Chocolate Low Carb Pots de Creme

Combine Ingredients

Combine the cream cheese, creme fraiche, and cream in a small bowl (about 6" in diameter).  Stir until the mixture is completely smooth.  **If you need to soften your ream cheese, microwave it using the defrost setting for 15 seconds (heat further in 5 second increments as needed.

Sift the cocoa powder into the bowl with the cream cheese mixture and stir to combine.  There should be no cocoa "bits" in the mixture.  Add the artificial sweetener (we used Splenda).

Stir in the vanilla extract and stir again until well combined.  Taste and adjust cocoa powder and sweetener to taste.  If you use too much cocoa powder it may get bitter.

Scrape the pot de creme mixture into a pot de creme cup, ramekin, or even a small espresso cup.  Chill 15 to 20 minutes in the freezer before serving.

Optionally

Sprinkle the top with roasted cocoa nibs or a dollop of whipped cream.  Although I like cocoa nibs and I liked the added "crunch" I don't think I'd run out and buy them just for this recipe.  I always love a dollop of whipped cream!

Chocolate Low Carb Pot de Creme Nutrition Facts

Serving Size - 1 4 ounce pot de creme

Amount Per Serving
Calories 365.04
Calories From Fat (86%)
Total Fat 35.61g
Saturated Fat 22.35g
Cholesterol 111.65mg
Sodium 245.46mg
Potassium 204.13mg
Total Carbohydrates 6.37g
Fiber 1.79g
Sugar 0.76g
Protein 7.58g