Keto Hot Chocolate With Maca And Cinnamon Recipe

I can’t resist sharing my Maca Hot Chocolate Recipe because it keeps carbs low, packs antioxidants, and supports natural energy and mood with maca and cinnamon.

I love tweaking winter drinks, and this Keto Hot Chocolate With Maca And Cinnamon kinda surprised me. Using unsweetened almond milk and a scoop of maca powder gives the cup a nutty backbone, and it somehow lifts mood and energy without the sugar crash.

Think of a Hot Cacao that feels a little more like a ritual, but not precious, more honest. I call it my Maca Hot Chocolate for late afternoons when I need a reset.

It’s rich, slightly bitter, and weirdly comforting, you’ll want to sip slowly, or dump it in a mug and run, whatever fits your life.

Ingredients

• Unsweetened almond milk: light, low carb base, adds mild nutty flavor and cream.
• Heavy cream: rich, boosts fat and creaminess, keeps you fuller longer.
• Unsweetened cocoa powder: deep chocolate taste, low carbs, adds antioxidants but bitter.
• Maca powder: earthy, slightly sweet, may boost energy and hormones, some fiber.
• Ground cinnamon: warm spice, gives sweetness illusion, helps blood sugar control sometimes.
• Powdered erythritol: sweetens without carbs, can cool mouth, some people notice aftertaste.
• MCT oil or coconut oil: optional fat boost, quick energy, may make drink silkier.
• Dark chocolate: deep, very rich, brings cocoa intensity and natural sugar, so use sparingly.

Ingredient Quantities

• 2 cups unsweetened almond milk
• 1/4 cup heavy cream
• 2 tbsp unsweetened cocoa powder
• 2 tbsp powdered erythritol or preferred keto sweetener, to taste
• 1 tbsp maca powder
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• Pinch of sea salt
• 1 tbsp MCT oil or melted coconut oil, optional
• 1 oz chopped 85 to 90% dark chocolate, optional for extra richness

How to Make this

1. Pour 2 cups unsweetened almond milk and 1/4 cup heavy cream into a small saucepan and warm over medium-low heat until steaming and small bubbles form around the edge, dont let it boil.

2. In a small bowl mix 2 tbsp unsweetened cocoa powder with a splash of the warm milk to make a smooth slurry first, this helps avoid lumps.

3. Whisk the cocoa slurry into the saucepan, then add 2 tbsp powdered erythritol (or your preferred keto sweetener), whisking until fully dissolved and smooth.

4. Stir in 1 tbsp maca powder and 1 tsp ground cinnamon, whisking well so no clumps remain, keep the heat low so you dont cook out the maca too much.

5. Add 1/2 tsp vanilla extract and a pinch of sea salt, taste and adjust sweetener or cinnamon if needed.

6. If you want extra richness, add 1 oz chopped 85 to 90% dark chocolate now and stir continuously until it melts and is fully incorporated.

7. For a silkier, more satiating cup, remove from heat and whisk in 1 tbsp MCT oil or melted coconut oil until emulsified, this also helps the drink foam a bit.

8. Use a small handheld whisk or milk frother to froth for 10 to 20 seconds if you like it foamy, or just give it a vigorous stir.

9. Pour into a mug, sprinkle a little extra cinnamon on top if you want, serve immediately and enjoy.

Equipment Needed

1. Small saucepan for warming the milk and mixing everything
2. Small mixing bowl for the cocoa slurry
3. Measuring cups and measuring spoons (2 cups, 1/4 cup, tbsp, tsp)
4. Small handheld whisk (or a fork if you gotta)
5. Heatproof spatula or wooden spoon for stirring
6. Small cutting board and knife for chopping the chocolate
7. Handheld milk frother or small electric frother, optional for foam
8. Mug or heatproof cup to serve in

FAQ

Keto Hot Chocolate With Maca And Cinnamon Recipe Substitutions and Variations

• Unsweetened almond milk: swap with unsweetened canned coconut milk (stir and dilute with a little water to match carton milk) or unsweetened cashew milk. Oat milk works if you are not strict keto since it has more carbs.
• Heavy cream: replace with full fat canned coconut cream. Chill the can, scoop the thick cream and whisk with a splash of almond milk till pourable. Dairy option: mascarpone or softened cream cheese thinned with a bit of almond milk.
• Powdered erythritol: use allulose for a more natural, less cooling sweetness, usually 1 to 1 but taste and adjust. Or use a monk fruit erythritol blend 1 to 1. If using pure stevia use a tiny pinch since it is much sweeter.
• 1 oz chopped 85 to 90% dark chocolate: swap for 1 to 2 tablespoons sugar free chocolate chips like Lilys, or skip the bar and add an extra tablespoon unsweetened cocoa plus a tablespoon of butter or cream for extra richness.

Pro Tips

1) Prevent grit: use powdered sweetener or dissolve your erythritol into a tiny bit of hot water first, or whisk the cocoa into only a splash of warm milk to make a silky slurry before adding it. If it still feels grainy, blitz the finished drink quickly with an immersion blender, it fixes texture fast.

2) Keep the maca and delicate flavors alive: add maca off the heat or at the very end on the lowest temp, dont boil it or cook it long or youll dull the benefits and flavor. Same goes for vanilla, add it near the end so it stays bright.

3) Emulsify fats for a lux finish: if youre using MCT or coconut oil, whisk it in off the heat and then use a frother or immersion blender to really emulsify so it wont separate. If adding dark chocolate, take the pan off heat and stir the chopped pieces in slowly so they melt smoothly instead of seizing.

4) Balance and serve like a pro: a tiny pinch of salt makes the chocolate pop, taste as you go and tweak sweetener or cinnamon. Froth or vigorously whisk just before serving for a cafe feel, and drink it right away since texture and foam dont hold well on reheating.