These Chocolate Pots de Creme are a fancy and sweet dessert that is great for people who are on a keto or low-carb diet. Powdered erythritol is used to make these sugar-free chocolate custards taste sweet. They are made with heavy cream, almond milk, unsweetened chocolate, egg yolks, and vanilla extract. If you want a really rich dessert, serve them cold with whipped cream and cocoa powder on top.
Ingredients: 1 cup heavy cream. 1/2 cup unsweetened almond milk. 4 oz unsweetened chocolate, chopped. 1/4 cup powdered erythritol or sweetener of choice. 3 large egg yolks. 1 teaspoon vanilla extract. 1/4 teaspoon salt. Whipped cream and cocoa powder, for garnish optional.
Instructions: In a saucepan, heat the heavy cream and almond milk over medium heat until just simmering. Remove from heat and add the chopped unsweetened chocolate. Let it sit for a few minutes to melt, then stir until smooth and well combined. In a mixing bowl, whisk together the powdered erythritol, egg yolks, vanilla extract, and salt until well combined. Slowly pour the chocolate mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking. Pour the mixture back into the saucepan and return to low heat. Cook, stirring constantly, for 5-7 minutes, or until the mixture thickens slightly and coats the back of a spoon. Remove from heat and let cool for a few minutes. Divide the mixture evenly among small serving cups or ramekins. Cover and refrigerate for at least 2 hours, or until set. Once set, garnish with whipped cream and a sprinkle of cocoa powder, if desired. Serve these Chocolate Pots de Creme as a decadent and satisfying keto-friendly dessert! They're rich, creamy, and perfect for indulging your sweet tooth without any added sugar.
Prep Time: 15 minutes
Cook Time: 15 minutes
mer. m. march
