White hot chocolate is something special — and a delicious twist to your regular mug of hot chocolate. And white hot chocolate is not only for carb consumers: this very low-carb variation is perfect for ketoers, or anybody who wants to avoid sugar. Scrumptious and satisfying, it contains only real, wholesome ingredients. You can use any natural sweetener you like. My favorite in this recipe is stevia glycerite, but for example, powdered erythritol or luo han guo (monk fruit) are also great options.
Tips for making the Keto White Hot Chocolate
Choosing high-quality cacao butter is the key to the best taste. There are some cheap and unpalatable cacao butters over there, so be sure to invest in the best quality and preferably organic cacao butter. It pays off both in better taste and fresher, healthier fats. Never use rancid fats as those cause inflammation in your body. Talking about fats: this tasty drink makes also a great, liquid fat bomb for keto dieters!
I strongly recommend vanilla powder instead of vanilla extract in this recipe for more genuine vanilla flavor. So, for the best result, get some pure ground raw vanilla beans. However, if vanilla extract is all you have, by all means, use it.
Here’s how to prepare the Keto White Hot Chocolate. By the way, these photos are taken in the summer house where we spent some days last week (like you can read from my long story at the end of last week’s post). In that post, you can see our CEO Olli K. cooking, using the same stovetop I also used to prepare this Keto White Hot Chocolate and shoot the photos. If you check the post, you can see it’s very dark over there, so I had to edit the photos drastically (I’ll show you the comparison between one raw and one edited image at the end of this post).
Here we go. Combine all ingredients in a small saucepan. That is, the almond milk…
…your high-quality cacao butter…
…stevia (or your preferred sweetener to taste)…
…and vanilla powder.
Heat over medium heat, continually mixing…
…until piping hot. Don’t let boil.
Now, you might think your Keto White Hot Chocolate turned into a disaster as the grease floats nastily on top…
…but here’s the trick on how to get a delicious, smooth, and slightly foamy consistency: blend the mixture with an immersion blender or in a regular blender.
Voilà! Here’s your smooth, creamy, and tasty Keto White Hot Chocolate!
Enjoy! (Notice how the Keto White Hot Chocolate matches the mug!)
My Keto White Hot Chocolate experiments
I often make simple 3-ingredient keto hot chocolate using just dark cocoa powder, heavy cream, erythritol crystals, and hot water. It’s a great, warming drink and kills sweet cravings before they even start. However, this time I wanted to get some twist to my plain old hot chocolate and was pondering over different spices. I’ve made wintery versions using cardamom, cinnamon, and vanilla, but they didn’t feel exciting enough. Then, I suddenly realized white hot chocolate was just the exciting variation I was after.
However, finding clean keto ingredients to prepare white hot chocolate wasn’t that straightforward. After some thinking, I expected I need cacao butter, vanilla powder, and sweetener – preferably stevia.
For the liquid, I chose a combo of almond milk and heavy cream as I thought pure almond milk would make the drink too runny and void of fat, while using only heavy cream would have made the drink too fatty as I was going to add also cacao butter that is pure fat itself.
After pondering the amounts, I decided to use 1 cup (240 ml) unsweetened almond milk, 1/2 cup (120 ml) heavy cream, 1 oz (30 g) cacao butter, 10 drops stevia, and 1/4 teaspoon vanilla powder.
I heated all ingredients until piping hot. To my devastation, the melted cacao butter was floating on top, gathering into unattractive, tiny, yellow-colored droplets. Jeez! What a disaster. Instead of smooth and creamy consistency, I got ugly and greasy substance. I was already about to pour my weird concoction away, but then realized I could at least try what happens if I blended the mixture with an immersion blender. It definitely cannot turn any worse!
Using the full speed, I started blending the greasy liquid. In less than a minute, it had turned into a smooth and silky white hot chocolate with a beautiful off-white color. Wow! My disappointment turned into delight. Now, if this drink only tastes as good as it looks, it’s a real winner!
Excitedly, I tasted the drink. Hmm. The taste was good, but something was missing from the flavor. When I prepared the drink in the summer house for the guys, they liked it, too, but I think they also thought it would benefit from more taste.
At home, I shot the video and did some more experiments. This time, I increased the amount of cacao butter, stevia, and vanilla powder. Now, there was enough taste in the drink — it was simply heavenly!
As an R&D person, I still had to conduct another test: I cooled down the mixture into fridge temperature (actually outside, where the temperature is currently precisely the same as in our fridge!). Then, I whipped the mixture to see what happens. I thought it might make a lovely mousse. Well, it sort of did, but the texture was quite runny, and the mouthfeel was thin. Even worse, the cacao butter had formed into tiniest lumps — that definitely wasn’t appetizing! I had also planned to pour the mixture into an ice cream maker to see what kind of ice cream it would make, but because of those tiny lumps that formed after cooling down the liquid, it didn’t make any sense.
However, I was super-happy with my Keto White Hot Chocolate that now had enough taste. It was really rich and flavorful — and without any sugar or other nasty ingredients! I hope I convinced you to try it as well.
Here’s the recipe for you to enjoy:
- 1 cup = 240 ml unsweetened almond milk
- 1/2 cup = 120 ml heavy cream OR coconut cream
- 1.5 oz = 45 g cacao butter
- 20 drops (or to taste) liquid stevia
- 1/2 teaspoon vanilla powder
- Place all ingredients in a small saucepan.
- Heat over medium heat, all the time mixing, until smooth. Don't let boil!
- Blend the mixture with an immersion blender or in a regular blender to create a smooth and slightly foamy consistency.
- Serve with a dollop of whipped cream or coconut cream.
Thank you, Elviira, for a wonderful recipe. It is delicious! Congratulations on all of your successes!
You’re welcome! Thank you for your kind words 🙂
Thank you again for just great receipt.
Congratulations Elviira! You do so great job!
Where you ordered those olives ect? I am also interested 😉
Thank you, Satu!! This is the online store: http://www.greek-e-foodmarket.com/
Thanks for info! I´ll check pages.