Spicy Low Carb Hot Chocolate


  • 2 cups (500 ml) unsweetened almond milk
  • 2 tablespoons (30 ml) heavy cream
  • 2 tablespoon (30 ml) cocoa powder
  • 1/2 teaspoon (2 ml) ground cinnamon
  • 1/2 teaspoon (2 ml) ancho chile powder
  • 1/4 teaspoon (1 ml) cayenne pepper
  • liquid stevia to preference


Combine all the ingredients, except for the liquid stevia, and blend in a blender to get a smooth, well combined product. Add the liquid stevia to preference. Heat in a saucepan on medium-high heat, stirring constantly, until preferred temperature is reached. Buen provecho!

Base recipe yields 2 servings of 8.7oz/ 247.6 g a piece.

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About This Recipe

The flavors of Mexico- the cinnamon, cayenne, ancho chile powder- make hot chocolate insanely delicious! One serving of this- and you'll be hooked. You're welcome!! Buen provecho!

Recipe Macros per Serving

Protein: 2.3 gram(s)

Carbs: 6.74 gram(s)

Fiber: 3.24 gram(s)

Fat: 9 gram(s)

Calories: 104.76

Net Carbs: 3.5 gram(s)