Why do you avoid maltitol in your sugar-free dark chocolate?

Maltitol has a glycemic index of approximately 36, high enough to cause meaningful blood glucose response in diabetic customers. Our sugar-free dark chocolates use erythritol and stevia, both with negligible glycemic impact.

Does sugar-free dark chocolate taste as good as regular dark chocolate?

When made with premium Belgian 60%+ cacao and our erythritol-stevia sweetener system, sugar-free dark chocolate is genuinely comparable to conventional dark chocolate. The cacao quality, cocoa butter content, and aromatic complexity are identical to our traditional range.

Is sugar-free dark chocolate keto-friendly?

Yes. Our sugar-free dark chocolates use erythritol as the primary sweetener - erythritol has zero net carbs and is not metabolized in a way that raises blood glucose. Combined with the naturally low-sugar profile of 60%+ cacao, these products are compatible with strict ketogenic protocols.