While it has not been too difficult to modify Mexican cuisine to be low carb, I knew the desserts section of my Low Carb Mexican Cookbook was going to be challenging. Churros, tres leches cake and sopapillas were just not going to be options. With a little more exploring and creativity, however, I did find a number of recipes with Mexican flair that would work just fine for the sweet tooth. These Mexican Chocolate Pots de creme (which are keto friendly) were simply outstanding.
Which chocolate is best to use in Mexican Chocolate Pots?
One of the common forms of Mexican chocolate is the Ibarra or Abuelita chocolate discs, frequently used in Mexican hot chocolate. They are heavily flavored with cinnamon and they are rich and wonderful. The problem is… there is 15 grams of sugar in .78 ounces and a typical recipe for Mexican Chocolate Pots calls for 6 ounces. That’s a lot of sugar and definitely not low carb or keto!
I did make the first round of Mexican chocolate pots with Ibarra chocolate however, just so I could have a control batch for the cinnamon and spices. They were great but I had to give them away as quickly as possible to get them out of my kitchen and out of my sight before I went on a sugar binge.
The next round of Mexican chocolate pots was made with bittersweet chocolate and no sugar but a lot of vanilla and spices to try and make up for the lack of sugar. These were “OK” but fairly bitter and nothing to write home about. The bittersweet chocolate was so strong that it was difficult to taste the subtlety of the cinnamon, vanilla and chile pepper spice.
Finally the third round was a major hit, both in taste and in being compliant with keto. I used the bittersweet chocolate again, but this time I added 1/4 cup of Truvia (sugar substitute made of Stevia and erythritol; both natural). I also upped the ante on the cinnamon, vanilla and chipotle spice. Simply divine I must say! Awesome would be another word. These did not leave my house.
The Truvia tamed the bittersweet chocolate enough that the bitterness was almost gone and the spices really shined. I added a little more vanilla to the whipped cream topping, but you could add almond, cinnamon or more chile spice if you wanted to increase a particular Mexican flavor. They are definitely not low calorie, but they are very low in carbs and sugar, and they are a treat for the table that all would enjoy.
And one last plus to these Mexican Chocolate Pots……they are EASY! Of course they got easier each time, but really they didn’t take much effort at all and they are hard to mess up.
Keto Mexican Chocolate Pots de Creme
- Preheat oven to 300 degrees Fahrenheit
- Pour the 2 cups of cream into a stainless steel pot, add the espresso powder and bring to a simmer, stirring the mixture until the espresso powder is dissolved (about 2-4 minutes).
- Turn the burner off and add the chocolate bars to the warm cream mixture to melt. Stir in chocolate until smooth and creamy (bring back to a slow simmer if the chocolate is not melting).
- Lightly beat eggs in a bowl. Add the salt, vanilla, cinnamon and chile spice to the eggs and whisk together. Stir the entire egg mixture into the warm espresso cream mix and whisk to combine.
- Put some hot water on to boil, either in a pot or a kettle. Pour the chocolate-egg mixture into small ramekins, 3/4 of the way to the top. Place the ramekins in a 13 x 9 inch baking dish and pour the hot water around the ramekins until it goes at least half-way up the sides of the ramekins.
- Bake for 20 minutes. Edges should be set and the middle should be a little wiggly. Remove the ramekins from the baking dish and set on a towel as soon as you can handle them. Refrigerate for a couple of hours.
- For Whipped Cream/Pistachio Topping for Mexican Chocolate Pots:
Pour 1 cup heavy whipping cream in a mixer and beat until it has soft peaks (add vanilla if you wish). Place a dish towel over the pistachios and crush with a heavy mallet or bottom of heavy glass.
- To serve: Dollop the whipped cream over the chocolate pots and sprinkle with crushed pistachios.
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