Here’s a low carb German gingerbread hot chocolate recipe for the holidays!
Germans just know how to do gingerbread. After living there, I can honestly say I’ve never had anything like it here in the states. I’m not sure if it’s some kind of holiday magic or if their food just tastes different. But dang, do they ever make good gingerbread!
I tried to bring a little of that into my home this season with this low carb German gingerbread hot chocolate recipe. It’s still not an exact match, but I’m getting a lot closer with every try! I’ll get that magic combination eventually. But until I do, this wonderful drink is perfect for the season!
Oh! And before I forget, it makes a wonderful “creamer” for your morning coffee too!
If you eat keto (not just low carb), then you’ll want to add some extra fat to this. My recommendation is to add a tablespoon or two of food-grade cocoa butter. But if you don’t have that, then a pat of butter should work really nicely here. I don’t recommend coconut oil just because of the flavor it imparts. But if you don’t mind the coconut/gingerbread combo, then go for it!
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
LOW CARB GERMAN GINGERBREAD HOT CHOCOLATE RECIPE:
Nobody does gingerbread better then the Germans! And this cup of hot chocolate will bring a little of that into your holiday season.
- 2 cups unsweetened chocolate almond milk
- 1/4 cup granular low carb sweetener
- 1/2 tsp. pure liquid stevia
- 1/4 cup unsweetened cocoa powder
- 1 tsp. ground cinnamon
- 1/4 tsp. ground cardamom
- 1/8 tsp. ground cloves
- 1/8 tsp. ground ginger
- 1/8 tsp. ground anise seed
- 1/8 tsp. ground allspice
- 1/8 tsp. ground nutmeg
Place all ingredients into a medium pot.
Whisk well to combine while bringing the hot chocolate to a boil.
Once it boiled, immediately reduce to a simmer and continue cooking for approximately 5 minutes, stirring occasionally. Watch carefully so it doesn't cook over. This should be a gentle simmer.
Pour into mugs and serve.