Keto White Hot Chocolate
Published November 30, 2019 • Updated February 27, 2026
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I make this sugar-free white hot chocolate with a split of heavy cream and macadamia nut milk for a richness you won't get from a single-liquid base. Two ingredients melted together, nut milk stirred in, and you have a cozy cup in under 10 minutes.
I started making this keto white hot chocolate a few winters ago when I realized I missed that creamy, vanilla-forward warmth of white chocolate drinks but not the 40+ grams of carbs that come with the coffee shop versions. The trick is the two-liquid base. Most recipes use just almond milk or just coconut milk, and you end up with something thin and watery. I use heavy whipping cream melted with sugar-free white chocolate chips first, then stir in macadamia nut milk to loosen it up. That ratio gives you a drink that actually coats the mug.
I tested macadamia nut milk against almond milk side by side. Almond works (one of my readers, Olivia, confirmed that), but macadamia has a natural fat content that makes the final cup noticeably richer. If you have macadamia on hand, use it. If you only have almond, you will still get a good result, just a slightly thinner body.
The whole process takes about 5 minutes on the stovetop. Melt the chips into the cream over medium heat, stirring constantly so nothing scorches. Once that base is smooth, pour in the nut milk and vanilla and let it heat through. I pull mine off the burner just before it reaches a full simmer because overheating can make the white chocolate grainy. If that happens, a quick hit with an immersion blender smooths it right out.
What I love about this as a base recipe is how easy it is to riff on. Drop in a shot of espresso and you have a keto white mocha. Add peppermint extract and you get my peppermint white hot chocolate (or go full mocha with the peppermint mocha version). I have made every combination over the years, and this plain vanilla version is still the one I come back to most.
For toppings, I keep it simple: a dollop of homemade whipped cream and a dusting of cinnamon. Sugar-free marshmallows work too if you can find them. On colder nights I will double the batch because my family goes through it fast, and it reheats well the next day.
If you are looking for more low carb warm drinks, my creamy keto hot chocolate uses the same two-liquid technique with regular cocoa, and the dairy-free version swaps everything to coconut. For something completely different on a holiday table, my keto eggnog is another crowd favorite.
Tips for the best cup
I have made this enough times to know what trips people up. Stir the cream and chips constantly over medium heat. Walk away for 30 seconds and the white chocolate seizes or goes grainy. If it does seize, an immersion blender or a vigorous whisk will save it.
Add the vanilla last, right when you pull the saucepan off the heat or just before. Vanilla flavor is volatile and high heat burns it off fast. I noticed a real difference when I started adding it at the very end instead of with the milk.
No stovetop? You can make a single mug in the microwave. Combine the chips and cream in a large mug, heat in 30-second intervals, stirring between each one, until melted. Stir in the nut milk and vanilla, then microwave another 30 seconds to bring it up to drinking temperature. Not quite as silky as the stovetop method, but it works when you just want one cup.
If you want to go cold with white chocolate instead of warm, my frozen hot chocolate is the summer version of this same craving. And for another cozy holiday riff, the peppermint white mocha adds espresso and mint to this exact base.
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Ingredients
3/4 cup sugar-free white chocolate chips -
1 cup heavy whipping cream
-
1 cup unsweetened macadamia nut milk or other nut milk
-
1/2 teaspoon vanilla
Step by Step Instructions
Step by Step Instructions
Melt the white chocolate
In a medium saucepan over medium heat, combine white chocolate chips and heavy cream. Stir constantly until chips are melted.
Milk & vanilla
Add nut milk and vanilla. Continue to cook until heated through.
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
Can I make this in the microwave?
I have done it plenty of times when I just want one mug. Combine the white chocolate chips and heavy cream in a large microwave-safe mug and heat in 30-second intervals, stirring between each one, until fully melted. Stir in the nut milk and vanilla, then microwave another 30 seconds. It is not quite as smooth as the stovetop version, but it gets the job done.
How does this compare to a Starbucks white hot chocolate?
I looked up the Starbucks grande and it clocks in at about 41g of sugar and 50g total carbs. My keto version has roughly 2g net carbs per serving. The flavor is honestly close because the sugar-free white chocolate chips and heavy cream do most of the heavy lifting. I would take this over the drive-through version any day, and my wallet agrees.
Can I add espresso to make a white hot mocha?
That is exactly how I make my white mocha at home. Brew a shot of espresso (or strong coffee) and stir it right into the finished cup. I have a full recipe for my keto white mocha if you want the exact ratios I use.
What keto-friendly toppings work with this?
I usually do a spoonful of homemade whipped cream and a light dusting of cinnamon. Sugar-free marshmallows are fun if you can find a brand you like (I have tried a few and the texture varies a lot). Sugar-free caramel sauce drizzled on top is another one I come back to, especially around the holidays.
Will adding collagen powder change the taste?
I have stirred in a scoop of unflavored collagen peptides and could not taste any difference. It does make the drink slightly thicker and frothier, which I actually prefer. Just whisk it in after you add the nut milk so it dissolves evenly. My go-to is about one scoop (10-12g) per serving.
Why macadamia nut milk instead of almond milk?
I tested both side by side and macadamia gives a noticeably richer, creamier cup because of its higher natural fat content. Almond milk works fine (my reader Olivia uses it and likes the result), but the body is thinner. If you want the closest thing to a coffee shop texture, macadamia is my pick.
Can I make this dairy-free?
I have made a dairy-free version using full-fat coconut cream in place of the heavy whipping cream. You get a subtle coconut note, which I actually like with the white chocolate. Just make sure your sugar-free white chocolate chips are also dairy-free (check the label, because many brands sneak in milk solids).
How should I store and reheat leftovers?
I keep leftovers in a sealed jar in the fridge for up to 3 days. To reheat, I warm it slowly on the stove over low heat, stirring as it comes up to temperature. The microwave works too in 30-second bursts. It thickens a bit in the fridge, so I sometimes splash in a little extra nut milk when reheating to get the consistency back.
White chocolate is my all time favorite type of chocolate. Probably because it’s sweeter and creamy than the milk or dark chocolate variety. White chocolate is made with more cocoa butter and sweetener so it’s no surprise it’s loved by many.
This white hot cocoa is smooth and creamy. You will love to sip on a warm mug full of it when you are decorating your Christmas tree or after a long day of sledding or skiing. Plus, it’s every easy to make. I do include directions for cooking in the slow cooker, but you can make this in less than 5 minutes.
The main ingredient in our white hot chocolate recipe is white chocolate of course. There are recipes out there to make your own white chocolate – mostly because keto white chocolate wasn’t commercially available so that was your only option. But now, there are low-carb options for purchase. 
This recipe is completely customizable. In this recipe, I use heavy cream and macadamia nut milk, but you can use all heavy cream or all nut milk. The nut milk I prefer is 
I like to top my sugar-free white hot chocolate with whipped cream. You can make your own by whipping heavy cream with a tablespoon of erythritol and a teaspoon of vanilla. Whip until thick and fluffy.
Other toppings for your white cocoa include:
My sister is visiting next weekend and she's dairy-free, so I want to make this for her. I've used full-fat coconut cream in other keto drinks before and it usually works fine (she doesn't mind the coconut flavor), but I've had mixed results melting chocolate with a different fat base. What draws me to this recipe is the cream/macadamia nut milk split, and I'd want to keep that same ratio with a dairy-free swap. Would coconut cream work without the white chocolate chips seizing up? I've had that happen when the fat structure is off, so I want to get it right before she gets here.
I batch the cream and white chocolate base on Sundays (minus the nut milk) and refrigerate it. All week: two minutes to heat and add the macadamia milk. Genuinely indistinguishable from fresh. Four stars only because I wish it made more than two servings.
Good call leaving the nut milk out until you heat it. And yeah, just double it if two servings isn't enough. I make four at a time now.
the macadamia milk split is SO right, tried it once with almond and immediately got why you specified it. one thing: if you're using Lily's white chips, push the vanilla to a full teaspoon at least. sweetness runs different with those and the extra vanilla pulls it together.
Made this at least six times and started using cashew milk instead of macadamia a few batches back. It blends into the heavy cream more evenly and the cup comes out noticeably silkier. Consistent enough across three tries that I'm not switching back.
That tracks. Cashew has a softer blend quality than most macadamia brands I've used. Trying it next batch.
Made this last Sunday when my daughter asked for hot chocolate in April. She's turned down pretty much every keto swap I've attempted over the past two years, so I wasn't holding my breath. She took one sip, paused, then asked if I could make it again for her sleepover next weekend. Something about the macadamia nut milk and cream makes it taste more like dessert than a drink. Keeping this one.
Two years of rejected swaps and then a sleepover request. She's not being polite at that point. The cream and macadamia nut milk together are why, it doesn't taste like a consolation prize.
Brought a thermos of this to a small backyard thing last weekend, mostly because I had macadamia nut milk to use up and it comes together fast. Two of my friends (neither on keto) kept refilling their cups and asking what brand of mix I'd used. Told them I made it from scratch and they didn't believe me until I walked them through it. The heavy cream and macadamia nut combo hits differently than anything from a packet.
The 'what brand is this' from people who don't count carbs is the actual review. Macadamia nut milk with the cream, you can't get that from a packet.
Been making this since January and I think I'm on batch seven or eight at this point. The split of heavy cream and macadamia nut milk is what makes it so much richer than any single-liquid version I've tried. I ran out of cream once and tried it with just almond milk and the difference was immediate, thinner and way less coating on the way down. The Lily's white chocolate chips melt into the cream so cleanly, no graininess at all, and the vanilla kind of rounds out the sweetness in a way I didn't expect. This is the drink I actually look forward to making at the end of a long workday right now. I always double the batch.
Used almond milk instead of macadamia nut milk (it's what I had) and it still came out so velvety I made a second cup before I finished the first.
That second cup before finishing the first is the actual review. Almond runs thinner than macadamia but with the heavy cream in there, it doesn't show.
My daughter has been weirdly suspicious of every keto swap I try, but she drained her mug before I finished mine and asked what made it taste so different from regular hot chocolate. The macadamia nut milk is the answer and I'm kind of obsessed with this now. Only 4 stars because I made one serving too few.
Ha, skeptic converts are the best. Double batch next time, keeps 3 days in the fridge.
My son will abandon a hot chocolate midway through if it's too sweet, so I made this without telling him what was in it. He finished the whole thing and asked 'is that the nut milk stuff?' Four stars, but I'm counting his as five.
'Is that the nut milk stuff' and still finished it. That's the five.
Used almond milk instead of macadamia nut milk and it worked fine.
Good to know. I use macadamia for the creaminess but almond works fine if that's what you've got.