Creamy, minty peppermint white hot chocolate that nobody can tell is keto — 6.2g net carbs per serving. Two steps, sugar-free, and I make it every holiday season and most cold weekends through March.
I started making this keto peppermint white hot chocolate a few years ago when I wanted something richer than my usual hot chocolate recipe. Regular hot cocoa is great, but there's something about white chocolate melted into cream with a hit of peppermint that makes it feel like an actual holiday treat.
The base is simple: sugar-free white chocolate chips melted into heavy cream, then thinned with macadamia nut milk. I use macadamia specifically because it has the highest fat content of any nut milk, so you get that rich, full mouthfeel instead of a watery drink. Almond milk works in a pinch, but you'll notice the difference.
What I love about this recipe is how well it works for mixed households. One of my readers, Diane, told me she made this for her family and "forgot" to mention it was keto. Her non-keto son loved it so much he started making his own. That's the kind of feedback that tells me the recipe actually works, not just for people who are used to sugar-free swaps, but for everyone at the table.
If you want a coffee version, another reader (Nancy) mixes this with a shot of espresso for a peppermint white mocha. I tried it after she mentioned it and she's absolutely right. It's my go-to afternoon pick-me-up in December.
For a low carb holiday drink lineup, I usually rotate between this, my keto white hot chocolate (no peppermint, just pure white chocolate), and keto eggnog depending on the night. The peppermint version wins with the kids every time.
Two steps, about 10 minutes, and the whole house smells like a candy cane melted into something warm. I make a double batch most weekends because it reheats perfectly the next day and nobody fights over the last mug.
I make this for snow days and for decorating the Christmas tree.
Toppings and Variations
I top mine with heavy cream whipped with a tablespoon of erythritol and a teaspoon of vanilla until it is thick and fluffy. For an adult version, swap the peppermint extract for a shot of peppermint schnapps.
sugar free candy cane bits
sugar free marshmallows
cashew, pili nut, or hemp milk in place of the macadamia milk
For the slow cooker, add all the ingredients to the crock, heat on high for 2 hours, and stir before serving.
How to make peppermint white hot chocolate
The key with this recipe is patience with the white chocolate. I melt the chips into the heavy cream over medium heat, stirring constantly, because white chocolate burns faster than regular chocolate. If you step away for even a minute, you'll get grainy clumps instead of a smooth base. Once the chips are fully melted and the mixture is silky, I stir in the macadamia nut milk, vanilla, and peppermint extract.
One thing I learned the hard way: peppermint extract and peppermint oil are not the same thing. Oil is about four times more concentrated, so if you substitute oil for extract at the same amount, your drink will taste like mouthwash. Stick with 1/4 teaspoon of extract. If you only have oil, use a tiny drop and taste as you go.
I like to serve this in mugs with a little sugar-free whipped cream on top. If you're looking for something similar but without the peppermint, my dairy-free hot chocolate is a good starting point.
In a medium saucepan over medium heat, combine white chocolate chips and heavy cream. Stir constantly until chips are melted.
2
Add the remaining ingredients
Add nut milk, vanilla and peppermint extract. Continue to cook until heated through.
Nutrition
Per serving: 1 cup
Calories
583
Fat
47.2g
Protein
6.2g
Total carbs
33.7g
Net carbs
6.2g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Is white chocolate keto-friendly?
Regular white chocolate is loaded with sugar, so no. But I use sugar-free white chocolate chips (sweetened with stevia or erythritol) and they melt and taste almost identical. I've been using them in my keto hot drinks for years and the texture is spot on. Just check the label for maltitol, which spikes blood sugar more than other sugar alcohols.
What brand of sugar-free white chocolate chips works best?
I've tested both Lily's and ChocZero in this recipe. Lily's melts smoother and has a milder sweetness, which is what I use most of the time. ChocZero works too but can be slightly grainier when melted. Either way, stir constantly over medium heat and you'll get a good result.
What's the difference between peppermint extract and peppermint oil?
I made this mistake early on. Peppermint oil is about four times more concentrated than extract, so using the same amount will overpower the drink completely. My recipe calls for 1/4 teaspoon of extract. If you only have oil, start with one small drop, stir, and taste before adding more.
Can I make this dairy-free?
I've swapped the heavy cream for full-fat coconut cream and it works well. Use the thick part from a chilled can (not the watery liquid). The coconut flavor is subtle and actually pairs nicely with the peppermint. I'd still use macadamia nut milk for the rest since it has the richest body of any nut milk.
How does this compare to a Starbucks peppermint white hot chocolate?
I looked it up and a grande Starbucks Peppermint White Hot Chocolate has around 60g of sugar. My version has about 6g net carbs per serving. The flavor profile is really close because the sugar-free white chocolate chips and peppermint extract hit the same notes. I've served this to people who drink the Starbucks version and they couldn't tell the difference.
Can I mix this with coffee for a peppermint white mocha?
One of my readers, Nancy, does exactly this and I started doing it too. Just brew a shot of espresso or strong coffee and pour this hot chocolate over it. It makes an incredible peppermint white mocha. I also have a dedicated keto white mocha recipe if you want the full version.
How do I store and reheat leftovers?
I store mine in a mason jar in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring as it warms. The microwave works too but I find stovetop gives a smoother result since the white chocolate can separate if heated too fast. I usually make a double batch on weekends so I have it ready to reheat.
Can I use white chocolate peppermint chips instead of plain white chocolate chips?
My reader Jane B did this and said it turned out great. If your chips already have peppermint in them, just skip the peppermint extract entirely. I tried it her way and it's a nice shortcut. Just make sure they're sugar-free if you're keeping it keto. You can also try my frozen hot chocolate in the summer with the same chip swap.
Have you tried pulling it off the heat right when the chips disappear? I kept it on medium a minute longer than I needed to and it got a skin on top. Off the burner at that point and it stays smooth.
Thank you Beth! I take it off the burner once the chips melt in and the nut milk, vanilla, and peppermint extract are heated through. Another minute of heat and the cream starts to set up on top.
Almond milk works. I listed it as ‘or other nut milk’ in the ingredients for exactly this reason. Macadamia is slightly richer but the heavy cream makes up for most of it.
There’s a smell when the white chocolate chips start melting into the cream, kind of caramelized and warm and not quite like anything else, and I’ve just accepted this is part of my week now. Ten batches at this point, maybe more. Around batch six I started letting it go an extra two minutes on low heat past when it looks done, and it gets noticeably thicker, more of that coating quality when you drink it, which is what I was after. The peppermint I leave at 1/4 tsp, I bumped it once and understood immediately why. I’ve tried it with cashew milk, almond, whatever I have, and haven’t noticed a difference that matters, so that’s one fewer thing to stress about. Tuesday night, two steps, barely any dishes, which is honestly my whole system right now.
Scorched my first batch because ‘medium heat’ is doing a lot of work here. White chocolate at this fat-to-liquid ratio goes grainy fast. Keep it low until the chips are mostly dissolved, then bump it.
Donna, that got me the first time too. Sugar-free chips melt faster and grainier than regular white chocolate. I run mine at the lowest setting the whole time. Pull it off before everything is fully dissolved. The chips finish on their own. Your gradual bump is smarter.
I kept thinking the sugar-free white chocolate chips wouldn’t actually melt smooth but they do, completely, and now I’m making hot chocolate in June with zero regrets.
Made this one evening and my daughter grabbed the mug thinking I’d picked it up from a coffee shop. One sip and she looked at me like I’d been holding out on her. Swore there was actual candy cane in it.
The coffee shop test is the one. A Starbucks peppermint white hot chocolate has around 60g of sugar. Mine’s under 3g net carbs. Your daughter wasn’t wrong.
My daughter spotted me making this last week and immediately announced she doesn’t like mint in drinks (she does this with every new thing). She was on her second mug before I finished my first. The white chocolate and heavy cream base is genuinely rich, more like a drinkable dessert than a hot chocolate. I dropped the peppermint to 1/8 teaspoon for her and it was a better balance for us. Maybe a touch sweet for my taste straight up, but she’s already put in a request for next week.
The skeptic convert is the best kind. 1/8 tsp is a real ratio for lighter mint. Lily’s also runs milder than ChocZero, so that might help on the sweetness.
Really lovely for a cold April night. The macadamia nut milk made it way creamier than expected. I needed more than 1/4 tsp of peppermint (barely tasted it at first), but bumped it up and it was perfect.
Macadamia nut milk does that. Higher fat than almond so it holds differently when it heats. And yeah, 1/4 tsp is a floor for most people, not a final answer.
Made this probably seven or eight times since January and just made it again last night even though it hit 60 degrees today. The macadamia nut milk took me a couple stores to find (hidden in a weird aisle at mine) but it changes the texture in a way that the other nut milks I tried didn’t. I kept assuming the peppermint would be overpowering but it’s actually pretty subtle at a quarter teaspoon. Still going.
60 degrees still counts. The macadamia nut milk at mine is in the coffee aisle, not with the regular milks. The fat content is different from almond, that’s why the texture holds.
I’ve made this many times now and we love it! In fact, our oldest son doesn’t do keto and I “forgot” to let him know it was keto. He loved it too and now makes his own. Thanks for another great recipe ❤
I used white chocolate peppermint chips instead, since that’s what I had on hand & omitted the peppermint extract. Next time, I’ll add instant espresso to make a white peppermint mocha. Delicious!!!
Good call skipping the extract when the chips already have peppermint. Yes to the espresso – Nancy does the same thing with this one and it’s a great mocha.
