Easy Low Carb Hot Cocoa

A rich chocolate cocoa, made to be low carb and keto friendly. The perfect go-to hot chocolate all winter long.

Winter in the Midwest is not complete without at least one mug of hot chocolate to get you through. This keto hot cocoa recipe is definitely one you need to add to your holiday recipe list because it tastes sinfully delicious (especially when you pair it with my keto hot cocoa cookies too).

The trick to making good hot cocoa is using good quality ingredients and knowing which low-carb sweetener you like best (I prefer the Lakanto or allulose brands).

Also, no homemade cocoa is complete without a pile of (keto) homemade whipped cream! Find the full recipe below and read on for a few fun tips and tricks.

“School” Supplies:

• Medium Pot
• Whisk
• Measuring Cups
• Mixing Bowl

“Class” Notes:

Welcome to my virtual classroom! Use the guided notes below where I often answer commonly asked questions I get from readers and cooks just like you.

This information is meant to help you have a stronger understanding of this recipe and the process so you can find success all on your own.

Ready to begin cooking? Simply jump to the recipe card below and begin.

Ingredients:

• Almond Milk (unflavored) – You can also use any other milk of choice but I find almond contains only a few carbs and is neutral tasting.
• High-Quality Dutch Cocoa Powder– I love dutch cocoa powder for this recipe. Because the star of the show is truly the chocolate, try and get the good stuff if it fits your budget.
• Sugar-Free Dark Chocolate- Adding a little real dark chocolate is a great way to amplify the richness and creaminess of this cocoa recipe. You can use dark chocolate chips too.
• Keto Simple Syrup- The syrup recipe helps you control the sweetness of this cocoa. You can also just add allulose directly to the cocoa but I prefer the homemade syrup. You can also buy keto simple syrup too.
• Vanilla
• Pinch of Salt

How To Make Low Carb Hot Cocoa:

As I mentioned above, the best hot cocoa comes down to a few key components. The first is the quality of the ingredients you choose to use.

For the chocolate in this recipe, I prefer a bar of high-quality dark chocolate or Lily’s Sugar-Free chocolate, as well as using good high-quality unsweetened cocoa powder.

The better the chocolate, the better the hot cocoa!

The second is being sure to balance the temperature on the stove. When adding cream or almond milk, you do not want the liquids to simmer or boil.

The temperatures should be high enough that the liquid is heated through and the chocolate can melt, but low enough that the dairy doesn’t scorch and your chocolate doesn’t burn and separate.

1. In a medium saucepan, warm the almond milk over medium heat.
2. Whisk in the cocoa powder and the dark chocolate. If the dark chocolate is a bar, chop it before adding it in to help it melt.
3. Add in the keto simple syrup (you can substitute it with your favorite low-carb sweetener instead). Then mix in the vanilla and pinch of salt. Do not let the cocoa boil.
4. Once it is warmed through and all the chocolate is dissolved, remove it from the heat and add it to your mugs.
5. Top the low-carb cocoa with keto whipped cream and garnish with cocoa powder or dark chocolate shavings!

Expert Tips:

• Add spices like cinnamon, nutmeg, or even cayenne for a little spicy kick!
• Feeling a little adventurous? Try adding in a tiny bit of peppermint extract and a few shots of strong coffee or espresso for an easy peppermint mocha-style beverage too.
• Top it off with homemade whipped cream (and make a little extra to share with the dog in your life).
• Try my Keto Frozen Hot Chocolate recipe too!

Need something delicious to go with your hot cocoa? Of course, you do! Pair this tasty drink with my Keto Peanut Butter Blossoms, my Keto Biscotti, or The Best Keto Cinnamon Rolls. Happy drinking!

Looking for more comfort food recipes and keto friendly ideas for the holidays? Check out my 120 page FREE Keto Comfort Food & Holiday Classics recipe e-book out now!