LOW CARB MEXICAN HOT CHOCOLATE COOKIES 0 points • 1 comments Vote 1 1 comment Best Add a Comment AutoModerator • 5 min. ago Take your keto journey to the next level. …
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This recipe makes the BEST sugar-free Mexican hot chocolate. It's Keto, Low Carb, Dairy-free, Vegetarian & Vegan. You can whip this up with pantry items yo
See Also: Chocolate Recipes, Mexican RecipesShow details
Preheat your oven to 350. In a mixing bowl, get your coconut flour in there. Add your cocoa powder, chili powder, cayenne pepper, salt, and splenda (save just a little bit). Mix it all …
Add cinnamon powder and stir. Add sugar to taste. Garnish with a cinnamon stick. *If not using freshly ground cinnamon powder, I suggest increasing cinnamon to 1 teaspoon. ** For a vegan Mexican Hot Chocolate option, you can substitute almond or soy milk.
This Mexican Hot Chocolate made with 100% unsweetened cocoa powder, cinnamon and a hint of chili will warm you up from the inside out! In a medium saucepan over medium-high heat, add milk, cocoa powder, sugar, cinnamon, vanilla extract, chili powder, cayenne pepper (if desired).
Low carb hot chocolate is one of the EASIEST recipes to make. Here are the ingredients and potential swaps worth mentioning: Milk – Cow’s milk is loaded with sugar and carbs. I like to use a combination of heavy cream and light low carb milk for the perfect balance of creamy without being overly rich.
To make low-carb hot chocolate in the microwave, first stir together the cocoa powder, sweetener, and salt in a large, microwave-safe mug. Stir in a few tablespoons of almond milk to make a smooth paste, then stir in the remaining almond milk and heavy cream. Then, microwave for 1 minute. Remove the mug from the microwave, and stir.