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

51 Comments on Low Carb Chocolate Pots De Creme

  1. Naomi Devlin
    August 16, 2008 at 10:31 am (15 years ago)

    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

    • Jane
      June 4, 2016 at 9:28 am (7 years ago)

      I think erythritol is safe as I believe it is derived from stevia, but you should check with your doctor to be sure and do your own research. Agave is a great low glycemic alternative, though it will up the carbs.

      • Jan
        July 7, 2016 at 3:51 pm (7 years ago)

        PS: it is erythritol with monkfruit, bakes just like sugar! 🙂

    • Jennifer
      October 15, 2016 at 12:54 pm (6 years ago)

      Erythritol is a sugar alcohol. It does not Spike the blood sugar however. When mixed with stevia, it tastes really nice. Truvia is a mixture of stevia and erythritol, however, off brands of stevia are usually mixed with dextrose or Mallitol and do cause a blood sugar Spike. I don’t care for erythritol by itself, as it gives too much of a cooling effect for me, but truvia / erythritol-Stevia mix is great. I’ll even put it straight on berries and it tastes wonderful. Just half whatever amount of sugar is being called for. So for example, if a recipe calls for 1 cup of sugar, you would use one half of a cup of Truvia. Hope this helps!

  2. Mike Eberhart
    August 16, 2008 at 2:26 pm (15 years ago)

    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

  3. Lauren
    August 16, 2008 at 3:38 pm (15 years ago)

    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!

  4. Wifezilla
    August 16, 2008 at 6:58 pm (15 years ago)

    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 😀

    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.

  5. Vikki
    August 17, 2008 at 5:33 am (15 years ago)

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

  6. Jennifer
    August 17, 2008 at 2:05 pm (15 years ago)

    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! 🙂

  7. Jennifer
    August 17, 2008 at 2:10 pm (15 years ago)

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

  8. The Sesquipedalian
    September 11, 2008 at 9:07 pm (15 years ago)

    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!) 🙂


  9. Lauren
    September 14, 2008 at 12:44 am (15 years ago)

    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. 🙂

  10. Anonymous
    October 11, 2008 at 5:05 pm (14 years ago)

    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!!

  11. Mee-Lise
    November 26, 2008 at 4:39 pm (14 years ago)

    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!

  12. Rachel C
    December 10, 2008 at 1:45 am (14 years ago)

    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!

  13. Lauren
    December 10, 2008 at 3:07 am (14 years ago)

    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!

  14. Rachel C
    December 26, 2008 at 4:08 am (14 years ago)

    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!!!

  15. Anonymous
    June 15, 2009 at 6:57 pm (14 years ago)

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

  16. judylb
    December 1, 2009 at 3:05 am (13 years ago)

    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.

  17. Anonymous
    February 26, 2010 at 5:29 pm (13 years ago)

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

  18. Phebe and Gerry
    June 8, 2010 at 7:15 pm (13 years ago)

    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

  19. Anonymous
    August 27, 2010 at 5:14 pm (13 years ago)

    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.

  20. pjw
    September 19, 2010 at 9:07 pm (13 years ago)

    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.

  21. Taryn
    January 28, 2011 at 10:49 pm (12 years ago)

    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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    Thanks a bunch for posting this delicious recipe, I love chocolate and this is one of the most delicious things I ever tried.

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  24. Teresa
    July 28, 2011 at 9:04 pm (12 years ago)

    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?

  25. Birgit Kerr
    August 8, 2011 at 12:36 am (12 years ago)

    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 🙂

  26. Alan
    September 28, 2012 at 11:30 pm (11 years ago)

    Helpful information. Lucky me I discovered your website by accident,
    and I’m stunned why this coincidence didn’t came about in advance!
    I bookmarked it.

  27. Deborah
    January 15, 2013 at 7:17 am (10 years ago)

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

  28. Cathie
    September 19, 2014 at 9:53 am (9 years ago)

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

    • Lauren Benning
      September 19, 2014 at 3:44 pm (9 years ago)

      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!

  29. Kelly
    September 9, 2015 at 12:17 pm (8 years ago)

    Hi, I really love your recipes! and I hope in the future that you will have a low carb chocolate or blueberry turnover recipe and a low carb cream cheese & raspberry (blueberry or apple ) strudel recipes.

  30. Margaux Phillippi
    February 21, 2016 at 6:43 am (7 years ago)

    So I make a lot of chocolate mousse as a fat bomb to keep up with my keto, and I am starting to brach out into “ketoified” foods. This has led to some really killer keto “bread” which uses 6 egg whites. Since 6 yolks are leftover I went on a mission last night to find a use for them. This was PERFECT!

    I did make a couple of changes such as halving the Erythritol, removing the stevia altogether and using unsweetened Baker’s chocolate instead of the the super dark chocolate.

    I wasn’t sure how this would come out, but with 6 egg yolks to get through I figured, what could it hurt.

    This was sooo good. It was exactly the inspiration I needed for a truly Decadent Dessert that I am planning on making with hubby tonight again.(Dinner party)

  31. Katie
    June 21, 2016 at 7:03 pm (7 years ago)

    This is the best thing I have ever eaten… So good! I am trying to do low-carb, no dairy – and this is the perfect indulgence! Have been enjoying in the evening with a handful of fresh raspberries!

    • Lauren B.
      June 30, 2016 at 11:03 am (7 years ago)

      So glad you’ve enjoyed the dessert, Katie!

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    I just tried this recipe and they turned out amazing! I used Splenda as a substitute (equal ratios) and it worked perfectly. Thanks for sharing a great recipe! Perfect for any chocolate lover, whether they are watching their carbs or not! <3

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