Get the Recipe: Keto Hot Cocoa with Espresso Whipped Cream
This Hot Cocoa with Espresso Whipped Cream has about 3 net carbs and makes the perfect low carb, keto hot cocoa recipe!
Ingredients
- For the Dark Chocolate Cocoa
- 2 cups unsweetened almond milk
- 2 tablespoons cocoa
- 3 tablespoon Swerve
- 2 tablespoons Lilly's Sugar Free Chocolate Chips
- 1 teaspoon vanilla
- Pinch of salt, optional
- For the Espresso Whipped Cream
- 1 cup heavy whipping cream
- 1 tablepoon Swerve
- 1 tablespoon espresso or very strong coffee
Instructions
- For the Cocoa: Heat all ingredients over medium heat in a small saucepan stirring occasionally until warm. Adjust heat if necessary.
- For the Espresso Whipped cream: Using a blender or mixer beat the cream, sugar, and espresso until stiff peaks form.
- Pour cocoa into mugs and top with whipped cream
Notes
Net carbs are 3.8 g per serving
Serving: 1 cup of hot cocoa, Calories: 105kcal, Carbohydrates: 5.6g, Protein: 2.9g, Fat: 9.3g, Fiber: 1.8g
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