Dairy Free Keto Hot Chocolate
Published August 4, 2019 • Updated February 27, 2026
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I make this dairy free keto hot chocolate with two types of chocolate and a coconut milk base that creates a richness most low carb cocoa recipes can't match. Top it with a meringue that changes the texture of every sip.
I started making this dairy free keto hot chocolate a few winters ago when I realized most versions tasted thin and watery. The problem with a lot of recipes is they use one type of chocolate and one type of milk, and the result just doesn’t have enough depth. So I started layering.
The technique I landed on uses two forms of chocolate. First, I bloom unsweetened cocoa powder in boiling water. This dissolves the cocoa completely and pulls out a darker, more intense chocolate flavor before it ever hits the milk. Then I melt chocolate chips directly into the hot coconut milk base. The coconut milk plus the chocolate chips melted in really does it. Way richer than I expected the first time I tested it. Reader Laura confirmed the same thing: “The coconut milk makes it so much creamier than regular hot chocolate.”
For the milk base, I combine full-fat coconut milk with macadamia nut milk. I chose macadamia over almond milk after testing both side by side. Macadamia has zero net carbs and higher fat content, so it doesn’t dilute the chocolate the way almond milk can. Almond milk works if that’s what you have, but the richness drops noticeably.
The meringue topping is what really sets this apart. I use the same soft-peak egg white technique from my eggnog recipe, and it transforms a regular mug into something that feels like a coffeehouse drink. The foam isn’t decorative. It changes the texture of each sip, giving you a light, sweet layer that melts into the rich chocolate underneath.
If you like chocolate drinks, I have a whole collection worth exploring. My creamy version with dairy is for when you’re not avoiding milk. For summer, my frozen version uses a similar base but blended with ice. The white chocolate version and peppermint variation are great when you want something warm without the cocoa intensity.
On weekends I’ve been making this alongside my mocha dalgona coffee. Same chocolate-forward thinking, totally different vibe. And for the holidays, my dairy free eggnog pairs really well with it.
This is the drink I reach for on cold nights when I want something that actually satisfies. Not thin, not watery, not some compromise. The real thing.
Tips for the Richest Cup
I’ve made this enough times to know where people trip up. Bloom the cocoa in boiling water first, not the milk. This dissolves every lump and pulls out a darker, more intense chocolate flavor. When you add the chocolate chips to the simmering coconut milk, keep the heat low. If it boils, the coconut milk can separate and you get an oily top layer instead of a smooth one.
For the meringue, sprinkle the powdered sweetener in slowly while beating. If you dump it all at once, it won’t dissolve evenly and you get gritty peaks instead of smooth ones. Soft peaks, not stiff. You want the meringue to fold gently onto the surface and melt into the drink as you sip.
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Hot Cocoa Ingredients
4 tablespoons unsweetened 100% cocoa powder -
⅓ cup boiling water
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1 can coconut milk
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1 cup macadamia nut milk or other nut milk
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⅓ cup confectioners Swerve (or powdered sweetener of choice)
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pinch of salt
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⅓ cup keto approved chocolate chips
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2 teaspoons vanilla extract
Meringue Ingredients
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2 egg whites
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¼ cup confectioners Swerve
Step by Step Instructions
Step by Step Instructions
Heat the milk base
In a saucepan, mix together coconut milk, macadamia nut milk, ⅓ cup confectioners Swerve and salt. Simmer until combined, about 2 minutes.
Meringue topping
For the meringue topping, beat the egg whites on medium speed until they start to foam (about 1 minute), slowly sprinkle in the remaining confectioners Swerve.
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 net carbs are in this keto hot chocolate?
The exact count depends on your sweetener and chocolate chips, so I always point people to the recipe card below for the full breakdown. What I can tell you is it's a fraction of what you get from a standard cocoa mix packet, which runs 25-40g carbs. I use Lily's chocolate chips and confectioners Swerve, which keeps the count as low as I can get it.
Can I use almond milk instead of macadamia nut milk?
I tested both side by side and landed on macadamia for a reason. It has zero net carbs and a higher fat content, so the drink stays thick and rich. Almond milk works in a pinch, but it's noticeably thinner and the chocolate flavor doesn't come through the same way. If almond is all you have, I'd add an extra tablespoon of coconut cream to bring back some of that body.
Can I make a single serving of this recipe?
I scale this down all the time for weeknights. Use about a quarter of the coconut milk can (roughly 3-4 tablespoons), a quarter cup of macadamia milk, 1 tablespoon of cocoa bloomed in 2 tablespoons of boiling water, and a small handful of chocolate chips. For the meringue, one egg white makes enough for two mugs, so I either make two cups or skip the topping on solo nights.
Can I make this in the microwave instead of on the stovetop?
I've done it. Heat the coconut milk and macadamia milk in a microwave-safe mug for about 90 seconds, then stir in the bloomed cocoa and chocolate chips until melted. It won't be quite as smooth as the stovetop version since you can't control the heat as gradually, but for a quick weeknight mug it gets the job done. I still bloom the cocoa in boiling water separately. That step matters.
Is the meringue topping required or can I skip it?
You can skip it if you're short on time. The drink itself is rich and satisfying on its own. But I'd encourage you to try it at least once, because the meringue changes the whole experience. It's not just visual. That light, sweet foam melting into the dense chocolate underneath is what makes people ask me for the recipe. I use the same technique in my eggnog and it works every time.
What's the difference between cocoa powder and cacao powder for this recipe?
I use regular unsweetened cocoa powder (Dutch-process is my go-to) because it has a smoother, deeper flavor that works better in a hot drink. Raw cacao powder is less processed and has a sharper, more bitter edge. You can use it, but you'll probably want more sweetener to balance it out. I've tried both and I keep coming back to Dutch-process for this one.
Can I make a big batch ahead of time and reheat it?
I do this regularly. I make a full batch and store it in a jar in the fridge for up to 3 days. It reheats on the stove in about 2 minutes. The coconut milk base gets thicker when it's cold, so give it a good whisk while it warms up. Just make the meringue fresh each time you serve it. It deflates within about 20 minutes, so there's no point making it ahead.
Can I make this without the chocolate chips?
You can leave them out for a simpler version. The bloomed cocoa alone gives you a solid chocolate base. But I'll be honest, the chips are where the real richness comes from. Without them, the drink is lighter and more like a traditional cocoa. With them, it's dense and almost mousse-like in the way it coats your mouth. I always include them.
I bet you have been curious how to make keto hot chocolate, especially this time of year. This is the most amazing hot chocolate recipe you will ever have! Even better, it is dairy free! I use coconut milk instead of cream or cow’s milk because it’s very creamy. And I use macadamia nut milk because it has zero net carbs and a higher fat count than other nut milks. You can substitute with any dairy free milk though.
Instead of using the traditional whipped cream, this hot chocolate has a special sweet meringue topping. I got the idea from chef Melissa Clark. It sounds strange but trust me, it’s so good! Don’t skip this step when you are making this dairy free hot chocolate.
This hot chocolate recipe calls for two types of chocolate – cocoa powder and chocolate chips. Since this is a low-carb hot cocoa, you want unsweetened versions of both.
For the cocoa powder, I use a 100% unsweetened kind. Look on the back of the package to make sure there are no additional fillers that contain carbs. A good cocoa powder will have 2 net carbs per serving.
For the chocolate chips, I recommend using 
The combination of coconut cream and macadamia nut milk produces a very creamy hot chocolate. Plus they are loaded with healthy fats and are very low-carb. If you don’t like coconut cream or don’t have access to macadamia nut milk, you can substitute with other nut milks in this dairy free hot chocolate recipe.
Here are some options for milk replacements:
I know it sounds strange, topping a hot chocolate with a foamy mixture of egg whites, but it is delicious! Plus it’s a dairy free topping for your hot cocoa.
If you are not interested in using a dollop of meringue, you can whip up dairy free whipped cream from coconut milk.
There are some fun flavors you can add to your hot cocoa. Here are a few you should try:
Added a shot of espresso when I bloomed the cocoa and it turned into basically a mocha. The coconut milk already makes it so thick, the espresso just took it over the top. Can't go back now.
Espresso bloom hadn't occurred to me. You're building a mocha base before the coconut milk even touches it. Trying this.
Been making this on repeat since winter and this week I tried bumping the cocoa to 5 tablespoons instead of 4 before blooming it, and the depth just changed completely. The coconut milk base already does so much but that extra bloom pushed it into something I'd choose over actual hot chocolate without even thinking about it.
The coconut milk makes it so much creamier than regular hot chocolate.
The coconut milk plus the chocolate chips melted in really does it. Way richer than I expected the first time I tested it.