Yes, you can enjoy a delicious White Hot Chocolate without all the sugar! It’s easy to make this delicious keto hot beverage any time the craving strikes. This post is sponsored by ChocZero
Hey, are you cold? Because I am freezing. And I am so over this winter!
Who’s with me? Let’s all go whip up some Keto White Hot Chocolate and curl up with a good book. That’s really the only way to survive this never ending winter, as far as I can tell.
These creamy, rich drinks are super easy to make and they have less than 2g net carbs. Compare that to the shocking 41g of carbs in a Starbucks White Hot Chocolate! Plus these frothy keto beverages have 14g of protein to keep you satisfied. What a great low carb way to ward off the winter chill.
If white chocolate isn’t your thing, be sure to check out my Sugar Free Hot Chocolate recipe!
Sugar Free White Chocolate
I first published a recipe for white chocolate mochas in 2019. At that time, there was no decent keto-friendly white chocolate and I used cocoa butter to mimic the flavor. But I always felt it left something to be desired.
And then, as if on cue, several brands came out with white chocolate chips very soon thereafter. I’ve been meaning to re-vamp this recipe ever since! Why did I wait so long? I really don’t know.
I love my ChocZero white chips. They’re so creamy and flavorful, and I find a little goes a long way. I added just 1 ounce for this recipe and I thought it was perfect. Not too sweet, and so creamy and delicious.
You can certainly add more if you adore a rich white chocolate flavor. Do keep in mind that the carb count will increase, but so will the fiber. So your net carb count will still be a significant improvement over conventional white hot chocolate!
I also couldn’t help but garnish the tops with the adorable white chocolate hearts they came out with for Valentine’s Day.
Ingredients you need
- White chocolate: I love the ChocZero white chips, as they melt really nicely into the hot liquids. And ChocZero will give you 10% off your entire order with code FOODDREAMER.
- Collagen: This is an optional ingredient, but collagen protein helps make the white hot chocolate thicker, richer, and more frothy. Plus it adds protein and nutrition. You could also use vanilla collagen and leave out the additional vanilla extract.
- Powdered sweetener: If the collagen you use is sweetened, you may want to cut down on this a bit.
- Hemp milk: You could easily use almond, macadamia, or cashew milk here. But I used unsweetened hemp milk to make these nut-free. It also has zero carbs per serving.
- Heavy cream: A little heavy cream makes the beverage richer and thicker. You could use coconut milk to be dairy-free.
- Vanilla extract: Skip this if the milk or collagen is vanilla flavored.
Step by Step Directions
1. Use a blender: Place the chocolate chips, collagen, and sweetener in a blender. This will help combine the ingredients with the hot milk more easily.
2. Heat the milk: In a medium saucepan over medium heat, combine the hemp milk, heavy cream, and vanilla extract until bubbling around the edges.
3. Blend: Pour the hot milk mixture into the blender and blend on high combine.
4. Re-warm: Pour the ingredients back into the pan and re-warm to your preferred temperature. Pour into two mugs and top with lightly sweetened whipped cream, if desired.
Expert tips
Keto white chocolate still has carbs so I like to keep it to a minimum in this recipe. I find the flavor and sweetness spot on for me. If you find you want more, you can just add more white chocolate chips.
White chocolate is finicky and keto white chocolate is even more so. Blending it all up helps melt the chocolate quickly and disperse it throughout the white hot chocolate. It also makes the drink more frothy and creamy. But it does cool off a bit so I recommend adding back into the pan to re-warm it to a temperature you like.
But you can do it all on the stove top if you prefer. I recommend heating the milk and cream first, then quickly whisking in the white chocolate, collagen, and sweetener. Keep whisking continuously until frothy or use a hand-held frother.
Frequently Asked Questions
Conventional white chocolate is full of sugar and carbs and should be avoided on a keto diet. But there are several brands that now make good keto-friendly white chocolate, including ChocZero and Lily’s.
This keto white hot chocolate recipe consists of low carb milk, heavy cream, sugar free white chocolate, and sweetener. You can also add some collagen peptides to make it thicker and frothier.
This recipe makes 2 servings of about 1 ¼ cups each. Each serving has 8g of carbs and 6.1g of fiber, which means they have 1.9g net carbs.
Keto White Hot Chocolate
Ingredients
- 1 ounce sugar-free white chocolate chips
- 3 tablespoon powdered Swerve Sweetener
- 2 tablespoon collagen peptides (optional)
- Pinch salt
- 1 cup unsweetened hemp milk (or almond milk)
- ¼ cup heavy whipping cream
- ½ teaspoon vanilla extract
Instructions
- Place the white chocolate, collagen, sweetener, and salt in a blender.
- In a medium saucepan over medium heat, combine the hemp milk, cream, and vanilla. Bring to just a boil.
- Pour the hot milk mixture into the blender and blend on high combine. Then pour the mixture back into the pan and re-warm to your preferred temperature.
- Divide between two mugs and top with lightly sweetened whipped cream, if desired.
Jenn says
In the White Chocolate Mocha recipe, the list of ingredients, the amounts of collagen peptides and vanilla extract are different between the US customary measurements and the metric? The collagen peptides are 2 tablespoons in US customary and 1 tablespoon metric. The vanilla extract is 1/2 teaspoon in US customary and 0.25 (1/4) teaspoon in metric. If I misunderstood, I apologize.
Carolyn says
Well that’s super weird. I often use the automatic conversion that my recipe plug-in offers and that’s not supposed to change between tbsp. Something’s funky, clearly… Sorry! Go with the US amounts, those are correct. I will see if I can find out what’s going on.
Jamie says
I always love adding white chocolate mocha syrup to my almond milk chai lattes at Starbucks. I wonder if this could be a good substitute so I can make my own at home?
Archie says
Another great recipe!
Dawn says
Yes!!! This is delicious! I keep tasting it again in wonder, lol! I have been disappointed by a few other attempts at a hot, sweet, good for me, drink but was hopeful after reading the reviews here. I ordered the cocoa butter and it came today. I used THM Gentle Sweet and followed your recipe exactly. So exciting!!!! Thank you so much, this will help me drive right past those drive-thrus and reach a health goal. I found a real treat that is good for me! Pretty sure my kids will love the hot chocolate too :-)!
Carolyn says
So glad to hear it!
Tracey says
Hey! So happy to have found this recipe. Do you think it will work over ice?
Carolyn says
Can’t see why not!
Lisa Doyle says
Guess what, Carolyn, I have Raynaud’s too! My mom and grandma had it too. And guess what else…I’m about to get extremely personal…you can get it in your nipples! After having our first child, Will in October 2004, I had a really hard time with breastfeeding. It was extremely painful! I knew it would be at first, but I also knew that the pain would eventually subside after the first few days. But mine did not. After consulting with a lactation consultant at my local women’s hospital, she determined that I had Raynaud’s in my nipples. I had never heard of that before. Then my mom told me she has it, and her mom had it as well. Luckily, my OBGYN was able to prescribe medicine that is usually used to treat high blood pressure and is safe for breastfeeding. Fortunately, this fixed the problem, and I was able to continue to breastfeed our son until he was around 11 months old. Oddly, I did not have the same problem when I had our daughter. I was relieved! So I can totally relate to you! I have it in my fingers too, but I don’t have the pain. I just have one or two fingers that will be cold when the rest of my hand is warm.
Carolyn says
Wow, I never knew that. I don’t think I have it there BUT… my first child was born November 2004 and I had a heck of a time nursing him at the beginning too. 🙂 Thanks for the story.
Claudia says
Fall has arrived! Your latest cookie recipe had me craving white chocolate in a big way, but those baking chips aren’t sold here so I made this instead — OMG, so delicious!!
When I got your breakfast cookbook, I finally bought some collagen peptides and I’ve already made quite a dent in the bag 🙂
Many thanks, I’m sure I’ll be making this recipe a lot now that it’s cooler!
Carolyn says
Enjoy, Claudia! Sorry you can’t easily get your hands on the white chips.
Elle says
Looks yummy. Need to try this!
Just a note… there is a spelling error in your recipe list of ingredients. I know you meant COLLAGEN .
Carolyn says
Thanks. Sometimes it’s auto-correct!
Ariana Morris says
Thank you for giving an actual recipe. Last one I found combined sweetened and condensed milk with Toranii white chocolate syrup. I have a question, however. This is a bit of work for every time I want to make a quick cup of coffee, and I am trying to replace my favorite International Delight white chocolate creamer. Is it possible to make a mixture that can store in the fridge? I have a feeling the mixture will split and the chocolate will congeal separately. Perhaps an emulsifier like someone suggested using in the drink itself?
Carolyn says
Good question. Not sure if it would separate. The collagen might keep it together.
Jeanie Galat says
On making white chocolate… Have you tried using powdered cream in your recipe? I have used it with great success when making milk chocolate. I use “Anthony’s” powdered cream. It doesn’t have any funky ingredients and has 0 carbs.
Carolyn says
Yes, I’ve tried and it simply sinks to the bottom and won’t combine with the melted cocoa butter.
Jeanie Galat says
You have probably done every approach possible. My apologies if I am repeating questions towards areas you may have already covered… The cacoa butter shouldn’t exceed 120 degrees during the initial heating. And then… Do you “temper” your chocolate? (mixing and cooling until your white chocolate reaches the appropriate temperature before pouring your mixture into a form?) 82- 85 degrees is about right for white or milk chocolate- about 88-90 degrees for dark. It has taken me quite a few runs at getting this process right and I have to use a digital thermometer to hit the right temps. Best of luck to you! You are a favorite for keto recipes in my household. Thank you!
Jennifer says
I make this mocha all the time!! So easy and delicious!
Jen says
This is so much more budget friendly too than heading to Starbies all the time. Thanks!
Aimee Shugarman says
Super tasty and easy!
Heather Seeley says
This is the perfect way to warm up!!
Courtney says
Looks so incredibly indulgent!
Erica B says
If anyone happens to have a bottle of lecithin in their pantry (perhaps left over from various white chocolate experiments, as is my case,) a small amount added to recipes like this one helps emulsify the ingredients without blending. I haven’t tried Carolyn’s exact recipe, but I did try the ingredients in different proportions whisked together with a touch of lecithin, and my drink stayed nicely emulsified as I consumed it. I’ve since come to see lecithin as a worthwhile multi-purpose pantry item. I also use it to make seed-based breakfast porridge more creamy and less watery. It should emulsify salad dressings as well.
Thanks for the recipe, Carolyn!
Nicole M Foster says
I can’t wait to try this! I, too, am over this winter and can’t wait until spring temperatures. I just tried your hot chocolate recipe from your Everyday Ketogenic Cookbook and holy cow!!! It needs a rating so I’m going rate it here. 🙂 5 stars all the way – sooooo good! I tasted my son’s Starbucks hot chocolate a few weeks ago, and yours is just as rich, creamy and chocolatey. I won’t ever be jealous of my son’s hot chocolate again. Thank you!!!
Carolyn says
Thanks so much! let me know what you think of the white chocolate version.
Nicole M Foster says
Just made the white chocolate version- sooooo good! I tried it with and without coffee, and both are equally tasty. Love all of my options now for a hot drink!
I have a cold and didn’t feel like pulling out the blender so after heating the cream and almond milk, I put everything else into the pot and blended it with my stick blender on the low setting. Worked great!
Kate says
Re making white chocolate – I wonder if allulose or bochasweet would blend better with the cocoa butter rather than erythritol. When I attempted to make white chocolate my erythritol sank to the bottom too even though it was powdered and I used an immersion blender to try and mix it. I know the chocolate alchemist blog recommends and sells allulose.
Kim says
Sorry you have Raynaud’s. I know it can be tough.
I can’t even tell you how excited I am for this recipe. My fiancé finally made the keto plunge and the one thing he really misses is the white chocolate mocha from Starbucks. I’ve just ordered my cocoa butter and waiting for that to arrive to try the recipe. Just one question though… I don’t have a way to make espresso. I just have a regular coffee maker. Any suggestions on making the strong coffee? Maybe a few TB of coffee for the half cup of water?
Thanks so much for your wonderful recipes and helping us to stay successful doing low carb.
Carolyn says
For regular coffee, it’s usually one coffee scoop per cup. So do it 2x as strong and it should be good. Another option is the Starbucks Via packets, and only adding half the water.
Kim says
Thanks so much!! Made it this morning for my fiancé. He loved it!! It was a tad sweet for me but so is the original from Starbucks. He loved the sweetness and thought it was better than the original. You really hit the nail on the head with this one! Another Mr Picky Pants approved recipe lol
Carolyn says
Love hearing that!
Shona Davis says
Thanks Carolyn for a great recipe, I added a tablespoon of fresh raspberries for a white chocolate raspberry mocha. It was delicious.
Karen says
I cannot get warm this winter either. And I live in San Diego! Until spring arrives, this yummy hot drink will do perfectly!
Carolyn says
Enjoy!
Lisa says
Ooh, this sounds delish! I’m sorry you have Raynauds, my oldest sister has it as well, both my sisters and myself have autoimmune disorders such as this. I have Psoriatic Arthritis in both hands and holding a hot drink does help at times. Definitely going to make this today. I do love the winter time though, I’m weird and really don’t like the sun, more of a dark cloudy day girl. But I totally get being sick of certain seasons, for me it’s the summer. Hope you feel better soon.
Carolyn says
Thanks, Lisa! Sorry to hear you have psoriatic arthritis.