Home » drinks » (Actually Thick ‘N Creamy!) Keto Hot Chocolate 🍫

(Actually Thick ‘N Creamy!) Keto Hot Chocolate 🍫

With this one simple trick, you’ll end up with a keto hot chocolate that’s truly thick and creamy… and at just 2g net carbs!

Creamy keto hot chocolate in a white mug over a red napkin
Paleo & Keto Hot Chocolate (that’s actually thick & creamy!)

Paleo & Keto Hot Chocolate

That’s truly thick & creamy!

With the imminent drop in temperature comes an instant penchant for hot chocolate. So here’s my absolute favorite (speedy!) cure: a truly luscious keto hot chocolate!

Thick, creamy and absolutely delicious.

The trick?! Using a little thickener, in the form of either konjac (my favorite!), arrowroot, Xanthan gum… or even chia seeds!

So forget that watery thin hot chocolate that comes from just siring in cocoa powder and some form of milk. 😉

Topping off a keto hot chocolate with whipped cream
Paleo & Keto Hot Chocolate (that’s actually thick & creamy!)

Cacao vs Cocoa

Both work great. So feel free to use either a raw cacao powder (arguably more nutritional perks here) or a Dutch-processed alkaline cocoa (my forever favorite is Valrhona).

Both are well and good, as long as they’re unsweetened!

Adding a sprinkle of cocoa to a keto hot chocolate
Paleo & Keto Hot Chocolate (that’s actually thick & creamy!)

The Thickener

As many of you know, chia seeds are usually my staple thickener when it comes to hot chocolate. But I also know that a few of you find the task of grinding them fine enough to be a bit tedious… so I came up with a couple alternatives! 

Just do note that chia seeds are awesome, as these tiny Mexican guys pack a whole lot of protein and add a whole lot of crunch. Chia seeds contain large amounts of fiber and omega-3 fatty acids, plenty of high quality protein, and several essential minerals and antioxidants.

But you do have a few other options! Think the wonderful konjac root powder (my favorite Keto thickener!). It’s zero carbs and does an awesome job at thickening sauces, stews… and hot chocolate as it turns out! It’s powerful stuff though, so start at only 1/8th teaspoon and go from there.

Alternatives are arrowroot powder (works great too, but a higher carb count) and xanthan gum (gotta be careful here so you don’t get slime!).

The Sweetener

Pick your poison! Allulose is my favorite for no aftertaste now (you do need to add 30% more though), Lakanto Golden (barely any cooling aftertaste here), xylitol (non-corn though to avoid tummy troubles!). 

Fun fact: it might also be my taste buds here, but I’ve noticed that stevia-based sweeteners (such as Pyure) don’t work so great in hot situations (particularly if chocolate is involved). 

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

Keto Hot chocolate with three large sugar free marshmallows
Paleo & Keto Hot Chocolate With Marshmallows

Oh! And if feeling a little extra, our keto marshmallows come highly suggested! 

Creamy keto hot chocolate in a white mug over a red napkin

(Actually Thick ‘N Creamy!) Keto Hot Chocolate

With this one simple trick, you'll end up with a keto hot chocolate that's truly thick and creamy... and at just 2g net carbs!
4.94 from 29 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dessert, Drinks
Cuisine American, European
Servings 1 mug
Calories 66 kcal


For the bulletproof hot chocolate

Serving suggestions


When thickening with konjac, arrowroot or xanthan gukm

  • Add milk of choice, cocoa powder, sweetener and salt to a small saucepan over medium heat until it just begins to simmer. Taste for sweetness and adjust to taste.
  • Make a slurry with a little konjac root powder (it's powerful stuff guys!), arrowroot or xanthan gum and a tablespoon or two of water; make sure it's completely dissolved to avoid lumps. Whisk it into the hot chocolate and cook until thickened. Feel free to adjust the quantity to yield your preferred thickness. 

When thickening with chia seeds

  • Check out the video for deets!
  • Add all ingredients to a high speed blender and blend until smooth. It will likely take a couple runs to grind all the chia seeds fully. Feel free to adjust the cocoa powder to suit your taste buds, and the chia seeds for desired thickness (and fiber!). 
  • Heat up and serve with (plenty!) whipped cream. 
  • NOTE: If using a NutriBullet or similar device, keep in mind that you should not put scalding hot water in it. If need be, reheat (safety comes first!). 



*Instead of the almond milk, feel free to sub in with actual almonds (almonds + water = instant almond milk!). Or coconut milk, or whatever floats your boat.
Please note that cacao and cocoa nutrition values do vary, so check your nutrition labels (I used Valrhona!)! And if using chia seeds, you'll be adding a lot more fiber (roughly 1g net carb more). 


Calories: 66kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 326mg | Potassium: 76mg | Fiber: 2g | Sugar: 1g | Calcium: 300mg | Iron: 1mg
Keyword almond milk hot chocolate, keto hot chocolate, paleo hot chocolate
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!


  1. Theresa says:

    5 stars
    OMG 😃 this is an amazing recipe. Was craving a hot chocolate on this cold afternoon. Perfectly perfect! Warm, thick and creamy and not too sweet unlike the pre-packaged variety.
    Paola, Thanks again for another great keto recipe!

  2. Jane Robinson says:

    4 stars
    Nice recipe, but could I ask what makes this ‘Bulletproof’ Hot Chocolate? I would usually expect to see grass-fed butter or MCT oil, but there don’t appear to be any fats which would make this the chocolate ‘bulletproof’ equivalent to Bulletproof Coffee?

  3. Kathy Cooke says:

    5 stars
    Tastes legit! I used Valrhona cocoa, 2 tbsps coconut milk and water rather than nut milk, 2 tbsps erythritol, a half-dropper of English toffee liquid stevia, a scoop of collagen powder, and chia seeds. I blended it up in a bullet blender for several minutes, then heated it up, and it was epic.

  4. Alex Guertin says:

    5 stars
    Love the recipe! I’ve been doing hot cocoa for a long time. You don’t actually even need milk, just hot water will do. It almost has no impact on taste. I use to make my bulletproof coffee with cacao powder and tastes almost the same with hot water, hence why I started doing it later at night for a non caffeinated drink. I’ll definitely try the thickener you suggested, didn’t think about that. I don’t put any sweetener as I find it sweet enough but I had some cinnamon powder, so good :).

    • Nadine says:

      I’m not sure if the natural oils would turn rancid more quickly once they’re ground, just like flax does. I guess I would store it in the freezer if they are pre-ground.

  5. Burgundy says:

    Are the marshmallows included in the posted nutritional facts? Or is the 2g NC per serving just for the hot chocolate? Please and thank you!

  6. Evelyn says:

    5 stars
    I used 1 1/2 cup macnut milk 1/2 cup HWC (A combo I love) Also I ground my Chia seeds in a spice grinder and a second up nicely about having to chew the Chia seeds. Next month I am ordering some konjac since I already eat the noodles! Had no idea I could use it to thicken ❤️ Some of the other thickeners give me upset stomach, can wait to try it. In baking I use Grass fed gelatin instead of xanthan gum and it works for most things but I was afraid to try it here.

  7. Denise says:

    This was sooo delicious!! And so easy too! Instead of making a slurry, I just thoroughly mixed the cocoa, sweetener and konjac powder in a small bowl and whisked it into warm full fat coconut milk, then continued to heat per directions. It worked well. Don’t leave out the salt, as it makes a huge difference. Loved this!!

  8. Lisa says:

    Hi again Paola! Hope you’re doing well. AND Happy Thanksgiving to you if you’ve celebrated that holiday.

    Earlier I sent you a request to send me the original bulletproof hot chocolate recipe. You can ignore that. I was able to finally access my copy of your recipe book and get it from there. I did notice that the measurements are slightly different from the original online version, but I think I can adjust for that. The updated version with the xantham gum is nice for those who can’t manage the almonds and chia seeds, but the original remains my favorite hands down for flavor and creaminess.

    All the best to you!

    P.S. No need to post either of my messages to this thread.

  9. Pea Green says:

    5 stars
    Oh my wordy lordy goodness!!!! This might be better than sex . . . . ! I used coconut milk with xanthan gum as the thickener. If it was posible to drink silk, this would be it. After I finish this mug of marvellousness I will be in the kitchen with a spatula getting every last drip out of the saucepan . . mmm mmm mmm. Bless you, Paola. x x x x

  10. Marsha says:

    This is the best hot chocolate ever! Works great to put homemade almond butter in a Vitamix with water, add the remaining ingredients and blend on high. The result is sublime… very creamy and thick with konjac root powder.

  11. Catherine says:

    5 stars
    Yummm!!! I tried this just now and this is the BEST hot chocolate ever! It tasted practically like non-keto hot chocolate lol! I did modify it slightly. I didn’t use chia seeds. I found that there was a bit of a grainy texture, so next time I will remove the almonds. But the flavor was absolutely amazing! I can’t wait to make some for the wintry seasons!

  12. Ana says:

    Thanks, Paola! It was a long, cold, busy day. I was so tired and cranky tonight and being low on my fats did not help. This was the perfect, simple, delicious way to fit them. I’ll sleep well tonight.

  13. Grateful says:

    I will try this tomorrow 2 questions Can I add coffee or espresso and Can I add flaxseeds mix with chia seeds thanks you very much

  14. Elaine says:

    5 stars
    Hi Paola, thank you for your creativity and generosity in offering so many excellent keto recipes to the world! You have made the keto lifestyle so much easier for us, and delicious! Happy holidays to you!

  15. Sheila Mello says:

    I made the hot chocolate last night and it came out very lumpy. I used a bullet mixer on liquify and did it for a long time. Next time I will try to grind the almonds or hazelnuts separately and use much less Chia seeds. It also needed a lot more chocolate. Any suggestions for making it smooth or will it always be lumpy?

    • Paola says:

      Well I think you can see from my pictures and video that it’s not always lumpy 😜. Why don’t you try grinding your chia seeds before and using a ready made nut milk? Also keep in mind that cacaos and cocoas vary A LOT, so either add a little more or check out another brand! xo!

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