Keto Hot Chocolate Almost Zero Carbs

Need more warm keto drinks? Try my keto coffee, bulletproof coffee, or keto pumpkin spiced latte next. I come from a long line of hot chocolate lovers, and just because I’m watching my carbs does NOT mean I’m willing to sacrifice my favorite hot beverage. Que, my sugar-free hot chocolate recipe. Made with a shortlist of ingredients, it’s full of warm, soothing hot chocolate flavor, just in a neat little low-carb package.

Why I love this recipe

Simple ingredients. And I’ll bet you have most (if not all) of them on hand right now. Cheaper than Starbucks. As someone with a self-proclaimed Starbucks addiction, I can attest to how expensive their hot chocolate can be! Mine comes in at a fraction of the price. Perfect hot or cold. A bit of an oxymoron, I know, but you can serve this over ice for an iced hot chocolate instead. Fun to customize. Stick with my base recipe for a classic cup of hot chocolate, or add peppermint, hazelnut, or white chocolate (to name a few flavors!).

Ingredients needed

Cocoa powder. For a mellow cup of hot chocolate, I suggest using Dutch-processed, unsweetened cocoa powder. For a more bittersweet flavor, use dark cocoa powder. Granulated sweetener. I used a brown sugar substitute, but granulated allulose or a powdered sugar substitute will also work. Milk. I used unsweetened almond milk, but any regular or dairy-free milk will work. For a mocha flavor, you can use my keto chocolate milk. Vanilla extract. Gives a lovely vanilla flavor throughout. Sugar-free chocolate. Use your favorite low-carb chocolate bar or sugar-free chocolate chips. Keto marshmallows. Optional, but what is hot cocoa without marshmallows?! Whipped cream. I love adding some fresh keto whipped cream, especially when I’m craving Starbucks!

How to make keto hot chocolate

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 3- Serve. Pour into two mugs and top with marshmallows and whipped cream.

Arman’s recipe tips

Make it even creamier. Swap half of the milk for heavy cream or canned coconut milk. Microwave it instead. When time is of the essence, I’ll microwave the ingredients instead. If you do this, use a large bowl and microwave everything in 30-second intervals. Choose your sweetener wisely. I tested a few different types, and I would avoid using erythritol or monk fruit sweeteners as they don’t dissolve as smoothly as allulose. If that’s all you have, consider using a liquid sweetener like keto maple syrup or keto simple syrup instead.

Storage instructions

To store: Hot chocolate is best enjoyed fresh, but if you make a bigger batch, you can store leftovers in the refrigerator in an airtight container for up to five days.

Peppermint. Add 1-2 drops of peppermint extract. Mocha. Add 1 tablespoon of instant coffee or decaf coffee. Hazelnut. Add 1-2 drops of hazelnut extract. Salted Caramel. Drizzle sugar-free caramel syrup into the hot chocolate and add a pinch of salt to the hot chocolate mixture. White chocolate. Swap the chocolate chips for 1-2 tablespoons sugar-free white chocolate.

To reheat: Microwave in 30-second intervals or reheat in a saucepan over the stove. Once hot, add the marshmallows and whipped cream.