We are getting ready to go on our anniversary camping trip soon, and camping and cocoa seem to go hand in hand. With all the allergy and intolerance problems that my family has, the quest for good hot chocolate has been a long, drawn out one. After much trial and error, however, I have finally found a winner! This recipe–originally invented for my husband, toddler and I–is both delicious and low carb as is. Of course, you can always experiment with ingredients until you find something that works for you.
Keto Hot Cocoa (dairy, grain, gluten, egg, soy free)
- 4 Cups Almond milk Or milk of choice
- 2 Tbsp Cocoa powder
- 1/2 Tsp Vanilla
- Dash Of Salt
- 10-15 Drops Liquid stevia
Combine almond milk, cocoa powder, sweetener and salt in a small pot over medium heat.
Slowly whisk as mixture heats up. Whisk periodically until combined. Stir in vanilla.
Remove from heat, poir into mugs and enjoy.
1 tsp peppermint extract
1 tbsp gelatin
1 tbsp coconut oil
1 tbsp butter
1 tsp cinnamon
Admittedly I’ve never really measured all the ingredients for this–I just eyeball it until it looks right. We pour this into giant mugs and a Pura Kiki sippy cup for my daughter, so the servings vary. Any of the above modifications could be added for an additional kick. This is a great way to sneak in some extra fat with the addition of oil, cream or butter. Heck, I’ve even used this to give my daughter medicine. It’s just such a fun winter treat and it feels great to have a guilt-free version that I’m eager to whip up for family and friends. I hope that you love it as much as we do!