Low Carb Pumpkin Spice Winter Hot Chocolate

This Keto pumpkin spice hot chocolate is the ultimate comfort drink for cold winter days. Packed with rich cocoa and warming spices, this hot chocolate is a perfectly sweet treat to enjoy between meals or after dinner. The combination of chocolate and pumpkin spice is a guaranteed crowd pleaser!

How to make this Keto hot chocolate?

The key to making the best Keto hot chocolate is to ensure a balance of sweetness and added fats. We have prepared our hot chocolate with a base of almond milk, pumpkin purée, pumpkin spice, unsweetened cocoa powder, and a touch of low-carb sweetener. For a dose of decadence and Keto-friendly fats, we have topped our hot chocolate with whipped heavy cream.

Here are some tips for making this Keto hot chocolate:

The perfect winter warmer, Keto hot chocolate is simple to make and easy to adapt. We have topped our hot chocolate with whipped cream but if you want to add an extra dose of fats you could blend a little MCT oil into your drink. You may also use an alternative plant-based Keto-friendly milk if desired. Be sure to adjust your macros to reflect any changes you make.

What is the best chocolate to use for this Keto drink?

To limit the number of carbs and keep this recipe Keto-friendly, we are using cocoa powder. While you can use a sugar-free chocolate bar to make this Keto beverage, it usually contains more carbs. Using a chocolate bar will also increase the preparation time since you must melt it.

Net Carbs

6.6 g
Fiber

7.3 g
Total Carbs

18 g
Protein

6.1 g
Fats

26.2 g

279 cals

Quantity

Serving Size

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Almond Milk

1 cup
Organic Pumpkin Puree by Pacific

1 tablespoon
Cocoa Powder, Unsweetened

1 tablespoon
100% Pure Erythritol by Now

1 tsp
Pumpkin Pie Spice

¼ tsp
Heavy Cream

¼ cup
Cinnamon

⅛ teaspoon

Step 1

Add the heavy cream to a small bowl and whisk vigorously until whipped, light, and fluffy. This will take around 5 minutes. Alternatively, you can whip the cream in a free-standing mixer with a whisk attachment if preferred.
Step 2

Add the almond milk, pumpkin purée, pumpkin spice, cocoa powder, and erythritol to a small saucepan. Set over low heat and stir well to combine and bring the mixture up to a gentle simmer. Heat the mixture until piping hot through and very gently bubbling. You may use an alternative low-carb sweetener if desired.
Step 3

Carefully pour the hot chocolate into a large mug. Spoon the whipped cream into the center of the mug on the surface of the hot chocolate. Dust the whipped cream with a pinch of ground cinnamon, and serve.