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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.]
Serves 4

Ingredients List

  • cups heavy cream
  • ½ cup half-and-half
  • 1 tsp vanilla extract
  • 4 egg yolks
  • ½ cup sweetener
  • 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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