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Low carb Mexican chocolate pots for Cinco de Mayo
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Keto Mexican Chocolate Pots de Creme

Course Dessert
Cuisine Mexican
Keyword keto mexican chocolate pots de creme, low carb dessert, low carb mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 small ramekins
Calories 380kcal
Author dorothy stainbrook

Ingredients

  • 2 cups whipping cream additional 1 cup if you want a whipped cream topping
  • 1 tsp espresso powder optional
  • 1/4 cup Truvia granulated
  • 6 oz bittersweet chocolate
  • 6 eggs
  • 1/4 tsp salt
  • 1.5 tsp vanilla
  • 1.5 tsp cinnamon
  • 1/2 tsp chile spice (I used smoked chipotle spice)
  • 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).
  • 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.

Nutrition

Calories: 380kcal | Carbohydrates: 18g | Protein: 9g | Fat: 30g | Sugar: 7.5g