I make it with ultra-dark chocolate (90% cacao) and add just a touch of sweetener, but the added sweetener is completely optional. I’m sure I’m not the only one who has cozy childhood memories of mugs of hot chocolate topped with tiny marshmallows. There’s something incredibly comforting about a hot drink on a cold winter day. So it’s good to know that while the marshmallows are a definite no, enjoying hot chocolate on the keto diet is very much a possibility - and it’s absolutely delicious.
Ingredients
You’ll only need four simple ingredients to make this keto hot chocolate. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Half-and-half: You can also use heavy cream. Personally, I feel that heavy cream is a bit much. Sweetener: I use stevia glycerite. You can use a granulated sweetener instead. Unsweetened cocoa powder: It’s best to use Dutch-processed cocoa powder. It’s milder and less acidic than natural cocoa powder. Extra-dark chocolate: I use Lindt Excellence 90%. You can use your favorite chocolate or chocolate chips, but the darker the better, obviously.
Expert tip
It’s best to use Dutch-processed cocoa powder in this recipe. This cocoa powder is treated with alkali, making it milder, darker, and less acidic than natural cocoa powder. It’s not that the recipe won’t work with natural cocoa powder. But it won’t taste as good, in my opinion. First, measure and gather all your ingredients so that everything’s ready. Things happen fast in this recipe! If using a chocolate bar, chop it with a sharp chef’s knife, as shown in the video. Pour a cup of half-and-half into a small saucepan and heat it over medium-low heat until tiny bubbles appear around the edges. Don’t let the half-and-half come to a boil. As soon as those bubbles appear, add the sweetener and the cocoa powder, then lower the heat to low and whisk until completely dissolved. Turn the heat off. Add the chopped chocolate (or the chocolate chips) and stir it in until completely melted. Divide the drink between four espresso-size cups. If desired, top with a dollop of keto whipped cream and dust with unsweetened cocoa powder.
Frequently asked questions
Variations
The best way to vary this recipe is to use different types of chocolate. You can also add a few drops of flavor extracts, such as vanilla, coconut, orange, or peppermint.
Serving suggestions
I usually just serve this tasty drink as is. It’s thick and creamy and it really doesn’t need to be enhanced. It’s really good with these almond flour cookies! If you’d like, you can serve it with a dollop of keto whipped cream (or go all out and use chocolate whipped cream!) and a dusting of cocoa powder.
Storing leftovers
While it’s highly unlikely that you’ll have any leftovers, in case you do, you can cover them tightly and keep them in the fridge for up to 4 days. When it’s time to reheat them, you can either do it in the microwave in 30-second sessions, stirring after each session. Or on the stovetop over low heat, stirring often. Regardless of the method you choose for reheating, it’s possible that you’ll need to add a bit of half-and-half. And make sure the mixture doesn’t boil. Heat it very gently.
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Recipe card
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