What is better on a brisk winter morning 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 dairy-free.
Course Beverage
Keyword keto, low carb, vegan
Cook Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 4Servings
Calories 220kcal
Author Amanda McGillicuddy
Equipment
Large sauce pan
Whisk
Ingredients
113.5 ounceCan of full-fat coconut milk
2cupsAlmond milkUnsweetened
¼cupGranulated 1:1 low carb sweetenerI used Whole Earth Monk Fruit Erythritol Blend (50 grams)
¼ cup100% unsweetened cocoa powderI used Hershey's Special Dark 100% Cacoa (25 grams)
¼cupSugar-free chocolate chipsI used Lily's 55% Dark Chocolate Chips (40 grams)
Instructions
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.