I make it with ultra-dark chocolate (90% cacao) and add just a touch of sweetener, but the added sweetener is completely optional. I’m sure I’m not the only one who has cozy childhood memories of mugs of hot cocoa 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 marshmallows are a no-no, enjoying hot chocolate on the low-carb diet is very much a possibility, and it’s absolutely delicious.
Ingredients
Recipe Card
Half-and-half: You can also use heavy cream, although that can actually be too rich for some. Sweetener: I use stevia glycerite. You can use a granulated sweetener instead. Unsweetened cocoa powder: It’s best to use Dutch-processed (alkalized) cocoa powder, which is milder and less acidic than natural cacao powder. Extra-dark chocolate: I use Lindt Excellence 90%. You can use your favorite chocolate or chocolate chips.
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. 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. Turn the heat off. Add the chopped chocolate (or 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. Serve immediately. 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. When it’s time to reheat them, you can either do it in the microwave in 30-second sessions, stirring after each session, or on the stovetop over low heat, stirring often. Make sure the mixture doesn’t boil - heat it very gently.
