First off, I apologize for the picture. The corner of my kitchen counter was the only place where I could get a shot of this cup of hot chocolate without lights reflecting on the surface. It drives me crazy to see that wood floor on the bottom corner, but my photo editing skills are non-existent, so I can’t fix it. If any of you want to help me out by covering that part up with the countertop color, I’d be eternally grateful.
It’s the time of year for hot cocoa. Traditionally, I make it on the night that we put up the Christmas tree. This year, the tree is going to take a couple of nights, so I guess we’ll just have to have cocoa more than once. Oh, no. Whatever shall we do?
Making cocoa keto is harder than it sounds. Sure, the basics are pretty easy–cocoa powder and some sweetener. But what to do with the rest of it? Milk is too high in carbs. Heavy cream has a ton of calories and I’m pretty sure nobody wants to drink an entire mug of it. And I’m not sure about you, but my personal opinion on almond milk is that it’s watery and gross. I went searching for alternatives the other day, and stumbled across macadamia milk. It’s unsweetened, high in calcium and B12, and has zero net carbs at only 50 calories per cup. The texture is thick, like whole milk. I’ve used it in sauces before, but cocoa is the perfect application for it.
The recipe itself is simple. Pour the whole carton of macadamia nut milk into a small, deep pot over medium-low heat. Add 1/3 cup of cocoa powder and 2/3 cup of confectioner’s Swerve. You definitely want the powdered variety here rather than the granular, because it dissolves much easier. Whisk it vigorously as it heats up, as the cocoa powder can tend to clump up. Heat it until it steams but isn’t boiling. Remove it from the heat and pour it into coffee mugs to serve. If you want, you can pour 1/4 teaspoon of a flavored extract into each cup to make a different flavor. I used peppermint extract, but I think hazelnut, almond, or even banana would be awesome with it. You could also throw a shot or two of espresso or a tablespoon of espresso powder in it to make a mocha! The peppermint mocha from Starbucks is my jam, and I won’t miss it at all this year.
Dairy-Free Keto Hot Cocoa
Ingredients
- 4 cups unsweetened macadamia nut milk
- 2/3 cup confectioner's Swerve
- 1/3 cup cocoa powder
Instructions
- Put the macadamia milk into a deep pot over medium-low heat. Whisk in the cocoa powder and sweetener until the clumps of cocoa have dissolved. Heat until steaming but not simmering, then pour into 3 large or 4 small mugs. If desired, add 1/4 teaspoon of flavored extract of your choice to each mug.
- Macros per serving (if serving 4): 77 calories, 1 gram net carbs, 2 grams protein, 6 grams fat.
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