ChocZero, Dark Chocolate Chips, Sugar Free, 7 oz
- Expiration Date: November 1 2022
- Date First Available: December 24 2019
Shipping Weight:0.23 kgSwitch to Imperial unitsShipping WeightThe Shipping Weight includes the product, protective packaging material and the actual shipping box. In addition, the Shipping Weight may be adjusted for the Dimensional Weight (e.g. length, width & height) of a package. It is important to note that certain types of products (e.g. glass containers, liquids, fragile, refrigerated or ice packed) will often require protective packaging material. As such, these products will reflect a higher Shipping Weight compared to the unprotected product.
- Product code: CZO-75134
- UPC Code: 850008751349
- Package Quantity: 7 oz
17.5 x 11.9 x 3.3 cm , 0.2 kgSwitch to Imperial units
Please note limited shipping months for this item:
This item is heat sensitive. It is only available for purchase between October 1st and June 14th. We temporarily discontinue the item during the summer months, from June 15th - September 30th, because it might melt or spoil during transit.
- Artisan Keto Baking
- Melty, Tasty, Delicious & Sugar Free
Use us however you want fresh from the oven in grandma's cookies or straight from the bag when you need a little pick-me-up. We won't judge. We're a chocolate company and we take chocolate seriously so you don't have to. That's why all of our chocolate is no sugar added, soy free, and contains no sugar alcohols. The new standard is sweet.
Melting Chips: Place chips in a bowl and microwave at 50% power for 30 seconds at a time. Stir until smooth.
Low Carb?: If you're baking low carb, lower the temperature. Look for recipes under 350°F when using keto ingredients.
Keto Chocolate Chip Cookies
2 cups almond flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butter, softened
3/4 cup sugar substitute
2 tablespoons heavy cream
1 teaspoon vanilla
1/2 bag ChocZero Chocolate Chips
Preheat the oven to 350 degrees.
Whisk almond flour, baking powder and salt together in a small bowl. Set aside.
Cream together the butter and sugar substitute in a large bowl. Beat in egg and mix in heavy cream and vanilla.
Sprinkle the dry ingredients slowly into the wet ingredients. Once combined, mix in the chocolate chips. Afterwards, refrigerate dough for at least 30 minutes or longer to firm it up.
Scoop into 1 inch balls and place on a parchment lined baking tray.
Bake at 350 for 12 to 15 minutes. Bake until edges start to brown. Let rest on a baking tray for 2 minutes then transfer to a cooling rack.
Dark chocolate (unsweetened chocolate, cocoa butter), soluble corn fiber (non-GMO resistant dextrin), sunflower lecithin, monk fruit extract, madagascar bourbon vanilla beans.
Allergy Warning: Contains Dairy.
Processed in a facility that processes peanuts and tree nuts. May contain trace amounts.
Storage: Keep in a cool, dry place, preferably at 63-68°F (17-20°C).
Not a low calorie food.
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|Serving Size: 60 Pieces (14 g)|
|Serving Per Container: 14|
|Amount Per Serving||%Daily Value*|
|Total Fat||5 g||6%|
|Sat. Fat||3 g||15%|
|Trans Fat||0 g|
|Total Carb.||8 g||3%|
|Dietary Fiber||7 g||25%|
|Total Sugars||0 g|
|Includes 0 g Added Sugars||0%|
|Vitamin D||0 mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient a serving of food contributes to a daily diet. ,2000 calories a day is used for general nutrition advice.|