Keto Pot De Creme
A classic French dessert, made with dark chocolate, heavy cream, and a touch of vanilla. Rich and decadent, this keto-friendly dessert is the perfect way to end a special meal.
A classic French dessert, made with dark chocolate, heavy cream, and a touch of vanilla. Rich and decadent, this keto-friendly dessert is the perfect way to end a special meal.
- Carbohydrate 1.42115 g
- Cholesterol 159.69 mg
- Fat 17.0559 g
- Fiber 0 g
- Protein 2.1681 g
- Saturated Fat 10.024635 g
- Serving Size 1 1 serving (48g)
- Sodium 19.28 mg
- Sugar 1.42115 g
- Trans Fat 0.852195000000002 g
- Calories 165 calories
Step-by-step
- Break up chocolate into small pieces and put it in a bowl
- In a separate bowl, add the egg yolk and give it a quick whisk
- In a thick-bottomed saucepan, add the cream and the erythritol and heat it over a low flame. Also add in a few drops of the vanilla extract.
- Bring the cream and erythritol mix just to a boil, while stirring continuously to prevent scorching.
- As soon as the first bubbles appear in the cream, take it off the heat.
- Add a few drops of the hot cream to the egg yolk and whisk it in. This is called tempering, and it's done so the boiling cream doesn't turn the yolk into scrambled egg.
- Add a new drops at a time and whisk. Then add the entire cream to the egg yolk and give it all a good mix.
- Put the egg and cream mix back into the saucepan and put it on a low heat. This is your custard.
- Keep stirring the custard, until you start to see it thicken. Watch it carefully at this point, it shouldn't become too thick. It's done when it just coats the spatula or the back of a spoon.
- Immediately take the custard off the heat and pour it over the chocolate pieces. Let sit for a minute, then whisk it all together until you get a thick, glossy pudding.
- If the chocolate feels a bit too thick, add a bit more cream to loosen it up. Also add in a pinch of salt and whisk
- Divide among two ramekins or cups and let it set in the refrigerator for about 30 mins.
- Top with a bit of whipped cream or creme fraiche and serve. It's even better with a bit of berry compote and cream.
Dark chocolate carrying ninety percent cocoa solids or higher provides the structural backbone for this dessert, bringing enough cocoa butter to set the mixture firmly without relying on traditional starches or added sugars. High-percentage chocolate lacks the sweetness of standard baking bars, meaning every gram of powdered erythritol must be measured accurately to balance the inherent bitterness. Tempering the single egg yolk requires patience, as streaming hot cream into cold protein too quickly results in scrambled bits rather than a smooth base. Whisking continuously while incorporating the heated cream ensures thermal regulation before the mixture returns to the low flame. Monitoring the custard demands strict attention, removing it from heat the exact moment it coats the back of a spoon to prevent graininess. Pouring that warm custard over finely broken chocolate pieces melts the solids evenly without scorching the fats. Resting the ramekins in the refrigerator for thirty minutes yields a soft set, but the dessert changes character entirely by the second day. Cold storage allows the cocoa butter and milk fats to solidify further, transforming a loose pudding into a dense, truffle-like consistency. Storing leftovers tightly covered prevents the high-fat dairy from absorbing refrigerator odors over a forty-eight-hour window. Adjusting the final texture involves whisking a tablespoon of unheated heavy cream into the warm base if the chocolate mass seizes or tightens prematurely.
