This Keto Hot Chocolate is easy to make on the stovetop or in a crockpot and with just a few basic ingredients. The combination of heavy cream and almond milk makes it so rich and creamy, while also keeping it low carb and sugar free.
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Hot chocolate, when done right, is an absolute dream. It makes the perfect dessert or sweet drink for cold winter nights.
This recipe is a spin-off of the classic “Favorite Hot Cocoa” recipe found on the back of Hershey’s Cocoa. It only required a few tweaks to make it low carb and the flavor is pure perfection. Since this recipe uses heavy cream, it actually is even better than the original in my opinion.
Picking the right sweetener
For keto baking, I generally stick with Swerve or Lakanto. While these will both work in this hot chocolate recipe, I prefer to use Whole Earth Stevia and Monk Fruit Blend for beverages.
I find that it tastes the most like real sugar and it doesn’t have any of the cooling effects that erythritol can have. It also melts easily in hot beverages and does not recrystallize or become gritty.
You can use whichever sweetener you like or happen to have on hand, but if you are using something other then Whole Earth, you may need to adjust the amount added and simply sweeten to taste.
Can I make this Keto Hot Chocolate in advance?
You sure can! Simply prepare as directed then allow the hot cocoa to cool completely. Transfer to a lidded container and store in the fridge for up to 5 days.
From the fridge, you can heat the hot chocolate by the cup or all at once when you are ready to enjoy it!
You can also make this Hot Chocolate in the slow cooker!
This method is perfect for holiday parties where you want to keep the cocoa flowing (and hot!)
Simply complete steps 1 and 2 as directed in the recipe card, then transfer the chocolate mixture from the saucepan to the crockpot. Set the crockpot to low, and stir in the almond milk and vanilla.
Keep it set to low until the mixture is heated through, then reduce it to ‘keep warm’ until you are finished serving.
How to change up the flavors
Plain hot chocolate is hard to beat, but sometimes it’s nice to mix things up. Here are my favorite flavor additions:
- Top with fresh whipped cream. This is nearly a requirement as far as I’m concerned.
- Serve it with Keto Marshmallows for the classic combination and an extra treat!
- Add cinnamon to taste. You can add it during step 1, or sprinkle some on top of the finished product for serving.
- Add flavor extracts. Some of my favorites are peppermint and raspberry. If you are going this route, I recommend adding about 1 tsp of extract along with the vanilla in the final step.
- Add a shot of espresso, or better yet add some espresso, peppermint extract, and whipped cream for the perfect peppermint mocha!
- Make it boozy! Check out this article for ideas on making a boozy hot cocoa that will suit your tastebuds.
Be sure to check out these other great recipes:
- Low Carb Eggnog
- Keto Frozen Hot Chocolate
- Low Carb Chocolate Cheesecake
- Low Carb Triple Chocolate and Peppermint Cookies
- Keto Triple Chocolate Mousse Cake
Keto Hot Chocolate | Sugar Free
- Sauce Pan
- Measuring Cups and Spoons
- Mix the sweetener, cocoa, and salt in a saucepan. Stir in the hot water.
- Cook over medium heat, stirring constantly until the mixture comes to a boil. Allow it to boil for 2 minutes, continuing to stir.
- Stir in the almond milk and heavy whipping cream. Continue to cook over medium heat until heated through. But, do not allow it to boil.
- Remove from heat, stir in the vanilla and serve.