Wonderfully thick and creamy, this keto hot chocolate is the perfect indulgence when temperatures drop.
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 cocoa 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 marshmallows are a no-no, enjoying hot chocolate on the low-carb diet is very much a possibility, and it's absolutely delicious.
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Ingredients
You'll only need four simple ingredients to make this rich and creamy 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, although that can actually be too rich for some.
- Sweetener: I use stevia glycerite. You can use a granulated sweetener instead.
- Unsweetened cocoa powder: It's best to use Dutch-processed (alkalized) cocoa powder, which is milder and less acidic than natural cacao powder.
- Extra-dark chocolate: I use Lindt Excellence 90%. You can use your favorite chocolate or chocolate chips.
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.
Instructions
The detailed instructions are listed in the recipe card below. Here are the basic steps for making keto hot chocolate:
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.
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 cocoa powder, then lower the heat to low and whisk until completely dissolved.
Turn the heat off. Add the chopped chocolate (or 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. Serve immediately.
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.
Recipe FAQs
I like Lindt Excellence 90% dark chocolate. It's my favorite chocolate to eat, too (except when I make homemade chocolate!). You can replace it with your favorite dark chocolate, taking into account that the nutrition info might change.
Whatever chocolate you use, make sure it's a truly high-quality one. Using real chocolate and the quality of the chocolate used is what makes this recipe so good.
Yes, you can, and the nutrition info will change accordingly. But this drink is VERY rich - the photo below should give you an idea of just how thick it is.
Truly, you would not want to drink an entire mug of this. Try the suggested serving size and see how you feel. I think it's perfect. 
You can, but I don't recommend it. Almond milk is thin and watery and the result won't be as good. You could try using equal parts of almond or oat milk and heavy cream.
Serving Suggestions
I usually just serve this delicious beverage as is. It's thick and creamy, and it really doesn't need to be enhanced. It pairs well 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. Make sure the mixture doesn't boil - heat it very gently.
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Recipe Card
Thick and Creamy Keto Hot Chocolate
Ingredients
- 1 cup half-and-half
- ¼ teaspoon stevia glycerite - equals about 1 tablespoon of sugar
- 1 tablespoon unsweetened cocoa powder - Dutch-processed
- 2 ounces Lindt 90% chocolate - chopped; ½ bar, 5 squares
Instructions
- In a small saucepan, heat the half-and-half over medium-low heat until small bubbles appear around the edges. Don't allow it to come to a boil.
- Lower the heat to low. Whisk in the stevia and cocoa powder until fully incorporated.
- Turn the heat off, leaving the saucepan on the hot burner. Stir in the chopped chocolate until melted.
- Pour into four espresso cups. If desired, garnish with a dollop of keto whipped cream and a dusting of cocoa powder, then serve.
Video
Notes
- 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.
- 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. Make sure the mixture doesn't boil - heat it very gently.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Sandy Johnston
There should be LAWS against food and drinks this danged good, oh well, I can restart my Diet tomorrow I guess 😉
Vered DeLeeuw
Haha I can relate, Sandy! Thank you so much for the comment. 🙂
Ava
this was amazing - so rich and good - and your right that you only need a little bit
Vered DeLeeuw
I'm so glad you enjoyed this hot chocolate, Ava! Thank you for the review.