Cocoa Powder – For the best sugar free hot chocolate, I recommend Dutch processed cocoa. It has a rich chocolate flavor without the bitterness that other types have. Raw cacao powder will also work, though. Besti Monk Fruit Allulose Blend – This is my favorite sweetener, especially for drinks because it dissolves effortlessly. Sometimes I use powdered Besti instead. Most other sugar substitutes don’t dissolve well, leaving either a gritty texture or simply settling at the bottom of your mug. Plain allulose is the only other sweetener I’d recommend for this recipe, but you’ll need an extra 1/4 cup. Liquid sweeteners dissolve fine, but they won’t work for a dry mix! Heavy Cream Powder – I use this in place of the powdered milk you’d find in store-bought packets, to give your sugar free hot chocolate drink a creamy texture without having to add actual milk. You can also use whole milk powder for fewer calories (but the lactose does have some sugar), goat milk powder if you’re sensitive to cow’s milk, or coconut milk powder for a dairy-free option.
There’s really nothing to it! Just combine Besti, cocoa powder, and heavy cream powder in a glass jar, and shake well. If there are any lumps, break them apart with a whisk or fork. Cover the jar and store it in the pantry. Please enter your first name for your account. Your saved recipe will also be sent to your email.
Tips: Don’t miss my recipe tips above to help you get a uniform dry mix, what to do if your ingredients are lumpy, how to make your sugar free hot chocolate even more creamy or frothy, and ways to make different flavors! Storage: The mix will keep in the pantry for up to 1 year. Want a richer version? My keto hot chocolate recipe is similar, but with melted chocolate chips added for a more intense chocolate flavor. Note on nutrition info: This includes just the dry mix and assumes you make your hot chocolate using hot water. If you make it with milk, the macros and calories will be higher.
