Keto chocolate pots de creme different from my recent keto chocolate mousse. Unlike mousse, pots de creme is baked in little ramekins in a water bath. The other difference and this is a big one, is that you CAN eat pots de creme warm.

How do you Pronounce Pots de Creme?

Po de krem (Don’t be intimidated with this fancy name).

What is Chocolate Pots de Creme?

It’s means little pots of baked cream or custard, made with chocolate, eggs, cream and sweetener. Because I used sugar free dark chocolate chips and a little swerve, this is low carb and keto friendly. But, trust me no one will know. It is baked in a water bath.

The Process for Keto Chocolate Pots de Creme

Set up a bain marie. A bain marie is simply a double boiler or a bowl placed over simmering water. In this case the chocolate is warmed along with heavy cream, very similar to making a ganache. It is then incorporated with egg yolks and milk. I use Fair Life Milk which is higher in protein and lower in carbs.

What is Choc Zero Chocolate?

Choc Zero is my go to for sugar free chocolate chips. It melts just like high quality chocolate and tastes the same. The dark chocolate chips tastes like high quality chocolate. I’ve been able to make a very successful chocolate ganache using these chips.

As an affiliate, I do earn a commission on the purchases made with me code.

Serve Keto Pots de Creme Warm or Cold

Keto is one of the few chocolate (custard type) desserts that you can eat warm or cold.

Serve with stabilized whipped cream.

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More Keto Chocolate Desserts

• Keto Ding Dong Cake
• Keto Brownies
• Keto Chocolate Buttercream
• Keto German Chocolate Cake
• Keto Texas Sheet Cake
• Keto Chocolate Budino

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Sugar Free Chocolate Pots de Créme

Sugar Free Chocolate Pots de Créme a little more sophisticated than a chocolate pudding, served warm or cold.

Course Keto Dessert

Cuisine French

Keyword keto bagels, pots de creme

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 6 Servings

Calories 216kcal

Ingredients

• 3 oz. sugar free chocolate chips I use Choc Zero
• 3/4 cup heavy cream
• 3/4 cup whole milk Fair Life
• 2 tablespoons Swerve Granulated or erythritol of choice
• 4 egg yolks

Instructions

• Preheat oven to 300 degrees.
• Melt chocolate with cream in bain marie, a bowl placed over simmering water.
• Heat remaining milk and Swerve until Swerve Is incorporated.
• Whisk yolks well and slowly stir into this milk mixture.
• Take yolks/milk mixture through a sieve.
• Stir Into chocolate mixture.
• Pour into 6 ramekins or 8 espresso cups. Place in water bath, a larger baking dish and bring water up to 1/2 inch from top.
• Bake for 45 minutes or 40 minutes in espresso cups.
• Serve warm with stabilized whipped cream, or refrigerate and serve cold. You can make this a day in advance.

Nutrition

Serving: 1of 6 | Calories: 216kcal | Carbohydrates: 6g | Protein: 4g | Fat: 23g | Fiber: 4g

The post Keto Chocolate Pots De Creme appeared first on Spinach Tiger.

Sometimes things go unexpectedly right. This delicious frosting came quite by accident, as I had every intention of showing off my newly developed strawberry frosting that stands to attention and works in a piping bag (If you know anything about strawberry frosting, that’s a big deal).

But this very chocolaty cake made with coffee just wouldn’t work with strawberry.

Cappuccino is my extreme morning pleasure. It starts with a good espresso and perfectly frothed milk, which my husband has been perfecting for years.

Mr. ST has a strong passion and a good nose for coffee beans. In his fantasy world, he owns a coffee house that is old on the outside, but urban-modern and heavy in technology on the inside. I’m sure he sees me in there somewhere?

He was in the kitchen when I told him I was going to make an espresso frosting and he immediately offered to pull a fresh shot. I told him I had instant espresso, and he look horrified. We had a little debate about it really making a difference, which ended up in blind taste test.

Instant espresso vs. freshly brewed.

Of course, the freshly brewed shot won. Thus, the frosting is made with a real shot of espresso, and I encourage you to do the same, even if this means going to your local coffee house.

This frosting is especially suited for a dark chocolate cupcake. Great ingredients played a major role. I used a high quality vanilla paste, compliments of Heilala from New Zealand and it seems silly now to think I almost compromised the coffee flavor.

Tell me, do you drink espresso or cappuccino at home or do you only partake at the coffee houses?

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Espresso Frosting Made with Real Espresso for Chocolate Cupcakes

A truly flavorful espresso frosting, using a freshly pulled shot or two, and a little cream cheese to bring to bring extra richness.

Servings 12 -18 cupcakes

Ingredients

• 4 1/2 cups confectioner's sugar
• 1/4 teaspoon salt
• 1 1/2 sticks butter softened
• 4 tablespoons cream cheese at room temperature
• 1 tablespoon vanilla paste or vanilla extract
• 2-4 tablespoons espresso made very cold

Instructions

• Sift sugar and salt together. Set aside.
• Cream the cream cheese for a minute or two to make sure it is soft enough. Add in butter and cream for another minute or two until fully incorporated.
• Refrigerate for 5-10 minutes. This helps ensure a proper texture for the frosting.
• Cream again for a minute, add in two tablespoons of espresso and vanilla paste.
• Slowly add in the confectioner's sugar one cup at a time.
• You may find you like the texture at 3 1/2 cups. Taste the frosting and add in the last two espresso tablespoons as needed. I like it very strong.
• Add in the last cup of confectioner's sugar 1/4 cup at a time.
• Refrigerate for 30 minutes before piping.
• Keep refrigerated for up to three days before using.
• You can freeze for several weeks. Take out and let it come down to cool, not room temperature, if you want to pipe.

Notes

If you look closely, you can see the vanilla specks from the vanilla paste. I think the vanilla adds another layer of flavor and complexity.

The post Espresso Frosting for Dark Chocolate Cake appeared first on Spinach Tiger.