Thick & Creamy Keto Hot Chocolate (Low Carb & Paleo Option)
Ingredients
- 1 cup unsweetened almond milk (or milk of choice: coconut, macadamia, dairy, etc.)
- 1 tbsp unsweetened cocoa powder (or cacao powder)
- 1-2 tbsp sweetener of choice (allulose, erythritol, xylitol, or monk fruit blend — adjust to taste)
- Pinch of pink Himalayan salt
- 1/8 tsp konjac root powder (or 1/4 teaspoon arrowroot or xanthan gum, or 1 tablespoon chia seeds)
Optional Toppings:
- Sugar-free whipped cream
- Keto marshmallows
- Extra sprinkle of cocoa powder
Instructions
Method 1: With Konjac, Arrowroot, or Xanthan Gum
- In a small saucepan, warm the almond milk, cocoa powder, sweetener, and salt over medium heat until it just begins to simmer. Whisk well to combine.
- In a small bowl, make a slurry by dissolving the konjac (or arrowroot/xanthan) in 1–2 tablespoons of water. Whisk until smooth.
- Slowly whisk the slurry into the hot chocolate. Keep stirring until it thickens to your liking. Taste and adjust sweetness.
- Pour into a mug, top with whipped cream, and enjoy.
Method 2: With Chia Seeds
- Add almond milk, cocoa powder, sweetener, salt, and chia seeds to a high-speed blender.
- Blend until completely smooth — you may need to run it twice to fully grind the chia.
- Reheat gently on the stove if needed. Adjust cocoa and chia to taste.
- Serve hot with your favorite toppings.
Notes
- Milk Options: Almond milk keeps it light, but coconut milk makes it extra rich and creamy.
- Thickeners: Konjac root works best for smooth texture; chia adds fiber but needs thorough blending.
- Sweeteners: Allulose tastes closest to sugar; erythritol can leave a cooling effect. Avoid xylitol if you have pets.
- Flavor Boosts: Try vanilla extract, cinnamon, or a dash of chili powder for a Mexican-style twist.
- Storage: Can be refrigerated for up to 3 days and reheated gently — add more milk if it gets too thick.