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:
Ingredients:
- 2 tablespoons, (about 2 servings) of our homemade keto salted caramel vanilla sauce (to taste)
- 4 ounces heavy whipping cream (Horizon Organic)
- 12 ounces unsweetened nut milk of choice (we used a coconut and almond milk blend)
- 4-8 ounces of water (to thin, add until desired consistency is reached, we used 4 ounces)
- 1/4 tsp pink Himalayan salt (or to taste)
- 1 tsp vanilla extract
- 2 scoops Bean Envy Salted Caramel Collagen + MCT Oil
- 1.5 ounces unsweetened baking chocolate (you can use Baker’s Chocolate or Lily’s Baking Chocolate)
- 1.5 ounces Skinny Mixes Salted Caramel flavor (to sweeten, can substitute with sweetener of choice, to taste)
- whipped cream*, keto salted caramel vanilla sauce & salt to garnish (whipped cream is not included in the nutrition facts)
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 at 529 calories per cup. It’s more of a fat bomb, with 50 grams of fat!
If you have vanilla extract to use, that works best. You can substitute for imitation vanilla if you want.
Collagen: As mentioned above, we love Bean Envy’s MCT Oil + Collagen Supplements. Collagen is all the rage these days and for good reason. With lots of options on the market, why choose Bean Envy? We love the fact that this supplement is totally keto/paleo friendly. It’s made from grass fed cows, yet is dairy free, gluten free, and non-gmo. It’s sugar free, and is sweetened with stevia. They also include MCT oil powder for an added boost of fats that will keep you going all day without crashing or getting the jitters. There’s acacia giber added too, which is prebiotic and helps soothe sensitive stomaches.
We obviously add this to our coffee, but adding it to the hot cocoa makes it so rich and decadent, with the lovely salted caramel flavor you’re going for. We love adding some collagen to our baked goods too. It adds protein and goodness as well as helps create a great texture and flavor. We are proud affiliates for Bean Envy, meaning we earn a small commission if you purchase their products using our link.
Sweeteners: For this recipe we used our homemade salted caramel sauce, salted caramel collagen and skinny mixes salted caramel syrup to sweeten and 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.
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Tools:
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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, add in the Bean Envy Salted Caramel Collagen + MCT oil. Whisk or use the frother 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 skinny syrups salted caramel 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!
Until next time,
Briana & Chamere
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!
- 2 tbsp (about 2 servings) of our homemade keto salted caramel vanilla sauce (to taste)
- 4 ounces heavy whipping cream (Horizon Organic)
- 12 ounces unsweetened nut milk of choice (we used a coconut and almond milk blend)
- 4 ounces water (to thin, add until desired consistency is reached, we used 4 ounces)
- 1/4 tsp pink Himalayan salt (or to taste)
- 1 tsp vanilla extract
- 2 scoops Bean Envy Salted Caramel Collagen + MCT Oil
- 1.5 ounces unsweetened baking chocolate (you can use Baker’s Chocolate or Lily’s Baking Chocolate)
- 1.5 ounces Skinny Mixes Salted Caramel flavor (to sweeten, can substitute with sweetener of choice, to taste)
- whipped cream*, keto salted caramel vanilla sauce & salt to garnish (whipped cream is not included in the nutrition facts)
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 the Bean Envy Salted Caramel Collagen + MCT oil. Whisk or use the frother 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 skinny syrups salted caramel 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 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. Please 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!
Macros: Makes 2 servings, 529 calories per serving* (doesn’t include whipped cream), 50 grams of fat, 14 grams of protein, 5.5 net carbs (4 grams fiber).
We cannot guarantee the accuracy of these macros, as they will vary depending on brands you use. They are meant to be a guide. We use MyFitnessPal to calculate them.
If you have vanilla extract to use, that works best. You can substitute for imitation vanilla if you want.
Collagen: As mentioned above, we love Bean Envy’s MCT Oil + Collagen Supplements. Collagen is all the rage these days and for good reason. With lots of options on the market, why choose Bean Envy? We love the fact that this supplement is totally keto/paleo friendly. It’s made from grass fed cows, yet is dairy free, gluten free, and non-gmo. It’s sugar free, and is sweetened with stevia. They also include MCT oil powder for an added boost of fats that will keep you going all day without crashing or getting the jitters. There’s acacia giber added too, which is prebiotic and helps soothe sensitive stomaches.
We obviously add this to our coffee, but adding it to the hot cocoa makes it so rich and decadent, with the lovely salted caramel flavor you’re going for. We love adding some collagen to our baked goods too. It adds protein and goodness as well as helps create a great texture and flavor. We are proud affiliates for Bean Envy, meaning we earn a small commission if you purchase their products using our link.
Sweeteners: For this recipe we used our homemade salted caramel sauce, salted caramel collagen and skinny mixes salted caramel syrup to sweeten and 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.
