When cold weather strikes, hot chocolate is a must around our house – especially if the kids have a snow day!

There’s just something super comforting about a warm, rich, mug of hot chocolate. Bonus points if it’s topped with coconut whipped cream!

How to make dairy-free and vegan hot chocolate

To make hot chocolate dairy-free and vegan, you simply need to use dairy-free chocolate chips and non-dairy milk.

To make it extra rich and decadent, I use a combination of full-fat canned coconut milk and non-dairy milk from a carton.

For the coconut milk, I recommend Thai Kitchen, Sprouts, or Native Forest brands. I prefer these brands because others may lend an aftertaste.

I also don’t recommend storing the coconut milk in the fridge. If you do, it will separate and be hard to stir. If it does separate, though, simply heat it over low until combined.

How to make low-carb keto hot chocolate

To make hot chocolate low carb and keto, simply use non-dairy milk (dairy milk is surprisingly high in carbs!) and keto-friendly chocolate chips and sweetener.

For the chocolate chips, I really like Lily’s Chocolate Chips. They have great taste and are keto-friendly. Or if you’re soy-free, I recommend Enjoy Life Dark Chocolate Chips.

The taste of this hot chocolate largely depends on the taste of the chocolate chips so choose some that you really like!

For the sweetener, I love BESTI SWEETENERS! For this recipe, just make sure you use a sweetener that dissolves. Erythritol doesn’t dissolve very well, so if you use an erythritol-based sweetener make sure to use the powdered variety.

I personally prefer allulose or the monk fruit allulose blend because they don’t have an aftertaste as erythritol may have. (Use code “CRAVEABLE” at checkout for 10% off all BESTI SWEETENERS!)

Keto hot chocolate variations

Here are a few hot chocolate variations if you want to make life more exciting:

• Orange Hot Chocolate: Add some orange slices and 3 or 4 strips of orange rind to the milk before heating. Remove orange slices before serving. Garnish with orange rind.
• Mint Hot Chocolate: Add a few drops of mint extract into each mug before serving.
• Mexican Hot Chocolate: Add in 1/2 – 1 Tbsp. cinnamon and 1/4 tsp. chili powder to milk before heating. (Everyone likes different levels of heat, so adjust cinnamon and chili powder to taste)
• Or serve plain with Whipped Cream or homemade corn-free marshmallows with coconut sugar from Allergy Free Alaska!!!

Easy Steps

Heat some non-dairy milk and full-fat canned coconut milk in a medium-sized saucepan. 

Once warm, stir in the chocolate chips until melted. 

Remove from heat and stir pure vanilla and keto sweetener if needed. 

Looking for more recipes? I think you’ll also love Keto Hot Chocolate Mix and my Keto Flourless Chocolate Cake recipes!

If you’ve tried this Vegan & Keto Hot Chocolate or any other recipe on the blog please let me know in the comments below!

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Keto Hot Chocolate {Paleo & Vegan}

This Keto Hot Chocolate is not only warm, rich, and creamy - but it's super simple to make and has several variations. Plus, it can be made dairy-free, vegan, and Paleo!

5 from 1 vote

Print Pin Rate

Course: beverage, dairy free, Dessert, gluten free, keto, Low Carb, paleo, Vegan

Cuisine: American

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 2 Large Mugs

Calories: 278kcal

Author: Cassidy Stauffer

Ingredients

• 1 1/2 Cup Non-Dairy Milk I use unsweetened vanilla almond milk
• 1/2 Cup Full Fat Canned Coconut Milk well shaken or stirred OR heavy whipping cream if you're not dairy-free
• 1/2 Cup Keto Chocolate Chips see notes below
• Keto Sweetener see notes below
• 1/4 tsp. Pure Vanilla
• Coconut Whipped Cream optional, for topping

Instructions

• Pour the non-dairy milk and coconut milk into a small saucepan. Warm over medium heat, then stir in the chocolate chips.
• Stir until melted and heated through (there may still be small particles of chocolate chips, I love that!). Taste and add keto sweetener as needed. Remove from heat and stir in the pure vanilla.
• Serve with coconut whipped cream if desired.

Notes

• For the coconut milk, I recommend Thai Kitchen, Sprouts, or Native Forest brands. I prefer these brands because others may lend an aftertaste. I also don't recommend storing the coconut milk in the fridge. If you do, it will separate and be hard to stir. If it does separate, though, simply heat it over low until combined.
• For the chocolate chips, I really like Lily's Chocolate Chips. They have great taste and are keto-friendly. Or if you're soy-free, I recommend Enjoy Life Dark Chocolate Chips.
• The taste of this hot chocolate largely depends on the taste of the chocolate chips so choose some that you really like!
• For the sweetener, I love BESTI SWEETENERS! For this recipe, just make sure you use a sweetener that dissolves. Erythritol doesn't dissolve very well, so if you use an erythritol-based sweetener make sure to use the powdered variety. I personally prefer allulose or the monk fruit allulose blend because they don't have an aftertaste as erythritol may have. (Use code “CRAVEABLE” at checkout for 10% off all BESTI SWEETENERS!)

Calories: 278kcal | Carbohydrates: 19g | Protein: 3g | Fat: 16g | Saturated Fat: 13g | Sodium: 9mg | Potassium: 158mg | Fiber: 15g | Sugar: 2g | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg

Nutritional information is approximate and may vary.

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