Rich & Creamy Hot Cocoa!
Winter has officially HIT New York City.
Last night, the temperature dropped down to 16°F and it wasn’t much kinder today. Thankfully we were nice and toasty in our apartment with the heat blasting and all of the windows bolted shut. Nevertheless, cold weather brings a kind of romance with it. We were inspired by the frigid day today and decided to make a creamy, low carb hot chocolate to sip on while we watched Lost on Netflix. The cold weather isn’t so bad when you can make delicious treats and zone out to TV marathons all day!
To make this delicious, creamy low carb hot chocolate, it took just about 10 minutes and we had fun taking photos of it. Perhaps we’re a bit late with the Christmas decorations but they added a nice winter-y touch to our photos. And hot cocoa at Christmas time just makes sense! And those pretty little ceramic mugs make this hot cocoa even more enjoyable. It’s almost as if we were sitting in a quaint NYC coffee shop rather than huddled up in our apartment on a frigid day.
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Of course, our creamy keto hot chocolate is totally low carb- we wouldn’t’ have it any other way! However, you would never know that the typical cocoa carbs are missing. Our low carb version is just as sweet, chocolatey and delicious as any hot cocoa out there! Each serving has only 2 net carbs while still being super rich and creamy. We used erythritol to sweeten our keto cocoa paired with unsweetened cocoa powder. The touch of cinnamon and pinch of salt also brings out the delicious flavors of the chocolate- don’t skip them for the full effect! If you have some vanilla extract, add a splash of that as well for an even more gourmet taste.
If you make this yummy low carb hot chocolate recipe, let us know – send us a pic or tag us on any of our social media pages! We would love to feature your photos on the blog. It is quite the photogenic drink! Just remember to take the picture before you take a sip- I drank half of my keto cocoa before remembering that I needed to snap a pic- I couldn’t resist!
If you’d like to make this drink dairy-free, you can substitute the heavy cream with coconut cream. We made both versions and they ended up equally delicious. We always have a few cans of coconut cream on our shelves so it is a good option when we run out of heavy cream. The subtle coconut taste is also great when combined with rich chocolate. No matter which option you choose, this keto cocoa is going to be a total hit! A perfect way to warm up a chilly day. Enjoy!
| Servings: servings |
- 2 cups almond milk (or any nut milk)
- 1/4 cup heavy cream
- 3 tbsp So Nourished Erythritol
- 3 tbsp cocoa powder
- 1/4 tsp cinnamon
- 1 pinch salt (optional, but brings out sweetness)
- Set a small pot onto a low flame with your almond (or any nut) milk and heavy cream. To make this dairy free - use some coconut cream!
- While it's heating up, place the rest of your ingredients into a Nutribullet or small blender.
- When your milk mixture is bubbling slightly, take it off the flame and pour the contents into your blender.
- Blend for about a minute to get it nice and frothy.
- Serve with some shaved chocolate and enjoy!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our drinks to learn to make more delicious and healthy recipes!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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We are hunkered down in upstate New York with an ice storm warning or some nonsense. I made your delicious recipe for my daughter and me. It is SO GOOD! How do I post a picture? I took one of our nice cozy mugs.
Thank you. 🙂
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I just made this and added cinnamon and a tsp of cocoanut oil. Oh my gosh. Wonderful
Hi, the idea of using the blender is great as finally the cocoa blends with the rest. But why does unsweetened cocoa always taste awful? I’ve been on keto since Christmas and a good warm cocoa is the one thing I still miss ?
Chocolate, by nature, is very bitter. It’s all the sugar and cream that make it a confection! If you find your cocoa too bitter, try adding a bit more sweetener, a tiny pinch of salt or an aromatic like cinnamon.
Can you please explain how you arrived at two grams of net carbs?
It appears that the almond milk has 8 grams per cup without any dietary fiber so it looks like the minimum would be 8 grams of carbs per cup.
It sounds like you’re using sweetened almond milk. Always check the label for added sugar.
I just opened the Amazon link you provided in your ingredients list and it shows that “Pacific Foods Organic Almond Non-Dairy Beverage” has 8g of carbs and 7 of those are sugar which confused me. Did you link to the wrong product or am I missing something?
Thanks
Hmm, I’m not sure what must have happened! Maybe the listing was changed to their sweetened variety. I just updated the link to one that is definitely unsweetened and well-known.
Just made this – used cacao powder and natvia but halved the amounts and added in double the cream. Didn’t realize my almond milk was vanilla ? tastes so good it’s like drinking brownie mix haha
Ooooh yum!