Low Carb Champurrado


  • 1/3 cup (79 ml) blanched almond flour
  • 1 cup (225 ml) unsweet almond milk
  • 1 scoop egg white protein powder
  • 1 tablespoon (15 ml) unsweetened cocoa powder
  • 1/2 teaspoon (2 ml) vanilla extract
  • 1/4 teaspoon (1 ml) ground cinnamon
  • 1/8 teaspoon (.5 ml) ground cloves
  • 1/8 teaspoon (.5 ml) ground star anise
  • liquid stevia to taste


In a blender, combine all the ingredients, except the liquid stevia. Blend well. Add liquid stevia to preference. We used three drops. Pour the mixture into a saucepan over medium to medium-high heat. Heat to preference, stirring, or whisking constantly to prevent burning. Heat to preference. You can serve it at this point, but if your blender can handle the heat, we recommend blending this mixture one more time to give it a frothy deliciousness that puts this recipe over the top. Buen provecho!

Base recipe yields 2 servings of 5 oz/141.74 g a piece.

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About This Recipe

Champurrado- another amazing gift from Mexico- is simply Atole with chocolate (see our Low Carb Atole recipe, off which this recipe is based). Champuraddo is similar to a marriage between a chocolate milkshake and cream of wheat/oatmeal- in a warm drink form. Original Atole and Champurrado is made with corn dough/flour- and so it can act as a meal replacement. We substitute almond flour for the corn flour- and its a great fit. It's nothing like I've ever had before- but I fell in love! Enjoy the yum! Buen provecho!

Recipe Macros per Serving

Protein: 16.96 gram(s)

Carbs: 5.97 gram(s)

Fiber: 3 gram(s)

Fat: 11.66 gram(s)

Calories: 195.5

Net Carbs: 2.97 gram(s)