Is there anything more delicious than a good cup of hot chocolate when it’s cold, or even on a rainy afternoon? Absolutely, there is not.
We all love hot chocolate and consume it a lot especially in cold places, but we are not exempt from preparing it even in hot areas because it attracts everyone!
Most hot chocolate recipes are made with regular cow’s milk. But you can’t drink this on a keto diet because it contains too many carbs and sugar.
For this recipe, we use coconut milk because it contains barely any net carbs or sugar at all! You can also use almond milk if that’s what you have on hand.
This recipe also calls for instant coffee, which provides a bit of extra energy. You can prepare this recipe on an afternoon if you want the caffeine buzz while enjoying something sweet. If you don’t have any instant coffee on hand, then you can use drip coffee or none at all.
It might sound unusual to add sour cream to a hot chocolate recipe, but trust us on this one. The sour cream adds a thick, creamy texture to the hot chocolate.
Plus, it’s a good source of fat to make this a truly keto drink. If this weirds you out too much, then you can use regular heavy cream. Both will make your hot chocolate turn out delicious!
If you’re buying store-bought coconut or almond milk, then be sure to buy a brand that does not contain added sugars or carrageenan.
You can also add some pure vanilla extract to the mixture for some extra flavor. Just be sure not to buy the kind with added sugar.
Prepare a delicious cup of hot chocolate keto!
Prepare the recipe’ ingredients.
To make, add the coconut and sour cream to a saucepan over medium heat on the stove. Mix using a spoon until the ingredients start to boil.
When the mixture boils, add the cacao powder and stir frequently to avoid lumps. Also while stirring, add the remaining spices.
Add the sweetener to the mixture and stir. You can use monk fruit, erythritol or stevia.
Pour into a mug and serve hot. You can top it with whipped coconut cream and more chocolate powder.
Keto Hot Chocolate
- 1 ¼ cup coconut milk light version
- ½ cup sour cream
- 2 tbsp cocoa powder unsweetened
- 1 tsp instant coffee
- ⅛ tsp nutmeg
- 1/3 tsp cinnamon powder
- 1 tbsp erythritol
- In a medium saucepan, add the coconut milk and sour cream. Stir gently with a hand mixer until it begins to boil.
- Add the cocoa powder while stirring to avoid lumps.
- Add sweetener, instant coffee powder, nutmeg and cinnamon powder in while stirring.
- Remove from heat and pour into 2 cups. Top with some cocoa powder and heavy whipped cream (optional) and serve.