These decadent Peppermint Mocha Cream Cups are a delicious and a great holiday treat. They are low carb, gluten-free, and super easy to create. A total chocolate lover’s dream!
Peppermint Mocha, Yes Please!
It’s here you guys! My favorite flavor of the year has already made its way into all the coffee shops, stores, and now I want to share some of my happiness here on the blog!
If the recipe title didn’t give it away yet, let me shout it from the rooftops for you!!
It’s Peppermint Mocha season ya’ll! Oh, how I’ve been looking forward to this time of year.
Don’t get me wrong, I enjoy Pumpkin Spice and everything nice, but my heart is and will forever be the number one fan of the Peppermint Mocha combo!
There is just something about the minty chocolate mixture that takes me to a winter wonderland of happiness.
I’d drink it in coffee shops all year round if it was available and not full of sugars! Thankfully I’ve learned simple ways to make my favorite coffee at home without the sugar and now I am thrilled to have another way to enjoy the flavors with these Peppermint Mocha Cream Cups as one more way to enjoy the season!
It is just like having my favorite coffee in dessert form!
These creamy cups of fudgy custard are the perfect treat to indulge in during the holidays. The rich dark chocolate and minty delight of the peppermint in these small individual servings will surely satisfy your holiday cravings!
I love that it is like eating a chocolate-covered candy cane without all the sugar and carbs.
Making the Peppermint Mocha Cream Cups
One of my favorite treats is a French dessert called pots de creme. Doesn’t that sound fancy and fun? The name means “pot of custard” or “pot of cream”.
The fancy name also refers to the small porcelain cups in which the dessert is usually served.
Traditional pot de crème is a custard dessert made with eggs, egg yolks, cream, milk, and added flavor. To make these little custards the milk or cream is heated and flavored, then the cream mixture is slowly whisked into eggs and egg yolks to temper the eggs.
The mixture is sometimes strained and poured into small cups, which are then baked in a water bath at low heat. The most common flavors are often vanilla or chocolate.
But you know me, I am not your typical vanilla girl. So although I’m not as fancy as pots de creme may sound, I did want to put my sparkling spin on these small desserts for the holidays!
Worth Every Step and Net Carb!
I’ve always loved the look of small desserts just as much as I love chocolate and peppermint because they are just so cute!
Also, as I have mentioned before in some of my other blog posts, smaller desserts are a great way to control portion size, and trust me, with rich delicious treats like these little cream cups you will be glad for the restraint!
Typically, I try to keep my recipes simple, working hard to make sure that the steps used are not labor-intensive, but for these little cups of peppermint mocha, there will be a few extra steps.
There was just no way of getting around it if I wanted to give you the heavenly texture of a pots de creme!
So be sure to remember that the extra steps will be worth the extra steps you’ll see in the recipe card below. And before you ask, yes the water bath is necessary to achieve that silky smooth mouthfeel.
Don’t let the extra step of using the water bath scare you away from these Peppermint Mocha Cream Cups. It is really not that complicated but keeps the chocolate so silky smooth!
Along with the extra steps in this recipe, there are also a few extra carbs due to the chocolate I use in the recipe, though there are not a lot of added sugars, the Lily’s Chocolate Stevia Sweetened Chocolate Chips do have some carbs that add up.
With that being said, these are decadent desserts, so I like to make them in very small servings to spread the carbs out across 8 servings.
Trust me, they are rich and delicious and you will totally be satisfied with the small portions!
You can find the nutritional information in the recipe card below as a guideline for each serving. If you need your nutritional information to be exact then as always I recommend you recalculate them using the exact ingredients you use as brands vary.
As for the flavor remember that it can easily be adapted. If you are not a fan of the Peppermint Mocha (heaven forbid!) then you can totally leave out the peppermint extract for basic chocolate custard.
Other options that sound delicious to me would be adding in a bit of orange or raspberry flavoring to the chocolate, yum!
Then for those readers that don’t like peppermint and want to keep their chocolate plain and simply delicious, you can totally check out this recipe for Keto Chocolate Pudding.
A thick and rich chocolate dessert flavored with peppermint for the perfect individual treat!
- 7 ounces of Lily's Stevia Sweetened Milk Chocolate Chips
- 6 egg yolks
- 2 cup of heavy cream
- 1/4 to 1/3 cup of Erythritol Stevia Blend (depending on how sweet you want them)
- 1 tablespoon of Instant Coffee
- 1 teaspoon of pure peppermint extract
- 1 teaspoon of pure vanilla
- Optional: whipped cream for topping
- Preheat the oven to 325 degrees.
- Place 8 small oven-safe ramekins into a larger baking dish and set them aside. Place a large pot of water on to boil.
- To make the cream mixture add instant coffee, sweetener, and heavy cream to a medium saucepan.
- Bring the mixture to a slow boil while whisking continuously, until the instant coffee and the sweetener is fully dissolved.
- Remove the cream mixture from the heat and stir in the chocolate chips, vanilla, and peppermint.
- Stir the chocolate cream mixture until the chips are fully melted into the cream. At this point I suggest tasting the cream mixture to make sure it is sweet enough for your tastes and that the peppermint is present enough for you. If more peppermint is desired to add 1/4 tsp at the time until it is strong enough for you.
- Then slowly drizzle the egg yolks into the chocolate-cream mixture whisking the whole time until all the yolks are incorporated.
- Next, pour 1/2 cup of the chocolate cream mixture into each ramekin. Then carefully pour boiling water into the larger pan around the small ramekins until it reaches halfway up the sides. Pour slowly to avoid getting water into the custard mixture.
- Cover the larger pan with foil and bake for 30 minutes until the custards are set. Note: Be careful when placing the larger pan into the oven as it will be hot to the tough from the boiling water.
- After baking, you can check the custards by inserting a toothpick into the center and it comes out clean they are ready to remove from the oven. Don't overbake!
- Lastly, remove the little Peppermint Mocha Cream Cups from the oven and take them out of the water bath to cool on a wrack.
- Once cooled, cover each ramekin with their lids or plastic wrap and chill completely before serving.
- Optional Toppings Ideas: whipped cream, crushed sugar-free candy canes (if you choose to enjoy these items), a sugar-free chocolate drizzle of choice
Note: If you don't have peppermint extract and don't want to purchase any extract, then you can purchase the Lily's Chocolate Mint Chips and sub them from the milk chocolate ones to still have the mint flavor.
Serving Size1/2 cup
Amount Per ServingCalories 362Total Fat 31gSodium 39mgCarbohydrates 26gNet Carbohydrates 3.79gFiber 7.1gSugar 2.7gSugar Alcohols 15.95gProtein 5g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!