Low Carb Pumpkin Spice Winter Hot Chocolate
⏱ Prep: 7 min🍳 Cook: 4 min✅ Ready: 11 min
279
Calories
6.6g
Net Carbs
6.1g
Protein
26.2g
Fat
⏱ Prep: 7 min🔥 Cook: 4 min⏰ Ready: 11 min
How to Make It
Step 1
Add the heavy cream to a small bowl and whisk vigorously until whipped, light, and fluffy. This will take around 5 minutes. Alternatively, you can whip the cream in a free-standing mixer with a whisk attachment if preferred.
Step 2
Add the almond milk, pumpkin purée, pumpkin spice, cocoa powder, and erythritol to a small saucepan. Set over low heat and stir well to combine and bring the mixture up to a gentle simmer. Heat the mixture until piping hot through and very gently bubbling. You may use an alternative low-carb sweetener if desired.
Step 3
Carefully pour the hot chocolate into a large mug. Spoon the whipped cream into the center of the mug on the surface of the hot chocolate. Dust the whipped cream with a pinch of ground cinnamon, and serve.
Ingredients
- Almond Milk – 1 cup
- Organic Pumpkin Puree by Pacific – 1 tablespoon
- Cocoa Powder, Unsweetened – 1 tablespoon
- 100% Pure Erythritol by Now – 1 tsp
- Pumpkin Pie Spice – ¼ tsp
- Heavy Cream – ¼ cup
- Cinnamon – ⅛ teaspoon