Wonderfully thick and creamy, hot chocolate is the perfect keto indulgence this time of year.
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.
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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.
Instructions
Making keto hot chocolate is delightfully easy. The detailed instructions are listed in the recipe card below. Here are the basic steps:
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.
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.
Frequently asked questions
I really like Lindt Excellence 90% dark chocolate. It's my favorite chocolate to eat too (except when I make homemade chocolate!). You can replace this 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 very watery and the result won't be as good. You could try using equal parts of almond milk and heavy cream.
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
Keto Hot Chocolate
INGREDIENTS
- 1 cup half-and-half
- ¼ teaspoon stevia glycerite (equals about 1 tablespoon sugar)
- 1 tablespoon unsweetened cocoa powder (Dutch-processed)
- 2 oz 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 the cocoa powder until fully incorporated.
- Turn the heat off, leaving the saucepan on the hot burner. Stir in the chopped chocolate until melted.
- If desired, garnish with a dollop of keto whipped cream and a dusting of cocoa powder, then serve.
WATCH THE VIDEO:
NOTES
ADD YOUR OWN NOTES
NUTRITION PER SERVING
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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. 