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©2020 Margaret Schindel, all rights reserved |
Gourmet Hot Chocolate Any Chocolate Connoisseur Will Love (Just Don't Tell Them It's Keto!)
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©2020 Margaret Schindel, all rights reserved High carb or keto, hot chocolate doesn't get any more sumptuous than this recipe! |
Hot Chocolate or Cocoa? Both!
Regular, Mint, and Salted Caramel Keto Hot Chocolate
The Ultimate Keto Hot Chocolate Recipe
You Don't Have to Follow a Low Carb Diet to Love It!
Years ago, I developed a fabulous sugar, fat, and calorie-laden hot chocolate recipe for my husband, and it spoiled us both for any other hot cocoa. I never wrote down the recipe or measured the ingredients; it was all in my head, and I just tasted and adjusted the amounts and proportions as I went along each time I made it.
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©2020 Margaret Schindel, all rights reserved |
Prep Time:
10 minutes
(approximately 6 fluid ounces per serving)
Ingredients
- 4 Tbsp Good Dee’s Sipping Chocolate (no substitution!)
- 2 tablespoons Ghirardelli Majestic Premium cocoa powder
- 4 Tbsp BochaSweet sugar replacement (granulated, not powdered)
- 1/4 teaspoon xanthan gum
- 3/8 to 1/2 teaspoon salt (I used fine Himalayan pink crystal salt, which contains beneficial amounts of 84 trace elements and iron, and is less processed than regular table salt)
- 2 cups Milkadamia Unsweetened Vanilla Macadamia Milk
- 2 Tbsp keto-friendly sugar-free dark chocolate chips (I used allulose-sweetened Good Dee’s dark chocolate chips, but ChocZero dark chocolate chips or Lily’s dark chocolate chips also work well in this recipe)
- 2 teaspoons ghee (clarified butter) or butter
- 4 Tbsp heavy whipping cream
- 1/4 teaspoon pure vanilla extract
Instructions
- Measure the dry ingredients (Good Dee's Sipping Chocolate, Ghirardelli Majestic Premium unsweetened cocoa powder, granulated BochaSweet sugar replacement, xanthan gum, and salt) into a small bowl. Mix well (pressing out any lumps of cocoa) and set aside.
- Pour the Milkadamia unsweetened vanilla macadamia milk into a 2-cup Pyrex glass measuring cup and microwave for 60 seconds or until hot. Remove from microwave.
- Place the sugar-free chocolate chips and ghee or butter into a 4-cup Pyrex glass measuring cup. Microwave on high for 45–60 seconds, depending on how powerful your microwave is. Stir the mixture well to melt as much of the chocolate as possible, then repeat, stirring until the chocolate is completely melted.
- Stir the hot macadamia milk into the melted chocolate mixture in the 4-cup Pyrex measuring cup until well incorporated. Then, microwave for another 60 seconds.
- Stir in the dry ingredients, and then use an immersion blender (without any attachments) to blend the contents of the measuring cup. (I find it helpful to glide the immersion blender slowly over the bottom of the cup and tilt it slightly in different directions.)
- Add the heavy cream, then blend with the immersion blender for 20–30 seconds, until the mixture thickens slightly.
- Microwave on high for 30–60 seconds, or until very hot, and stir in the vanilla extract.
- Divide evenly among four small mugs or two large mugs. Top with optional whipped cream, if desired. Serve immediately.
Keto Mint Hot Chocolate Recipe Variation
- Replace the vanilla extract with 3/8 to 1/2 teaspoon (to taste) of pure peppermint extract or pure mint extract.
Keto Salted Caramel Hot Chocolate Recipe Variation
- Increase the amount of salt to 3/4 teaspoon.
- Increase the vanilla extract to 1/2 teaspoon.
- At the end of step 4, blend in 4 tablespoons of ChocZero Caramel Sugar-Free Syrup to the hot chocolate mixture.
Optional Whipped Cream Topping
- At least 30–60 minutes before you plan to make this Ultimate Keto Hot Chocolate Recipe, put some heavy whipping cream in a mixing bowl, stir in a few drops of vanilla, mint, or peppermint extract, and sweeten to taste with your favorite keto-friendly, natural, powdered sweetener (confectioner's sugar replacement), such as powdered BochaSweet, powdered monkfruit allulose blend sweetener, or powdered allulose. Place the mixing bowl with the flavored cream in the refrigerator to chill, along with a wire balloon whisk or the whisk attachment of your electric mixer.
- After making the hot chocolate recipe through step 6 (before you heat the hot chocolate mixture for the last time and stir in the extract), whip the cold, flavored, lightly sweetened cream in the chilled bowl with the chilled whisk.
- Finish preparing the hot chocolate recipe (steps 7 and 8), topping each mug with a cloud of freshly whipped cream. Finish the whipped cream topping with a light dusting of unsweetened cocoa, if desired.
Recipe Notes
- Good Dee’s Sipping Chocolate is a key ingredient in this recipe! You can order it, as well as the Good Dee’s Dark Chocolate Chips, either on Amazon or on the Good Dee’s website. Consider adding some of the delicious Good Dee’s keto cookie mix flavors I’ve reviewed previously to your cart while you’re at it. After all, what’s better than cookies and hot cocoa on a chilly day, especially around the holidays?
Note: If you don't get Amazon Prime free shipping, or the Good Dee's products you want are out of stock on Amazon, or you'd prefer to shop the full selection of Good Dee's products, you can save 15% off your total purchase price any time you use my Good Dee's website affiliate shopping link and enter my unique discount coupon code GOODDEES15MRS during checkout.
- Using Ghirardelli Majestic Premium Cocoa makes a big difference in the taste of this decadent hot chocolate. The more expensive nib-alkalization process gives it a richer, smoother, better flavor. Even though the generous 2-pound (32-ounce) canister looks as though it would be a lifetime supply, I use this extraordinary cocoa powder so often in this and other recipes, such as my luscious low carb keto chocolate yogurt chip pudding parfait recipe (my favorite quick and easy breakfast, lunch, dinner, dessert, or snack when I’m in the mood for something sweet), that I have to replenish my supply a few times a year.
If you are unable to get the Ghirardelli Majestic Premium and need to substitute a different brand or formula, please make sure to choose a high-quality, unsweetened, alkalized or Dutch-processed cocoa powder. Although your hot chocolate won't taste the same as my original recipe, if you use a different brand of alkalized or Dutch-processed (aka Dutched or "Dutch"), it should still be delicious! - Making this hot beverage in a large, flat-bottomed Pyrex glass 4-cup measuring cup lets you can see what's at the bottom of the hot mixture, so you know whether the chocolate chips have melted completely and, if so, whether all the melted chocolate has been incorporated into the hot macadamia milk and melted butter mixture.
- Using an immersion blender on medium speed creates the perfect consistency. If you don't own one, you can use a regular blender, and use a slim silicone scraper to make sure you get all of your delicious hot beverage out of the container. My decades-old stick blender was a gift from someone who knew how much I enjoy cooking and baking, and that model was discontinued long ago. However, if you're looking for a good one, the powerful Müeller Austria Ultra-Stick 500 Watt 9-Speed Stainless Steel Immersion Blender has more than 20,000 5-star ratings on Amazon.
Nutrition Facts
The Ultimate Keto Hot Chocolate Recipe (Original, Mint, or Peppermint) Nutrition Facts
The Ultimate Keto Salted Caramel Hot Chocolate Recipe Nutrition Facts
The Ultimate Keto Hot Chocolate Recipe by Margaret Schindel
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Preparing to Succeed on the Keto Diet, Part One
My First Year on The Keto Diet
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How I Stayed Committed to the Ketogenic Way of Eating
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