Hot cocoa is a classic winter treat. There’s nothing better than a steaming mug of cocoa when you come in after building a snowman, having a snowball fight, or sledding. And this recipe keeps things simple AND keto. You only need four ingredients! You can dress it up with whipped cream or marshmallows, or enjoy the simplicity of the unadorned version.
I’ve included collagen peptides in this hot cocoa. Collagen is great for your joints, skin, hair, and fingernails. It also gives the hot cocoa a slightly creamier texture. However, because collagen is not a complete protein, it cannot be counted towards your daily protein goal. Therefore, when computing the macros for this recipe I included the calories from the collagen, but not the protein.
I hope you enjoy this hot cocoa recipe as much as I do!
Hot Cocoa
Ingredients
- 1/2 tbsp Lakanto powdered sweetener (or equivalent)
- 1/2 tbsp cocoa powder
- 2 scoops collagen peptides
- 1 tbsp heavy whipping cream (or coconut cream for dairy free)
- 15 tbsp unsweetened almond milk (vanilla flavored preferred)
- keto marshmallows (optional garnish)
- whipped cream (optional garnish)
Instructions
- Measure sweetener, cocoa powder, and collagen peptides into a small saucepan and whisk to combine.
- Measure heavy whipping cream into a 1-cup liquid measuring cup, then add almond milk for a total of one cup. (1 tbsp cream + 15 tbsp almond milk = 1 cup total)
- Pour a little bit of the cream/milk mixture into the cocoa mixture and whisk well until it forms a paste. Gradually add the rest of the cream/milk mixture while whisking.
- Place the saucepan over medium heat and cook, whisking occasionally, until hot, steamy, and well combined. Serve, garnishing with keto marshmallows, whipped cream, or whipped coconut cream if desired.
Notes
Nutrition
Want to use a different sweetener? If you want to use Swerve, use a full tablespoon. Check out my Sweeteners post for more options!