Simple Chocolate Pots de Crème

There may be no easier, creamier-dreamier, superfast chocolate keto dessert than this one from The Frugal Keto Cookbook. It takes minutes to prepare, and you can eat it warm or cold (the cooler it is, the thicker the custard; while still warm, it’s soft and pudding-like).
Here’s what author Emily Pierce has to say about it: “These rich and delicious chocolate pots are an absolutely decadent treat. They are also baked up individually in small ramekins for built-in portion control! You’ll be baking these delicious chocolate pots in a water bath. If it sounds too daunting, you can bake the ramekins on a baking sheet. The effort is well worth it, however, resulting in a rich and silky texture throughout. Topped with whipped cream, this dessert is a total crowd-pleaser.”
[Reprinted with permission from The Frugal Keto Cookbook by Emily Pierce, Page Street Publishing Co. 2020. Photo credit: Lisa Monahan.]
Click HERE to read book review.
Serves 4

Ingredients List

  • cups heavy cream
  • ½ cup half-and-half
  • 1 tsp vanilla extract
  • 4 egg yolks
  • ½ cup granulated erythritol (such as Swerve)
  • 1 (4-oz [113-g]) bar unsweetened baking chocolate, broken into small pieces
  • keto-friendly sweetened whipped cream, for serving
  • chocolate shavings, for serving
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Instructions

  • Preheat the oven to 350°F (177°C, or gas mark 4) and place a rack at the bottom.
  • In a large saucepot, combine the heavy cream, half-and-half, vanilla, egg yolks and sweetener. Whisk the ingredients together. Turn the heat to simmer and add the baking chocolate. Stir the mixture for 5 to 10 minutes until the chocolate has completely melted into the cream.
  • Pour the pot de crème mixture into four 4-ounce (113-g) ramekins. Place the ramekins in a baking dish and pour warm water into the dish. The water should be level with the chocolate in the ramekins. Place the baking dish in the oven and bake for 30 to 40 minutes until set.
  • Enjoy with some sweetened whipped cream and extra chocolate shavings for a garnish.

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7 reviews

7 responses to “Simple Chocolate Pots de Crème”

  1. 4 stars
    Very good and easy to prepare. I was not able to match the 6 grams of carbs. 4 oz of baking chocolate is from 30 to 38 carbs. And 1-1/2 cups of heavy whipping cream is another 24 grams. All together my carb counter came up with 68 grams of carbs or 17 grams per serving. Taste great but that’s nearly my total daily allowable. I will not be making again!

    • When calculating with your carb counter, make sure to subtract the sugar alcohols since those don’t count. Also, to be more clear, our original recipe said “sweetener” and we have updated it to say “erythritol (like Swerve)”, which is a keto-friendly option.

    • You can get Lily’s unsweetened baking chocolate, which has 4 g net carbs.

    • 1 oz of unsweetened baking chocolate comes out to 3.4g net carbs, so 4oz (for the whole recipe of 4 servings) would come out to 13.6g, not 30g – not sure how you’re getting such a high count. Are you sure you are using UNSWEETENED baking chocolate?

    • Find better brands of your ingredients.

      Organic Heavy Cream has zero carbs per tablespoon. Problem is many of the brands add gellen gum to thicken it. Which adds a very small amount of carbs. Kalona brand or cream from a local farmer will have zero carbs cuz they are just cream. I use Whole Foods organic 365 brand which was pure cream until recently they started adding gellen gum. Most non-organic brands use carrageanan to thicken and have higher carb and lower fat because of it. 1g per tablespoon. 24g for 1 1/2 cups.

      I’m sure you can find better baking chocolate as well.

      Yup it’s gonna cost a bit more but it’s worth it. Just like Swerve, stevia and erythrotol compared to sugar.

  2. 1.5 cups of heavy whipping cream has 10g net carbs, not 24g.

  3. 5 stars
    Can these be done the day before a party and refrigerated?

  4. 3 stars
    This is a question not a review per se–can this be made omitting the sweetener? For a 1/2 cup, I wonder if I need to replace it or the texture won’t be right. I used zero sweeteners and don’t desire the taste at all–the cream and cocoa is plenty for me. Any advice on how to modify would be welcome. Also, I’d love it if you featured more desserts that were truly free of sweeteners, including the fake ones, for those of us who don’t use them at all. Thanks!

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