Treat yourself to this low-carb hot chocolate on a cold winter’s night or try it for breakfast: it’s substantial enough to stand in for a full meal.
Ingredients
- ¼ cup (60 ml/2 fl oz) coconut milk or heavy whipping cream
- ¾ cup (180 ml/6.1 fl oz) water or almond milk
- 2 tablespoons (30 g/1.1 oz) Toasted Nut Butter or Chocolate Hazelnut Butter
- 2 tablespoons (10 g/0.4 oz) unsweetened cacao powder
- Pinch cayenne pepper
- 1 tablespoon (15 ml/0.5 fl oz) MCT oil or coconut oil
- 5 drops liquid stevia or 1 tablespoon (10 g/0.4 oz) erythritol or Swerve
- whipped cream or coconut milk and grated dark chocolate on top
How to Make It
- Pour the coconut milk and water into a saucepan and bring to a boil over medium heat. Add the nut butter, cacao powder, and cayenne pepper and mix well. Remove from the heat and add the MCT oil. Mix until well combined and pour into a cup or a serving glass. If you like, add the optional sweetener and then top with whipped cream or coconut milk and a dash of grated dark chocolate.