Keto Chocolate Pots with Chocolate Curls

4.4 stars, average of 32 ratings

By Jo Harding, updated March 26 2020

These easy keto chocolate pots have all the wow factor of an indulgent pudding but are super quick to make. Thanks to the creamy avocado and no refined sugar they’re ridiculously good for you too. A chocoholics dream.

I love to make these when friends come over and add chocolate twirls or shaved chocolate to make them look really pretty. They’re rich and decadent thanks to the raw cacao and full of antioxidants and healthy fats too.

Note: Instead of the chocolate curls, you can use 85% or 90% dark chocolate and grate it on top.

0 days, 0 hours, 0 minutes

Hands-on 15 minutes Overall 15 minutes

Allergy information for Keto Chocolate Pots with Chocolate Curls

✔ Gluten free

✔ Dairy free

✔ Egg free

✔ Nightshade free

✔ Pork free

✔ Fish free

✔ Shellfish free

Pescatarian

Vegetarian

Vegan

Nutritional values (per serving)

Net carbs6.2 grams

Protein6 grams

Fat31.3 grams

Calories338 kcal

Calories from carbs 8%, protein 7%, fat 85%

Total carbs21.2 gramsFiber15 gramsSugars1.3 gramsSaturated fat12 gramsSodium86 mg(4% RDA)Magnesium127 mg(32% RDA)Potassium893 mg(45% EMR)

Ingredients (makes 4 servings)

Chocolate pots:

2 ¹/₂ large avocados, seed and skin removed (500 g/ 17.6 oz)
¹/₂ cup raw cacao powder (43 g/ 1.5 oz)
1 tsp of vanilla powder
2 tbsp coconut oil or coconut butter, soft not melted
pinch sea salt or pink Himalayan salt
³/₄ tsp liquid stevia, or to your desired sweetness or use other healthy low-carb sweetener from this list
1-2 tbsp unsweetened almond or cashew milk (depending on how runny you like it)

Chocolate curls:

¹/₃ cup raw cacao powder (29 g/ 1 oz)
15 g cocoa butter (0.5 oz)
10-15 drops liquid stevia, or to your desired sweetness or use other healthy low-carb sweetener from this list

Instructions

Place all the chocolate pot ingredients in a bowl and blitz with a hand blender until smooth. Taste and adjust sweetness to your palate. Spoon into small ramekins or yoghurt pots.
Place the cocoa butter into a heatproof jug or bowl. Heat an inch of water in a pan and add the bowl with the cocoa butter in. Melt the cocoa butter on a medium heat until fully dissolved. Remove from the pan and stir through the cacao and stevia. Adjust sweetness to taste.
Allow to cool slightly then using a palate knife spread onto a clean marble board or tile. Allow to set. You want it set but slightly tacky. Using a scraper push up and away from you to make chocolate flakes or curls. You won’t get big thick curls like with normal chocolate as you need sugar in the recipe for that but they still look pretty on top. Enjoy or store in the fridge for up to 4 days.

Ingredient nutritional breakdown (per serving)

Net carbs	Protein	Fat	Calories
Avocado, fresh
2.3 g	2.5 g	18.3 g	200 kcal
Cocoa powder, raw (cacao)
2.2 g	2.1 g	1.5 g	25 kcal
Vanilla extract, powder (vanilla bean)
0.1 g	0 g	0 g	3 kcal
Coconut oil, extra virgin
0 g	0 g	6.7 g	61 kcal
Salt, pink Himalayan rock salt
0 g	0 g	0 g	0 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g	0 g	0 g	0 kcal
Almond milk natural (unsweetened)
0 g	0 g	0 g	1 kcal
Cocoa powder, raw (cacao)
1.5 g	1.4 g	1 g	16 kcal
Cocoa butter, organic (cacao butter)
0 g	0 g	3.8 g	33 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g	0 g	0 g	0 kcal
Total per serving
6.2 g	6 g	31.3 g	338 kcal