Low-Carb “Dessert” Hot Chocolate Recipe

low-carb dessert hot chocolate recipe

Low-Carb “Dessert” Hot Chocolate Recipe

It’s cold outside. You want something satisfying with a touch of sweetness. But, you don’t want to sabotage your low-carb diet with some high-carb dessert. It’s our Low-Carb Dessert Hot Chocolate recipe to the rescue!

The Basic Hot Chocolate Ingredients

There are other low-carb hot chocolate recipes out there, and most of them share some standard ingredients:

  • Almond Milk (Hemp milk would be an ok substitution)
  • Half & Half (you can use heavy cream, but it will increase the calories)
  • 100% Cocoa Powder, Unsweetened (We use Hershey’s brand)
  • Stevia (other non-caloric sweeteners work as well)
  • Vanilla Extract (not everyone uses this, but feel it adds flavor)
basic ingredients for low-carb hot chocolate recipe

A Word on Sweeteners

Just a note, we tried a number of different sugar substitutes before settling on Stevia (we use SweetLeaf brand).

Swerve Confectioners is usually my “go-to” for baking low-carb desserts, but it didn’t seem to have the right sweetness in our hot chocolate recipe.

We tried Monk Fruit as well. I do not recommend this sweetener. It left an aftertaste that was hard to get rid of.

The Special Ingredients!

We wanted our hot chocolate to be creamy, thick, and full of flavor, so we added a few yummy additional items.

  • Natural Almond Butter (This is a great addition! It adds a great flavor and thickens the hot chocolate at the same time)
  • 72% Cacao Dark Chocolate (We used an 11g Ghirardelli square)
  • Pinch of Sea Salt (just a few grains is all you need to enhance the chocolate taste)
special ingredients for low-carb hot chocolate recipe

Instructions: Dump, Warm, Drink

There is no special technique for the cooking aspect of this warm, chocolaty drink recipe.

When you want hot chocolate, nobody wants to jump through a bunch of hoops to get it!

So, our secret to cooking the ingredients is no secret. We put all of the ingredients in a saucepan over low-medium heat. We stirred it while it was on the stove and when it was warm enough to drink, we poured it in our cups.

A quick note on mixing the hot chocolate while it’s in the saucepan. You can certainly get away with using a spoon to stir the ingredients. But, we find that a small, hand-held blender works best. The one we used in the video is by Elementi and can be found on Amazon.

Low-Carb Dessert Hot Chocolate Recipe

Print Recipe
5 from 2 votes

Low-Carb Dessert Hot Chocolate with Almond Butter

courtesy of Dr. Becky Fitness

courtesy of Dr. Becky Fitness
Course: Drinks
Servings: 1
Calories: 288kcal


  • 3/4 cup Almond Milk plain, unsweetened
  • 1/4 cup Half and Half
  • 2 tablespoons Cocoa Powder unsweetened, we use Hershey's brand
  • 1/2 teaspoon Vanilla Extract
  • 1 tablespoon Almond Butter
  • 1 pinch Himalayan Sea Salt
  • 1 pinch Stevia
  • 1 square 72% Cacao Chocolate we use Ghirardelli (1 square is 11g)


  • Put all of the ingredients in a saucepan over medium heat. Heat the ingredients, but do not bring to a boil.

Nutrition Facts
Low-Carb Dessert Hot Chocolate with Almond Butter
Amount Per Serving (281 g)
Calories 288 Calories from Fat 211
% Daily Value*
Fat 23.4g36%
Carbohydrates 18.8g6%
Fiber 7g29%
Protein 9.3g19%
* Percent Daily Values are based on a 2000 calorie diet.

Watch Us Prepare Our Low-Carb Hot Chocolate Recipe

About the Authors:

Dr. Becky Gillaspy, DC graduated Summa Cum Laude with research honors from Palmer College of Chiropractic in 1991.

Dr. Keith Gillaspy, DC, CFMP grew up in central Nebraska and earned his Doctor of Chiropractic in 1991 from Palmer College of Chiropractic in Davenport, Iowa. 

19 thoughts on “Low-Carb “Dessert” Hot Chocolate Recipe

  1. Thx Dr Becky&Dr Keith for sharing recipes. I realize this is a basic recipe I can switch out and add my own preferences to my carb requirements. I wish more people would realize this and be more forgiving! Keep up the good work it really keeps me focused.?

  2. I so appreciate the recipes. I wish everyone would look at the carb count and recognize people are at different thresholds then take it or leave it depending on their needs, instead of criticizing. Keep up the great work Dr Becky and Dr Keith!!

  3. This fits nicely into 50% fat, low carb diet. It also reminds me of a drink Starbucks had a couple years ago at Christmas time. I think it was called Almond Toffee Hot Chocolate. Basically hot chocolate with almond butter in it. So good!

  4. I am hoping somewhere in here there is a typo. That carb point if I’m not mistaking, puts this recipe higher in carb than good ole regular cocoa. I am bewildered about calling this “ carb hot chocolate”. Makes me uncomfortable about other recipes, so help us out here clarify what’s we are missing please. Even 11 carbs are a show stopper for me
    Thanks for most of the info I have read, but this is a red flag for me

    1. Hi Karen and others,

      We understand the push back on the carb count. Many people that follow us on YouTube follow a keto diet, and keep their carb count under 30 grams or lower per day. I have many followers that utilize a low-carb diet that allows for more carb grams in a day. Having said that, we did try to emphasize that this is a “dessert” style drink. It would not be appropriate as a daily treat. Throughout the years that our YouTube channel has been growing, we’ve gotten countless requests to share recipes. This was our first attempt, we’re trying!

      1. Thank you I appreciate your answer, and I will keep that in mind as I enjoy your keto info and, am sure more recipes in the future, Thanks again

    1. Let’s not play the net carb game. Fiber gets digested in our gut and affects the microbiome which affects our blood sugar.

  5. I concur with Charles. Anything that has nearly 20 grams of carbs in one serving isn’t something someone on Keto should consider. For many, if not most, this is an entire days worth of carbs, and could kick you out of ketosis. This is my problem with many so called “keto friendly” foods/recipes – they are anything but.

    1. I so agree with you. I saw low-carb and am thinking 3 maybe 4 grams. Then I see 18+ and immediately rule it out. I personally think it is dangerous to begin thinking 15-20 carbs is low carb as it changes one’s thought process to now believe 10 carbs is no big deal. Gotta stay focused at 5 or less. Very surprised to see the “docs” edging people into that type of thinking. It leads to having 5 M&M’s and then 6, then 7, etc.

  6. If you use homemade almond milk (1 part almonds to 4 parts water, blended with two teaspoons sunflower lecithin as a stabilizer), you don’t need the half and half (which I love, but dairy doesn’t love me) – real almond milk is very similar to half and half – TOTALLY different from even the best brands of commercial almond milk! That said, you do have to watch the heat with real almond milk, even with the sunflower lecithin, because it will destabilize if it gets too hot (but still can get plenty hot). And if you go a little too far and it starts to separate out, you can remedy it by blending.

    I plan to try the almond butter idea – sounds good!

    1. I enjoy all your videos, they are informative and inspiring. I love how you both are so relaxed and interact with each other.
      Please make more cooking videos.

  7. I find it so interesting that different sweeteners affect people differently. I do really well with a monkfruit/erythritol blend – but straight Swerve is too ¨cooling¨ for me and I cannot get past it! I use liquid stevia in my coffee/tea.

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