Keto Gingerbread Hot Chocolate

This keto hot chocolate is a tasty and satisfying keto treat for cold winter nights. It's infused with cinnamon, star anise and ginger for the ultimate festive twist. We've got almond milk infused with warming spices combined with whipping cream, sweetener and unsweetened chocolate. This is the perfect treat for Christmas!

Hot Chocolate Toppings and Add-ins

You can keep this keto hot chocolate plain or add any of these add-ins and toppings:

whipped cream topping
sugar-free marshmallows (you can even make your own marshmallows)
grated dark chocolate, cacao powder or cinnamon for dusting
For extra protein add 1-2 scoops Perfect Keto Collagen or your preferred collagen powder
For extra creaminess add roasted almond butter or Perfect Keto Nut Butter. I prefer roasted as it enhances the flavour. Instead of unsweetened chocolate, you can use 85% dark chocolate or 90% dark chocolate and skip the sweetener.

Want to add toppings and add-ins and see how they affect this recipe? You can make any adjustments directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

Love hot chocolate? Make sure to check out these recipes too!

Preparation time

Hands-on:    10 minutes
Overall:     30 minutes

Nutritional values (per serving, 1 glass)

Total Carbs	9.8	grams
Fiber	3.4	grams
Net Carbs	6.4	grams

Protein	5.8	grams
Fat	27.2	grams
of which Saturated	15	grams

Energy	271	kcal

Magnesium	93	mg (23% RDA)
Potassium	614	mg (31% EMR)

Macronutrient ratio: Calories from carbs (9%), protein (8%), fat (83%)

Ingredients (makes 2 servings)

2 cups unsweetened almond milk or cashew milk (480 ml/ 16 fl oz)
1 cinnamon stick
2 pieces star anise
1 tsp ginger powder
¹/₄ cup heavy whipping cream or coconut cream (60 ml/ 2 fl oz)
4 tbsp granulated Allulose, Erythritol or Swerve (40 g/ 1.4 oz)
50 g unsweetened dark chocolate (1.8 oz)
Optional: whipped cream, sugar-free marshmallows and cacao powder for dusting on top

Instructions

Place the almond milk in a sauce pan. Add cinnamon stick, star anise and ginger powder.
Bring to a boil over medium-high heat. Once boiling, reduce to low and simmer for 5 minutes. Take off the heat and cover with a lid to let the flavors infuse for 20 minutes. After 20 minutes, remove the aromatics and return to the heat.
Add cream and low-carb sweetener (Allulose or Erythritol) and heat up until simmering. Add the dark chocolate and stir until dissolved. Take off the heat. Optionally, use an immersion blender to blend until smooth. If you prefer your chocolate sweeter, add more sweetener to taste.
Divide the mixture between 2 serving glasses.
Optionally, top with whipped cream, sugar-free marshmallows and dust with cacao powder or cinnamon. Serve immediately while still hot.