Keto Caramel Mocha Pots de Crème

Allergens

Eggs, Dairy

Ingredients

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 4 oz unsweetened chocolate, chopped
• 1/2 cup Swerve confectioners sweetener
• 1 tsp instant espresso powder
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt
• 6 large eggs
• 1/2 cup sugar
• free caramel sauce, plus more for drizzling

Instructions

1. Preheat oven to 325°F (160°C).
2. In a medium saucepan, combine heavy whipping cream and almond milk over medium heat. Bring to a gentle simmer.
3. Add unsweetened chocolate and Swerve confectioners sweetener, stirring until fully melted and combined.
4. Remove from heat and whisk in instant espresso powder, vanilla extract, and sea salt.
5. In a separate bowl, whisk together eggs.
6. Slowly pour the warm chocolate mixture into the eggs, whisking constantly to avoid curdling.
7. Strain the mixture through a fine mesh sieve into a large measuring cup or pitcher.
8. Divide half of the caramel sauce among 4 ramekins and place them on a baking sheet.
9. Gently pour the chocolate mixture over the caramel in each ramekin, filling them almost to the top.
10. Bake for 35 40 minutes, or until the edges are set but the centers still jiggle slightly.
11. Remove from oven and let cool on a wire rack for 10 minutes.
12. Chill in the refrigerator for at least 4 hours or overnight.
13. Before serving, warm the remaining caramel sauce and drizzle over the top of each pot de crème.

Chef’s Insight

The key to this dessert is the perfect balance of creamy, rich mocha and sweet caramel, creating an indulgent Keto experience.

Notes

This recipe is Keto-friendly and low in carbs while still providing a luxurious dessert experience.