Imagine a mug of piping hot, creamy and delicious keto hot chocolate — that is healthy, nourishing, and completely dairy-free. You are very close to this treat: just click “Jump to the recipe,” gather the ingredients and prepare this dreamy drink in a couple of minutes.
How to make this 4-Ingredient Creamy Dairy-Free Keto Hot Chocolate
This recipe contains cocoa butter to create a decadent, creamy mouthfeel as we don’t use dairy here. Since cocoa butter is such a fatty substance – pure fat – proper blending is needed to mix the cocoa butter evenly to the hot chocolate so that it won’t float on top.
This recipe makes 1 generous serving or 2 smaller servings – perfect for the Valentine’s Day! Feel free to double or triple the recipe to serve more.
As you’ll see, this superb sugar-free hot chocolate is really quick and easy to throw together. Let’s take a look at how to do it:
Take a small saucepan and add 1 cup (240 ml) unsweetened almond milk…
…1 oz (30 g) cocoa butter…
…1 tablespoon dark, unsweetened cocoa powder…
…and 20 drops (or to taste) vanilla stevia.
Heat over high heat, all the time mixing…
…until the cocoa butter is melted and the mixture is piping hot.
Blend with an immersion blender…
…until smooth. You can naturally use a regular blender for blending. Just be careful with the hot liquid!
How I came up with this dairy-free keto hot chocolate
Here, in Finland, the weather has been quite cold and snowy for some time now. Therefore, hot and nourishing drinks are very welcome. I’ve drunk lots of spiced tea and coffee, but I have been craving for something creamier and more nourishing, as pushing away the snow from the yard has required quite some energy.
On my idealist, I’ve had for long a sketch for creamy, dairy-free hot chocolate. However, I didn’t want to just replace the dairy cream with a dairy-free option, like coconut cream or coconut milk. I wanted some magic in the drink, so that it’s both decadently creamy and nourishing at the same time.
A while ago, when thinking of different ways to use our coming Ketokamu nut and chocolate spread, I tried to use it in hot chocolate. But, as it contains nuts, they naturally didn’t dissolve in water but just sank to the bottom of my mug.
However, as the spread contains cocoa butter, I thought cocoa butter might play extremely well the creamy and nourishing part in my rich dairy-free hot chocolate. However, as cocoa butter is pure fat, I was preparing to blend it well with an immersion blender; otherwise, it would float on top if not blended in well.
I was pondering the rest of the ingredients. For the base, I was first thinking of using water but then realized unsweetened almond milk would be a better — and tastier option. I didn’t want to use coconut milk as it tends to be overused as a dairy-free keto option, and I certainly didn’t fancy any coconut flavor in my hot chocolate.
In addition to cocoa butter and almond milk, I naturally needed cocoa powder as well. I decided to use vanilla stevia for sweetener as I was craving some vanilla flavor in my creamy hot chocolate.
After pondering the amounts, I was ready to conduct my first experiment. I took 1 cup (240 ml) of unsweetened almond milk, 1 tablespoon cocoa powder, 2 tablespoons cocoa butter, and 20 drops of vanilla stevia.
As my cocoa butter was grain-like, it was easy to measure by spoon. However, most cocoa butter brands are wafers or larger chunks, and I noticed they are challenging to measure by spoon. Therefore, I thought it’s easier to measure the cocoa butter by weight rather than by volume in my recipe.
In the end, I used 1 oz (30 g) cocoa butter, hoping it would bring enough creaminess to the hot chocolate. Well, I hadn’t ever used cocoa butter to replace cream, so I could only hope it provides all that needed creaminess and richness to my dairy-free drink.
So, for my experiment, I put all ingredients into a saucepan and heated over high heat, all the time mixing, until the cocoa butter was melted. This took just a minute or two.
Then, I took an immersion blender and started blending. After a minute, the drink was smooth, creamy, and homogenous. Looked good!
I poured the drink into two small glasses and took the first sip. I was extremely delighted how creamy and tasty the drink was! I actually doubted that cocoa butter would create a creamy mouthfeel, but luckily, I was wrong: the hot chocolate was super-creamy, nourishing, and extraordinarily tasty!
Here’s the recipe for you to enjoy:
- 1 cup = 240 ml unsweetened almond milk
- 1 oz = 30 g cocoa butter
- 1 tablespoon dark cocoa powder
- 20 drops (or to taste) vanilla stevia
- Place all ingredients into a saucepan.
- Heat over high heat, all the time mixing, until the cocoa butter is melted and the mixture is piping hot.
- Blend with an immersion blender until smooth and foamy, or use a regular blender for mixing.
- Serve immediately.
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Kirkland Signature Organic Almond Unswtd Beverage, 192 fl. oz.
365 Everyday Value, Organic Almondmilk Unsweetened, 64 fl oz
NuNaturals Plant Based Vanilla-Alcohol Free Stevia Extract Drops - All Natural Liquid Sweetener - 2 oz (2 Pack)
BetterBody Foods Organic Cacao Powder, Non-GMO, Gluten-Free Superfood ( .), Cocoa 16 Ounce
Anthony's Organic Cocoa Powder, Gluten Free & Non GMO, 2 Pound
Terrasoul Superfoods Organic Cacao Butter, 1 Lb - Raw | Keto | Vegan | Unrefined
Anthony's Organic Cocoa Butter Wafers, 1 lb, Batch Tested Gluten Free, Non GMO, Keto Friendly
|Nutrition information||In total||Per serving if 2 servings in total|
|Protein||2.3 g||1.2 g|
|Fat||31.8 g||15.9 g|
|Net carbs||1.1 g||0.6 g|
|kcal||298 kcal||149 kcal|
Tips for variation
For a completely nut-free version, replace almond milk with water.
If you find a decent brand of vanilla-flavored almond milk, you can use it to amp up the vanilla flavor. However, the brands I know have nasty food additives like carrageenan, so I always make sure to leave those on the shelf and never buy them.
For even more warming hot chocolate, add spices like Ceylon cinnamon, cardamom, turmeric, pumpkin pie spice, gingerbread spice, ginger, nutmeg — or a pinch of cayenne, black pepper, or chipotle.
If you cannot find vanilla stevia, you can use regular stevia, monk fruit, or powdered erythritol instead. For that scrumptious vanilla flavor, add natural vanilla extract or vanilla powder.
For even more decadent chocolate flavor – and some essential minerals – add a tiny pinch of natural salt like Himalayan salt or unrefined sea salt.
This week has been especially interesting. On Monday, I held a live session about the keto diet for my author colleague, Ira, who has an online course for women who want to recover from alcoholism. Often those who have been addicted to alcohol become addicted to sugar after quitting alcohol. The keto diet is one of the best ways to tackle sugar addiction — or actually any addiction. So, I talked about the basics of the keto diet and answered lots of questions about the keto diet and some health issues.
On Thursday, we visited Jyväskylä in the new Foodin premises.
As Foodin is a Finnish company, they naturally have a sauna in their headquarters:
As I have previously told, Foodin is the company that will manufacture our keto chocolate treats. They have had some problems with their new machinery, but now it looks that everything is fixed and we can get our first products manufactured soon.
Actually, if things go well (and the machines work!), I will go there next week to make a test batch of our nut and chocolate spread. How exciting! Now, let’s keep our fingers crossed that everything works as expected…
Yesterday, I recorded my presentation for the Minä Olen expo that will be held online next weekend. I will be answering questions online after the presentation.
That’s it, folks! Hope you have had an enjoyable weekend.