I came across this recipe for the ultimate chocolate dessert, or Mocha Pots de Creme. My first thought was, “YUM!” my second was “I can adapt this easily to make it keto-friendly!”
Chocolate? Check. Heavy Cream? Check.
My version turned out with a strong dark chocolate and coffee flavor. Which I love. You could easily add more sweetener and omit the coffee, if desired.
- 4 ounces baking (unsweetened) chocolate
- 1 cup heavy cream
- 1 egg yolk
- 3-5 tablespoons desired low carb sweetener
- 1/4 tsp sea salt
- 1/2 tsp coffee, either instant or finely ground
- 1/2 tsp vanilla
First you’ll break up your chocolate in a medium sized glass bowl. Add your coffee and salt.
In a small saucepan combine the heavy cream, egg yolk, sweetener, and vanilla. Heat on medium, stirring constantly, until it just begins to reach a boil.
When it just starts to bubble dump it on top of the chocolate in the glass bowl.
Let it sit for about a minute. Then stir.
Scoop into glass ramekins or serving dishes of your choice and refrigerate until firm. Lick the bowl.
Easy-peasy though it looks and tastes fancy-schmancy!
If you divvy it up into 4 servings you are looking at 400 calories (eat it after a light dinner!), 9.5 total carbs or 3.5 net carbs, and 37 grams fat of delicious, keto-friendly numminess!
Where’s the fourth serving? It never made it into a serving dish!