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prep time
1 h 8 min
cook time
3 min
ready time
1 h 11 min
Low Carb Mini Mocha Chocolate Pots
These deliciously decadent and gooey chocolate pots are the perfect after dinner indulgence.
The pots come together quickly and just require a minimum of 1 hour to set in the fridge – depending on how gooey you want them to be!
These mini desserts are great for a weekend treat or entertaining dinner guests.
Net Carbs
6.2 g
Fiber
4.2 g
Total Carbs
13.4 g
Protein
5.2 g
Fats
27.2 g
302 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Excellence Intense Dark Chocolate 85% Cocoa By Lindt
10 squares
Coffee, Prepared From Grounds
2 teaspoon
Egg Whole
1 large egg
Xylitol by Now
1 tablespoon
Heavy Cream
⅔ cup
Recipe Steps
steps 5
1 h 11 min
Step 1
Add the chocolate squares to a food processor with the egg and blend until the chocolate is well broken down.Step 2
Add the cream to a small pan along with the xylitol and coffee. Heat the mixture until just boiling, melting the coffee granules and sweetener. Remove from the heat and stir well to combine.Step 3
With the motor running on the food processor, very slowly drizzle the hot coffee cream in a little at a time. Do not add the hot cream all at once or it will scramble the eggs. Blend until fully combined and you have a rich, smooth chocolate sauce.Step 4
Divide the mixture evenly between 4 small ramekins or shot glasses.Step 5
Once cooled, transfer to the fridge for a minimum of 1 hour to set – longer for a firmer pudding.
