Keto Chocolate Pots De Creme

4.5 stars, average of 37 ratings

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Chocolate Pot de Creme is one of my all time favorite desserts. It’s like a mix between chocolate pudding and chocolate fudge, what could you not love about that? This low-carb version tastes just like my favorite go-to recipe but without the guilt of all of that sugar! This is one ketogenic treat you can feel good about!

Since these are little individual sized desserts they make a great option for dinner parties. You can easily double or triple the recipe as well. If you’re not dairy free, feel free to use heavy whipping cream in place of the coconut milk!

You also have a few choices as far as toppings go. Sea salt is a personal favorite but crushed nuts, keto whipped cream, or extra chocolate shaving would all be delicious.

Hands-on Overall

Nutritional values (per serving)

6.2 grams 4.2 grams 6.6 grams 29.5 grams 20.6 grams 329 calories
Total Carbs10.4grams
Fiber4.2grams
Net Carbs6.2grams
Protein6.6grams
Fat29.5grams
of which Saturated20.6grams
Calories329kcal
Magnesium64mg (16% RDA)
Potassium677mg (34% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (8%), fat (84%)

Ingredients (makes 4 servings)

Note: You can use dark chocolate instead of unsweetened chocolate. If using 85% dark chocolate, one serving will contain 8.9 g net carbs. If using 90% dark chocolate, one contain will contain 7 g net carbs. When you using canned coconut milk, keep at room temperature and shake well before measuring out a cup (you'll need both the creamy part and the juice). Alternatively, you can use liquid coconut milk like Aroy-D.

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Instructions

  1. Chop the chocolate into small pieces. Keto Chocolate Pots De Creme
  2. Over medium heat melt the chocolate, coconut milk, and Swerve together, simmer over low heat until thick about minutes. Keto Chocolate Pots De Creme
  3. In a small bowl whisk together the egg yolks, vanilla, salt, ... Keto Chocolate Pots De Creme
  4. ... and cinnamon. Keto Chocolate Pots De Creme
  5. Add 1 tablespoon of the melted chocolate to the bowl and quickly whisk to incorporate. Repeat 1 tablespoon at a time with half of the chocolate.
    Keto Chocolate Pots De Creme
  6. Scrape the egg mixture into the pot with the remaining chocolate and set back over low heat. Bring back to a simmer for 1 minute.
  7. Pour the mixture into four 4-oz jelly jars and refrigerate until set, about 3 hours. Keto Chocolate Pots De Creme
  8. To serve sprinkle with a little extra salt. Keto Chocolate Pots De Creme
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Lauren Lester
Creator of WickedSpatula.com

Lauren Lester

Lauren is the food photographer, recipe developer, and author behind the healthy living website Wicked Spatula.

With a focus on mindful and sustainable living she aspires to show her audience that healthy eating doesn't have to be boring, complicated, or tasteless and that healthy living is all about getting in touch with yourself and your surroundings.

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Comments (12)

So I'm not sure what I did but when I went to pour it, I noticed that the mixture wasn't as smooth as in your picture and it looked like it had separated.  I'm assuming that it was the chocolate that I used in the recipe.  
Do you recommend a particular type of chocolate?  I used Cuisine Camino baking chocolate.
Thank you in advance for any suggestions.

Reply

Hi Debbie, this is likely caused by sudden temperature changes (the egg mixture vs the chocolate mixture). You can make it smooth again by placing it in a food processor.

Reply

These taste great but the sugar crystallizes once chilled. Perfectly smooth while still warm though. (I still ate it, its chocolate!)
I used lakanto sugar, I bought swerve but I'm on the fence about using it, it smells like plastic!
The whole sugar thing is why I haven't committed to keto (and giving up bananas). Can't seem to wrap my head around bananas=bad but erythritol=good. I get bananas are high carb. I think paleo might be more me.
Why does no one mention erythritol is derived from corn, corn is a grain but its still acceptable? Is it just a matter of preference and personal choice? Zero judgment here, I don't care what others eat. Just curious, educate me on erythritol please.

Reply

Hi Mary, you're right, Erythritol does crystalise when chilled, even the powdered one although it's much better than granulated. Swerve is erythritol based but also contains FOS. Lakanto is made with monk fruit and erythritol. I like all of these options. There are other options that don't crystalise: Top 5 Keto Sweeteners and Low-Carb Sweetener Conversion Chart
More about sweeteners (including Erythritol is here): Complete Guide To Sweeteners on a Low-Carb Ketogenic Diet
Not all fruits are bad (I eat loads of berries!) but bananas are very high in carbs. I don't use sweeteners too often, even the low-carb, natural ones. My desserts are simple. I'd have a piece of dark chocolate or some full-fat yogurt with berries. I think that getting used to not eating sweets is the best long-term approach. This doesn't mean you have to eliminate them completely but I wouldn't use sweeteners every day.

Reply

I made these for the first time today and oh my goodness are they amazing. I used half the amount of swerve, just a preference but the recipe is a winner! Thank you!!

Reply

I agree, sweetener is always best used to taste 😊 Thank you for your lovely feedback!

Reply

Great recipe, I plan on doing this as soon as I get this question answered. How much is a serving?

Reply

The whole recipe is 4 servings - one serving is a little over 1/2 cup. It's best to divide it equally between 4 small jars/ bowls.

Reply

Hi. and thanks for great recipe!
Fat content of coconut milk products vary enormously, whether  they claim to be "creamier" or just plain milk. It would be very helpful for macro counting if you mentioned the fat content of the product you use for these recipes. I don't have access to all of the mentioned brands here in Norway and often need to substitute.
Thanks in advance!
Tanja

Reply

Hi Tanja, Lauren used "full-fat" canned coconut milk (not the one in carton that is liquid). There should be 2 types of canned coconut milk - "low-fat" and "full-fat". In most cases the "low-fat" is always labeled as "light" or "low-fat" while the full-fat coconut milk is just labeled as "coconut milk". A regular full-fat coconut milk (including the juice) will contain 21-24 grams pf fat per 100 g. I hope this helps!

Reply

I can't wait to try this! I happen to have all the ingredients at home except for the swerve/erythritol; could I just use stevia instead?

Reply

You could do that - any low-carb sweetener can be used to taste 😊

Reply