Craving a truly decadent dessert that won’t derail your goals? Meet your new obsession. These Keto Chocolate Espresso Pots de Crème are pure, unadulterated bliss in a jar. We’re talking rich, silky-smooth chocolate custard with a sophisticated hint of espresso, all made magically simple thanks to the Instant Pot. Forget complicated water baths and long baking times; this recipe delivers a coffee-shop-worthy treat with minimal effort. It’s the perfect way to end a meal or satisfy a serious chocolate craving, guilt-free!
Ingredients
• 2 large eggs, separated
• 1 cup / 240ml full-fat coconut milk
• ¾ cup / 180ml heavy cream
• 2 tbsp / 15g unsweetened cocoa powder
• 3 tbsp / 45ml brewed espresso, cooled
• 3 tbsp stevia powder (or your preferred keto sweetener)
• ¼ tsp salt
• 1 tsp / 5ml vanilla extract
Instructions
1. Directions
2. In a medium bowl, vigorously whisk together the egg yolks, cocoa powder, brewed espresso, stevia powder, vanilla extract, and salt until smooth and well combined. Set aside.
3. Select the ‘Sauté’ function on your Instant Pot. Pour in the coconut milk and heavy cream, stirring occasionally until the mixture is warm and steaming, but not boiling.
4. Press ‘Cancel’ to turn off the heat. Very slowly, pour about half of the warm cream mixture into the egg mixture while whisking constantly. This tempers the eggs and prevents them from scrambling.
5. Pour the tempered egg mixture back into the Instant Pot with the remaining cream, whisking until everything is smooth.
6. Divide the chocolate custard evenly among four 4-ounce ramekins. Cover each ramekin loosely with a small piece of aluminum foil.
7. Place a trivet in the bottom of the Instant Pot and pour in 2 cups of water. Carefully arrange the foil-covered ramekins on the trivet.
8. Secure the lid, set the steam release handle to the ‘Sealing’ position, and cook on ‘Manual’ or ‘Pressure Cook’ mode at high pressure for 15 minutes.
9. Once the cooking time is complete, perform a quick pressure release. Carefully open the lid and remove the hot ramekins, placing them on a wire rack to cool to room temperature.
10. Refrigerate the pots de crème for at least one hour to fully set before serving. Enjoy!
Nutritional Information
• Nutrition Per Serving
• Calories: 257
• Total Fats: 25.5g
• Net Carbs: 3.5g
• Protein: 5.5g
• Fiber: 2.1g
Pro Tips
• Tempering the eggs is the most crucial step. Pour the hot cream in a slow, steady stream while whisking constantly to ensure a silky, smooth custard instead of scrambled eggs.
• Don’t skip the foil! Loosely covering the ramekins prevents condensation from the lid from dripping onto the custards, which can create a watery top.
• For an even richer flavor, use Dutch-processed cocoa powder and a pinch of espresso powder to intensify the chocolate notes.
• These custards are perfect for making ahead. They can be stored, covered, in the refrigerator for up to 3 days.
FAQ
Q: Can I make these keto pots de crème ahead of time
A: Yes, these custards are perfect for making ahead. They can be stored, covered, in the refrigerator for up to 3 days.
Q: How many net carbs are in one serving
A: Each serving contains only 3.5g of net carbs, making it an excellent low-carb, guilt-free dessert option.
Q: Why do I need to cover the ramekins with foil
A: Covering the ramekins loosely with foil is important to prevent condensation from the Instant Pot lid from dripping onto the custards, which would create a watery top.
Q: What is the best way to get a smooth custard
A: The most crucial step for a smooth, silky custard is to temper the eggs correctly. Pour about half of the warm cream mixture into the egg mixture in a very slow, steady stream while whisking constantly to prevent the eggs from scrambling.
