Sugar-Free Hot Cocoa Mix (Gluten-Free, Keto-Friendly)
A silky, rich sugar-free hot cocoa mix made with real chocolate and low-glycemic sweeteners. This gluten-free, keto-friendly pantry staple is perfect for gifting in mason jars and makes cozy mugs of cocoa all season long.
Ingredients
Cocoa Mix
- 1 1/4 cups powdered erythritol or monk fruit/allulose blend
- 3/4 cup unsweetened cocoa powder Dutch-processed = richer flavor
- 1/3 cup collagen peptides optional for creaminess + protein
- 2 oz unsweetened baking chocolate chopped
- 1/4 tsp fine sea salt
- 1 tsp vanilla powder optional, but gives great depth
To Serve
- 10-12 oz unsweetened almond milk or your choice of milk
- 2-3 Tbsp cocoa mix
- sugar-free whipped cream for topping
- shaved dark chocolate for topping
Instructions
- Blend the mix: Add all ingredients to a food processor.
- Pulse 30–60 seconds, until the chocolate is finely ground and the mixture looks like soft, cocoa-colored powder.
- Store the cocoa mix in a glass jar with a tight lid at room temperature. It keeps well for 3+ months.
- Heat 10–12 oz unsweetened almond milk, or your preferred milk, until steaming but not boiling.
- Stir in 2–3 tablespoons of cocoa mix until fully dissolved.
- For a café-style finish, blend the hot cocoa for about 5 seconds in a bullet blender.
- Top with sugar-free whipped cream or shaved dark chocolate before serving.
Notes
Sweetener: use powdered erythritol or a monk fruit/allulose blend. Collagen peptides are optional but add extra creaminess and protein. Store the finished cocoa mix in a glass jar with a tight lid at room temperature; it keeps for 3+ months. Rachel’s Tip: This cocoa mix saved me the year we did a dairy-free Christmas movie night with Emma’s entire soccer team. No one even noticed it wasn’t Swiss Miss.