Imagine a dessert so rich, so silky smooth, and so incredibly satisfying that you won't believe it's actually keto-friendly! This Keto Pot de Crème is the ultimate chocolate lover's dream that proves you don't have to sacrifice flavor while maintaining a low-carb lifestyle. With just a few simple ingredients and some culinary finesse, you'll create a dessert that looks like it came straight from a Parisian patisserie but fits perfectly into your ketogenic diet.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Keto
Serves: 4 servings
Ingredients
- 1 cup heavy cream
- 1/2 cup unsweetened cocoa powder
- 1/4 cup erythritol
- 3 large egg yolks
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Gather all ingredients and prepare your equipment: medium saucepan, whisk, mixing bowl, ramekins, and a baking dish for water bath.
- In a medium saucepan, combine heavy cream, unsweetened cocoa powder, and erythritol. Whisk thoroughly to ensure cocoa powder is completely dissolved and mixture is smooth.
- Place the saucepan over medium heat, stirring constantly to prevent scorching. Heat the mixture until it just begins to steam and small bubbles form around the edges, but do not allow it to boil.
- In a separate mixing bowl, carefully separate egg yolks. Whisk the egg yolks until they become smooth and slightly lighter in color.
- Slowly temper the egg yolks by gradually adding about 1/4 cup of the hot cream mixture while continuously whisking. This prevents the eggs from scrambling.
- Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, stirring constantly.
- Add vanilla extract and pinch of salt, continuing to stir and cook until the mixture thickens enough to coat the back of a spoon (approximately 5-7 minutes).
- Preheat oven to 325°F (165°C). Prepare a water bath by placing ramekins in a large baking dish and filling the dish with hot water halfway up the sides of the ramekins.
- Strain the mixture through a fine-mesh sieve to ensure a smooth texture, then carefully pour into individual ramekins.
- Bake in the water bath for 25-30 minutes, or until the edges are set but the center is still slightly jiggly.
- Remove from oven and water bath. Allow to cool at room temperature for 15 minutes, then refrigerate for at least 2 hours to set completely.
- Before serving, optionally garnish with a light dusting of cocoa powder or a few fresh berries. Serve chilled.
Tips
- Temperature is key: When tempering egg yolks, add hot cream slowly and whisk continuously to prevent scrambling.
- Use a fine-mesh sieve when straining to ensure an ultra-smooth, luxurious texture.
- The water bath is crucial - it helps the custard cook evenly and prevents cracking.
- Don't overbake! The center should still have a slight jiggle when you remove it from the oven.
- Chill thoroughly for at least 2 hours to allow the pot de crème to set completely.
- For extra flavor, consider adding a tiny splash of espresso or a pinch of cinnamon to enhance the chocolate notes.
- Use high-quality cocoa powder and pure vanilla extract for the best possible flavor.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
