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Low Carb Chocolate Pots De Creme Pie Recipe - Bake-a-thon

Course Desserts, Sweets
Cuisine International
Servings 4 Persons


  • For The Crust:
  • Coconut Flour - 1/2 cup
  • Egg - 1
  • Ghee - 2 1/2 tbs
  • Erythritol - 1 tsp
  • Stevia - 1/3 tsp
  • For The Pots De Creme:
  • Amul Cream - 1//2 cup
  • Dark Chocolate - 50 gm
  • Egg Yolks - 2
  • Stevia - 1/4 tsp
  • Erythritol - 1 tsp


  • For The Crust:
  • Preheat oven to 200°C.
  • Process all the ingredients until it forms a soft slightly crumbly dough.
  • Grease a 4" round tin or a tart pan and transfer the dough to it.
  • Spread it to even thickness with a height of 1 1/2".
  • Crease the edge with a fork.
  • Cover the bottom part of the pan with aluminium foil.
  • Bake in preheated oven for 20 minutes or until golden at the edges.
  • For The Pots De Creme:
  • Preheat oven to 175°C
  • In a pan heat cream until bubbling at the sides.
  • Remove from flame and add chopped chocolate.
  • Mix together until the chocolate melts and forms a light creamy mix.
  • In another bowl beat together egg yolks and stevia and erythritol.
  • Add a scoop of the chocolate mix into the egg yolks and whisk to combine.
  • Now take this mix and pour it into the chocolate mix.
  • Fold in with a spatula until combined.
  • Pour this mixture into the baked crust.
  • Cover the base and top of the tin with aluminium foil and place it in a water filled tray.
  • Bake it in preheated oven for 35 - 40 minutes.
  • Remove from oven and let it come to room temperature.
  • Refrigerate overnight. 
  • Remove it from fridge and let it sit on counter for 10 minutes. Gently rub the sides of the tin with a towel.
  • Place the pan on a tumbler and gently remove the outer ring.
  • With the help of a spatula, remove the pie from the base plate and arrange on a serving plate.
  • Slice it up and serve.