Keto Chocolate Pots De Creme

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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.

Suggestions and Swaps

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.

If you use any sugar-free chocolate such as Lily's, you will have to reduce the amount of cream by about ¹/₄ cup, or add a little more chocolate. Sugar-free chocolate typically contains less cocoa solids and will be runnier when combined with hot cream.

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.

Nutritional values (per serving, 1 jar)

Ingredients (makes 4 servings)

• 4 ounces unsweetened chocolate (113 g) - or dark 85% or more chocolate
• 1 cup canned full-fat coconut milk or heavy whipping cream (240 ml/ 8 fl oz)
• ¹/₂ cup granulated Swerve or Erythritol (100 g/ 3.5 oz)
• 2 egg yolks
• 1 tsp sugar-free vanilla extract
• pinch of sea salt + more for topping
• ¹/₄ tsp ground cinnamon

Instructions

1. Chop the chocolate into small pieces. (Please check the tips in the recipe post above if you plan to use other types of chocolate. This recipe has been tested with unsweetened chocolate.)
2. In a saucepan melt the chocolate, coconut milk (or heavy whipping cream), and Swerve together, heat up over medium-low heat and simmer until thick and creamy, for about 5 minutes, stirring occasionally.
3. In a small bowl whisk together the egg yolks, vanilla, salt.
4. Add the cinnamon.
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.
   
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.
8. To serve sprinkle with a little extra salt.

Ingredient nutritional breakdown (per serving, 1 jar)

Net carbs	Protein	Fat	Calories
Unsweetened chocolate (cacao paste / liquor)
3 g	4.1 g	15.2 g	182 kcal
Coconut milk (full-fat, unsweetened)
1.6 g	1.1 g	12.1 g	111 kcal
Erythritol (natural low-carb sweetener)
1.3 g	0 g	0 g	5 kcal
Egg yolk, fresh
0.3 g	1.3 g	2.3 g	27 kcal
Vanilla extract, sugar-free, alcohol-based
0 g	0 g	0 g	2 kcal
Salt, pink Himalayan rock salt
0 g	0 g	0 g	0 kcal
Cinnamon, spices
0 g	0 g	0 g	0 kcal
Total per serving, 1 jar
6.2 g	6.6 g	29.5 g	329 kcal

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