A deliciously creamy and rich bulletproof-style hot chocolate recipe made low-carb and ketogenic with the addition of your favorite add-ins such as heavy cream, butter, MCT oil, collagen peptides and sweetener.
Are you into the bulletproof coffee craze?
If you are even remotely familiar with a low-carb or ketogenic lifestyle, then you almost certainly know about bulletproof coffee.
This is a craze that has been around for a number of years now, where you blend medium chain triglyceride (MCT) oil and grass-fed butter into you coffee, and it makes it into a delicious concoction that people claim works wonders for their satiety and mental clarity.
I’m not a huge fan of coffee myself, in fact, I downright loathe both the smell and taste. I am, however, a fan of adding healthy fats to my drinks, especially if I’m busy and want a meal I can sip on the go.
I’ve been making a bulletproof-style hot chocolate for awhile now, and it has become one of my easy go-to recipes. I find myself making it at least once a week, and sometimes even more often.
I’m trying to cut back on how often I add sweetener to my drinks. I generally allow myself to add a small amount of sweetener when I make this keto hot chocolate on Friday mornings, as a reward for making it through a hard week. It’s the little things in life.
When it comes to making this tasty concoction, all you really need to do is heat up your water or milk. I use water because I find it to be more than creamy enough when I’m adding things like MCT oil and a splash of heavy cream.
Sometimes I make it with almond milk and just omit the heavy cream though, and it’s perfectly delicious this way too. Totally your preference. To the hot water, add your cocoa powder, sweetener and whatever additives you want.
If you’re adding fat, it will collect on top unless you use either a regular blender or a stick blender. I love my immersion blender, and use it almost exclusively for making keto drinks.
If you have a glass blender, or one rated for hot liquids, that works just as well. Mine says not to blend hot liquids, which is why I have an immersion blender too. Just be sure you are careful if you’re using a regular blender!
How do I make this dairy free?
Omit the heavy cream and use coconut oil instead of butter (you can even get butter-flavored coconut oil!).
How do I keep the carbs as low as possible?
Be sure to use cocoa powder instead of dark chocolate, it’s much lower in carbs. There really aren’t many other carbs in this, except if you use sweetened coconut or almond milk. Be sure to watch out there!
If you enjoyed this keto hot chocolate, you will love these other keto drink recipes!
Keto Hot Chocolate
- 1.5 cup (14 oz) water, almond milk or coconut milk make sure you are using unsweetened milk!
- 1.5 tablespoons cocoa powder or use 90% or 100% dark chocolate (be careful of the carb count here!)
- 0.5-1 tablespoons sweetener such as erythritol
- 2 tablespoons heavy whipping cream or coconut cream
- 1/4 teaspoon vanilla extract
- 1 tablespoon butter, coconut oil, MCT oil, collagen peptides optional
- Heat water or milk until hot.
- Add cocoa powder, sweetener, heavy whipping cream, vanilla extract and optional add-ins. If adding a fat like butter or coconut oil, be sure to blend thoroughly using a hand mixer or blender. If using collagen peptides, add at the end and blend for a few more seconds.