Chocolate Pots de Crème

Why This Is Strictly Keto

The sweetness-free richness comes from egg yolks, heavy cream and very dark (90%) chocolate. There is no sugar, no sweetener and no thickener — the yolks set the custard on their own.

Ingredients

• 1 1/2 cups heavy cream
• 6 ounces 90% dark chocolate, finely chopped
• 6 large egg yolks
• 2 teaspoons pure vanilla extract
• Pinch of fine sea salt
• Lightly whipped cream and a little shaved chocolate, to serve (optional)

Instructions

1. Warm the cream: Heat the cream in a small saucepan over medium-low heat until steaming but not boiling.

2. Temper the yolks: Whisk the yolks in a bowl, then slowly stream in about half the hot cream, whisking constantly.

3. Cook the custard: Pour everything back into the saucepan and cook over low heat, stirring constantly, for 3 to 5 minutes until it coats the back of a spoon.

4. Melt the chocolate: Remove from the heat, add the chopped chocolate, vanilla and salt, and stir until completely smooth.

5. Portion and chill: Divide among six small ramekins or glasses, cool for 20 minutes, then refrigerate at least 4 hours until set.

6. Serve: Top with a spoonful of lightly whipped cream and a little shaved chocolate if desired.

Nutritional Info (per serving, approximate)

Tips

• 90% chocolate is intentionally bittersweet — if it tastes too dark for you, use 85% and expect about 1g more net carb per serving.
• Never let the custard boil or the yolks will scramble; low, steady heat is the key.
• Strain the custard through a fine sieve before adding the chocolate for an extra-silky finish.