When it comes to desserts, I try my best to abide by the “treat treats as treats” rule. It’s for that reason, desserts are few and far between here on KetoGasm. This keto Chocolate Pots de Créme recipe is indeed a rare occasion.
I’m not against keto desserts. In fact, I think it’s pretty damn cool that people with ketogenic dietary restrictions can have low carb versions of sweets for special occasions. But desserts and sweets can be a slippery slope for many, myself included.
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If you’re anything like me, your insatiable sweet tooth may have been the primary contributing factor to starting keto in the first place. I’m just one of those people who have a hard time saying “when” once I get a taste of sugar, whether it’s the real deal or a low carb knockoff.
Store-bought keto candies and bars get me in trouble. If I want a treat, I make it at home and take full control of the ingredients and portion sizes. I also tend to make it an elaborate enough process that it’s not practical to do all the time, but still makes for a fun project.
As food writer and activist, Michael Pollan puts it, “There is nothing wrong with special occasion foods, as long as every day is not a special occasion. Special occasion foods offer some of the great pleasures of life, so we shouldn’t deprive ourselves of them, but the sense of occasion needs to be restored.” I agree wholeheartedly.
These keto chocolate pots de créme are special occasion food. I made these for Valentine’s day this year! For me, the holiday is not quite the same without chocolate. Last year, I made these keto chocolates with macadamia nut and coconut oil!
I adapted the recipe from the Sous Vide at Home cookbook by Lisa Q. Fetterman to take my favorite new kitchen gadget where it’s never gone before: the sweet stuff. This cookbook isn’t technically a keto cookbook, but there’s a ton of keto recipes to be found in it (Eggs, Fish and Shellfish, Poultry, Meats, and Vegetables are the foundational chapters)! If you’re keto and diving into sous vide cooking techniques, I highly recommend it.
Use Lily's dark chocolate chips and Swerve granular erythritol in place of the chocolate and sugar. Erythritol is my sweetener of choice all around due to it’s low impact on blood sugar, superior taste, and kindness to my tummy. Many of the other low carb sweeteners have a terrible aftertaste, some still spike your blood sugar, and leave me with a killer stomach ache.
Other ingredients include heavy cream, vanilla extract, salt, and egg yolk.
Bring the heavy cream to a light simmer, and once the soft bubbles appear on the surface, whisk in everything but the egg yolks and remove from heat. Whisk in the yolks one at a time until everything looks like a smooth, creamy chocolate pudding. Divvy the mixture between six 4-ounce mason jars and screw on the lids fingertip tight to allow air bubbles to release once you submerge the jars in the water bath. Fingertip tight means don’t crank those tops on there! But don’t leave the lids loose enough that water pours in when you start cooking them. Fingertip tight.
Now to my favorite new gadget: the Anova Precision Cooker. I used it to create a consistently heated water bath in this recipe, but this handy tool has been pretty much rocking the proteins in my kitchen every day. Perfectly cooked steaks, poultry, and seafood for dinner every night by way of sous vide. By perfect, I mean precisely cooked. Nothing overcooked, nothing undercooked. The Anova Precision Cooker is fantastic and easily worth its weight in gold.
I knew if it took the guesswork out of tricky proteins, it would be killer for all the things I suck at baking! You could substitute a traditional water bath in the oven to bake these keto chocolate pots de créme, but the sous vide method was approximately 5000x easier. So there’s that.
Take your fingertip tight mason jars, place in the water bath, cook for an hour and chill for three. These keto chocolate pots de créme are decadent and an excellent choice for a special occasion! Enjoy!
- Prepare a sous vide water bath set to 176 degrees F (80 degrees C).
- Bring heavy cream to a simmer.
- Whisk Lily's dark chocolate baking chips, erythritol, vanilla extract, and salt in with cream. Remove from heat.
- Whisk in egg yolk one at a time until mixture is smooth.
- Transfer mixture to a pourable measuring cup to easily divide mixture.
- Divide mixture into six 4-ounce mason jars.
- Screw on lids fingertip tight.
- Place sealed jars at the bottom of the water bath.
- Cook custards for 1 hour.
- Remove jars from the water bath using tongs. (They're hot! Watch out!)
- Place the jars in the fridge to cool and set for a minimum of 3 hours.
- Serve as is or topped with whipped cream and cinnamon.
Hi, I'm Tasha–nutritionist, recipe developer, and multi-published cookbook author.