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Keto chocolate pots de creme are a silky and decadent chocolate custard with a tagatose crystallized shell. Only 5 net carbs per serving and sugar free.

Keto Chocolate Custard—Pot de Crème

Avatar photoRhonda Cawthorn
Velvety chocolate, silky cream, and a caramelized crackle on top—this keto version of pot de crème tastes like luxury by the spoonful.
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Prep Time 10 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 35 minutes
Course Desserts
Cuisine American
Servings 6
Calories 325 kcal

Ingredients
  

  • 1/4 cup keto powdered sugar
  • 5 egg yolks
  • 3 ounces sugar free chocolate chips
  • 1 1/2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 6 teaspoons tagatose

Instructions
 

  • Preheat oven to 325°F.
  • In a small bowl, whisk the keto powdered sugar into the egg yolks. Set aside
  • Microwave the chocolate chips in a small bowl in 10 second intervals until melted. Set aside.
  • In a small pan, heat the heavy cream over medium heat. Be careful not to boil or burn the cream.
  • When the cream is warm to the touch, remove it from the heat. Use a tablespoon to temper the eggs by slowly whisking in 1 tablespoon of the warm cream into the eggs. Repeat this step 2 more times to fully temper the eggs.
  • Add the melted chocolate to the heavy cream and whisk until smooth.
  • Slowly add the egg yolks to the cream and whisk until smooth and silky. Add the vanilla extract and whisk again.
  • Line the ramekins on a baking sheet with a rim. Carefully fill each ramekin with the custard. They should be about 2/3 full.
  • Extend the oven rack so that it is exposed outside of the oven. Carefully place the baking sheet on the rack. Add water to the sheet pan so that the ramekins are halfway covered. This amount will vary depending on the size of your ramekin. Be careful not to get water in the pots.
  • Carefully slide the oven rack into the oven. Bake for 25 minutes. The centers should be slightly jiggly when finished. Do not overbake.
  • Let the custards chill on the counter for 30 minutes before placing in the refrigerator. Let them cool in the refrigerator for 1 hour and 30 minutes, up to overnight.
  • When ready to serve, sprinkle 1 teaspoon of the tagatose on top of the custard. Use a kitchen torch to scorch the crystals until a hard shell is formed.

Video

Nutrition

Calories: 325kcalCarbohydrates: 23gProtein: 4gFat: 30gSaturated Fat: 18gSodium: 23mgFiber: 1g
Keyword keto chocolate custard
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