Keto Spiced Mexican Hot Chocolate
Warm, creamy, and full of spice, this Keto Hot Chocolate is a sugar-free twist on Traditional Mexican Hot Chocolate. It’s quick to make, rich in flavor, and perfect for anyone on a keto diet. Great as a cozy drink or a keto-friendly dessert.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 servings 1x
- Category: Drink, Beverages
- Method: Stovetop
- Cuisine: Mexican-Inspired, Keto, Low-Carb
Ingredients
Dry Mix (for multiple servings):
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1/2 cup unsweetened cocoa powder
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1/4 cup powdered erythritol or allulose
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1/2 tsp cinnamon
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1/8 tsp cayenne pepper (optional)
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Pinch of salt
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1/2 tsp instant espresso powder
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1/4 tsp vanilla bean powder (optional)
Per Serving:
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2 tbsp of the dry mix
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1 cup unsweetened almond milk
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1 tbsp heavy cream
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1/4 tsp vanilla extract (if not using powder)
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Optional: 1 oz chopped keto-friendly chocolate (like Lily’s)
Instructions
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In a bowl, mix together cocoa powder, sweetener, cinnamon, cayenne, salt, espresso powder, and vanilla bean powder. Store in a sealed jar.
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Heat almond milk and heavy cream in a small saucepan over medium-low heat until hot but not boiling.
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Add 2 tbsp of dry mix to the warm milk. Whisk constantly until fully combined and smooth.
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Add chopped chocolate or vanilla extract if using, and stir until melted.
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Taste and adjust sweetener or spice as needed.
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Serve hot with whipped cream or a sprinkle of cinnamon, if desired.
Notes
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Great as a make-ahead Keto Hot Cocoa Mix Recipe.
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Adjust cayenne for more or less heat.
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Can be made dairy-free with coconut milk.
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Works well as a base for Tequila Hot Chocolate or slow cooker versions like Mexican Hot Chocolate Recipe Abuelita Crock Pot style.
Nutrition
- Serving Size: 1 serving
- Calories: 140 Sugar: 0g Sodium: 160mg Fat: 12g Saturated Fat: 6g Unsaturated Fat: 5g Trans Fat: 0g Carbohydrates: 5g Fiber: 3g Protein: 2g Cholesterol: 20mg