This keto 70% dark bean to bar is made with few ingredients: erythritol and inulin are used as sweeteners and to make the dark chocolate creamy almond flour is used with madagascar vanilla whole pod.
Butterscotch sweetness with sea salt and pecan really brings out the flavour of the chocolate and once you hit the sea salt you experience the cacao hit more.
It has no lecithins added, just cacao butter for fluidity.
It’s free from dairy, soy, gluten, however I use gluten in the kitchen, so the kitchen is not gluten free.
Any questions please ask.
Carb count about 5g per 100g
BB 7 weeks after you purchased it.