Kevlar Keto Kokoa
A delicious, thick, creamy low carb hot chocolate recipe you can make, even for your non-keto family members, and they’ll love it.
Servings Prep Time
3cups 5minutes
Cook Time Passive Time
1minute 0minutes
Servings Prep Time
3cups 5minutes
Cook Time Passive Time
1minute 0minutes
Ingredients
Instructions
  1. The process is pretty basic. Blend all of the ingredients well before heating. You can use a whisk, blender or blender bottle. Any method will work, but the ingredients must be well blended.
  2. Blend the dry ingredients first in one container, cup, bowl or bottle.
  3. Blend the liquid ingredients separately in another container. Ideally, blend these in whatever container you’re going to use to finally blend the dry and liquid ingredients together (blender pitcher, blender bottle or mixing bowl).
  4. THEN pour the dry ingredients into the liquid ingredients and quickly blend one more time. This suggestion will help to make sure individual dry ingredients (specifically the cocoa and the acacia) will not clump up as much. Just makes it easier to properly blend the wet and dry ingredients together.
  5. Once the ingredients are well blended, either warm in a small pot on the stove over medium heat (stirring constantly) for a few minutes or put into mugs and heat in the microwave individually. Be careful when heating liquids in the microwave. Sometimes, if you get them hot enough, they can actually “explode” upon removal from the microwave, dousing you with very hot liquid. Not a pleasant experience. You’ve been warned.
Recipe Notes

Obviously, this low carb hot chocolate recipe is very open to “interpretation” and modification.  Don’t like cinnamon?  Leave it out.  Like a little more vanilla, bump it up.  Using this pre-workout or post-workout?  Consider incorporating a scoop or two of whey protein and possibly substituting some or all of the erythritol with raw honey or other natural sweetener.

On a heavy workout day, you can get away with a little more carbs and/or protein pre or post workout as your body will use them up quickly and move back into ketosis.  However, I wouldn’t do this unless you’ve been “keto” for at least a few weeks for your body to become well adapted.

Also, if you’d like to cut back on the erythritol a bit, you can sub in a very small amount of stevia for sweetness.  Stevia typically couples well with cocoa, but don’t overdo it or you’ll get that odd, stevia aftertaste.

Lastly, this also makes a great cold, keto chocolate milk.  However, you may need to cut back on the fat content just a bit to improve the overall taste.  Too much COLD fat can be a bit much for some people.  If using for chocolate milk, consider heating it, letting it cool and storing in the fridge.  Then, when you want some, simply cut it with water (about 2/3 cup cocoa mix with 1/3 cup water).