Description
Delightful Keto Hot Cocoa Whipped Cream Cups perfect for a low-carb treat.
Ingredients
Scale
- 1 cup unsweetened almond milk
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons erythritol or your preferred keto sweetener
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 1 tablespoon powdered erythritol (for whipped cream)
- Sugar-free chocolate shavings or cocoa powder for garnish (optional)
Instructions
- In a small saucepan, combine the almond milk, cocoa powder, erythritol, vanilla extract, and salt. Heat over medium heat, whisking continuously until the mixture is warm and the cocoa powder is fully dissolved. Do not let it boil. Remove from heat and set aside to cool slightly.
- In a mixing bowl, pour in the heavy whipping cream and add the powdered erythritol. Using an electric mixer, whip the cream on medium-high speed until soft peaks form. Be careful not to over-whip.
- Once the hot cocoa mixture has cooled a bit, pour it into serving cups, filling each about halfway.
- Top each cup with a generous dollop of the whipped cream.
- If desired, sprinkle with sugar-free chocolate shavings or a dusting of cocoa powder for garnish. Serve immediately.
Notes
- For a peppermint twist, add a few drops of peppermint extract to the hot cocoa mixture before heating.
- To make it extra rich, substitute half of the almond milk with coconut milk for a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop and Whipping
- Cuisine: Keto
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 0g
- Sodium: 0g
- Fat: 14g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg