I have three ideas:

1. Assuming you're in Seattle, head over to Chocolopolis or The Chocolate Box and see if they have any recommendations.

2. Try raw chocolates, which you can buy at natural foods stores and co-ops and the like. Upside: They often use sweeteners like agave nectar instead of white sugar. Potential downsides: Raw chocolates tend to be expensive, the flavor is different from what you might be used to, and agave nectar is still refined; I imagine you'd want to ask your doctor about that.

3. Get used to eating very dark chocolate, at least 70% cacao or greater, preferably 85% or 88%. That's what I've done, and I rather like it. Downsides: It's still sugar (so you'd have to ask your doctor about that too), and the flavor might take getting used to. Upsides: Really dark chocolate is easy to find (go to Whole Foods or a specialty chocolate shop like the above) and is still "normal" chocolate. Some brands are better than others, a matter of both quality and personal taste, but the fun is in exploring!

You can substitute unsweetened cocoa in just about any baked recipe which calls for chocolate. Just use 3 tablespoons of cocoa powder and 1 tablespoon of oil such as safflower or canola oil per 1 ounce of chocolate. This trick works well in cakes, cookies, brownies and could even work for making ice cream.

Hot cocoa might be a good option. You can mix in any kind of sweetener you want and still get your chocolate fix.

If you prefer milk chocolate, you're probably out of luck, since it's really high in sugar. For dark chocolate, try getting 100% dark chocolate bars (Dagoba makes one, you should be able to get it at any fancier grocery store) and making something with it that only has raw sugar. Dipping it in honey is always a possibility too. In general though, chocolate bars are made with lots of sugar, so you're just not going to be able to have much of them. I love Theo's 91% cacao single origin bars too, if you can handle extremely dark chocolate you might enjoy that in small doses.

Theo in Fremont.