This keto raspberry hot chocolate is simply divine! Enjoy!
You don’t have to wait for chilly weather to enjoy this keto raspberry hot chocolate. It’s awesome all year round! Chocolate and raspberries make for such an amazing flavor combination, and both shine though in this rich and creamy drink. I hope you’ll enjoy this as much as we do!
Let’s talk about our raspberries!
While there aren’t many fruits which fit into a keto plan, the great news is that most berries are an awesome choice. Raspberries are low in calories, relatively low in carbs, and rich in nutrients. They’re also a good source of fiber. One cup of raspberries contains approximately 7 net grams of carbs. For comparison, one cup of blackberries contains about 6 net grams, one cup of strawberries contains about 7-8 net grams of carbs, and one cup of blueberries comes in at 17-18 net grams. I used fresh raspberries, but you can use frozen thawed raspberries if you’d like. You will want to strain your mixture through a fine mesh sieve and discard the raspberry seeds. The best time to do this is after you’ve made the raspberry hot chocolate and not before adding the raspberries to the hot chocolate. Please don’t ask me how I know this.😉
What other ingredients to into this keto raspberry hot chocolate?
The base of our hot chocolate is a combination of unsweetened almond milk and heavy whipping cream. To keep the carb count down, you’ll want to make sure you’re using plain unsweetened almond milk. For my sugar, I used the Swerve brand. It is a zero calorie and zero net carb choice and it’s also very similar in its sweetness level to regular sugar. Our chocolate flavor comes from a combination of unsweetened cocoa powder and keto chocolate chips. I recommend always sifting cocoa powder so you don’t end up with any lumps of cocoa powder. The salt and vanilla bring great flavor to our hot chocolate while also enhancing the other flavors. You will want to remove your hot chocolate from the heat and stir in the vanilla last. If you add it sooner, it will likely evaporate and lose its flavor.
How do I make homemade keto whipping cream to top this keto raspberry hot chocolate?
It’s incredibly easy to make your own keto whipping cream! Once I started making mine, I seriously questioned why I ever used anything else. It’s superior in taste and consistency; and when you make your own, you can be assured there are no unwanted ingredients. I recommend chilling your mixing bowl and beaters for 15-20 minutes before using. Then, to your chilled bowl, you’ll want to add 1 cup of heavy whipping cream, 2 tablespoons of keto powdered sugar, and 1 teaspoon of vanilla. You’ll want to beat this mixture until stiff peaks form. Stiff peaks mean when you remove the beaters, they form peaks which completely hold their shape. You can give your whipped cream a taste and add even more sugar if you’d like. It’s also easy to double this recipe for homemade keto whipped cream.
Need some more keto hot chocolate recipes? Here are a few I think you’ll enjoy!
Creamy Keto Mexican Hot Chocolate
Homemade Keto White Hot Chocolate
Keto Gingerbread Hot Chocolate
Helpful Hints:
*You can use fresh raspberries or frozen thawed raspberries for this hot chocolate.
*After making your hot chocolate, you’ll want to strain it using a fine mesh sieve and discard the raspberry seeds.
Main Kitchen Equipment and Utensils:
- Blender
- Medium saucepan
- Measuring cups
Splash of Encouragement:
***Therefore I will Look to the LORD; I will wait for the God of my salvation; My God will hear me. Micah 7:7***
Keto Raspberry Hot Chocolate
This keto raspberry hot chocolate is simply divine! Enjoy!
Ingredients
- 12 ounces raspberries, thawed if frozen
- 3 cups unsweetened almond milk
- 1 cup heavy whipping cream
- ⅓ cup granulated sugar substitute (Swerve)
- ¼ cup keto semi-sweet chocolate chips
- ¼ cup unsweetened cocoa powder, sifted
- Pinch of salt
- 1 teaspoon vanilla
- Optional: top with keto whipped cream
Instructions
1. Add raspberries to a blender. Blend until smooth. Set aside.
2. In a medium saucepan, add unsweetened almond milk, heavy whipping cream, sugar, chocolate chips, unsweetened cocoa powder, and salt. Whisk to combine.
3. Heat, over medium heat for 5 minutes, whisking occasionally.
4. Add raspberries and cook over medium heat until mixture is hot, but not boiling. Remove from heat and stir in vanilla.
5. Strain through a fine mesh sieve and discard seeds.
6. Serve hot chocolate with keto whipped cream if desired.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 220Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 46mgSodium: 36mgCarbohydrates: 10.5gNet Carbohydrates: 5gFiber: 5.5gSugar: 3.5gProtein: 3g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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