This Low Carb Hot Chocolate Recipe is a creamy and decadent recipe, which is made with unsweetened cocoa powder and heavy whipping cream. It’s a cozy sugar-free treat, ready in about 5 minutes.
Low Carb Hot Chocolate Recipe Ingredients
- 2 cups unsweetened almond milk (or macadamia nut milk)
- 1/4 cup heavy whipping cream (essential for richness)
- 2 tablespoons unsweetened cocoa powder
- 2 to 3 tablespoons powdered keto sweetener (Allulose or Erythritol)
- 1/2 teaspoon vanilla extract
- Pinch of sea salt (enhances the chocolate flavor)
- Optional: Sugar-free whipped cream or dark chocolate shavings for topping
How To Make Low Carb Hot Chocolate Recipe
- Mix dry ingredients: In a small saucepan off the heat, whisk together the unsweetened cocoa powder, powdered sweetener, and salt. Mixing these while dry helps break up clumps of cocoa powder before the liquid is added.
- Add liquids: Pour in the unsweetened almond milk and the heavy whipping cream. Whisk vigorously to combine the dry mix with the liquids.
- Simmer: Place the saucepan over medium-low heat. Heat the mixture gently, whisking occasionally, until it is steaming and hot. Do not let it come to a rolling boil, as this can scald the cream or cause the cocoa to separate.
- Flavor and Froth: Once hot, remove from the heat. Stir in the vanilla extract. For a frothy, coffee-shop texture, use a handheld milk frother or immersion blender for 10-15 seconds to create foam on top.
- Serve: Pour into mugs immediately. Top with sugar-free whipped cream or a sprinkle of cinnamon if desired.
Recipe Tips
- Powdered vs. Granular: Use powdered sweetener (confectioners style) rather than granular. Granular sweeteners like erythritol can be gritty in liquid and take longer to dissolve. If you only have granular, powder it in a blender first.
- The Pinch of Salt: Do not skip the salt! Salt suppresses bitterness, making the cocoa taste sweeter and richer without adding extra sugar.
- Heavy Cream: The fat in the heavy cream creates the “mouthfeel” of whole milk or melted chocolate. If you omit it, the drink will be thin and watery.
- Cocoa Quality: Use a high-quality Dutch-process cocoa if possible for a smoother, less acidic flavor. Ensure the label says “Unsweetened.”
- Spicing it up: A pinch of cayenne pepper adds a warming kick (Mexican hot chocolate style), or a drop of peppermint extract makes it festive.
What To Serve With Low Carb Hot Chocolate Recipe
This drink is a dessert in itself, but pairs well with keto snacks.
- Keto Cookies: Low carb peanut butter or chocolate chip cookies.
- Whipped Cream: Homemade with heavy cream and vanilla.
- Marshmallows: Sugar-free keto marshmallows.
- Biscotti: Almond flour biscotti for dipping.
How To Store Low Carb Hot Chocolate Recipe
- Refrigerate: Store leftovers in a mason jar in the refrigerator for up to 3 days. Shake well before reheating as the cocoa may settle.
- Reheat: Reheat gently on the stovetop or in the microwave for 60 seconds.
- Freeze: You can freeze this into ice cubes and blend them later for a “Frozen Hot Chocolate.”
Low Carb Hot Chocolate Recipe Nutrition Facts
- Calories: 110
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 80mg
- Total Carbohydrates: 4g
- Dietary Fiber: 2g
- Sugar: 0g
- Protein: 2g
- Net Carbs: 2g
Nutrition information is estimated per cup (recipe makes 2 servings).
FAQs
Yes. Replace the heavy whipping cream with full-fat canned coconut milk (the thick cream from the top). It will add a slight coconut flavor but provides the necessary fats.
You can, but it won’t be creamy. If using water, increase the heavy cream amount to 1/3 cup to compensate for the lack of body in the water.
Erythritol doesn’t dissolve as well as sugar. Using Allulose helps prevent crystallization, or simply make sure the liquid is hot enough to fully dissolve the granules.
Low Carb Hot Chocolate Recipe
Description
A silky, rich, and sugar-free hot cocoa made with almond milk and heavy cream that rivals any high-carb coffee shop version.
Ingredients
Instructions
- Whisk cocoa, sweetener, and salt in a saucepan.
- Add almond milk and cream.
- Heat over medium-low until steaming.
- Remove from heat; add vanilla.
- Froth with a blender (optional).
- Serve hot.
Notes
- Use powdered sweetener to avoid a gritty texture.
- Do not boil the mixture, or the cream may scald.
- Add a dash of cinnamon or peppermint for variety.
