Chocolate on a low-carbohydrate diet

High-percentage dark chocolate is comparatively low in carbohydrate: an 85% bar is roughly 15% sugar by mass, and a 90%+ bar less again. Cocoa butter contributes fat rather than carbohydrate.

Polyol-sweetened chocolate is lower again in digestible carbohydrate, which is why it appears in low-carbohydrate products — though polyols are incompletely absorbed rather than absent, and different products count them differently on their labels.

Those are facts about composition and they are checkable on any nutrition panel.

Whether that suits a particular diet, and whether the diet suits a particular person. Both are outside what a chocolate catalogue can responsibly answer, and both depend on individual circumstances a website does not have.

What is worth flagging is the recurring error rather than the recommendation: sugar-free chocolate is frequently assumed to be low-calorie, and it is not. Cocoa butter supplies most of the energy in any chocolate and the sweetener change does not touch it.

If carbohydrate is the constraint, percentage is the lever and it is printed on the front of the bar. If energy is the constraint, chocolate is energy-dense at every percentage and no formulation changes that much.

Anyone managing a medical condition through diet should be working from a clinician's guidance rather than from a food site, and this record is deliberately not a substitute for it.