Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Low Carb Dark Chocolate Custard
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- #14019
A rich, low-carb dessert that feels like cheating. Heavy cream, chocolate, and a combination of three different sugar substitutes keep it low-sugar, low-carb as can be.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
4 egg yolks
3 packets Splenda sugar substitute
3 packets NutraSweet sugar substitute
3 packets Sweet-N-Low sugar substitute
1 teaspoon vanilla extract
1 pint heavy cream
4 ounces unsweetened baking chocolate, chopped
2 tablespoons salted butter
directions
Whisk together the egg yolks, sweeteners, and vanilla extract in a bowl. Set aside.
Combine the heavy cream, baking chocolate, and butter in the top of a double boiler over medium-low heat. Stir the mixture frequently until the chocolate melts.
Remove about half a cup of the chocolate mixture and quickly whisk it into the egg yolk mixture. Mix constantly until completely incorporated. Pour the egg mixture into the chocolate mixture and stir constantly until the custard thickens.
Remove the pan from the heat and stir the custard for 1 minute, slowly, so it begins to cool. Transfer the custard to a bowl and refrigerate it, uncovered, for 15 minutes.
Stir the custard, cover the bowl, and chill until cold.
Serve the chilled chocolate custard with whipped cream sweetened with a sugar substitute, if desired.
nutrition data
179 calories, 19 grams fat, 3 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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reviews & comments
January 15, 2017
Wow... I'm honestly a terrible cook and i also usually can't stand dark chocolate but this turned out FABULOUS. Not only do i like it, it's a perfect dessert for my mom who's on Atkins! The only difference I did was use Equal and Sweet and Low instead of a third substitute.
November 16, 2006
Found this recipe while searching for a low carb dessert option for my in-laws who are on Atkins. It was amazing! I'm not a huge dark chocolate fan so I sweetened up some whipping cream to top it, but my husband and in-laws raved about it. It's become the talk of his family and it's a requested dessert for every family function. I'm introducting it to my side of the family for Thanksgiving and am going to try a semi-sweet version as well.