As Indy says there's no need to totally give up chocolate - as long as you can stick with the high percentage cocoa versions (I can tolerate the 85% Lindt but the 90% is too bitter for me!) If you must have sweet chocolate, you could try a mixture of coconut oil, cocoa powder and erythritol and/or stevia sweetener - with the addition of peppermint or orange extract if you fancy a different flavour. Melt the coconut oil, mix everything together to taste, pour into a shallow silicone mould and cool in the fridge. You can also make various lovely low carb chocolate cheesecakes and mousses, and I also make chocolate hazelnut "fat bombs" - all of which are great if I'm in need of a bit of sweet comfort food.
And dark chocolate has the benefit of being good for you (just don't over-do it!) and research has apparently shown that it can also help deal with insulin resistance - so you can have completely guilt free healthy low carb treats to help you with those bad patches!
Robbity