Low Carb Coffee Mocha Pot de Creme

Low Carb Coffee Mocha Pot de CremeLow Carb Coffee Mocha Pot de Creme. Many have ask:  Chocolate & Coffee what’s not to love?  Like most other people my answer is NOTHING. This is so easy and so good. You make this low carb coffee mocha pot de creme for anyone and you are asking for a kiss.

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Coffee Mocha Pot de Creme
  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
  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, 27g Fat, 5.7g Carbs, .8g Fiber 4.9g Net Carbs
  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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