🍮 Pots de Crème – A French Classic Reinvented for Keto

A Brief History of Pots de Crème

The name pots de crème literally translates to “pots of cream.” This dessert dates back to 17th-century France, when custard-based dishes were becoming popular in aristocratic kitchens. Originally prepared as a delicate custard in individual porcelain cups, it was designed to showcase the richness of cream and eggs — luxury ingredients of the time.

By the 18th and 19th centuries, the dessert had spread across Europe, finding its way into fine dining and eventually home kitchens. The hallmark of pots de crème is its silky, melt-in-your-mouth texture, achieved by gentle baking in a water bath. It remains a symbol of indulgence — refined yet comforting.

🍮 Pots de Crème – Traditional vs. Keto-Friendly

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Traditional Chocolate Pots de Crème

Ingredients (makes 6 servings)

• 1 ½ cups heavy cream – Provides that rich, velvety base.

• ½ cup whole milk – Lightens the custard so it’s not overly heavy.

• 4 large egg yolks – Natural thickener and gives custard its silky set.

• ⅓ cup granulated sugar – Balances the bitterness of chocolate and sweetens the custard.

• 6 oz semisweet or bittersweet chocolate (60–70% cocoa), chopped – The heart of the dessert, providing deep chocolate flavor.

• 1 tsp pure vanilla extract – Enhances the overall flavor profile.

• Pinch of salt – Balances sweetness and deepens chocolate notes.

Instructions

1. Preheat oven to 300°F (150°C). Arrange 6 small ramekins in a deep baking dish.

2. Heat cream, milk, and chocolate in a saucepan over medium heat, whisking until chocolate melts and mixture is smooth. Remove from heat and stir in vanilla and salt.

3. Whisk yolks and sugar together in a bowl until pale. Slowly whisk in the hot cream mixture (temper the eggs so they don’t scramble).

4. Strain mixture through a fine-mesh sieve into a measuring cup with a spout (removes any lumps).

5. Divide custard evenly among ramekins.

6. Prepare water bath: Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.

7. Bake for 30–35 minutes, until edges are set but centers still jiggle slightly.

8. Cool ramekins on a wire rack, then refrigerate at least 4 hours (preferably overnight).

9. Serve with whipped cream or chocolate shavings.

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Keto Chocolate Pots de Crème

Ingredients (makes 6 servings)

• 1 ½ cups heavy cream – Essential for creaminess and richness.

• ½ cup unsweetened almond milk – Reduces carbs compared to dairy milk while maintaining body.

• 4 large egg yolks – Just like the traditional version, they provide that smooth custard texture.

• ⅓ cup Keystone Pantry Allulose – Dissolves like sugar, ensuring a silky custard without graininess or bitterness.

• 6 oz sugar-free chocolate (sweetened with allulose or unsweetened cocoa + extra allulose) – Delivers indulgent chocolate taste while keeping carbs low.

• 1 tsp pure vanilla extract – Enhances flavor.

• Pinch of salt – Balances sweetness and enhances chocolate.

Instructions

1. Preheat oven to 300°F (150°C). Arrange 6 small ramekins in a deep baking dish.

2. Heat cream, almond milk, and chocolate in a saucepan over medium heat, whisking until chocolate melts and mixture is smooth. Stir in vanilla and salt.

3. Whisk yolks and allulose together in a bowl until slightly thickened. Slowly whisk in the hot cream mixture (temper carefully).

4. Strain mixture through a fine sieve to ensure smoothness.

5. Divide custard evenly into ramekins.

6. Prepare water bath as above — hot water halfway up ramekin sides.

7. Bake 30–35 minutes, until custards are set on the edges but jiggle slightly in the center.

8. Cool to room temperature, then refrigerate for at least 4 hours.

9. Serve with a dollop of whipped cream (sweetened with allulose if desired) and maybe a few raspberries.

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The Takeaway

Both versions share the same luxurious texture and indulgent flavor, but the keto version keeps carbs low without sacrificing creaminess. Using Keystone Pantry Allulose is the key to maintaining the silky, sugar-like qualities of this French classic while making it keto-friendly.

Nutrition Facts Comparison (per ½ cup serving)

💡 The big difference: By swapping sugar for allulose and choosing sugar-free chocolate, the keto version slashes carbs without compromising creaminess.

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Helpful Hints for Perfect Pots de Crème

1. Don’t skip the water bath – It prevents the custard from curdling and ensures even cooking.

2. Low and slow – Bake at a gentle 300°F until the custard just jiggles in the center.

3. Strain before baking – Passing the custard through a sieve removes any scrambled egg bits and guarantees a smooth texture.

4. Chill completely – These are best served after several hours (or overnight) in the fridge.

5. Use high-quality chocolate – The flavor of chocolate is front and center; better chocolate means a better dessert.

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Random FAQ

Q: Can I make pots de crème ahead of time?
A: Yes! In fact, they taste better when chilled overnight. They’ll keep for up to 4 days in the fridge.

Q: Why not just use erythritol or stevia instead of allulose in the keto version?
A: Erythritol can crystallize, giving the custard a gritty texture, and stevia alone can taste bitter. Allulose dissolves smoothly and caramelizes like real sugar, making it ideal for silky desserts.

Q: Do I need to cover the pots while baking?
A: Covering with foil can help prevent a “skin” from forming, but it’s optional.

Q: Can I freeze pots de crème?
A: Not recommended — freezing alters the delicate custard texture. Stick to refrigeration.

Q: What should I serve with pots de crème?
A: A dollop of whipped cream, fresh raspberries, or even a sprinkle of shaved chocolate adds elegance without effort.