This 4-ingredient keto chocolate pots de crème is one of the creamiest chocolate desserts out there. It’s simple and requires no fancy equipment PLUS it’s packed full of dark chocolate flavor. Did I mention it’s low-carb?
What is Pots de Crème?
I like to think of pots de crème as profoundly flavorful pudding thickened with egg yolk. This chocolate version of a classic favorite is dairy-free, gluten-free, and low carb making it a great keto dessert option at 21g of carbs, YES ON SO MANY LEVELS!
Pots de crème is so versatile that it comes in many flavors. So, why chocolate? Besides the obvious, bittersweet chocolate intensifies the pudding’s flavor, so there’s no need for loads of sugar (though you could add more if want to). Remember, dark chocolate has it’s own special place at the top of the anti-inflammatory pyramid.
What makes this a healthy chocolate dessert?
This pot de crème showcases high quality, baker’s chocolate – 70% to be exact. It’s simply dark chocolate, egg yolk, and coconut milk. While rich, it is not excessively sweet and the portion is modest, yet satisfying.
To be clear, there is sugar in this recipe, but very little. I like to use an unrefined brown sugar. Maple crystals, coconut sugar, or sucanat are all wholesome sweeteners that support the star ingredient.
How to Set Up a Double Broiler
Just like with cheesecake, these chocolate pots sit inside of a double broiler — where boiling water surrounds the ramekins while they cook in the oven. Over the years, I’ve found that the safest way to set up a double broiler is right at the oven. Pull out the middle oven rack. Set down the baking dish. Then, pour the boiling water. That way, nobody gets burned and there’s no water splashing into the ramekins.
Pro Tips: Set those ramekins on top of paper towel first to prevent the pots from sliding around in the water. Only fill the pan half way up the ramekins.
How to Make Chocolate Pots de Crème – Step by Step
Start by boiling the coconut milk. Stir in the chopped chocolate to make a chocolate milk (photo 1). Whisk the egg yolks with the sugar (photo 2).
Pour the egg mixture into the chocolate milk and stir gently (picture 3). Strain and portion into ramekins. Pour boiling water into the baking tray and cover with foil (picture 4).
The creamy texture is best enjoyed at room temperature. Serve as-is or top with fresh berries, melted chocolate sauce, seeds or nuts – I love pumpkin seeds for Fall.
Top Tips for Making Pots de Crème
- Prep the ingredients in advance by chopping the chocolate and storing at room temperature until you are ready to make.
- You can also bake the chocolate pots so when you are ready to serve – all you need to do is take them out of the fridge.
- A simple chef’s knife and cutting board is all you need to chop the chocolate.
- There’s a minimum amount of unrefined sugar (3 Tablespoons) in this dish, but you could increase for a sweeter dessert.
- Canned coconut milk replaces dairy in this recipe, but you could also use heavy whipping cream if you prefer.
More Delicious Desserts You Might Like
- Peanut Butter Brownie Cookies – easy to make with cocoa powder and creamy peanut butter
- Perfect Vegan Pumpkin Pie with Gluten Free Crust
- Lime Cheesecake Bites
- Cherry Clafoutis – great during cherry season, or sub for any fresh berry
*Did you make this chocolate recipe? Let me know in the comments below how you got on. I love hearing from you!
Chocolate Pots de Crème
- 1 13.5 oz can full-fat coconut milk, 1 1/2 cups
- 6 oz bittersweet chocolate, chopped small
- 6 egg yolks
- 3 tbsp coconut sugar, maple crystals, or sucanat (low glycemic brown sugar)
- Preheat oven to 350°F. Place 6 ramekins (1/3 to 1/2 cup size) inside of a tall sided baking pan lined with paper towel so that they sit flat.
- Pour the coconut milk into a small saucepan and bring to a boil over high heat. Remove from the heat and gently stir in the chocolate until the color is even and no longer streaky. Set aside.
- Whisk the egg yolks and sugar vigorously in a large bowl until smooth, 3 minutes.
- Pour the egg mixture over the chocolate milk. Stir slowly so as not to create bubbles. Strain through a fine sieve and divide equally among the ramekins.
- Pull the middle rack of the oven out and test it for stability. Place the baking tray on top and pour boiling water into the pan until the water-line goes halfway up the ramekins. Cover the whole dish tightly with foil and bake for 40 minutes, until the custards are nearly set but still jiggly in the center.
- Remove from the oven and if they still jiggle a lot, leave them in the hot water bath, covered, for 10 minutes. If serving immediately, let them cool on the counter or chill until ready to serve.
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