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Pots de Crème
Prep Time: 5 minutes, plus at least 2 hours to chill
cook time: 30 minutes
yield: 6 servings
1¼ cups heavy cream cup unsweetened cashew milk
6 ounces unsweetened chocolate, finely chopped
5 large egg yolks
⅔ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener Seeds scraped from
1 vanilla bean , or 1 teaspoon vanilla extract
½ teaspoon fine sea salt
Preheat the oven to 325°F.
Bring the cream and cashew milk to a simmer in a saucepan over medium-high heat. Once simmering, remove from the heat and immediately stir in the chopped chocolate. Let sit for 2 minutes, then stir until well combined.
Place the egg yolks, sweetener, vanilla, and salt in a small bowl. Stir well to combine. Slowly stream the egg mixture into the chocolate mixture while whisking so you do not scramble the eggs.
Evenly divide the mixture among six 4-ounce greased ramekins. Place the ramekins in an 11 by 9-inch baking dish. Pour hot water around the ramekins so that it comes two-thirds of the way up the sides of the ramekins. Bake for 30 minutes, until the custard is set .
Remove the pan from the oven but leave the ramekins in the hot water for 5 minutes. After 5 minutes, remove them from the water and let cool completely. Cover and refrigerate for 2 hours or overnight.
These custards can be stored in the refrigerator, tightly covered, for up to 5 days. Do not freeze.
Deconstructed Chocolate Cannoli Cookies
Prep Time: 5 minutes
cook time: 12 minutes
yield: 2 dozen cookies I love to serve these tasty cookies alongside my Cannoli Mini Cheese Balls !
½ cup unsalted butter , softened
4 ounces cream cheese , softened
¾ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener 1 large egg
1 teaspoon almond extract or other extract of choice, such as orange, lemon, or vanilla
teaspoon fine sea salt
2 cups blanched almond flour
½ cup coconut flour
½ cup unsweetened cocoa powder
teaspoon baking powder
Pinch of fine sea salt
- Preheat the oven to 300°F. Line a baking sheet with parchment paper and grease the parchment.
In a large bowl, cream the softened butter and cream cheese with a hand mixer for 1 minute. Add the sweetener and continue mixing until creamy. Add the egg, extract, and salt and mix again. Add the flours, cocoa powder, baking powder, and pinch of salt and mix well to combine.
Scoop up a heaping tablespoon of the dough and roll it into a ball between your hands, then place it on the greased parchment. Repeat with the rest of the dough, placing the balls about 2 inches apart. Bake for 12 to 15 minutes, until fine cracks form on the tops of the cookies. Let the cookies cool completely on the pan.
Store extras in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.