Our sugar free chocolate is sweetened only with allulose and monk fruit instead of sugar, so there's 0g total sugar and 0g added sugar in every serving. Allulose and monk fruit aren't metabolized the way sugar is, so they don't raise blood glucose the way sugar does. Customers who track their glucose often tell us they see no spike at all, though every body is different, so if you monitor, trust your own numbers.

Just allulose and a touch of monk fruit. Nothing else. No maltitol, no erythritol, no stevia, and no artificial sweeteners, which is exactly why there's no bitter or chemical aftertaste. Allulose tastes like sugar but your body doesn't metabolize it, and a little monk fruit rounds out the sweetness.

Yes. It's sweetened only with allulose and monk fruit with 0g added sugar, and allulose isn't metabolized by the body, so it isn't counted toward net carbs. That makes a square of our 70% dark an easy fit for a low-carb or keto way of eating. If you're tracking closely, check the nutrition panel against your own targets.

No, and that's the whole point. That cooling, waxy, chalky finish comes from sugar alcohols like maltitol and erythritol, and we don't use any of them. What you get instead is smooth, silky 70% dark chocolate that tastes like real chocolate, because it is. Most people can't believe it's sugar free.

Just four ingredients: cacao, cocoa butter, allulose, and monk fruit. That's it. No sugar alcohols, no artificial sweeteners, no fillers. Every piece is single-origin cacao sourced from some of the highest-caliber farms in the world, from our own estate on Maui to Uganda and Vanuatu, and crafted into chocolate at our factory in Lahaina, Maui.