What is better on a brisk winter day than a cup of piping hot chocolate? This Keto Hot Chocolate gives you that perfect creamy and sweet beverage with a rich chocolate flavor without the carbs. This recipe is made with coconut milk and almond milk, making it deceivingly healthy and surprisingly diary-free.
Hot cocoa in front of a warm fireplace on a cold day or kept perfectly hot in a thermos while enjoying a day of sledding or skiing is truly hard to beat. This keto hot chocolate recipe is a great way to partake in this simple pleasure without overdoing it on sugar. Whether you are following a keto diet or just enjoy better quality ingredients and fewer carbs, this recipe is sure to be a hit!
Ingredient Notes & Possible Substitutions
You will want to use canned full-fat coconut milk for this recipe to get that thick, velvety texture (I love the organic Thai Kitchen original unsweetened coconut milk because it is SO creamy!). Lite canned coconut milk will work but it will not be quite as thick and creamy. The coconut milk in a carton contains more water and a lot less coconut cream so it should be avoided (unless it is the small carton of Thai Kitchen Unsweetened Coconut Milk which is similar to canned). If you do not need the recipe to be dairy-free, you can use heavy whipping cream in place of the coconut milk. If doing so, adjust the amount of cream to taste because a 1:1 replacement might be a little too creamy.
Almond milk can be a big contributor to carbohydrates if you do not use an unsweetened variety so be sure to read labels! The almond milk in this recipe is essentially just used to increase the liquid volume and doesn't contribute much to the flavor or creaminess. Any low-carb milk alternative should work fine in this recipe as long as it is unsweetened and has a neutral flavor. I do not recommend replacing the almond milk with water.
Use a sweetener that measures 1:1 with regular sugar (it will state this on the packaging). I used Whole Earth Monk Fruit Erythritol Blend. I opted for a granulated sweetener in this recipe; however, a powdered sweetener can also be used you just may need to adjust the amount used to get your desired level of sweetness. You could also use pure liquid stevia (I would start with about 10-20 drops and adjust to taste).
Make sure you select unsweetened cocoa powder that is used for baking, not cocoa mix as these will contain sugar. I like Hershey's Special Dark 100% Cacao because it has a really rich flavor and can be found at most grocery stores.
If using regular table salt you may need to adjust the amount used because it tends to be saltier than sea salt.
Low-Carb Chocolate Chips
If you are vegan or dairy-free, be sure to verify that the brand of chocolate chips used in this recipe does not contain milk or butter fat. I used Lily's Dark Chocolate Chips. The 55% cacao is the only variety under this brand that is dairy-free.
This keto hot chocolate is an excellent source of iron (23%), calcium (23%), and vitamin E (27%).
Each serving is also a good source of potassium.
There are 6 grams of fiber in 1 cup of hot chocolate and only 4 grams of net carbs!
**Please note all nutrition information is based on specific products and estimations. Some variation can occur.**
Try any of these variations to take your keto hot cocoa to the next level or share your favorite low-carb mix-ins in the comments below!
Add ¼ to ½ tsp of pure peppermint extract to the saucepan for a delicious subtle mint flavor that pairs so well with the rich chocolate.
Mix in 2 tbsp. of a high-quality instant espresso for that classic coffee + chocolate combo, but make it low-carb!
Caramel or Butterscotch
Try substituting the chocolate chips for a low-carb caramel sauce or mix in ¼ cup of Lily's Butterscotch chips (these are not dairy-free).
Try 2-ingredient low-carb whipped cream for the perfect topping, drizzle with sugar-free chocolate sauce, or top with keto marshmallows!
- If you are struggling to get the lumps of cocoa powder to full dissolve using a whisk, you can always transfer the hot chocolate into a blender and blend for several seconds to get a lighter, more even consistency with no lumps.
- Low glycemic sweeteners taste different to different people, because of this, I will always recommend sweetening to taste. If you have a preferred type of sweetener, you can absolutely use it in this recipe!
- Chocolate and sea salt are a winning combo; however, if you are sensitive to salt feel free to omit or reduce this ingredient.
Feel free to leave a comment and a rating below. Feedback is always appreciated! 😊
Keto Hot Chocolate
- Large sauce pan
- 1 13.5 ounce Can of full-fat coconut milk
- 2 cups Almond milk Unsweetened
- ¼ cup Granulated 1:1 low carb sweetener I used Whole Earth Monk Fruit Erythritol Blend (50 grams)
- ¼ cup 100% unsweetened cocoa powder I used Hershey's Special Dark 100% Cacoa (25 grams)
- 1 tsp Vanilla extract
- ¼ tsp Sea salt
- ¼ cup Sugar-free chocolate chips I used Lily's 55% Dark Chocolate Chips (40 grams)
- Combine coconut milk and unsweetened almond milk in a large sauce pan. Heat liquid over medium heat and stir until the coconut cream is fully dissolved.
- Add the granulated sweetened, cocoa powder, vanilla, and salt to the saucepan and stir with the whisk until there are no lumps. Continue to heat until it reaches a low boil. Then reduce the heat to prevent it from boiling over.
- Mixin the chocolate chips. Stir constantly over low heat until they are fully dissolved to prevent them from sticking to the bottom of the pan. Once the chocolate chips are fully dissolved and the hot chocolate is an even color with no lumps remove the saucepan from the heat.
- Serve hot with low-carb whipped cream, whipped coconut cream, or homemade keto marshmallows.