Craving a truly decadent chocolate dessert that won’t derail your low-carb lifestyle? Look no further! This Keto Chocolate Pot de Crème is pure, unadulterated bliss. Using the magic of the Instant Pot, we create a ridiculously rich and silky-smooth custard that’s both elegant and unbelievably easy. Each spoonful is a luxurious escape, proving that you can have five-star desserts without the sugar. Get ready to impress yourself (and anyone lucky enough to share) with this foolproof recipe.
Ingredients
• ½ cup (85g) dark chocolate chips, melted
• 1 cup (240ml) heavy cream
• ¼ cup (48g) granulated stevia (or equivalent keto-friendly sweetener)
• 3 large egg yolks
• ½ tsp rum extract
• ¼ tsp ground cinnamon
• ¼ tsp xanthan gum
• For Topping
• ½ cup (120ml) whipped cream
• ½ tsp stevia powder
Instructions
1. Directions
2. In a mixing bowl, combine the egg yolks, granulated stevia, and xanthan gum. Using a hand mixer on low, beat until the mixture is pale and well incorporated.
3. Gently mix in the heavy cream, melted chocolate chips, rum extract, and ground cinnamon. Continue beating on low for 1 more minute until the batter is smooth.
4. Pour the mixture evenly into five oven-safe ramekins. Wrap the top of each ramekin tightly with aluminum foil.
5. Plug in your Instant Pot and pour 1 cup (240ml) of water into the stainless steel insert. Position a trivet on the bottom.
6. Carefully place the foil-covered ramekins on top of the trivet.
7. Close the lid and ensure the steam release handle is in the ‘Sealing’ position.
8. Press the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 30 minutes on ‘High’ pressure.
9. When the cooking cycle ends, allow the pressure to release naturally for at least 10 minutes before moving the handle to ‘Venting’ to release any remaining steam.
10. Carefully open the pot and remove the hot ramekins. Let them cool slightly before removing the foil.
11. Top with whipped cream and a dusting of powdered stevia before serving. Enjoy warm or chilled!
Nutritional Information
• Per Serving: 1 Ramekin
• Calories: 208
• Total Fats: 18.5g
• Net Carbs: 9.4g
• Protein: 3.2g
• Fiber: 0.1g
Pro Tips
• For the richest flavor, use a high-quality dark chocolate with at least 70% cacao content.
• To prevent condensation from dripping onto your custard, let the ramekins cool for 5-10 minutes before carefully removing the foil.
• These pots de crème are perfect for making ahead. Store them covered in the refrigerator for up to 3 days for a quick and elegant dessert.
• Don’t over-beat the mixture after adding the cream and chocolate; mix just until combined to ensure a dense, creamy texture rather than a light, airy one.
FAQ
Q: What is the best type of chocolate for this recipe
A: For the richest flavor and to keep the carb count low, we recommend using a high-quality dark chocolate with at least 70% cacao content. Sugar-free chocolate chips are also an excellent choice.
Q: Can I use a different keto sweetener instead of stevia
A: Absolutely. You can substitute the granulated stevia with an equivalent amount of another keto-friendly sweetener like erythritol or a monk fruit blend. Always check the packaging for conversion ratios as sweetness levels can differ.
Q: Is the xanthan gum necessary for this pot de crème
A: While you might be able to omit it, xanthan gum is highly recommended. It acts as a stabilizer that helps create the ridiculously rich and silky-smooth texture and prevents the custard from becoming grainy.
Q: Can I make this keto dessert ahead of time
A: Yes, this recipe is perfect for making ahead. Once cooled, you can store the pots de crème covered in the refrigerator for up to 3 days, making it a convenient and elegant dessert option.
