Preheat oven to 325°F. Place 4 ramekins into a baking dish.
Make the custard base: In a medium saucepan, combine heavy cream, milk, and sugar. Warm over medium heat until just steaming, not boiling.
In a mixing bowl, whisk egg yolks, salt and vanilla extract. Slowly drizzle in the warm cream mixture while whisking (this tempers the eggs so they don’t scramble). Add the egg mixture to the custard base. Cook for an additional 3-5 minutes until the custard thickens slightly.
Stir in Justin’s Crunchy Peanut Butter until fully incorporated. It won’t be totally smooth, embrace the texture. No straining.
Pour custard into ramekins. Fill the baking dish with water halfway up the sides of the ramekins.
Bake for 20-25 minutes, until edges are set and center still jiggles. Cool to room temp, then refrigerate for at least 3 hours.
Make the chocolate shell: Melt chocolate chips and coconut oil together in a heatproof bowl (microwave in 20-second bursts or use a double boiler). Stir until smooth.
Spoon a thin layer of melted chocolate over each chilled pot de crème. Top with peanuts and flaky sea salt. Refrigerate 10–15 minutes to set. Enjoy!
When you go get a Baker’s Dozen of doughnuts, you’re actually getting 13 doughnuts. A JUSTIN’S® Dozen is when you eat all of them by yourself. Get a JUSTIN’S® Dozen of these Guilt-Free Maple Almond Butter Doughnuts. They’re made with JUSTIN’S® Maple Almond Butter so you know they’re good. Just kidding, don’t really eat 13 doughnuts, no matter how good they are.
Preheat oven to 325°F. Place 4 ramekins into a baking dish.
Make the custard base: In a medium saucepan, combine heavy cream, milk, and sugar. Warm over medium heat until just steaming, not boiling.
In a mixing bowl, whisk egg yolks, salt and vanilla extract. Slowly drizzle in the warm cream mixture while whisking (this tempers the eggs so they don’t scramble). Add the egg mixture to the custard base. Cook for an additional 3-5 minutes until the custard thickens slightly.
Stir in Justin’s Crunchy Peanut Butter until fully incorporated. It won’t be totally smooth, embrace the texture. No straining.
Pour custard into ramekins. Fill the baking dish with water halfway up the sides of the ramekins.
Bake for 20-25 minutes, until edges are set and center still jiggles. Cool to room temp, then refrigerate for at least 3 hours.
Make the chocolate shell: Melt chocolate chips and coconut oil together in a heatproof bowl (microwave in 20-second bursts or use a double boiler). Stir until smooth.
Spoon a thin layer of melted chocolate over each chilled pot de crème. Top with peanuts and flaky sea salt. Refrigerate 10–15 minutes to set. Enjoy!
Rich almond butter, robust coffee, and a whole lot of love. Blend them together and what do you get? Almond Butter Keto Coffee in your cup! Start your morning off on the right foot with this flavorful and simple recipe.
