Paleo & Keto Hot Chocolate With Marshmallows
Believe it or not, but our keto marshmallows are ridiculously easy to whip up! And they’re actually packed with nutritional value (think collagen!)… particularly if using a high quality (grass-fed!) gelatin.
So yup! Your hot cocoa with marshmallows can actually be transformed into a totally healthy treat with the right ingredients. Hot stuff guys!
Oh and top tip! Feel free to add a little peppermint extract to your hot chocolate… and even to the marshmallows (right before they’re done to ensure they don’t deflate!).
As many of you know, chia seeds are usually my staple thickener when it comes to hot chocolate (see our famous bulletproof hot chocolate!). But I ran out (#foodblogerfail) and got a little creative… because watery hot chocolate is definitely not my jam!
So in comes the wonderful konjac root powder (you know, the stuff your miracle noodles are made out of!). It’s zero carbs and does an awesome job at thickening sauces, stews… and hot chocolate as it turns out! It’s powerful stuff though, so start at only 1/8th teaspoon and go from there.
Alternatives are arrowroot powder (works great too, but a higher carb count) and xanthan gum (gotta be careful here so you don’t get slime!).
Cacao vs Cocoa
Both work great. So feel free to use either a raw cacao powder (arguably more nutritional perks here) or a Dutch-processed alkaline cocoa (we prefer Valrhona). Both are well and good, as long as they’re unsweetened.
Pick your poison. Though do note that we like erythritol or xylitol (non-corn though to avoid tummy troubles!) best here. No funky aftertaste.
Fun fact: it might also be our taste buds here, but we’ve noticed that stevia-based sweeteners (such as Pyure) don’t work so great in hot situations (particularly if chocolate is involved). Again, it might just be our taste buds here!
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys!
And do the keto marshmallows melt? Definitely (but they don’t toast)! Just like traditional marshmallows, these guys will melt into a lovely marshmallow cream– albeit a little faster!
I did take my time taking pictures though (and the hot cocoa was steaming hot!)… so feel free to add them little by little to keep more of a bite. A taste-slash-texture preference sorta thing. And, of course, feel free to play with size.
FOR THE KETO HOT CHOCOLATE
- 1 cup unsweetened almond milk or milk of choice
- 1 tablespoon cocoa powder
- 1-2 tablespoons erythritol or xylitol (to taste)
- pinch pink Himalayan salt
- 1/8 teaspoon konjac root powder or 1/4 tsp arrowroot/xanthan gum or 1 TBSP chia seeds
- our keto marshmallows
- Add milk of choice, cocoa powder, sweetener and salt to a small saucepan over medium heat until it just begins to simmer. Taste for sweetness and adjust to taste. Make a slurry with a little konjac root powder (it’s powerful stuff guys!) and a tablespoon or two of water; make sure it’s completely dissolved to avoid lumps. Whisk it into the hot chocolate and cook until thickened. Feel free to adjust the quantity to yield your preferred thickness.
- Serve with (plenty!) of marshmallows.
- NOTE: if using arrowroot you also need to make a slurry, but xanthan gum can be added directly (works best with an immersion blender though). And chia seeds need to be blended fully to avoid any lumps.
Please note that cacao and cocoa nutrition values do vary, so check your nutrition labels (I used Valrhona!)!