This recipe for Chocolate Pots de Crème is rich, creamy, and silky smooth with deep chocolate flavor that sets up perfectly every time. It's the kind of easy but decadent treat, that makes any occasion feel like a celebration.

Jump to:

• ❤️ Why You'll Love This Sugar-Free Chocolate Pots de Crème Recipe
• 🛒 Ingredients for Chocolate Pots de Crème
• 🔪 How to Make Low Carb Chocolate Pots de Crème
• 💡 Tips
• ☑️ Storage Instruction
• 🔄 Substitutions and Additions
• Why Did My Pots De Crème Turn Out Grainy?
• Can I Make This Dessert Ahead of Time?
• Why Did My Custard Not Thicken?
• Can I Skip the Coffee?
• Why Do I Need to Strain the Custard?
• Can I Serve This Warm?
• 🍽️ More Chocolate Treats

❤️ Why You'll Love This Sugar-Free Chocolate Pots de Crème Recipe

• Rich sweet chocolate
• Silky smooth creamy texture
• Perfect dessert for special occasions or holidays
• Easy to make, using just a few ingredients
• Low carb and sugar-free

Chocolate pots de crème may sound like it should come with a tiny silver spoon and a French accent, but it’s really just chocolate bliss in a cup. With my recipe, I take the original sugary version and give it a makeover with just a few sugar-free swaps. You still get that rich, sweet chocolate flavor and silky texture without the sugar overload.

Once everything is whisked and gently warmed, the fridge does all the work. After chilling, it sets into the smoothest, creamiest chocolate dessert you can imagine. It’s perfect for holidays, date nights, or those evenings when you just want something smooth and chocolatey after dinner.

If you love chocolate as much as I do, be sure to check out my Easy Chocolate Mousse.

🛒 Ingredients for Chocolate Pots de Crème

• Unsweetened coconut milk: This is what gives the recipe a light creaminess without overpowering the chocolate flavor.
• Heavy cream: This adds richness and helps create that classic smooth, custard like texture.
• Sugar-free semi-sweet chocolate: This is what gives the recipe its deep chocolate flavor while keeping it low carb.
• Monk fruit/allulose: This sweetens the custard without grit and keeps the texture silky instead of grainy.
• Egg yolks: These are what give the pots de crème structure and that soft, spoonable consistency.
• Vanilla extract: This rounds out the chocolate and adds warmth without stealing the spotlight.
• Instant coffee: This enhances the chocolate flavor without making the dessert taste like coffee.
• Salt: Just a small pinch balances the sweetness and sharpens the chocolate flavor.

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Saucepan
• Mixing bowl
• Whisk
• Fine mesh sieve
• Ramekins

🔪 How to Make Low Carb Chocolate Pots de Crème

Heat a saucepan to low and add in the coconut milk, heavy cream and instant coffee and whisk.

In a mixing bowl, add in the egg yolks, salt and sweetener.  Whisk for a few minutes or until the mixture has thickened and becomes a pale yellow color.

Once the milk and cream mixture has just started to simmer (do not bring to a boil), slowly ladle in some into the bowl with the eggs while whisking. 

This will temper the eggs so they don’t curdle.

Slowly whisk the mixture into the saucepan and simmer for 3-4 minutes on low heat, whisking often, until it thickens enough to coat the back of a spoon.

Add the chocolate chips and vanilla extract into a mixing bowl.

Pour the custard over the chocolate chips, while straining through a fine mesh sieve.

Let it sit for 2-3 minutes to allow the chocolate to start to melt, then whisk until fully combined and creamy.

Pour into ramekins or serving glasses, then chill in the fridge for 4 hours or overnight until fully set.

Serve with the optional whipped cream, shaved chocolate and/or fresh berries.

💡 Tips

• Keep the heat low when warming the milk and cream so the mixture never boils.
• Temper the eggs slowly to avoid scrambling them.
• Stir constantly while the custard thickens so it stays silky.
• Strain the custard before adding it to the chocolate for the smoothest texture.
• Chill the pots fully before serving so the texture sets properly.
• Cover each ramekin once chilled to keep the surface from drying out.

☑️ Storage Instruction

Fridge: You'll want to save your Chocolate Pots de Crème covered in the refrigerator for up to four days.

Freezer: Freeze tightly covered for up to one month. Thaw in the fridge until smooth and creamy again before serving.

🔄 Substitutions and Additions

Extract: Add a splash of almond extract along with the vanilla for a subtle twist.

Espresso: Swap the instant coffee for espresso powder for a deeper chocolate note.

Toppings: Sprinkle a pinch of flaky salt on top for a nice contrast.

Whipped cream: Serve with a dollop of coconut whipped cream for a dairy friendly finish.

Why Did My Pots De Crème Turn Out Grainy?

The custard was likely overheated. Low heat and constant whisking help prevent this.

Can I Make This Dessert Ahead of Time?

Yes, this recipe is ideal for making a day in advance.

Why Did My Custard Not Thicken?

It may need another minute or two on low heat. It should coat the back of a spoon.

Can I Skip the Coffee?

Yes, but the coffee helps deepen the chocolate flavor without tasting like coffee.

Why Do I Need to Strain the Custard?

Straining removes any bits of cooked egg and ensures a smooth final texture.

Can I Serve This Warm?

It is best chilled, because the texture sets and becomes creamy after cooling.

🍽️ More Chocolate Treats

• Fudgy Double Chocolate Brownies
• Chocolate Peanut Butter Bars
• Chocolate Covered Frozen Bananas
• Almond Joy Protein Shake
• Ricotta Chocolate Chip Muffins