Mexican Hot Chocolate – Low Carb and Gluten-Free
Rich, creamy low carb hot chocolate recipe with a kick of cinnamon and chipotle. The very thing to warm you up on a cold winter’s day. It also doubles as a delicious dessert!
Servings 2 servings
Ingredients
- 1 ¼ cup almond milk
- ½ cup heavy cream
- 2 tablespoon unsweetened cocoa powder gluten-free
- 1 tablespoon Swerve Sweetener or granulated erythritol
- ¼ teaspoon ground cinnamon
- ⅛ to ¼ teaspoon chipotle powder
- Dollop whipped cream and sprinkle cinnamon for garnish
Instructions
- In a medium saucepan over medium heat, combine almond milk, cream, cocoa powder, Swerve, cinnamon and chipotle powder.
- Whisk until well combined, then bring to a gentle simmer.
- Remove from heat, divide between two mugs, and top with whipped cream and cinnamon.
- For an extra kick, add a shot of strong coffee or espresso.
Notes
Serves 2. Each serving has 4.8 g of carbs and 1 g of fiber. Total NET CARBS = 3.8 g.