Low Carb Silky Chocolate Custard
Indulge in the rich and creamy decadence of this Low Carb Silky Chocolate Custard, a luxurious dessert that's perfect for satisfying your chocolate cravings without the guilt. Made with velvety heavy cream, bold unsweetened cocoa powder, and a hint of dark chocolate, this custard delivers intense chocolate flavor with a smooth, silky texture. Sweetened with granulated erythritol, it’s a keto-friendly treat that’s perfect for low-carb lifestyles. The delicate balance of flavors is elevated with a touch of vanilla and a pinch of salt, making each spoonful a perfectly indulgent experience. Baked to perfection in individual ramekins, this dessert is easy to prepare and ideal for special occasions or an elevated weeknight treat. Enjoy it chilled, with a sprinkle of cocoa powder or chocolate shavings for a touch of elegance. Ready in under an hour with only 6 simple servings, this low-carb chocolate custard is a must-try recipe for dessert lovers on keto diets.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 3 tablespoons Unsweetened cocoa powder
- 0.5 cup Granulated erythritol
- 4 large Egg yolks
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Salt
- 2 ounces Dark chocolate (90% cocoa, chopped)
Instructions
Preheat your oven to 325°F (160°C) and set a kettle of water to boil.
In a medium saucepan, combine heavy cream, cocoa powder, and erythritol over medium heat. Stir continuously until the erythritol dissolves completely and the mixture is hot but not boiling, approximately 5 minutes.
In a separate bowl, whisk together the egg yolks, vanilla extract, and salt until smooth.
Slowly pour about 1/2 cup of the hot cream mixture into the yolk mixture, whisking constantly to temper the eggs and prevent curdling.
Gradually add the tempered egg mixture back into the saucepan by slowly pouring it into the remaining cream mixture while whisking continuously.
Add chopped dark chocolate to the saucepan, whisking until it melts completely and the mixture becomes smooth and silky.
Pour the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any solids, ensuring a creamy texture.
Place 6 small ramekins in a deep baking dish. Pour the chocolate mixture evenly into the ramekins.
Gently pour the boiling water into the baking dish, around the ramekins, until the water level reaches halfway up the sides of the ramekins.
Carefully place the baking dish in the preheated oven and bake for 25-30 minutes, or until the edges are set and the centers are slightly jiggly.
Remove the ramekins from the water bath and let them cool at room temperature for about 30 minutes before transferring them to the refrigerator to chill for at least 2 hours.
Serve chilled, garnished with a sprinkle of extra cocoa powder or a few grated chocolate shavings if desired.
Nutrition Facts
Calories |
2210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.0 g | 260% | |
| Saturated Fat | 116.9 g | 585% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 791 mg | 34% | |
| Total Carbohydrate | 138.1 g | 50% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 7.5 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 150 mg | 12% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 716 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
