An extremely rich and chocolatey, gluten-free & low carb chocolate pastry cream which is perfect for filling pastries and pies, an ice cream base, or thinned for pudding.
As you probably know by now, I love puddings and pastry creams and anything chocolate. This chocolate pastry cream brings the total of recipes for pastry cream on this blog to a grand total of three. I have a dairy-free coconut milk pastry cream, a basic low carb vanilla pastry cream and now, this uber thick and rich chocolate pastry cream – which is basically a super thick low carb chocolate pudding.
As I’ve said in several posts, I think everyone should learn how to make some of the basics – like pastry cream. The basics are the jumping-off points for great recipes. If you have a few basic pie crust recipes in your repertoire, you can make almost any pie. A few basic things like lemon curd or pastry cream can be turned into pie filings, tart fillings, parfaits, trifles, cake fillings or frozen treats.
Knowing a few good basic recipes frees one from having to follow complex recipes and fosters creativity. Honestly, most more complex recipes are really just variations of basic techniques or several basic recipes put together.
I really love this 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.
Low Carb Chocolate Pastry Cream = 3 net carbs per serving
[Disclosure: This recipe contains affiliate links.]
- 1 cup heavy cream
- 1/2 cup almond milk
- 1/2 cup erythritol
- 2 tablespoons cocoa powder
- 1 tablespoon cornstarch or arrowroot powder
- 1/4 teaspoon xanthan gum
- 1 pinch salt
- 2 large whole eggs
- 3 large egg yolks
- 2 ounces unsweetened baking chocolate
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1/2 teaspoon stevia glycerite
- 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, cornstarch, xanthan gum, 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.
- Turn off the heat and remove the pot from the stove, still whisking briskly for another minute. Whisk in the vanilla, stevia glycerite, chopped 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. Makes about 2 cups.
1 serving equals 1/2 cup.