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Low Carb Mexican Hot Chocolate Recipe

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!
Course Drinks
Cuisine Beverage
Keyword low carb hot chocolate
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings

Ingredients

  • 1 ¼ cup almond milk
  • ½ cup heavy cream
  • 2 tbsp unsweetened cocoa powder gluten-free
  • 1 tbsp Swerve Sweetener or granulated erythritol
  • ¼ tsp ground cinnamon
  • 1/8 to ¼ tsp chipotle powder
  • Dollop whipped cream and sprinkle cinnamon for garnish

Instructions

  1. In a medium saucepan over medium heat, combine almond milk, cream, cocoa powder, Swerve, cinnamon and chipotle powder.
  2. Whisk until well combined, then bring to a gentle simmer.
  3. Remove from heat, divide between two mugs, and top with whipped cream and cinnamon.
  4. For an extra kick, add a shot of strong coffee or espresso.

Recipe Notes

Serves 2. Each serving has 4.8 g of carbs and 1 g of fiber. Total NET CARBS = 3.8 g.