Wonderfully thick and chocolaty, this keto hot chocolate is the perfect hot drink this time of year. And it’s so easy to make!
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, keto hot chocolate is very much a possibility – and it’s delicious.
The ingredients you’ll need
You’ll only need four simple ingredients to make this delicious drink. 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.
How to make keto hot chocolate
One of the best things about this recipe is how easy it is. 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.
What cocoa powder to use
It’s best to use Dutch-processed cocoa powder in this keto hot chocolate 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.
What chocolate to use?
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.
Such a small serving size, I want an entire mug of keto hot chocolate!
I totally get it. But this drink is VERY rich. 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.
This is too many carbs for me
With about 7 grams of carbs and 2 grams of fiber, I do consider this a legit keto drink.
I tried calculating this recipe with heavy cream instead of the half-and-half and with Lily’s dark chocolate chips instead of Lindt, and there isn’t a significant difference in carbs and fiber as far as I can tell (but feel free to make your own calculations, I’m not above making mistakes).
Having said that, if you’re doing strict keto, it’s possible that this recipe is not a good fit for you.
How to serve keto hot chocolate
I usually just serve it as is. It’s thick and creamy and it really doesn’t need to be enhanced. But 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.
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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 (1/2 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:
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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, Reader's Digest, and Better Homes and Gardens.