Keto desserts are usually everyone's favorite recipes! We’ve been trying to capture the perfect ratios of sweetness, velvety textures, and subtle aromas in a single pot of chocolate... and we are pretty sure we made it with these lovely Pots de Crème!
The slow but steady wins the race rule applies here: All you have to do is prepare a simple sous vide water bath, then let your choco pots of bliss cook their way to perfection for an hour while you make sure the temperature remains consistent. You can even make a large batch while meal prepping for the week and have these little treats ready for you and your family in the fridge.
Prepare sous vide water bath by filling a deep pot with water and heating it, aiming for a temperature of 80 degrees C. In a different pot, heat the heavy cream to a simmer. Whisk in the chocolate, erythritol, vanilla extract, and salt. Remove from heat.
Whisk in the egg yolks one at a time until the mixture is smooth and glossy.
Divide into sealable containers or mason jars and secure the lids tightly.
Place sealed jars at the bottom of the water bath, and cook the chocolate cream pots for 60 minutes.
Remove jars from the water bath, let them reach room temperature, then place in the fridge to cool for a minimum of 3 hours. Serve cold, optionally with whipped cream and ground nutmeg and/or cinnamon.
|
Keto Pots de Choco Crème |
Calories |
Fats (g) |
Carbs (g) |
Fiber (g) |
Net Carbs (g) |
Protein (g) |
|
200g Heavy Cream |
690 |
74 |
5.6 |
0 |
5.6 |
4.1 |
|
120g Dark Chocolate |
717 |
51.2 |
55.1 |
13.1 |
42 |
9.3 |
|
3 Egg Yolks |
162 |
13.5 |
1.8 |
0 |
1.8 |
8.1 |
|
2 tablespoons Erythritol |
0 |
0 |
0 |
0 |
0 |
0 |
|
1 teaspoon Vanilla Extract |
12 |
0 |
0.5 |
0 |
0.5 |
0 |
|
¼ teaspoon Salt |
0 |
0 |
0 |
0 |
0 |
0 |
|
Total |
1581 |
138.7 |
63 |
13.1 |
49.9 |
21.5 |
|
Per Serving (<4) |
395 |
34.7 |
15.8 |
3.3 |
12.5 |
5.4 |
Ingredients
Directions
Prepare sous vide water bath by filling a deep pot with water and heating it, aiming for a temperature of 80 degrees C. In a different pot, heat the heavy cream to a simmer. Whisk in the chocolate, erythritol, vanilla extract, and salt. Remove from heat.
Whisk in the egg yolks one at a time until the mixture is smooth and glossy.
Divide into sealable containers or mason jars and secure the lids tightly.
Place sealed jars at the bottom of the water bath, and cook the chocolate cream pots for 60 minutes.
Remove jars from the water bath, let them reach room temperature, then place in the fridge to cool for a minimum of 3 hours. Serve cold, optionally with whipped cream and ground nutmeg and/or cinnamon.
