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30
Jul

Home / Food & Recipes / Keto Diet Recipes / Low Carb Chocolate Pastry Cream

Low Carb Chocolate Pastry Cream

By recommended tips
/ tags chocolate, cream, low-carb, pastry, recipe
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An easy and delicious recipe for Low Carb Chocolate Pastry Cream – a rich, creamy custard with deep chocolate flavor, that can be used in many types of dessert.  Low Carb Chocolate Pastry Cream – You must try this recipe.


Low Carb Chocolate Pastry Cream
Low Carb Chocolate Pastry Cream
Low Carb Chocolate Pastry Cream
Low Carb Chocolate Pastry Cream

Today I’m sharing the recipe for Low Carb Chocolate Pastry Cream, perfect for chocolate pudding, eclairs, profiteroles, and other types of pastry. Learning how to make Pastry Cream is a basic skill that any type of baking requires because Pastry Cream is the basis for many desserts.

The cocoa powder adds a deep chocolate flavor, while bittersweet chocolate enhances that flavor.

I really love this Chocolate Pastry Cream recipe. It’s thick enough that it can be whipped a little to lighten the texture, it can easily be used as a layer for a birthday cake – either on its own or lightened with whipped cream, it’s a great base for ice cream, mixed with whipped cream it makes a terrific pie filling, and thinned with some almond milk it becomes the perfect pudding.

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If you like this, you can try similar recipes:
  • Low-Carb Chocolate Coconut Frosting
  • Keto Chocolate Buttercream Frosting
  • Keto Cream Cheese Frosting

Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

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Low Carb Chocolate Pastry Cream
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Low Carb Chocolate Pastry Cream

5 from 2 votes
Recipe by Angelina P. Photo Credit: Angelina P. Course: DessertCuisine: American
Servings

10

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

171

kcal

An easy and delicious recipe for Low Carb Chocolate Pastry Cream – a rich, creamy custard with deep chocolate flavor, that can be used in many types of dessert.

Ingredients

  • 1 cup heavy cream

  • 1/2 cup almond milk

  • 1/2 cup erythritol

  • 2 tablespoons unsweetened cocoa powder

  • 1/4 teaspoon xanthan gum

  • 1 pinch salt

  • 2 large whole eggs

  • 3 large egg yolks

  • 1 tablespoon arrowroot powder

  • 2 ounces Sugar-free dark chocolate

  • 2 tablespoons butter

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon low calorie natural sweetener


Directions

  • Ready a strainer by the stove, finely chop the chocolate and have the butter ready.
  • Place the cream and almond milk in a medium sauce pan or pot (about a 6 cup capacity), and turn the heat to medium – low.
  • Add the erythriltol, xanthan gum, unsweetened cocoa powder and salt to a medium heat-proof mixing bowl and mix together with a small whisk. Add the 2 whole eggs and the three yolks to the dry ingredients in the bowl and whisk together.
  • If bubbling and simmering hasn’t occurred around the sides of the saucepan, turn the heat up to medium until it does. Then turn-off the heat and while whisking the egg mixture continuously, pour all of the cream into the mixing bowl in a thin stream.
  • Put the pot back on the stove and scrape the egg and cream mixture into the pot. Quickly rinse out the bowl, swipe with a paper towel, and set next to the stove with the strainer over the top.
  • Turn the heat to medium low and begin whisking the pastry cream mixture. Nothing will happen for about 2 1/2 minutes and then it will start to thicken-up slightly. Whisk a little faster. At about the 3 – 3 1/2 minute mark, it will begin to thicken. Whisk briskly and cook for 1 minute more BUT don’t let the mixture boil or the eggs will scramble. A lazy simmer is fine.
  • Turn off the heat and remove the pot from the stove, still whisking briskly for another minute. Whisk in the vanilla extract, low calorie natural sweetener, chopped sugar-free dark chocolate and butter. Then, pour the pastry cream through the strainer, catching any cooked egg bits.
  • To cool, push a piece of plastic wrap right on top of the surface of the pastry cream and place in the refrigerator OR make a water bath by putting ice and water in a large bowl, setting the smaller bowl with the pastry cream into the water bath, and stirring until cool. Then cover and refrigerate for 4-6 hours or best if overnight.

Notes

  • Makes about 2 cups.
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Nutrition Facts
Per 1 (2)

Amount % Daily Value*
Calories 171
Total Fat 153g 235%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 4%
Sugars 0.1g
Protein 3g 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only.

We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Thank you for understanding!

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  • Making again today! I forgot how easy they were. The recipe sou
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