Keto Chocolate Pot De Creme | Keto Recipes
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These days, there is simply an overabundance of diet plans. The sheer volume of diet options is ridiculously overwhelming.
For this reason, once you’ve decided on a particular diet, and and you’re watching these recipe videos to get meal ideas, it’s important that you stay committed to your plan. Straying from your original chosen plan may very well lead to failure. You might find yourself needing to start over from scratch.
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In the past, I’ve definitely hopped from one thing to the next… like crazy. And there’s really only one reason why…
You’ll most often crave the foods that your particular diet program prevents you from consuming, which another protocol 100% encourages. They say it’s healthy, after all. So it should be okay, right? And let’s call a spade a spade… Cooking videos are oftentimes quite will-weakening. 😉
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Makes sense to me. Put the right amounts of the right fuel into your body, and reap the rewards of a healthy body and physique. This is especially true if our activity levels are relatively high.
This is clearly the world’s most popular weight loss advice. And it probably has that designation for a reason!
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60 grams 90% Chocolate (or 100% or Bakers Chocolate) I use Lindt 90%
80 grams Heavy Whipping Cream
1 Egg Yolk
1 1/2 Tbsp Erythritol (Powdered) I recommend this
a few drops of Vanilla extract I use this one
a pinch of salt
Break up chocolate into small pieces and put it in a bowl
In a separate bowl, add the egg yolk and give it a quick whisk
In a thick-bottomed saucepan, add the cream and the erythritol and heat it over a low flame. Also add in a few drops of the vanilla extract.
Bring the cream and erythritol mix just to a boil, while stirring continuously to prevent scorching.
As soon as the first bubbles appear in the cream, take it off the heat.
Add a few drops of the hot cream to the egg yolk and whisk it in. This is called tempering, and it’s done so the boiling cream doesn’t turn the yolk into scrambled egg.
Add a new drops at a time and whisk. Then add the entire cream to the egg yolk and give it all a good mix.
Put the egg and cream mix back into the saucepan and put it on a low heat. This is your custard.
Keep stirring the custard, until you start to see it thicken. Watch it carefully at this point, it shouldn’t become too thick. It’s done when it just coats the spatula or the back of a spoon.
Immediately take the custard off the heat and pour it over the chocolate pieces. Let sit for a minute, then whisk it all together until you get a thick, glossy pudding.
If the chocolate feels a bit too thick, add a bit more cream to loosen it up. Also add in a pinch of salt and whisk
Divide among two ramekins or cups and let it set in the refrigerator for about 30 mins.
Top with a bit of whipped cream or creme fraiche and serve. It’s even better with a bit of berry compote and cream.
If you leave it in the fridge too long, let it sit out for about 5 minutes before you eat it