Sugar Free Chocolate Pots De Creme (Keto, Low Carb)
This Sugar-Free Keto Chocolate Pots De Creme is every bit as sinfully delicious as a traditional recipe, but with none of the guilt!
Chocolate Pots De Creme
Little “pots” of custard is really the best way to describe pots de creme. With just a few ingredients to make this keto pots de creme, you can have a luscious, sinfully rich and satisfying keto dessert even if you’re trying to lose weight on a ketogenic diet. The best part about being on a keto diet is never feeling deprived and still being able to enjoy desserts like this without the guilt.
When my family and I were on our European cruise last spring, I enjoyed a coffee flavored pots de creme that was made sugar free for me. And while it most likely had artificial sweeteners in it, I did still indulge in it and enjoyed every bite. It’s not an overly sweet dessert nor does it have many ingredients like gluten that would have made me sick. So I enjoyed it and decided a version at home was in order. As I know many of you prefer chocolate over coffee flavor, this recipe is heavy on the chocolate flavor with just a hint of coffee flavor that only enhances the chocolate all the more.
Easy Pots De Creme
With just 6 essential ingredients and one optional one, you probably already have at home in your ketogenic pantry and fridge, this chocolate pots de creme comes together quickly and easily. It’s a simple procedure of melting the ingredients and then baking for 30 minutes. You can even enjoy this warm out of the oven or room temperature, but most people prefer a chilled custard, though I suggest trying it both ways, you may surprise yourself.
Sugar Free Chocolate
If you’re brand new to eating sugar free, you might be tempted to purchase sugar free chocolate you’ve seen at Walmart or CVS. Don’t do it! I learned the hard way back when I started in 2004 that any chocolate that contains sugar alcohols like Maltitol or Sorbitol will make you very sick if you over-consume. Stay away from those artificial sweeteners and find a sugar free chocolate that uses erythritol and/or stevia, which neither will give you stomach upset.
EVERYONE who has pre-ordered, Naturally Keto is going to get a FREE COPY of this ebook below AND ANYONE WHO DOES SO DURING SEPTEMBER ! Just make sure you’ve sent me a copy of your receipt of pre ordering to naturallyketobook@gmail.com, and I will email out a FREE COPY of this 4 Week Low Carb Meal Plan! Pre Order Here!
Other custard recipes you might enjoy:
- Pumpkin Cheesecake Mousse
- Slow Cooker Maple Custard
- Pumpkin Pie Custard
- Blueberry Lemon Custard Cake
- Lemon Custard Pie
Sugar Free Chocolate Pots de Creme
Sugar Free Chocolate Pots De Creme
Ingredients
- 8 ounces sugar free chocolate Lily's Brand or 85% dark chocolate
- 6 tbsp Swerve Brown sugar sub or Sukrin Gold or Lakanto Golden Monk Fruit
- 6 egg yolks
- 1.33 cup heavy cream
- 2/3 cup unsweetened almond milk or coconut milk if allergic to nuts
- 1/4 tsp salt
- 1 tsp coffee extract optional, but highly enhances the chocolate flavor
Instructions
- Pre-heat your oven to 300⁰ F.
- Chop the dark chocolate into small pieces and place in a heatproof bowl.
- Place the cream, milk, salt and coffee extract into a pot and bring to a simmer on the
stove. - Pour the cream mixture over the chocolate and whisk until it is smooth and glossy.
- Place the egg yolks and sweetener into the bowl of your stand mixer and whisk on high
until they are thick and creamy. - Slowly add the chocolate mixture, beating on med-low continuously.
- Strain the mixture into a large jug.
- Place eight x 5-ounce ramekins into a large baking dish lined with a tea towel.
- Pour the chocolate custard into the ramekins.
- Pour hot water into the baking dish until it reaches the middle of your ramekins.
- Cover the entire tray tightly with foil and poke a few holes in it to avoid steam
building up inside. - Bake for 30 minutes.
- Chill for at least three hours if you prefer cold custard or enjoy warm or at room temperature.
- Serve with chocolate curls, a dusting of cocoa or cream on the side.
- Store in the refrigerator for up to 3 days.
Nutrition
Naomi is the force behind Naomi Sherman | Food Creative. She is passionate about recipe development, food photography and styling. An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born. She fiercely believes that what you put in your body is one of the most important factors for your physical, and mental, wellbeing.
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
This is amazing recipe……..
Thank you so much to share this recipe i love your recipe……………………
Have you ever used the splenda brown sugar? I really love it in my baking. It calls for 1/2 of whatever the regular brown sugar is. Is the swerve the same? I’d love to make this, but I want to use what I have
Oh yes that Swerve brown sub is awesome!
Thank you so mucbh for this delicious keto chocolate pots.
I m on a diet and was cravingto have something like this and here it comes.
Thank you so much again!!!!
I’m confused about the tea towel. What’s the purpose?
Just so the little ramekins don’t slide and move around.
That’s a funny question from the comment above.