Low Carb Chocolate Pots De Creme

Calling all chocolate lovers! You will think you’ve died and gone to heaven with this one. After testing out a few batches of Super Simple Biscuits, I had a lot of leftover egg yolks. Eight of them went into a traditional custard-based ice cream. To use up the rest, I googled “egg yolk dessert recipes” and found these yummy sounding ideas at GourmetSleuth. The Pots De Creme looked intriguing. Simple ingredients, check. Easy to de-carb, check. What really caught my eye was the variation using chocolate! After giving a test batch to my faithful friends slash recipe testers, it has become my most requested dessert. I promise that it only sounds intimidating with that fancy french name–preparation is a snap. This is one of the easiest and most delicious sugar-free, gluten-free desserts, ever. Step one for being the Hostess with the Mostest: Buy some adorable ramekins and serve up personal portions of this rich chocolate custard. Step two: Watch your guests’ eyes roll back in their heads and silently congratulate yourself!

Cut the intensity of the dark chocolate with a dollop of fresh whipped cream. You can make this dessert dairy-free by replacing the heavy cream with full fat coconut milk. To flavor the custard, use whatever flavoring you think pairs well with chocolate. I used pure almond extract for the pots de creme pictured here. Peppermint and orange would also be delicious. Top with a sprig of mint or a curl of orange zest for an elegant touch. I grated some leftover chocolate and sprinkled it over the custard. C’est magnifique!

Chocolate Pots De Creme
Adapted from a Bon Appétit recipe

Makes 3 servings

1 cup organic heavy cream OR coconut milk
**2 ounces 85% percent cacao dark chocolate (I like Lindt and Green & Black’s), chopped
1/2 teaspoon vanilla extract (use whatever flavor you like) OR espresso powder
3 large organic egg yolks
5 tablespoons erythritol
1/8 teaspoon pure stevia extract
pinch of sea salt

**Cut the chocolate bar into thirds and use of two of them. Just eyeball it.

Preheat oven to 325 degrees Fahrenheit. Place 3 ramekins in a large roasting pan. Combine cream, chocolate, and espresso powder in a saucepan over medium low heat. Whisk every few minutes until chocolate melts. Stir to blend cream and chocolate completely. Do NOT overheat! You don’t want it to bubble up.

Powder erythritol in a coffee grinder or magic bullet. Whisk erythritol and stevia into egg yolks until mixture is smooth. Slowly pour the hot cream mixture into the egg yolks, whisking the whole time. Stir the mixture until totally smooth and divide between the 3 ramekins. Optional step: Use a toothpick to pop the little bubbles that form on the surface of the custards. Heat a measuring cup full of water for a couple of minutes in the microwave, and pour water in the roasting pan until it reaches about an inch up the sides of the ramekins. Bake for 35 minutes. The centers of the custards should still be very jiggly. Remove ramekins from water bath (wear potholders!). Let the custards cool to room temperature. Store them in the fridge covered with a paper towel and foil for at least 2 hours. I’d recommend making these before you go to bed so you don’t get antsy and sneak a taste before they’re ready!

~5g net carbs per huge serving

  • Naomi Devlin

    I’m interested to know more about erythritol – had a look at wikipedia, so I know what it is now! Has it been used for long? I did try xylitol for a while – until I found I had leaky gut and honey was the only sugar that I could digest – and only in tiny quantities.

    I’m interested in studying these sugar substitutes because I’m concerned that they trick the body and wonder if that is healthy? I am naturally skeptical about anything highly processed and have also read that the body perceives anything sweet – even if it has no calories – and still releases insulin to counteract it.

    I wondered if you had done any research on erythritol that could enlighten me? I hope to find that it really is the answer to all out sugar problems – but I’m doubtful.

    x x x

  • Mike Eberhart

    Low carb or not, you had me at the word CHOCOLATE :)

    Looks rather yummy! Though I’d probably use sugar, I can certainly appreciate the recipe anyhow. mmmmmm

  • Lauren

    Naomi – Erythritol has a glycemic index of 0. It does not have carbs, calories, or the undesirable GI reaction of xylitol. Erythritol is not metabolized by the body–it is excreted in the urine. Erythritol occurs naturally in melons and corn cobs, among other plants. The only problem with erythritol is that it has a "minty" taste in its UNDISSOLVED state (dry recipes like cookies). Perfect for moist cakes, cheesecake, custard, anything with enough water. It's pretty miraculous! Here are some links referencing the scientific studies on erythritol:

    Since I avoid the metabolic effects of sugar as much as possible (for health reasons), it is worth it for me to consume erythritol, "processed" as it is. Much more natural to me than boiled/refined sweeteners (syrups, agave, sucanat, etc.) Thanks for stopping by. :)

    Mike – Real sugar or no, this dessert will satisfy the most discerning of chocolate lovers. Hope you like it!

  • Wifezilla

    Just wanted to say thanks for posting all your awesome recipes. I just IM’d a link to your Chocolate Pots De Creme to my girlfriend and she flipped :D

    Off to try to make biscuit recipe. I need something low carb to make PBJ’s with for my son’s sack lunches!

    P.S. Added you to my links section on my blog.

  • Vikki

    Oh my gosh! How good does that look? I have just got to try this!
    Thanks for sharing your genius.

  • Jennifer

    Very nice! I made your pay day bars with powdered erythritol and 1 tsp honey – keep ‘em in the freezer. My son, Jonathan, loves them and says they taste like a candy bar! :-)

  • Jennifer

    P.S. I have a gluten-free bake mix (on my blog) – for maintenance levels or use in tiny amounts during weight loss phase. :-)

  • Twisted Cinderella
  • The Sesquipedalian

    I just found this site the other day and am so HAPPY that I did! It’s been hard to find good low carb recipes that are tasty and close to the original and also that you do not use soy is a plus! I too eat a low carb and avoid soy for health reasons and this blog is a great addition. I am just trying to figure out what recipe to try first! Probably the chocolate one (all of them!) :-)


  • Lauren

    Wifezilla – Thanks for the link! Hope your friend enjoyed the recipe. :)

    Vikki – Thank you! Give these a shot.

    Jennifer – So glad you and your son like the Pay Day bars! Thank you for the feedback. I will check out that gf bake mix.

    Twisted Cinderella – Thanks!

    The Sesquipedalian – I am not a fan of soy either! Hope you enjoy the recipes. :)

  • Anonymous

    Hi Lauren -

    Thank you so much for ALL of your recipes. I found this site completely by accident and it has been a God send. I fell off the low carb wagon because I do enjoy my sweet stuff, but can’t stand the bitter taste of soy in other LC “sweet” recipes. Enter your site. I made the blueberry muffin recipe and even my non LCing husband can’t keep his hands off them. No more soy and no more Splenda – WAHOO! These chocolate creme de pots are next on my list. Thank you again!!

  • Mee-Lise

    Would you believe I waited until November to make this? Actually, I made one quarter of the recipe and nuked it in the microwave for 2 minutes on 50% Not sure if it gets a similar result to baking in a water bath (probably not), but it was so delicious, just the same!

  • Rachel C

    Wow, I LOVE your blog! I just found it and am so happy to find someone else to eats like I do! I am so excited to try all of your recipes!
    Just one question: When you say 85% chocolate- do you mean a chocolate that is unsweetened? Or do you use one that has sugar, even though it’s a tiny bit? Looks like you do, and I just want to make sure because of the carb content.
    I am so excited to learn about erythritol too!! Thanks!

  • Lauren

    Anon – I am so glad you liked the blueberry muffins! Your nonLCing husband enjoying them is high praise. :)

    Mee-Lise – Good to know that you can microwave these! Thanks for sharing the results of your experiment.

    Rachel – Thank you for stopping by! I do use Lindt 85%, sometimes Green and Black’s 85%–just any chocolate with a couple carbs worth of real sugar to offset the bitterness that extra dark chocolate can have. Erythritol is so good with chocolate and well worth the expense/effort to find it!

  • Rachel C

    Thanks Lauren! I made them, and.. I was a little worried they weren’t sweet enough – I tasted them before baking – but they turned out PERFECTLY. Delicious!! I used 75% cocoa Lindt chocolate bars (all I could find)- really really really good. All my friends (who are actually high-carb vegetarians) LOVED it! YAY! thanks so much!!!

  • Anonymous

    To make the whipped cream with coconut milk…do you just whip it up good?
    Love everything you do!! Thanks!!!

  • reyt
  • judylb

    THIS is outstanding! I made it with Lint 90% chocolate and the same amount of erythritol and stevia, and used vanilla, not coffee. I also put it into tiny espresso cups, and it made 5 servings(less carbs!). (it took a little less time to bake, maybe 25 minutes?) Anyway, it's great to savor with tiny espresso spoons and it absolutely tastes like the pots de cremes from Balthazar, a fave NYC restaurant.

  • Anonymous

    I am just starting to use stevia I have he kind in packets can you tell me how many packets i might use?

  • Phebe and Gerry

    Lauren, Lauren, Lauren…Ok, I HAVE to say it…these are SICK!! And I mean that in an over the top yummy kind of way. I've made a batch and put them in small baby food containers to try to reduce the size (Although that fails to matter when you eat all of the small portions in a day!!) .. LOL

  • Anonymous

    Oh God this recipe looks awesome, specially 'cause chocolate is my weakness. My boyfriend says that eat chocolate is like visit Viagra Online every day.

  • pjw

    I am happy i found this blog. I started the jorge cruise diet or a way of living and was looking for stuff that i could eat, when i came across this blog and mmm all this food i can't wait to try it all. Thank you God for the Healthy Indulgences amen.

  • Taryn

    Lauren, seriously. Where have you been this last year? I have been trying to eat low-carb while still avoiding artificial sweeteners and, boy, is it tough. I am pretty good in the kitchen when it comes to savory recipes, but baking takes more experimenting when you are using alternative ingredients and I just haven't had the time. I made these last night and everyone in the house loved them (even my anti-xylitol roommate). Thanks for all of your hard work!

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  • Teresa

    Can you please post a link to the type of erythirol you use for this? Also if I use 4 oz canning jars instead of ramikins is it still 3 servings?

  • Birgit Kerr

    I'm not Lauren, but I always make mine in the mason jars and no, it's 3 servings in the 1/2-pint/8-oz jars. It's 5 or 6 servings (depending how full you make them) in the little 4-oz mason jars. HTH!

    And Lauren – LOVE the recipe! Just linked to it on my blog too – and talking about making it in mason jars :)

  • http://www.PenisAdvantageDiscount.org/ Alan

    Helpful information. Lucky me I discovered your website by accident,
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  • http://www.beeblossom.com Deborah

    Do you have a good source for the Erythritol? Thanks for any help.

  • Cathie

    Looks so delicious but can you tell me why you would need both Erythritol and Stevia?

    • http://www.healthyindulgences.net/ Lauren Benning

      Cathie, stevia alone cannot sweeten chocolate sufficiently. You need a sugar alcohol like erythritol to boost the sweetness and make the dessert taste like it was made with real sugar. You can read more about stevia and erythritol in the FAQ section. Hope that helps!