This Low Carb Salted Caramel Hot Cocoa is so rich and decadent, you won’t even notice that it’s sugar free! Cozy up by the fire with this deliciously rich hot chocolate, covered in homemade keto salted caramel vanilla sauce. This winter is looking a whole lot tastier with this creamy, keto friendly hot cocoa recipe with salted caramel sauce!
Here’s What You Need For This Low Carb Salted Caramel Hot Cocoa:
- Homemade keto salted caramel vanilla sauce (to taste)
- Heavy whipping cream
- Unsweetened nut milk of choice – we used a coconut and almond milk blend.
- Water- to thin, add until desired consistency is reached.
- Pink Himalayan salt
- Vanilla extract
- Unsweetened baking chocolate (you can use Baker’s Chocolate or any low carb friendly chocolate you wish.)
- Sweetener of choice, to taste
- Whipped, keto salted caramel vanilla sauce & salt to garnish
Recipe Notes:
Just a note – this is absolutely NOT a low calorie food! It is a decadent, keto friendly dessert/treat. There are a lot of calories in this one. It’s meant to be a treat…. or a fat bomb!
Sweeteners: For this recipe we used our homemade salted caramel sauce and a little sweetener add all of the caramel flavor! We do advise sweetening this to taste regardless of the method you use to sweeten this drink.
Chocolate: For this application we love using baking chocolate, as it adds such a lovely richness to the drink. You could also use high quality baking cocoa, like Rodelle Dutch Processed Baking Cocoa, and weigh out about 2 ounces. Add more if desired.
Tools:
More Recipes To Try:
Let’s Make It!
Prepare your keto salted caramel vanilla sauce first. It only takes about 15 minutes, but do this first so the caramel sauce can thicken and cool off a bit. You can make this caramel sauce up to 10 days in advance. You can store it in the fridge.
In a sauce pan, add your unsweetened nut milk and heavy whipping cream over medium-low heat, stir continuously until warmed, and then add in your bits of baker’s chocolate. Stir constantly until all the chocolate is combined.
Once the chocolate is fully melted, whisk to combine. Add in a few tablespoons of keto salted caramel vanilla sauce. Combine. The key is not allowing the mixture to boil, but just keeping it warm over medium-low heat and moving it around a lot so nothing sticks or burns on the bottom of the pan.
Add in your vanilla extract, pink Himalayan salt, and sweetener of choice to achieve your desired sweetness level, we used about 1.5 ounces of the syrup. Now, add in water. This is simply to thin out the mixture so it isn’t too thick. Add until desired consistency is reached, we used 4 ounces of water. Give your hot cocoa a good stir, and then taste it and adjust sweetness or salt level to taste.
Pour into mugs, and top with whipped cream (if desired). Drizzle with more caramel sauce and sprinkle with some pink Himalayan salt if you want! Just be aware that we did not include the whipped cream into the nutrition facts, as we used a pre-made version, and it really varies with how much whipped cream you are going to add. Just be mindful if you are really watching calories and carbs. This is not a low calorie food. Even keto treats are still treats, and should be treated as such!
Please let us know if you guys give this recipe a try, and be sure to share with us on Instagram @afullliving so we can share your creations. Happy holidays to everyone, curl up by the fire with this one!
If you love this recipe, please consider sharing it with a friend and also leaving a rating and comment so others can find this recipe. Thank you for your support!
Until next time,
Briana & Chamere
Low Carb Salted Caramel Hot Cocoa
Ingredients
- 2 tbsp homemade keto salted caramel vanilla sauce (about 2 servings, or to taste)
- 4 ounces heavy whipping cream
- 12 ounces unsweetened nut milk of choice
- 3 tbsp sweetener of choice (or to taste)
- 4 ounces water (to thin, add until desired consistency is reached, we used 4 ounces)
- 1/4 tsp pink salt
- 1 tsp vanilla extract
- 1.5 ounces unsweetened baking chocolate
- whipped cream, keto salted caramel vanilla sauce & salt to garnish
Instructions
- Prepare your keto salted caramel vanilla sauce first. It only takes about 15 minutes, but do this first so the caramel sauce can thicken and cool off a bit. You can make this caramel sauce up to 10 days in advance. You can store it in the fridge.
- In a sauce pan, add your nut milk and heavy whipping cream over medium-low heat, stir continuously until warmed, and then add in your bits of baker’s chocolate. Stir constantly until all the chocolate is combined.
- Once the chocolate is fully melted, add in a few tablespoons of keto salted caramel vanilla sauce. Combine. The key is not allowing the mixture to boil, but just keeping it warm over medium-low heat and moving it around a lot so nothing sticks or burns on the bottom of the pan.
- Add in your vanilla extract, pink Himalayan salt, and sweetener to achieve your desired sweetness level. Now, add in water. This is simply to thin out the mixture so it isn’t too thick. Add until desired consistency is reached, we used 4 ounces of water. Give your hot cocoa a good stir, and then taste it and adjust sweetness or salt level to taste.
- Pour into mugs, and top with whipped cream (if desired). Drizzle with more caramel sauce and sprinkle with some pink Himalayan salt if you want!
Notes
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
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