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!
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.
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).
(Actually Thick ‘N Creamy!) Keto Hot Chocolate https://www.gnom-gnom.com/keto-bulletproof-hot-chocolate/