There’s Room for Chocolate…

Anyone who’s ever been on a traditional diet knows that restrictive calorie counting can often end badly.

Add to that the idea that incorporating a dessert of any type must be categorized as a cheat, and one is easily left in a space where they feel that the only option to counter a rigid eating plan is to break it and consequently, set themselves up for what I like to refer to as a ‘heck with it’ mentality.

For example, “I was way too hungry by the time dinner rolled around, so I ate too much and ended up diving into the bread bowl.  Then, I figured since I’d already messed up my eating plan, what difference would it make if I just had ice cream for dessert and a second drink.”

A combination of a physiological hunger and learned behaviors can the lead us into the slippery slope of that all too familiar cycle of eating too little, feeling frustrated at ourselves after we listened to our body and ate and then deciding all was for naught and back to square one.

However, if we flip that around and choose to make nutrient dense, local, sustainable eating (which, by the way, is what an authentic Paleo approach is in the first place), the crux of our eating, we have room for an intention, well thought out bit of decadence.

Which, in all honesty, does not have to be made of a highly processed list of ingredients either.

One such example is a pot de creme recipe I’ve created, and it just happens to fit into both a Keto as well as a Paleo regime.

(Swap out the cacao for carob powder to make it AIP friendly, since it only uses the POD of the carob bean).

It doesn’t get easier than 3 ingredients and a very easy prep. Despite the simple prep, the result is a creamy bite of decadence.


  • 5 oz raw, dark chocolate (over 85%)
  • 3 pasture raised egg yolks
  • 12 oz fresh coconut milk           


  1. Melt chocolate in top pot of double boiler
  2. Whisk in 3 egg yolks, stirring constantly until thick, about 5 mins
  3. Pour into blender and ad 12 oz fresh coconut milk
  4. Blend on low
  5. Pour into 4 ramekins and chill at least 8 hours

By preparing it yourself, you know exactly what it’s made of.

In addition, by choosing in advance that you’re going to enjoy this dessert, from an emotional perspective, you can learn to be in the moment, savor it, and then move right along.

Finally, while it would be a stretch to say that this recipe supports gut health, it’s not going to work against it; the lauric acid in the coconut is a great gut health booster and none of the three ingredients are inflammatory foods

No need to get back on track if you’ve not gone off track in the first place!