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Tuesday, December 8, 2020

The Ultimate Keto Hot Chocolate Recipe

Today, I'm delighted to share my review of my luscious new hot chocolate recipe, just in time for Christmas and other winter holiday celebrations and the long, chilly weather during the months that follow them.

Once you taste this decadent cold-weather treat, you'll never want to settle for ordinary hot cocoa again! It's so rich, thick, intensely chocolaty, and indulgent, no one who tastes it will ever guess—or even believe—that this fabulous beverage is also sugar-free and very low in carbohydrates. That means you can enjoy it with your family and friends, even if some of are following a ketogenic diet.

My carb-loving husband and I, both serious hot chocolate snobs, agree that it's The Ultimate Hot Chocolate Recipe, keto or not!

Main image - mug of cocoa against snowy background, overlaid with text "The Ultimate Keto Hot Chocolate Recipe"

Gourmet Hot Chocolate Any Chocolate Connoisseur Will Love (Just Don't Tell Them It's Keto!)

'Tis the season for hot chocolate! During Christmas and other winter holidays, and straight through the cold weather months, hot cocoa a welcome indulgence, warming us from the inside out after we come in from the cold (and especially after we've been playing outside in the snow...or shoveling it!). Unfortunately, for those of us who follow a low carb or ketogenic diet, most keto recipes for low carb hot chocolate just aren't all that tasty or satisfying.

After trying and being disappointed by five or six different keto recipes for hot cocoa and a couple of low carb hot chocolate mixes, I finally realized the only way to find a keto hot chocolate recipe that would live up to my very high expectations standards would be to develop one myself.

It took a lot of experimentation, but the final result definitely has been worth all the time and effort I invested into the process. In fact, this is the closest thing I've ever sipped to the gold-standard chocolat chaud L'Africain at the world-famous Angelina café in the Rue de Rivoli in Paris (where I had the good fortunate to enjoy a cup once, many years ago).

That's why I'm confident that my recipe truly is worthy of the title, The Ultimate Keto Hot Chocolate Recipe. In fact, second only to Angelina's iconic L'Africain, I think this may well be The Ultimate Hot Chocolate Recipe, period.

Photo of two large mugs of keto hot chocolate, sitting on a pink and ivory flowered cloth placemat

©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!

As my fellow Review This Reviews contributor Wednesday Elf explained in her recent review of National Cocoa Day (which is just five days away, on December 13), although both terms for this beloved beverage are often used interchangeably, the main difference is whether they are made with real chocolate (often ground) or with cocoa powder.

As I experimented with different combinations and proportions of ingredients for my recipe, I found that mixing my favorite Dutched cocoa powder, sugar-free chocolate chips, and Good Dee's Sipping Chocolate low carb hot cocoa mix resulted in the perfect, intense, dark chocolate flavor I wanted.

Combining the cocoa and dark chocolate with macadamia milk (instead of the more commonly used almond milk), heavy cream, and 1/8 teaspoon per serving of xanthan gum, and then using a handheld immersion blender (aka stick blender) to emulsify all the ingredients and thicken the mixture, worked synergistically provided the rich, creamy taste and smooth, luxurious consistency that other low carb hot chocolate recipes and mixes I had tried lacked. Salt and pure vanilla extract to complement the dark chocolate flavor that, together with the smoothness and creaminess rounded out the flavor profile, smoothing out the intense, dark chocolate flavor with to create The Ultimate Keto Hot Chocolate.

Regular, Mint, and Salted Caramel Keto Hot Chocolate

Once I had perfected the recipe, I decided to take this challenge to the next level, creating low carb versions of my husband's favorite hot cocoa flavors that we could both could enjoy: keto mint hot chocolate and keto salted caramel hot chocolate.

I hadn't thought this recipe could get any better, but I was mistaken. The mint and salted caramel variations turned out to be even more delicious than the original version!

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.

Unfortunately, after I made the decision for medical reasons to follow a ketogenic diet, I stopped making my husband's favorite winter treat because I could no longer taste and adjust the flavor during the process (because of the sugar). And we both missed it a lot.

So, I challenged myself to come up with a new low carb hot chocolate recipe that would taste as rich and decadent as my original recipe, and could meet or exceed my husband's extremely high standards for his favorite beverage.

I succeeded beyond either of our wildest dreams. Now, I'm sharing the recipe so you and those you love can enjoy it, too, whether or not they are watching their sugar or carbohydrate intake.

Prep Time:
10 minutes

Cook Time:

10 minutes

Total Time:

20 minutes

Recipe Yield:

Four servings
(approximately 6 fluid ounces per serving)

Calories:

136 kcal

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

For the best peppermint or mint hot chocolate you’ve ever tasted:

Replace the vanilla extract with 3/8 to 1/2 teaspoon (to taste) of pure peppermint extract or pure mint extract.

I highly recommend using either Watkins Pure Peppermint Extract or Watkins Pure Mint Extract (which contains a blend of spearmint and peppermint oils). Either one will let you enjoy the fresh, minty flavor of a traditional candy can stirrer in your hot cocoa, but without all the sugar, corn syrup, and artificial flavoring and food coloring.

Keto Salted Caramel Hot Chocolate Recipe Variation

Transform this beverage into a keto salted caramel hot chocolate so divine, it will make you close your eyes and purr with pleasure when you take your first sip! Just make these simple tweaks to my original recipe:

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

This sumptuous hot chocolate is even better topped with a dollop of lightly sweetened whipped cream. Here's how to make a delicious low carb version.

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

I entered this recipe and its variations into Carb Manager to help me calculate and track the calories, macros, and other nutrition data, based on the specific ingredients and brands I used. I usually drink one-quarter of the recipe, while my husband prefers to indulge in a larger portion. So, here are the nutrition facts for both the smaller, typical serving size (6 fluid ounces) and a double-size serving (12 fluid ounces).

The Ultimate Keto Hot Chocolate Recipe (Original, Mint, or Peppermint) Nutrition Facts

One quarter of this recipe (6 fluid ounce serving) contains 1 net carb, 136 calories, 4.7 grams of dietary fiber, 2.8 grams of protein, and 13 grams of fat.

Half the recipe (12 fluid ounce serving) contains 2 net carbs, 272 calories, 9.4 grams of dietary fiber, 5.7 grams of protein, and 26.1 grams of fat.

The Ultimate Keto Salted Caramel Hot Chocolate Recipe Nutrition Facts

One quarter of this recipe (6 fluid ounce serving) contains 1 net carb, 136 calories, 4.7 grams of dietary fiber, 2.8 grams of protein, and 13 grams of fat.

Half the recipe (12 fluid ounce serving) contains 2 net carbs, 272 calories, 9.4 grams of dietary fiber, 5.7 grams of protein, and 26.1 grams of fat.

The Ultimate Keto Hot Chocolate Recipe by Margaret Schindel