Low Carb Silky Chocolate Custard

Indulge in the decadence of this Low Carb Silky Chocolate Custard, a creamy and luxurious dessert that satisfies your chocolate cravings without the carb overload! Made with rich heavy cream, unsweetened cocoa powder, and a touch of granulated erythritol for a keto-friendly sweetness, this custard is a perfect balance of deep chocolate flavor and velvety texture. The combination of tempered egg yolks and melted dark chocolate (90% cocoa) creates an irresistibly smooth consistency, while a water bath baking method ensures the custard is flawlessly set every time. With just 15 minutes of prep and easy-to-follow steps, this guilt-free treat makes an ideal finish to any meal. Enjoy it chilled and garnished with a sprinkle of cocoa or dark chocolate shavings for an elegant, low-carb dessert that’s sure to impress!

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 325°F (160°C) and set a kettle of water to boil.

Step 2

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.

Step 3

In a separate bowl, whisk together the egg yolks, vanilla extract, and salt until smooth.

Step 4

Slowly pour about 1/2 cup of the hot cream mixture into the yolk mixture, whisking constantly to temper the eggs and prevent curdling.

Step 5

Gradually add the tempered egg mixture back into the saucepan by slowly pouring it into the remaining cream mixture while whisking continuously.

Step 6

Add chopped dark chocolate to the saucepan, whisking until it melts completely and the mixture becomes smooth and silky.

Step 7

Pour the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any solids, ensuring a creamy texture.

Step 8

Place 6 small ramekins in a deep baking dish. Pour the chocolate mixture evenly into the ramekins.

Step 9

Gently pour the boiling water into the baking dish, around the ramekins, until the water level reaches halfway up the sides of the ramekins.

Step 10

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.

Step 11

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.

Step 12

Serve chilled, garnished with a sprinkle of extra cocoa powder or a few grated chocolate shavings if desired.

Nutrition Facts

Serving size	(730.8g)

Amount per serving	% Daily Value*
Calories	2210.2

Total Fat 203.0g	0%
Saturated Fat 116.9g	0%
Polyunsaturated Fat g
Cholesterol 1218mg	0%
Sodium 790.6mg	0%
Total Carbohydrate 138.1g	0%
Dietary Fiber 15.3g	0%
Total Sugars 7.5g
Protein 19.7g	0%

Vitamin D 73.2IU	0%
Calcium 150.0mg	0%
Iron 13.9mg	0%
Potassium 716.2mg	0%

*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.

Source of Calories

Fat: 74.3%

Protein: 3.2%

Carbs: 22.5%