Quick Summary: Rich, creamy chocolate custards spiced with cinnamon and chipotle, baked in a water bath. Made low carb with bittersweet chocolate and Truvia instead of sugar. The Mexican spices make these more interesting than standard chocolate pots. Prep: 10 min | Cook: 20 min | Serves: 6
Jump to: RECIPE | What is Pot de Crème | Comparison of Chocolates | Which Dairy to Use | FAQ
While it is not too difficult to modify a typical Mexican “dinner” to be slow carb, slow carb (or low carb) Mexican desserts are challenging.
Churros, tres leches cake and sopapillas just don’t work well for low carb options.
These awesome Chocolate Pots de crème however, are relatively low on the sugar and carb scale for a Mexican dessert.
I tested three versions: one with Ibarra chocolate (delicious but loaded with sugar), one with bittersweet chocolate and no sweetener (too bitter), and one with bittersweet chocolate plus Truvia. The third version was the winner.
The Truvia tames the bitterness just enough to let the spices shine through.
These are not low calorie. But at under 8 grams of sugar per serving, they’re a reasonable indulgence for low carb and keto lifestyles.
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What are Chocolate Pots de Crème?
Chocolate Pots de Crème is a classic French custard, baked in a water bath and typically served in small elegant little pots.
They are quite rich, and deeply chocolatey, made with only a few ingredients, including heavy cream, chocolate, sugar and eggs.
Pot de crème is sometimes compared to chocolate mousse, but chocolate mousse is lighter and airier and not baked or steamed like the Pot de crème.
How pots de crème differ from similar desserts:
- Custard: Made with whole eggs; lighter texture
- Mousse: Uncooked, with whipped cream or egg whites folded in; airier
- Pot de crème: Made with egg yolks and cream; baked; dense and rich
Which Chocolate Works Best for Low Carb?
I tested these chocolate pots with 3 different kinds of chocolate to see which made the tastiest dessert. Here are the pros and cons of each chocolate that I tested:
#1: Mexican chocolate discs
The Mexican version of these chocolate custards would typically use the Ibarra chocolate discs. This is the chocolate most often 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 lol).
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.
#2: Bittersweet Chocolate with no Sugar
The next round of chocolate pots de crème was made with bittersweet chocolate and no sugar but a lot of Mexican 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.
#3: Bittersweet Chocolate with a Sugar Substitute
Finally the third round was a major hit, both in taste and in being low carb/low sugar. 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! Magnificent 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.
**Tip: I added a little more Mexican 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 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.
The Mexican Spice Addition:
Traditional Mexican hot chocolate includes cinnamon, vanilla, and sometimes a hint of chile. These pots de crème use the same flavor profile:
- Cinnamon (1.5 teaspoons): Warm, sweet spice that pairs naturally with chocolate
- Vanilla (1.5 teaspoons): Rounds out the flavor and adds depth
- Chipotle powder (1/2 teaspoon): Smoky heat that lingers at the back of your throat
The chipotle is optional but recommended. It doesn’t make the custard spicy; it adds a subtle warmth that makes you wonder what that interesting flavor is. You can substitute ancho for a milder version or cayenne for sharper heat.
High Fat Cream for Keto Desserts
Pots de Crème are basically European custards, so you will often see a recipe that calls for double cream or crème fraiche. The typical cream used in American custard is heavy whipping cream.
Here are a few differences between crème fraiche and whipping cream:
- Heavy cream is an American term which refers to cream with 36% (or more) fat. Most American grocery stores sell 36% fat heavy whipping cream, but I have seen some that are 40%
- Double cream has a higher fat content – around 48-50%, and it’s not commonly available in American grocery stores.
- Crème fraîche, on the other hand, is cream that’s had a culture added, making it slightly sour in flavor. I love the Mexican crema and use it for anything that calls for sour cream. It’s around 40% fat.
Keto and slow carb desserts are often high fat so these creams are not an issue. If you are trying to go lower in fat you can use a combination of whipping cream and low-fat yogurt.
**Tip: Dessert recipes that have whipped cream toppings often tell you to whip it into ”soft peaks” vs ”stiff peaks”. Check out these illustrated steps for distinguishing between soft peaks and stiff peaks
How to Make Mexican Chocolate Pots de Crème
The full measurements and directions are in the recipe card below. In short:
- Preheat oven to 300°F. Heat 2 cups cream with espresso powder and Truvia in a saucepan, stirring until dissolved. Remove from heat, add chocolate, and stir until melted and smooth.
- In a separate bowl, whisk eggs with salt, vanilla, cinnamon, and chipotle. Slowly stir the egg mixture into the chocolate cream.
- Pour into 6 small ramekins, filling about 3/4 full. Place ramekins in a baking dish. Pour hot water around them until it reaches halfway up the sides.
- Bake 20 minutes. Edges should be set, center slightly wobbly. Remove ramekins from water bath and refrigerate at least 2 hours. Serve with whipped cream and crushed pistachios.
Tips for Perfect Pots de Crème
- Use a water bath. This ensures gentle, even cooking and prevents the custard from curdling or cracking.
- Don’t overbake. The center should still wobble when you remove them from the oven. They’ll set fully as they chill.
- Strain the mixture. If you want an extra-silky texture, pour the chocolate mixture through a fine-mesh strainer before filling the ramekins.
- Chill completely. At least 2 hours, preferably overnight. The flavor develops as they cool.
- Remove from fridge 10 minutes before serving. They taste best slightly below room temperature, not ice cold.
More Custard Dessert Recipes
- Orange Flan. (see photo below)
- Columbian Natilla without eggs
- Low carb crustless rhubarb custard
- Low Carb Cherry Clafoutis Custard
- Greek Yogurt Panna Cotta with Strawberry Sauce
- Low Carb Crustless Apricot Frangipane
Frequently Asked Questions:
Yes, but it adds significant sugar. Ibarra chocolate has about 15 grams of sugar per disc. Use it if you’re not eating low carb.
A sugar substitute made from stevia and erythritol. It measures like sugar but has no impact on blood sugar. Other sugar substitutes (monk fruit, allulose) can be used instead.
Yes. Some people prefer them frozen, like a fudgesicle. Freeze in the ramekins covered with plastic wrap. Remove 30 minutes before serving.
Custard uses whole eggs and is lighter. Pots de crème uses egg yolks and heavy cream, creating a denser, richer texture. Pots de crème is also baked in a water bath.
Raspberries are a classic pairing. Orange liqueur (Grand Marnier) works well with the chocolate. You could also increase the chipotle for more heat.
Mexican Chocolate Pots
Equipment
- baking dish 13 x 9”
- stainless steel pot
Ingredients
- 2 cups whipping cream additional 1 cup if you want a whipped cream topping
- 1 teaspoon espresso powder optional
- ¼ cup Truvia granulated
- 6 oz bittersweet chocolate
- 6 eggs
- ¼ teaspoon salt
- 1.5 teaspoons vanilla
- 1.5 teaspoons cinnamon
- ½ teaspoon chile spice (I used smoked chipotle spice)
- heavy cream 1 cup for topping
- pistachios crushed, for garnish
Instructions
- Preheat oven to 300 degrees Fahrenheit
- Pour the 2 cups of cream into a stainless steel pot, add the espresso powder and Truvia and bring to a simmer, stirring the mixture until the espresso powder and sugar substitute is dissolved (about 2-4 minutes).2 cups whipping cream, 1 teaspoon espresso powder, 1/4 cup Truvia
- 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).6 oz bittersweet chocolate
- 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.6 eggs, 1/4 teaspoon salt, 1.5 teaspoons vanilla, 1.5 teaspoons cinnamon, 1/2 teaspoon chile spice
- 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.heavy cream, pistachios
- To serve: Dollop the whipped cream over the chocolate pots and sprinkle with crushed pistachios.
Notes
Nutrition
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The varb count listed was 15 g, was that for the whole recipe,?
Sorry it took so long to answer! I redid the numbers and put in correct amounts. The recipe makes 6 small servings and yes, the carb count would not be considered keto by many. In the end, this is a rich chocolate dessert using keto ingredients, but the calorie count is high. For a recipe lower in calories & carbs try https://farmtojar.com/low-carb-chocolate-truffles/ I’ll upload the nutritional data there soon (I’m re-working older posts)
At what point in recipe do you add Trulia Sweetener?
@Catherine McCabe Wow, I must have been high on chocolate as I certainly left out that detail. You could add it when you add the salt to the egg mixture, but I think the best place to add it is to when you add the espresso powder on the stovetop. That way the granular texture of the Truvia will dissolve.