chocolate pots de creme

Chocolate Pots de Creme

This dairy-free Chocolate Pots de Creme recipe is easy to make with only 5 ingredients –dark chocolate, coconut milk, egg yolk, stevia, and salt, and is so creamy it melts in your mouth. So even though the name “pot de creme” is quite fancy, don’t be intimidated by this recipe!

My husband inhaled these and the boys enjoyed them too, in spite of their aversion to dark chocolate. I like this Paleo dessert because it relies on stevia as its primary sweetener and does not have any added honey. It can also work well for those on a keto diet if made with dark chocolate that is 80% cacao or more. Serve this dairy-free dessert after dinner or at the end of a family brunch.

Print Recipe
Chocolate Pots de Creme
  1. Place coconut milk in a medium saucepan
  2. Stir in egg yolks, stevia, and salt
  3. Heat over medium-heat 5-10 minutes, stirring constantly
  4. Remove saucepan from heat
  5. Transfer mixture to vitamix, and add chocolate
  6. Blend on high for 30 seconds
  7. Transfer scant ½ cup of mixture into 4 ramekins
  8. Refrigerate overnight or for 8 hours
  9. Serve

This recipe for dairy-free Chocolate Pots de Creme is based on an award winning recipe by one of my favorite bloggers, Michelle of Nom Nom Paleo. Michelle is an amazing person and chef, and both she and her recipes are beloved and admired in the Paleo community.

Here are some of my other favorite healthy chocolate dessert recipes:

Like this Chocolate Pots de Creme recipe, they’re all super easy to make and incredibly delicious!


  1. Martha Burton says

    This looks wonderful, but I do wish you’d use raw cacao your recipes. $70 for chocolate chunks is a little beyond my budget.

    • Elana says

      Hi Martha, thanks for your comment and for sharing your concern. Any dark chocolate that is 70-80% cacao will work for this recipe. You don’t need to buy the 5 pound bag that I link to :-)

  2. Melanie Bigras says

    OMG! I’m in love with this recipe! I add white chocolate because I didn’t have enough of milk chocolate! I’m in heaven!

    • Kimberly O says

      I’m going to do the same thing Ashley, and it will be 1/2 cup cocoa powder. If you want more next time, increase it each time until your Chocolate monster is satisfied. ;)

    • Jennifer C says

      Remember when substituting cocoa powder for solid chocolate that there is also an oil component that you need to account for. It also depends on what kind of chocolate you are looking to substitute. For every one ounce of bitter or semi-sweet chocolate you replace with powder, you would need to also increase the sweetness and add an oil (probably coconut oil in this case). The chocolate that is recommended in this recipe is definitely bittersweet.

  3. Angie says

    This looks absolutely delicious!
    It’s great that there’s only stevia in it too, so it’s great for a hyperglycemic like myself. I can have my chocolate fix & eat it too~?

  4. Tracey says

    Thank you for posting this recipe. I made it for thanksgiving and it was absolutely delicious. I would have liked it a little thicker. I’m not sure if I heated the milk too long, or blended all the ingredients together too long. Either way, it was very good.

  5. Barbara says

    Is there a substitute for the Stevia, like maple syrup or agave? Also, how much would I use in place of the Stevia. Thanks. This looks delicious.

  6. Lonnda Paige says

    My I use trader Joes almond flour in your recipes ( ask for blanched almond flour?) I am just starting out. your recipes look great, but dont want to buy a 5 lb bag at this time.

    thank you Lonnda

  7. Sarah says

    This recipe was posted just days before my husband was musing that he would really like a chocolate cream pie for his birthday – perfect timing. Even though I did realize that Elana’s GF Almond Flour cookbook has a chocolate cream pie recipe, I decided to use this instead – and we were able to make an entirely paleo pie! The pot de creme recipe worked great as filling. (We topped it with coconut “whipped cream” and for the crust used a slightly modified version of the almond flour crust from Elana’s cookbook.)

    Even my husband said he never would have guessed it wasn’t the “real thing”!

    • Michelle says

      Sarah, I would love to do this as a pie as well, did you use the same amount of ingredients or did you double for the pie. Thanks,

      Also, wondering if I only have plain stevia on hand could I add vanilla extract to it to make up for not having the vanilla stevia

  8. Brenda D. Gaines says

    I bought a waffle iron and I was wondering if I could use your pancake recipe in it,
    or do I have to add something??

  9. Brenda D. Gaines says

    I got your new book, I use your Almond Flour Cookbook all the time. I will check out the Benefit Life store, thanks for all you do.

  10. says

    This recipe looks delicious and easy! I initially thought it was a baked custard and was happy to see it’s almost more like an upscale cooked pudding. I’ll try this out for dessert this week!

  11. says

    I love this recipe! Sugar free, dairy free and simple! Very nice! I will try making this. I really like the vanilla stevia by sweet leaf too. I use it in a lot of my desserts at home. Thanks!

  12. AnneKD says

    Well, I guess this is as good a time as any to go looking for soy-free chocolate. I just found out I have soy intolerance.

    • Sarah says

      If you haven’t already found it, the Enjoy Life brand makes allergy-friendly chocolate – in chip form, and also a bar with rice crisps (and probably plain chocolate as well) – I believe they use sunflower lecithin instead of soy. The best part is that they’re pretty widely available in health food stores, or even in the natural foods sections of a lot of box grocery stores. Good luck!

      • Danette Halloran says

        Enjoy Life products are the best. We have a Casein food allergy in our family. Enjoy Life chocolate has worked in every recipe I have ever tried. Can’t wait to try it with this one!

    • Molly says

      You should try Middlebury Chocolates. They are soy, dairy, and gluten free and absolutely delicious. Their website is I order from them all the time! Their bars are literally cocoa beans, cocoa butter, and sugar.

  13. Sherry says

    This looks so good, so looking forward to making this.

    Also can’t wait for your cookbook….I pre-ordered it!!

  14. Michele says

    Looks & sounds delish! I’m allergic to chicken eggs, but can have duck eggs so I’d like to try substituting, but since duck egg yolks are a little larger, would you recommend using 1 or 2, based on your experience with this recipe? I just realized that I do not know what eggs do for this kind of recipe! Thx!

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