This is my first weekend experimenting with the metabolic efficiency training diet, and since weekends call for dessert, I took to my kitchen. What I came up with is this little number–a silky smooth dark chocolate pot de creme with a hint of peanut butter. It’s gluten-free and almost dairy-free (the darker the chocolate, the smaller the amount of dairy).
Honestly, I would have no trouble serving this to dinner guests and not telling them it meets any certain dietary specifications. Even though it’s LCHF, no one would ever guess it’s anything other than a rich, decadent chocolate pot de creme. You can take my word on it (pastry chef here). And the best part? It takes about 5 minutes to throw together. True story.
Give it a try. You know you want to.
LCHF Chocolate Peanut Butter Pots de Creme
- 1 (13.5 ounce) can unsweetened coconut milk (full fat, not light)
- 6 ounces dark chocolate, chopped (I like Perugina or Ghirardelli, 63% or higher)
- 2 teaspoons granulated Splenda
- 1/2 teaspoon pure vanilla extract
- 1/4 cup smooth peanut butter
- 1/2 cup heavy cream whipped with 1/2 teaspoon pure vanilla extract and 1/2 teaspoon granulated Splenda (Optional)
- Unsweetened cocoa powder for dusting
- Bring coconut milk to a simmer over medium heat, stirring occasionally.
- Place chocolate, Splenda, vanilla, and peanut butter in the bowl of a food processor*.
- Pour hot coconut milk over chocolate (et al.) in the food processor. Fasten the lid and process until smooth and completely blended, about 1 minute. Pour into ramekins, cover with plastic wrap, and refrigerate 3-4 hours, until firm.
- Top with a dollop of whipped cream and dust with cocoa powder, if desired. Serve cold.
*If you don’t have a food processor, you can do this with a good blender. Follow your blender’s instructions on processing hot liquids–most blenders have a removable insert in the cap to vent steam. I hold a folded dish towel over the opening when operating mine with hot liquids.