This velvety keto chocolate milk recipe is an easy and delicious way to incorporate a childhood favorite into a low-carb lifestyle. Only 3 grams net carbs per glass means you can make this a regular part of your keto meal plan with no guilt.
What Makes This Recipe So Good
- It’s so easy to make! All you really have to do is stir and drink!
- It’s budget friendly! You only need a few keto pantry staples to whip up a batch of delicious chocolate milk, so your belly and your wallet will thank you.
- It’s a perfect make-ahead treat! The prepared chocolate milk will keep in the refrigerator for 3 to 5 days. You can also easily double or triple the ingredients to make a large batch of chocolate milk.
Powdered Erythritol – Erythritol is a versatile, natural, sugar substitute with no calories and no glycemic impact. Because it’s a sugar alcohol, you can subtract all of its carbs when you count macros, leaving you with zero net carbs – perfect for keto! We love Confectioners’ Swerve, but you can use any brand you like.
Heavy Cream – Heavy cream makes this recipe velvety smooth, and adds a little richness to the cocoa flavor. Unsweetened almond milk is low carb but doesn’t have much fat, so the heavy cream picks up the slack and keeps this recipe keto.
How to Make It
Start by whisking hot water with cocoa powder until you’ve got a slurry-type mixture. Use just enough water to dissolve the cocoa – too much will make your milk watery! Mix in the remaining ingredients until everything is fully combined, then serve cold. Enjoy!
- To fully dissolve the cocoa powder, be sure your water is hot. The powder won’t dissolve well in cold or room temperature water, and you’ll be left with clumps.
- Since this is a keto chocolate milk recipe, only use just enough water to dissolve the cocoa powder. You don’t want the overall drink to be too watery.
- Cocoa powder is naturally keto-friendly, but some brands have added sugars that disqualify them. Be sure to use an unsweetened cocoa powder (usually found in the baking aisle) to keep this recipe compliant.
- Use powdered erythritol rather than granulated erythritol to keep the texture smooth. Granulated erythritol can feel gritty, especially in cold recipes. If you only have granulated, you can pulse it in the food processor until it’s the consistency of powdered erythritol.
More Decadent Keto Recipes
- Keto Meat Pie
- Keto Chocolate Pudding
- Keto Mug Brownie
- Soft Keto Peanut Butter Cookies
- Keto Chocolate Mousse
- Keto Shortbread Cookies
- 1 tablespoon hot water see Notes
- 2-3 tablespoons unsweetened cocoa powder see Notes
- 2-3 tablespoons powdered Swerve or erythritol see Notes
- ½ cup almond milk or any nut milk, unsweetened
- ½ cup heavy cream
- Mix hot water and cocoa powder until combined.
- Add in powdered erythritol, milk, and cream. Stil until combined.
- Start with one tablespoon hot water. Add more hot water by the teaspoon if needed to form a syrupy liquid with the chocolate powder.
- If you like really chocolatey chocolate milk, add more cocoa powder.
- If using Confectioners’ Swerve, use 2 tablespoons. For other powdered erythritols, use 2-4 tablespoons, to taste.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.