Keto Pumpkin Spice Hot Cocoa with Heavy Cream Whip

Drinks 10 mins 440 kcal
Keto Pumpkin Spice Hot Cocoa with Heavy Cream Whip
Calories
440 kcal
Net Carbs
5gg
Fats
43gg
Protein
4gg

"When the first chill of autumn settles in, there's nothing like a steaming mug of cocoa to warm the soul. This Keto Pumpkin Spice Hot Cocoa takes that classic comfort and transforms it into a low‑carb, high‑fat indulgence perfect for keto lifestyles. By blending unsweetened almond milk, a splash of heavy cream, rich cocoa, and a spoonful of pure pumpkin puree, you get a velvety drink that captures the cozy flavors of fall without the sugar spike. Topped with a fluffy heavy‑cream whipped topping sweetened with erythritol, each sip delivers a silky texture and a hint of pumpkin spice that lingers delightfully on the palate. Quick to whisk together, this recipe is ideal for busy mornings or a relaxing evening by the fire. Serve it in your favorite mug, dust with extra spice, and enjoy a guilt‑free treat that satisfies cravings while keeping your macros in check. Perfect for keto beginners and seasoned dieters alike, this beverage proves that comfort food can be both delicious and diet‑friendly."

Ingredients

Instructions

1

In a small saucepan, combine almond milk, 2/3 cup heavy cream, cocoa powder, pumpkin puree, erythritol, pumpkin spice, and a pinch of salt.

2

Whisk over medium heat until smooth and hot, about 5‑7 minutes; do not let it boil.

3

While the cocoa heats, whip the remaining 1/4 cup heavy cream with powdered erythritol and vanilla extract until soft peaks form.

4

Pour the hot cocoa into mugs, top each with a generous dollop of the whipped cream, and sprinkle a little extra pumpkin spice if desired.

Prep

Gather Ingredients

1 cup unsweetened almond milk
1/3 cup heavy cream (divided, 2/3 for cocoa, 1/3 for whipped topping)
2 tbsp unsweetened cocoa powder
2 tbsp pumpkin puree (no added sugar)
1 tbsp erythritol (granular)
1/2 tsp pumpkin spice blend
Pinch of salt
1/4 cup heavy cream (for whipped topping)
1 tsp powdered erythritol
1/2 tsp vanilla extract
Instructions

Step by Step

1

In a small saucepan, combine almond milk, 2/3 cup heavy cream, cocoa powder, pumpkin puree, erythritol, pumpkin spice, and a pinch of salt.

2

Whisk over medium heat until smooth and hot, about 5‑7 minutes; do not let it boil.

3

While the cocoa heats, whip the remaining 1/4 cup heavy cream with powdered erythritol and vanilla extract until soft peaks form.

4

Pour the hot cocoa into mugs, top each with a generous dollop of the whipped cream, and sprinkle a little extra pumpkin spice if desired.