One of the best things about cold weather is hot chocolate. Right? I know my kids would agree with me. There is something special about coming in from the cold and warming up with a big mug of rich chocolaty goodness. This easy crock pot hot cocoa recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
One of our favorite family activities is our town's Holiday Lights Parade. We live on Main Street so the parade goes right by my house. All the local towns decorate their fire trucks, ambulances, and police cars with Christmas lights. It is such fun to see them go past all lit up.
It is generally pretty cold the first weekend of December so I love having hot chocolate ready to go for when we return to the warmth with cold noses and pink cheeks.
How to Make Dairy-Free Hot Cocoa
With a couple of simple subs, you can have delicious hot chocolate without any dairy.
Personally, I've been trying to reduce the dairy in my diet. I suspect that my weight loss stall is in part to too many dairy heavy meals.
A good way for me to reduce dairy is to sub in nut milk when I would normally have used half and half or cream. I've started drinking my morning coffee with cashew milk and I enjoy it. With the busy holiday season coming I need to keep life simple.
Ingredients in Slow Cooker Hot Chocolate
- almond milk
- canned coconut milk
- cocoa powder
- unsweetened baking chocolate
- peppermint extract
This is thick and rich. If you prefer a thinner hot chocolate you can add more almond milk. I recommend starting with 1 tsp peppermint extract and then adding more right before serving if you want it mintier. A little goes a long way.
How to Serve Slow Cooker Hot Chocolate
The best part about this particular low carb hot chocolate is that you can put all the ingredients in the crockpot before you head outside and it will be ready when you come back in. If you are entertaining you can set this up with mugs and sprigs of peppermint and your guests can serve themselves.
- Combine all the ingredients in a crock pot. Whisk well. Cook on high for 1 hour.
- Whisk to make sure the baking chocolate is melted. Turn to low and serve.
- You can keep it on low for up to 3 hours. If you need to keep it hot longer turn to the keep warm setting to avoid the hot chocolate burning.
- This is thick and rich. If you prefer a thinner hot chocolate you can add more almond milk. I recommend starting with 1 tsp peppermint extract and then adding more right before serving if you want it mintier. A little goes a long way.
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