Low Carb Coffee Mocha Pot de Creme

Low Carb Coffee Mocha Pot de CremeMany have ask:  Chocolate & Coffee what’s not to love?  Like most other people my answer is NOTHING. This is so easy and so good.

 

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Coffee/Mocha Pot de Creme
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Ingredients
  1. 1 Cup Heavy Cream
  2. 1 T Instant Coffee
  3. ¼ C Very Hot Water
  4. ½ t Vanilla Extract
  5. 2 Egg Yolks
  6. 3 Drops Liquid Sucralose
  7. 1 Oz 65% Chocolove Bar Or One Third Bar
Directions
  1. Preheat the oven to 325 degrees.
  2. Pour the heavy cream into a saucepan and place over medium heat. Bring the cream to a brief simmer, add chocolate and stir to melt.
  3. Mix hot water and instant coffee and add to cream.
  4. In a large bowl, whisk the egg yolks, vanilla, and Splenda. Temper the yolks by gradually whisking the hot cream into the yolk mixture.
  5. Pour the egg-cream mixture into 4 ramekins, filling about ¾ full. Fill a baking pan with ½” inch hot water. Carefully place the ramekins in the water bath and bake for about 20-25 minutes, the center should still jiggle just a bit. Remove the pan from the oven and let the ramekins cool in the water for 10 minutes.
  6. Refrigerate for at least 2 hours. Serve chilled with a dollop of whipped cream.
  7. 4 Servings
  8. 272 Calories, 3.1g Protein, 5.7g Carbs, .8g Fiber 4.9g Net Carbs
Notes
  1. This recipe may easily be doubled or even tripled.
  2. I used to use Nevada Manna chocolate chips for all kinds of things and unfortunately I don’t think they are making them anymore. They have not been available through Netrition or Amazon for a very long time but I find the 65% Chocolove bar to be an extremely good replacement. It only has 12 net carbs per third bar (six little squares) and divided by four 3 net carbs per person. Every once is a while I pop one little square and just suck on it till its gone and 2 carbs are not going to kill anyone.
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