Warm up with a luxuriously creamy sugar free hot chocolate! This easy keto hot chocolate recipe has a deep chocolate flavour and contains only 2.5g net carbs. Suitable for low carb diets. Dairy free!
It’s getting cold outside guys and I’ve started to swap out my (almost daily) treat of keto chocolate milkshake for this properly amazing sugar free hot cocoa recipe.
Can I just take a moment to tell yo HOW MUCH I love hot chocolate? When I was a kid, we always had a box of Nesquik at home. Ready-made hot chocolate mixes like this are packed with scary amounts of sugar, but back then I thought it tasted amazing.
As an adult, I graduated to hot chocolate made with real chocolate that was melted into milk. I have a memory of one particular cocoa I ordered in a wonderfully grand cafe in Barcelona. It was so thick and rich I ended up eating it with a spoon!
Can you have cocoa on keto
A quick sidestep into science here. Cocoa powder is high in polyphenols, which is an antioxidant, and has numerous health benefits. 1 tablespoon of cocoa powder contains 1.1 grams of net carbs (source: USDA), which makes it perfectly suitable for keto diets. Of course, you have to make sure you’re using unsweetened sugar free cocoa powder and not a box mix!
I’m pleased to say that this sugar free hot chocolate is the perfect low carb version of the sugary hot chocolate I used to enjoy so much. It has a deep chocolate flavor and is wonderfully creamy and satisfying.
Cream or dairy free?
When you google “keto hot chocolate”, you’re inundated with recipes that suggest to basically heat a bucket of heavy cream and add plenty of low carb sweetener. That may be keto and low in carbs, but it’s just not my idea of yum. I don’t want to drink pure cream, with or without chocolate. Too much dairy is not good for my tummy or my waistline!
How to make sugar free hot chocolate
We’ve got 7 ingredients for this recipe, but absolutely essential are only 3 of them: almond milk, cocoa powder and collagen peptides. Let me explain a little:
I like Plenish Unsweetened Almond milk. It contains 6% almonds per 100 ml, which is a little higher than most other brands. It means you can froth it and it does not taste watery.
Unsweetened, please. Both cacao and cocoa work here. The difference between the two? Cacao powder is raw and cocoa powder is roasted. Cacao has more nutritional benefits and cocoa has the more intense, deep taste. Your choice!
This is my secret sauce to make the keto hot chocolate thick and creamy WITHOUT having to resort to cream. I’m crazy about collagen powder at the moment and take some every day.
Collagen is the most common protein in our body. But of course, collagen stores decrease as we age. Collagen supplements may help reduce wrinkles and skin dryness plus it’s great for your joints and gut health. Read more about the benefits of collagen here!
Brands I have tried so fat are Vital Proteins and Hunter & Gather. They are neutral in taste and thicken the hot chocolate together with the cocoa powder.
The other ingredients are optional – apart from the salt, which I think really improves the taste. Vanilla extract tastes great in pretty much anything and the MCT oil adds more creaminess. I don’t feel the need to add sweetener myself, but I know many people prefer a little sweetness.
As for the recipe method, there’s not much to it! You start by heating the almond milk in a saucepan. Stir so it does not burn. Alternatively, heat it in the microwave for 90 seconds on high.
Then, pour the milk into a jug with high sides and add the other ingredients. Blend with an immersion blender until frothy. (Don’t blend in the pan – it will squirt everywhere and burn you.) Alternatively, use a high speed blender.
Keto hot chocolate toppings
When I make this keto cocoa recipe, I normally omit toppings – unless I want to impress someone. But of course, feel free to add a dollop of either whipped cream or whipped coconut cream.
My husband is also partial to a square of dark chocolate with his hot chocolate (we use 90% Lindt, but any chocolate with a minimum of 85% cocoa solids is fine – or use my sugar free chocolate).
Collagen peptides aren’t cheap. If you’d rather not invest, there are other ways to thicken a dairy free hot chocolate:
- 2 tsp ground chia seeds
- 1-2 tbsp protein powder
- 1/8 tsp konjak root powder
- 1/8 tsp xanthan gum (don’t use more or the hot chocolate will taste slimy).
For a caramel flavour, add 1 tbsp of maca powder.
For a keto Mexican hot chocolate, use a pinch of chili powder and cinnamon.
You can replace the almond milk with coconut milk or any other nut milk.
Sugar free sweeteners
If you decide to use a sweetener, I recommend that you use either powdered erythritol (not granular) or allulose. A monk fruit erythritol mix such as by So Nourished or Lakanto has literally none of the cooling aftertaste of pure erythritol.
Allulose is great because it has literally no aftertaste and it also melts just like sugar. It’s readily available in the US. In the UK and Europe, you can get it on mydiet-shop.co.uk.
Can you store low carb hot chocolate?
I’ve given you a single portion for this cocoa because I prefer it fresh ‘n’ frothy. But should you decide to make larger amount, store any leftovers in the fridge. Whisk once you have re-heated it so it’s frothy.
More keto chocolate recipes
Keto Chocolate Lava Cake – a gooey cake with only 5 ingredients
Low Carb Keto Chocolate Ice Cream – creamy cocoa goodness
Keto Chocolate Truffles – for a healthy sugar free treat
The Ultimate Keto Chocolate Chip Cookies – great for dunking!
Tried this recipe? Give it a star rating below!
Keto Sugar Free Hot Chocolate Recipe
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- 200 ml / 6.76 oz almond milk unsweetened, 3/4 cup plus 1 1/2 tbsp
- 1 1/2 tbsp / 9g cocoa powder (use 2 tbsp if you love a REALLY chocolatey cocoa)
- 3 tbsp / 20g grass-fed collagen powder
- 1/2 tsp vanilla extract optional
- 1 tsp MCT oil optional
- 1 tsp powdered sweetener (So Nourished) optional
- pinch sea salt recommended
- optional whipped cream or coconut cream
- square of dark chocolate or chocolate shavings 85% cocoa solids minimum
- Heat the almond milk in a saucepan or in the microwave (90 seconds on high).
- Pour into a jug, add the collagen peptides, cocoa powder, salt (plus vanilla extract / mct oil / sweetener, if using). Blend with an immersion blender until frothy. Alternatively, blend in a high speed blender.
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