I know it’s not ideal but it’s the lowest I can find at an ok price.
Yeah or neah
Look for straight cocoa powder. No added ingredient’s. We have it in the UK. I asssume it’s availble everywhere.
I use it to make chocolates sometimes.
Cocoa Powder, Peanut Butter, Coconut fat and stevia.
I second i(third?) the purchase of straight Cocoa Powder. You can then blend it with whatever you like, add milk, and voila! Cheap hot coco. If you need it even cheaper, those instant mixes (the ones that say ‘just add water’) are made with cocoa powder, sweetener and powdered milk.
But I’ll go you one better, after you are low in carbs for a while, you might find that you don’t even need the sweetener. I use 1 tsp unsweetend cocoa powder in a 6 oz glass of fresh whole milk and while it’s not palatable to many people, it tastes sweet enough for me. I haven’t tried it with powdered milk though.
Technically speaking, at 5g of carb it will not dump you out of ketosis. Personally there’s a lot of stuff in there I wouldn’t eat, so I 3rd or 4th the idea of cocoa powder, heavy cream, hot water, possibly a drop of vanilla, and a better sweetener if you need one at all - stevia, allulose or monk fruit.
Cocoa powder: that was my idea too, “just add hot milk”, that’s what my cocoa powder is for! I have a very good one ordered from a confectionery webshop, our homemade chocolate never was this good…
I never will feel just milk and cocoa sweet, per se (though when I use milk powder - it’s very, very sweet -, the result is kinda sweetish. same with lactose free milk), I just don’t need the sweetness personally (it took years to lose it from my drinks on keto but wasn’t hard). But of course, if you make your hot cocoa or chocolate, you can choose the sweetener you like. And flavorings. I like this aspect of making my own things. I wouldn’t be happy with just any mixed stuff even if the ingredients were okay.
This product is very sugary, I definitely wouldn’t use it. 4g sugar per 25 kcal, the bigger part of the calories comes from sugar… I can do better.
But each to their own, obviously. I eat even way more sugary items sometimes (usually not a processed one though) because they are worth it to me. The total sugars per portion isn’t huge, my hot cocoa easily contains more (if I use milk and not cream), I just have different preferences. Oh and I doubt this thing is even drinkable to me. It barely has any fat (no data about it, just that super low), surely very little cocoa anyway, that’s why a portion is so very big. It’s 4 times more expensive than my good quality cocoa powder (some webshops are amazing, it’s not expensive and still better than whatever I can find in a supermarket) and I need only a little of it per glass of cocoa… Looking at @Morgan1’s recipe… It’s 24 times more expensive (maybe 30, I used vague guesses) and surely tastes worse… All that excessive sweetening, for example, the flavoring may be off-putting too but it’s individual… My cocoa powder is so tasty, milk/cream is tasty too, I may use a drop of vanilla or caramel flavor sometimes for fun and variety but it is actually quite okay without.
I think I wrote too much about this…
Nay for me too. Sucralose is an absolute no go for me… I would rather have the sugar. As others have suggested, just make your own. Powdered dairy stuff I feel promotes heart disease. Get a little tub of cocoa powder, Good & Gather, from Target, and add your own cream and stevia or monk fruit.
I do not! I put the cocoa in an empty mug, add just enough milk to cover, whisk with a fork, add remaining milk and then nuke it for 90 seconds, stirring once midway and then at the end. Its easy to handle the mix this way but if you try to add the cocoa to a full glass then the lumps ‘run away’ and slosh everywhere. Its the same trick you use making sauces.
Cocoa (preferably dutched), your sweetener of choice, done deal.
If you had ONE of those a day it wouldn’t matter, but also no reason to when you could just make it yourself.
Does all cocoa have heavy metals? … or just Lindt, who famously exceeded the ‘safe’ limits
Great question! I use “organic” cacao powder - which I presume contains only organic heavy metals.
(No doubt the periodic table of elements has been deemed organic by the marketeers.)