Pots de creme, pronounced ‘Poe-day-krem’ is my new bestie. That along with cauliflower rice might very well be my go to low carb duo in 2018. Pots de creme is this amazingly smooth, velvety rich mousse-like dessert that I always seem to order when we eat out. Now that I know how to make it I will likely not order it in the future and pay 8$ for a thimble-sized serving.
It’s so simple to make and very low in sugar because I use dark chocolate with 6 net carbs. Take caution though with the dark chocolate you use because I’ve had the Montezuma Absolute Black Chocolate and I swear it was like eating charcoal or dirt. I wound up spitting it out after chewing for a few minutes and it looked exactly the same as when I first put it in my mouth. Simply Lite is much better both in texture and flavor
What I love most about chocolate pots de creme is how seemingly decadent it is and somehow still manages to be low carb.
*Makes 3 servings
1 T honey
1 t vanilla extract
3.5 – 4 oz dark chocolate
3/4 c coconut milk
Throw everything except the coconut milk in your blender or food processor and blend unttil smooth and chocolate is pulverized. Heat the coconut milk either in the microwave or stove top until almost boiling. With blender on low, slowly drizzle in the coconut milk and blend until mixture is thickened. Pour into ramekins and refrigerate for 2 hours or until set. Top with fresh whipped cream and raspberries.