Keto Chocolate Pots De Creme
Lauren Lester- Ready in 3h
- 6.2 g net carbs
- 329 kcal
- Serves 4
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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.
Step-by-step
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.)
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.
In a small bowl whisk together the egg yolks, vanilla, salt.
Add the cinnamon.
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.
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.
Pour the mixture into four 4-oz jelly jars and refrigerate until set, about 3 hours.
To serve sprinkle with a little extra salt.
Recipe
Keto Chocolate Pots De Creme
★★★★☆4.2This low-carb version of chocolate pots de creme are like a mix between chocolate pudding and chocolate fudge ...
- Hands on
- 15m
- Overall
- 3h
- Servings
- 4
- 6.2 g
- Net carbs
- 6.6 g
- Protein
- 29.5 g
- Fat
- 329
- kcal
Ingredients makes 4 servings
Instructions
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.)
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.
In a small bowl whisk together the egg yolks, vanilla, salt.
Add the cinnamon.
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.
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.
Pour the mixture into four 4-oz jelly jars and refrigerate until set, about 3 hours.
To serve sprinkle with a little extra salt.
Nutrition per serving, 1 jar
Carbs 8%Protein 8%Fat 84% of calories
- Net carbs
- 6.2 g
- Total carbs
- 34.1 g
- Fiber
- 4.1 g
- Sugars
- 1.3 g
- Protein
- 6.6 g
- Fat
- 29.5 g
- Saturated fat
- 20.6 g
- Calories
- 329 kcal
- Sodium
- 55 mg · 2.38% RDA
- Magnesium
- 64 mg · 15.9% RDA
- Potassium
- 677 mg · 33.9% EMR
Nutrition by ingredient
| Per 1 jar | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Unsweetened chocolate (cacao paste / liquor) | 3 g | 4.1 g | 15.2 g | 182 |
| Coconut milk (full-fat, unsweetened) | 1.6 g | 1.1 g | 12.1 g | 111 |
| Erythritol (natural low-carb sweetener) | 1.3 g | 0 g | 0 g | 5 |
| Egg yolk, fresh | 0.3 g | 1.3 g | 2.3 g | 27 |
| Vanilla extract, sugar-free, alcohol-based | 0 g | 0 g | 0 g | 2 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Cinnamon, spices | 0 g | 0 g | 0 g | 0 |
| Total | 6.2 g | 6.6 g | 29.5 g | 329 |
Serving size 1 jar
- Gluten free
- Dairy free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (21)
i was having trouble getting it to thicken, and theres a typo so i dont know how long its supposed to take. should it be bubbling and i stir until it thickens?
Hi Frank, this recipe should take 5 minutes to let the chocolate melt (I fixed that one, thanks!). It should thicken really well with dark chocolate, did you use any substitutions?
I used lily's chocolate chips, but I think I may have had the heat too low? It just didn't really thicken very much but I wasn't sure if I should have it hot enough to bubble because I was worried about burning the mix
It could be the fact that you used sugar-free chocolate because that has a lot more fat and a lot less cocoa solids than unsweetened chocolate or 100% chocolate. I think that may be why it didn't thicken. So you could fix that by adding more chocolate or using 100% chocolate. Whenever I make chocolate ganache with 100% chocolate I used a lot more cream to make it soft and creamy. I'll add a note!
Thanks!
What is the calorie count for this? I was really excited to try quite a few of these, but then I saw that the calories aren't listed. Thank you!
Hi Abby, there's a table with macros and calories (above the ingredients).
Martina, wow! This is a *fantastic* recipe! The first batch I made separated, so I kept it to eat at home (and was totally delicious). The second batch came out perfectly and I served in tiny jars with lids, and homemade whipped cream. This is a keeper! Making another batch tonight. Thank you so much for this and all your other amazing recipes!
Thank you Jen! ❤️
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.
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.
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.
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 6 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.
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!!
I agree, sweetener is always best used to taste 😊 Thank you for your lovely feedback!
Great recipe, I plan on doing this as soon as I get this question answered. How much is a serving?
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.
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
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!
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?
You could do that - any low-carb sweetener can be used to taste 😊