolate Milk Using Cocoa Powder
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