Want an easy, satisfying — and warming — liquid treat? Look no further; this delightfully easy Keto Peanut Butter Hot Chocolate will satisfy your chocolate and PB cravings without added sugar or nonsense ingredients!
How to make this delicious Creamy Keto Peanut Butter Hot Chocolate
If you can boil water in a saucepan, you can make this delicious PB Hot Chocolate. However, for this drink, you don’t need to boil the water or other ingredients but heat them until piping hot.
For the best result, you can blend the mixture with an immersion blender until smooth and frothy. You can naturally use a regular blender, but transferring a hot mixture to a blender and again to a serving glass can be a risky business, and you can burn yourself. That’s why I recommend an immersion blender.
There is also less cleaning since you don’t need to clean the complex blender jar afterward! I hope I have convinced you now to use an immersion blender or get yourself one. It’s a wonderful device!
So, let’s take a look at how to prepare this delicious and warming drink:
Pour 1 cup (240 ml) water or unsweetened almond milk into a small saucepan.
Add also 1/4 cup (60 ml) heavy cream or coconut cream for a dairy-free drink.
Add 2 tablespoons of smooth all-natural peanut butter…
…1 tablespoon raw cocoa powder…
…and 20 drops (or to taste) caramel-flavored monk fruit drops.
For an autumnal twist, use pumpkin spice-flavored monk fruit drops.
Heat over high heat, all the time mixing…
…until piping hot.
Blend with an immersion blender…
…until smooth and frothy.
Transfer into 1—2 heat-proof glasses.
Serve immediately, decorated, for example, with whipped cream and grated extra dark chocolate.
That was so good!
How I came up with this easy keto hot chocolate recipe
Days are getting chillier, and to be honest, I don’t like to keep my house very warm to save energy as the electricity price has gone through the roof. Therefore, warm clothes and hot drinks come in handy — the latter is naturally enjoyable, although I do love to wear neat and pretty clothes year-round.
I had written a recipe idea for Keto Peanut Butter Hot Chocolate. Now, when temperatures are falling, it sounded really inviting. Hot chocolate is also a very quick and easy recipe and thus, just perfect for my busy workaholic lifestyle.
I started ideating the ingredients and the measures. Water for the base, heavy cream for the creamy feeling, all-natural peanut butter for the PB experience, raw cocoa powder for the chocolatey flavor, and some sweetener. But which sweetener?
Caramel-flavored monk fruit drops! That sounded like the most ultimately delicious sweetener for my hot chocolate. In addition to sweetness, they would lend a scrumptious caramel flavor as well. Marvelous!
After coming up with the measures, I was ready to shoot my photos while doing the first experiment. Again, I didn’t have time to do several experiments, but on the other hand, there is little that can go wrong with this simple recipe made from fool-proof ingredients.
I was super happy with the result: it was creamy, chocolatey, and just perfectly sweet with enough peanut butter flavor plus a delectable caramel flavor from the monk fruit drops. Awesome! I’m sure I’m going to make this fabulous drink many times this fall and winter!
Here’s the recipe for you to enjoy:
- 1 cup = 240 ml water OR unsweetened almond milk
- 1/4 cup = 60 ml heavy cream OR coconut cream
- 2 tablespoons smooth all-natural peanut butter
- 1 tablespoon raw cocoa powder
- 20 drops (or to taste) caramel-flavored monk fruit drops
- Combine all ingredients in a small saucepan.
- Heat over high heat, all the time mixing, until piping hot.
- Blend with an immersion blender until smooth and frothy.
- Transfer into 1—2 heat-proof glasses.
- Serve immediately, decorated, for example, with whipped cream and grated extra dark chocolate.
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Spread The Love NAKED Organic Peanut Butter, 16 Ounce (Organic, All Natural, Vegan, Gluten-free, Creamy, Dry-Roasted, No added salt, No added sugar, No palm oil)
Anthony's Organic Cocoa Powder, Gluten Free & Non GMO, 2 Pound
Elmhurst 1925 Unsweetened Almond Milk, 32 Ounce (Pack of 6)
NOW Foods, Organic Liquid Monk Fruit, Zero-Calorie Sweetener, Caramel, 1.8-Ounce
|Per serving if 2 servings in total
Tips for variations
Instead of peanut butter, use tahini for a chocolate halva experience and less carbs. Other nut and seed butters are worth trying, too, as most of them are lower in carbs than peanut butter. Try sunflower seed butter (aka Sunbutter), almond butter, macadamia butter, or hazelnut butter (for the celestial combination of chocolate and hazelnut!).
Add further flavorings to the hot chocolate: vanilla extract or ground vanilla bean, gingerbread spice, pumpkin pie spice, Ceylon cinnamon, nutmeg, ground ginger, or freshly grated orange peel from organic orange.
Omit the cocoa powder and add a tablespoon or two of cocoa butter and a dash of vanilla extract or a pinch of ground vanilla bean. Peanut butter and white chocolate is a match made in heaven! (Talking of which, you might want to check my Keto Peanut Butter White Chocolate Fondue recipe!)
I was celebrating my birthday on Monday, and as a baking enthusiast, I naturally baked some keto goodies. For example, I made a classic Finnish sandwich cake, an essential part of every Finnish celebration. I baked a keto bread with my Ketokamu baking mix and filled, frosted, and decorated it accordingly. The filling and the frosting are naturally low in carbs, so those parts were easy.
The cake was a huuuge success! I think it was the first ever Keto Sandwich Cake I had made, at least the first one made with Ketokamu baking mix.
I also made a sweet cake — a Keto Piñata Cake. That was also the first ever Keto Piñata Cake I had ever made. I had a piñata cake pan, but it turned out quite lousy. Next time, I’m going to simply make a hollow part inside the cake when doing Keto Piñata Cake, as I’m certainly going to make many now when I got the hang of it.
I filled the cake with our Ketokamu Chocolate-Covered Strawberries. Again, the cake part was made with the Ketokamu baking mix. I added a few dashes of orange oil to lend a fruity flavor. The frosting was a regular vanilla-flavored buttercream frosting (naturally sugar-free; I sweetened the frosting with our Ketokamu sweetener). I sprinkled freeze-dried strawberries on top to decorate the cake.
Because of the fancy shape, I named the cake “Da Bomb”!
My tiny indoor-olive tree produced a minuscule crop of ripe olives. My green thumb is non-existing, and I usually manage to kill each and every plant, but the olive tree seems to be thriving — even though it’s already pretty dark here in the far northern hemisphere.
I think I’m going to preserve these little beauties in brine — that’s the best way to use these morsels.