Keto Hot Cocoa Mix

Keto Hot Cocoa Mix

Honestly, this came out better than I expected.  It is such a nice treat especially during the holiday and will definitely enable you to "indulge" your sweet tooth while still maintaining your Keto way of eating over the holidays.  Enjoy!

We used only 3/4 cup of sweetener and found that the resulting hot cocoa was sweet enough.  However, if you like your cocoa a bit sweeter just add the additional 1/4 cup sweetener to your mix.

Hot Cocoa Recipe:

3/4 cup - 1 cup Confectioners Sweetener, we use our K Sweet erythritol and monk fruit blend.

3/4 cup unsweetened cocoa powder

3/4 cup heavy cream powder

1 tablespoon vanilla extract powder- this is optional, vanilla always enhances chocolate but you can add a drop of liquid extract to your cup or leave it out entirely.

1 teaspoon salt

Mix all ingredients well and place in glass container for storage.

To Use:  mix 2 heaping teaspoons into 8 - 10 ounces of hot water.  Mix well.

Note:  I like a creamier hot cocoa so I use 4 ounces of hot water and 4 ounces of either heavy cream or half and half.

Marshmallow Recipe:  

You will need: 1/2 cup cold water, 2 1/2 tablespoons unflavored gelatin, 1/2 warm water, 1/4 cup confectioners sweetener, 1 teaspoon vanilla extract.

Pour cold water into bowl and sprinkle the gelatin on top, slightly mix to incorporate all the powder.  Let sit for 10 minutes.  

Pour the 1/2 cup warm water into pan and add sweetener.  You can add a drop or two of stevia for a sweeter marshmallow if you prefer.  Cook over medium heat until it just starts to boil.  Remove from heat and stir in vanilla.

Place the gelatin mixture in a mixing bowl and slowly start to whip the gelatin mixture, adding the water and sweetener mixture slowly.  Increase whisk speed and whisk for 10 minutes until it starts to turn white and frothy.  Continue whisking an additional 10 minutes until the mixture doubles in size.

While the marshmallows are whisking, prepare an 8 x 8 baking dish by lining it with parchment paper.  You can also coat the parchment paper with coconut oil to prevent further sticking.

Pour the doubled mixture into the pan and smooth top with a knife.  Refrigerate overnight so the marshmallows can set.

Using a greased knife, cut set marshmallows into squares. You can also coat them with additional confectioners sweetener to prevent sticking, if needed.

 0 net grams of carbs per marshmallow


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