Keto Hot Chocolate Recipe
Published November 24, 2019 • Updated March 7, 2026
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When it's cold outside, this is the keto hot chocolate I make for my family, creamy, rich, and only 2.8g net carbs per mug.
There’s a specific kind of cold that makes me want hot chocolate. Not the “I need a jacket” cold, but the bone-deep kind where your hands won’t warm up and the only fix is wrapping them around a warm mug. This is what I make when that hits. Not from a packet, not overly sweet, and not watery.
My trick to creamy cocoa without loading up on heavy cream
Early on, I tried making keto hot cocoa with just heavy cream. Technically creamy, yes. Drinkable? Not really. It was too thick and coated your mouth in a way that made a second sip less appealing than the first.
Then I went the opposite direction and used only nut milk. That solved the heaviness problem but created a new one. It tasted flat and hollow, no matter how much chocolate I added.
What finally worked was combining the two.
A small amount of heavy cream gives the drink body and richness, while unsweetened nut milk keeps it light enough to actually enjoy as a beverage. I use about a 1:1 ratio, but I’ll shift it depending on the day. That combination also helps the cocoa powder dissolve better, which avoids the gritty texture that happens if you’re not careful.
If you’re looking for more low-carb chocolate drinks, I’ve got a frozen cocoa version for warmer days, a keto peppermint mocha when I want something more festive, and my keto eggnog for the holidays.
Explore 685+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
4 tablespoons unsweetened 100% cocoa powder -
1/3 cup boiling water
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1 cup heavy whipping cream
-
1 cup unsweetened, macadamia nut milk or other nut milk
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3 tablespoons sugar-free sweetener
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pinch of salt
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1/3 cup sugar-free chocolate chips
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2 teaspoons vanilla extract
Step by Step Instructions
Step by Step Instructions
Whisk it
In a small bowl, whisk cocoa in 1/3 cup boiling water together. Set aside.
- 4 tablespoons unsweetened cocoa powder
- 1/3 cup boiling water
Add the milks
In a medium saucepan, mix together heavy cream, macadamia nut milk, monk fruit and salt. Simmer until combined and the sweetener has dissolved, about 2 minutes. Whisk in cocoa mixture and chocolate chips until smooth.
- 1 cup heavy whipping cream
- 1 cup milk of choice
- 3 tablespoons sugar-free sweetener
- pinch of salt
- 1/3 cup sugar-free chocolate chips
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
How many carbs are in a hot chocolate?
Traditional hot cocoa from a packet has about 27g of carbs per serving. My keto version comes in at only 2.8g net carbs. I've tested it against the storebought stuff side by side, and the difference in how I feel an hour later is significant.
Can I make this dairy-free?
I've made this with full-fat coconut cream in place of the heavy cream, and it works well. The coconut flavor does come through a bit, so if that's not your thing, I'd use a higher-fat nut milk and add an extra tablespoon to compensate for the lost richness. I also have a dedicated dairy-free version that's built without any cream from the start.
Can I use almond milk instead of macadamia nut milk?
I've made this with almond milk, cashew milk, and macadamia nut milk. They all work. Macadamia is my preference because it has the most neutral flavor and a slightly richer body. Almond milk is a little thinner, so I add an extra tablespoon of heavy cream to compensate. Cashew milk lands in the middle. Whatever nut milk you use, make sure it's unsweetened or you'll throw off the carb count.
How do I make it frothy without a frother?
I use a handheld milk frother right in the mug, about 15-20 seconds and the whole surface foams up. If you don't have one, a regular whisk works but you have to really go at it. A blender gets the best foam but then you're washing a blender for one cup of cocoa, which I'm not doing on a Tuesday night. The handheld frother is my sweet spot for effort vs. results.
What's the best sweetener for this?
I use monk fruit sweetener because it dissolves cleanly and doesn't leave a cooling aftertaste. Allulose is my second choice since it behaves the most like real sugar in hot drinks. I've tried erythritol here and it works, but I notice a slight cooling sensation that I don't love in something warm.
What's the difference between Dutch process and regular cocoa powder for this recipe?
I've tested both in this recipe. Dutch process cocoa has been alkalized, so it's darker, smoother, and less acidic. Regular (natural) cocoa has a sharper, more assertive chocolate flavor. I lean toward natural cocoa because the sharpness cuts through the cream nicely. But Dutch process makes a mellower, more rounded cup if that's what you prefer. Either works here without any other adjustments.
Can I make this ahead and reheat?
I make a double batch and keep it in the fridge for up to 3 days. I reheat it on the stove over low heat (microwaving works but it can separate). Give it a good whisk before serving and it comes back together perfectly.
What sugar-free chocolate chips work best?
I've tested Lily's, ChocZero, and Hu Kitchen chips in this recipe. My favorite is ChocZero because they melt the smoothest and don't leave any grittiness. Lily's are my backup since they're easier to find. Any sugar-free chip will work as long as you check for maltitol, which I avoid.
Used coconut cream instead of the macadamia nut milk and it came out so thick it was almost a drinking chocolate. Not a complaint. If you want something closer to actual hot cocoa, stick with the nut milk.
Coconut cream pulls out so much water that yeah, it goes full drinking chocolate territory. Fat content is just different. Slight coconut flavor comes through too, but at that richness level it kind of fits.
Used full-fat coconut milk since that's all I had. Still came out really creamy. The Lily's chips matter more than I expected, way deeper flavor than when I skipped them.
Had friends over Saturday evening and made this instead of wine since it was still cold out. I've only been keto a couple months and my friend Kelsey is picky, so I was nervous. She asked if it was from the coffee shop down the street. When I said I made it from scratch with macadamia nut milk and cocoa, she actually looked up the recipe while we were sitting there. The heavy cream is what gets the texture right, I think. I never would have guessed 2.8g net carbs. Making this again next time I have people over.
Kelsey looking it up right there is the best. Heavy cream helps the texture, but the macadamia nut milk is what makes it feel like something you'd order out instead of make at home.
Made this maybe five times now, and last week I tried swapping the macadamia nut milk for full-fat coconut milk since it's easier to find at my store. Thicker, richer, and it held up better to the cocoa. The original is great but I think I'm staying with this version.
Full-fat coconut milk is a lot fattier than macadamia so the texture change tracks. Slight coconut flavor in the background but it plays well with the cocoa.
Making this for movie night Saturday. We have one of those little slow cookers I use for keeping drinks warm when people come over, not really a cooking one. I'm pretty new to keto (started in January) and stovetop stuff with heavy cream always ends the same way for me. I scorch it.nnThe recipe says to whisk the cocoa into boiling water as a separate step, and I'm not sure how to handle that part. Could I just do that in a bowl first and pour everything into the slow cooker on low? Or does it not work that way? The kids are already asking about it.
Swapped in Dutch process cocoa for regular and the finish is noticeably smoother, less bitter on the back end. Still playing with the sweetener ratio, but the cocoa change alone was worth it.
Dutch process mellows it for sure. I lean toward natural in this one because the sharpness cuts through the cream. For sweetener, half a tablespoon at a time, easy to overshoot.
Made this last week when the weather did that thing where it drops back into sweater territory for a few days and it just felt right. My 10-year-old has this whole thing about 'diet food' where he acts personally offended if he suspects he's being fed something healthy, so I poured it into the nice mugs, added whipped cream, said nothing. He drank the whole thing and asked for more, and when I told him it was made with macadamia nut milk he genuinely looked confused, like the information didn't match his experience at all. The step where you whisk the cocoa into boiling water first sounds like a small thing but you can absolutely taste when cocoa is properly bloomed versus just stirred into warm milk. I'd go a little heavier on the sweetener next time since I run on the sweeter side, which is probably why I'm at 4 stars instead of 5. But my kid asked for seconds without knowing what he was drinking, so.
The kid not connecting the ingredients to what he drank is the best outcome. For sweeter, try 3.5 tablespoons next time, half tablespoon increments are the easiest way to dial it in without overshooting.
I used coconut cream instead of heavy cream because it's what I had, and it came out even richer than I expected (almost more like a dessert than a drink). The macadamia milk is still in there so the flavor's a little different and I think I slightly prefer the original, but the texture with coconut cream is something else.
Coconut cream makes it way richer, you're right. I usually just pick one when I do the dairy-free version (coconut cream or macadamia milk), coconut flavor really gets loud when both are going.
Made this tonight and wasn't sure about whisking cocoa into boiling water, but it came out smooth. Surprised by how rich it is for 2.8g carbs. Does it reheat okay or is it a make-fresh situation?
Reheats great. I make a double batch and keep it in the fridge for up to 3 days. Low heat on the stove is better than the microwave (it can separate if you rush it), and a good whisk before you drink brings it right back.
Brought this to book club and three people asked what brand mix I used before I could even pour my own mug. Ended up pulling up Annie's site on my phone right there. The heavy whipping cream is what does it, that's the richness you can't get from a powder. Four stars from me because I'd push the cocoa harder, but I was the only one with complaints.
3 tablespoons cocoa is my minimum, I usually land at 4. Cut sweetener before you add more cocoa, easier to balance.
I batch this at the start of the week and reheat it on cold mornings, and it holds up way better than I expected, though I'm still playing with the cocoa-to-sweetener ratio to get it exactly where I want it.
3 tablespoons cocoa is my floor, I usually land at 4. Cut sweetener before you add more cocoa, easier to find the edge that way. Monk fruit if you're not already using it, erythritol gets grainy once it cools.