Anybody have an easy and yummy Keto Cocoa Recipe?

(Becky Searls) #1

Hi friends! I have gotten pretty comfortable with making various types of keto coffee / bulletbroof coffee…but now and then I really want an awesome cup of COCOA :slight_smile: I sometimes can sorta figure it out but it takes me like 15-20 min. of adding a bit of this, a bit of that at the stove and I feel there must be a good recipe out there somewhere? Anybody have one? I’ll approximate my best guess of this coca below:

1/2 c 2% milk (whole would be better)
1/4 cup of heavy cream
1/2 cup of coconut milk (full fat, from the can)
1/2 - 1 Tb grass fed butter

Whisk together while heating on the stove. Add some vanilla extract and liquid vanilla creme stevia drops to taste. Pour a bit of the heated milk into about 2-3 Tbs of Dark Cocoa (maybe it would work with Cacao as well? haven’t bee brave enough to try lol…but even dark cocoa powder only has ~3 carbs so still ok). and mix until dissolved, then pour that dark chocolately mix back into the rest of the hot milk (watch carefully so it doesn’t boil over as this is a big pain - ask me how I know :wink:

Keep whisking and adding stevia / vanilla to taste.

I like to add some cinnamon as well, blend in my blender to make it frothy, and then top with a little sprinkle of cinnamon.

Clearly this is not efficient, so any tips would be greatly appreciated!

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#2

I used to make a cocoa mix by combining a can of coconut milk, cocoa powder to taste (I think it was about 6 T, but it’s been a while), and a splash of vanilla. Stored in the refrigerator in a pint mason jar it would usually firm up quite a bit. I’d put a couple of heaping spoonfuls in a mug and add hot water and sweetener (stevia) when I wanted a cup of cocoa. Easy peasy.

The only problem I ran into is that it would mold if I didn’t use it all up. I just bought some coconut milk powder to see if I can come up with a mix that would work, but it hasn’t been delivered yet.

(Becky Searls) #3

Awesome, let me know! This makes sense, too, because the biggest issue I have with my recipe is it is TOO fatty/heavy. So keeping a kind of pre-made mix on hand and then adding water sounds awesome.

(jketoscribe) #4

That sounds great but be sure to read the ingredients on the coconut powder as there is usually added sugar.

(G. Andrew Duthie) #5

Moved to the Food category.

#6

Yes, I was looking at additives, and I think this one was the best option. But will have to look at the label when it arrives.

(jilliangordona) #7

I’ve made that recipe and felt it was wayyyy too heavy and wasn’t a fan personally. Tonight I made this:

1 1/2 cup HWC
1/2 cup water
TBS coconut oil
TBS butter
2 TBS cocoa
3 TBS SF vanilla syrup

Heat water/HWC stick it all in a blender and boom

(Becky Searls) #8

Thanks! I think you’re right - I added hot water 2-3X to my cocoa and it was still very rich. EEK.

(Jane Reed) #9

My take – pour some nut milk into a mug, abt. 3/4 of the way full. Add a glub of cream, two teaspoons of cocoa powder, a bit of sweetener. Zap in microwave one minute. Stir well with spoon. Zap another minute. Stir again. Keep spoon handy to stir while drinking.

(Keto Krazy) #10

Can you buy unsweetened almond or coconut milk there? I use:

1 Cup unsweetened almond milk
1/4 Cup HWC
1 TBS Dutch Alkalized Cacao powder (makes a big difference with Alkalized)
1 TBS Butter or Refined Coconut oil or both :wink:
Natural sweetener of choice to taste. (I use multiple flavored coffee syrups.)

I microwave to warm it, and then whip in my Ninja, then back in the microwave until hot.

(Becky Searls) #11

sounds easy! yay!

(Becky Searls) #12

What’s the “big difference” that Alkalized cacao powder makes? richer taste, or healthier? and thats CAcao, not COcoa, right? Thanks!

(Genevieve Biggs) #13

My recipe:

Hot water
Rounded tbsp Cocoa Powder
tbsp Butter
tsp Lard (yup!)
tbsp coconut oil
vanilla extract
Stevia to taste

Blend with immersion blender and enjoy!

(Keto Krazy) #14

Alkalized cocoa is treated with an alkalizing agent, processed with alkali. During alkalizing the color turns slightly darker. This process raises the pH of the cocoa. Alkalizing makes cocoa dissolve easily in beverages, so it is often used in hot cocoa. The Dutch/Alkalized cocoa (sorry, not cacao) is SO MUCH RICHER to me! Non-alkalized cocoa is made from taking the cacao nibs and grinding them into powder. It is way more bittersweet to me. It’s often used for baking.

(Becky Searls) #15

Can you link your lard brand?

(Genevieve Biggs) #16

Home rendered. :smile:

(Becky Searls) #17

what exactly does that mean? I pour my bacon fat into a glass container and it turns to a solid as it sits aand/ or if I put it in the fridge. Is that “rendering”?

(Genevieve Biggs) #18

I bought a half hog this summer, whuch came with several pounds of pig fat. I cooked it on low for 3 hours until all the fat was liquid and the chitlins separated from the fat. I strain out the chitlins and eat those fried, and I save the lard in jars.

http://nourishedkitchen.com/how-to-render-lard/

(John) #19

If you are a fan of the Italian style hot chocolate drink which you basically eat with a spoon, I use chia seeds to thicken the cocoa up to a sludgy chocolaty mess :slight_smile: you could do this in any of the recipes above.

(Becky Searls) #20

Yummmmm this sounds amazing!