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
Another dairy free option would be to use add 1/2 tbsp of MCT oil to the dry ingredients and whisk well BEFORE adding any almond milk. If you use this method, omit the heavy whipping cream and use a full cup (16 tbsp) of almond milk. The change in macros will be negligible for this substitution.For a richer tasting hot chocolate, you may replace some of the almond milk with additional heavy whipping cream. This will change the recipe macros. For each tbsp of cream you add (and the corresponding tbsp of almond milk you remove) add 0.3g carbs, 5.2 g fat, 0.3 g protein, and 49 calories.