yield: 1 serving
prep time: 5 minutes
cook time: 10 minutes
Sometimes I like to have a cup of hot chocolate at night. I used to drink lots of the boxed kind. This low-carb version is easy to make and keeps me on plan!
β’ 1 cup unsweetened almond milk
β’ ΒΌ cup heavy whipping cream
β’ 1 tablespoon cocoa powder
β’ 1 tablespoon granular erythritol
β’ β
teaspoon vanilla extract
FOR SERVING (optional):
β’ Whipped Cream (here)
β’ Sugar-free chocolate chips
1. Heat the almond milk, cream, cocoa powder, and erythritol in a small saucepan over low heat.
2. Stir until the cocoa and sweetener are dissolved and all the ingredients are well blended and hot. Remove from the heat and stir in the vanilla extract.
3. Pour the hot chocolate into a 12-ounce mug and top with whipped cream and chocolate chips, if desired.
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