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Keto Pots de Choco Crème

Written by Chelf
AuthorChelfCategory

Yields4 Servings
200 g heavy cream
120 g dark chocolate, shredded or chopped
3 egg yolks
2 tbsp erythritol
1 tsp vanilla extract
¼ tsp salt
1

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.

2

Whisk in the egg yolks one at a time until the mixture is smooth and glossy.

3

Divide into sealable containers or mason jars and secure the lids tightly.

4

Place sealed jars at the bottom of the water bath, and cook the chocolate cream pots for 60 minutes.

5

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

 200 g heavy cream
 120 g dark chocolate, shredded or chopped
 3 egg yolks
 2 tbsp erythritol
 1 tsp vanilla extract
 ¼ tsp salt

Directions

1

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.

2

Whisk in the egg yolks one at a time until the mixture is smooth and glossy.

3

Divide into sealable containers or mason jars and secure the lids tightly.

4

Place sealed jars at the bottom of the water bath, and cook the chocolate cream pots for 60 minutes.

5

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