Chocolate pots with rosemary cream

The ketogenic diet isn’t known for its sweet treats so this stunning dessert is a great one to keep up your sleeve. Dead easy, too!


  • 1 x 600ml pot, plus 150ml pot double cream
  • 200g 85% dark chocolate, chopped
  • 1 tsp vanilla extract
  • rosemary needles, finely chopped to make 1 tsp
  • 1 tsp xylitol


1. Heat 600ml cream until almost boiling. Pour it over the chopped chocolate and vanilla and stir. Divide between 8 small pots and chill until set.

2. Whip the remaining cream with the rosemary and xylitol. Serve with the chocolate pots.

Serves: 8

Time: 10 minutes



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