Hot chocolate is a staple around this house when the weather starts to turn cold. I realize that “cold” is relative depending on where you live. I’m a spoiled California girl so cold to me means about 45-55 degrees. Brrrr… (I know, I’m a wimp. I’ve got nothing on your east coasters!!!)
But be that as it may, we all acclimate to where we live and cold is cold. So when the sweaters come out, so does this recipe. It’s warm, comforting and doesn’t do a number on my blood sugar. And if you ask me, that’s the best kind of hot chocolate there is!
I should mention that this recipe is totally adjustable. Switch out the sweeteners, don’t add cinnamon, do whatever you like to make it taste the way you like it. I sometimes even add a touch of pumpkin pie spice! It’s yummy! So get creative with this one. Make it different every time like I do. You’ll never have the same cup of hot chocolate twice!
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
- HOT CHOCOLATE:
- 2 cups unsweetened chocolate almond milk
- 3 tbsp. erythritol
- 1/2 tsp. ground cinnamon
- 1/2 tsp. pure vanilla extract
- WHIPPED TOPPING:
- 1 cup coconut cream
- 2 tbsp. erythritol
- 1/2 tsp. pure vanilla extact
In a small to medium pot, warm the almond milk until it simmers just slightly.
Stir in the erythritol (or any low carb sweetener you prefer to use), the cinnamon and vanilla and stir well to combine. Bring back to a simmer.
while that simmers, put the coconut cream/fat into a mixing bowl with the sweetener and vanilla extract. Blend with a beater until the fat is whipped into whipped cream.
Pour the hot chocolate into a mug and top with the whipped cream.
Nutrition Data According To MyFitnessPal.com
(May not be totally accurate):
Note: The erythritol adds 30 g of sugar alcohols. If you don’t count those, this is just 1 net carb per serving (2 servings per recipe)