This gingerbread hot chocolate is actually served cold! It has amazing flavors and is low carb, sugar free, and keto friendly!

This post may contain affiliate links.

Ah, there's nothing like a hot chocolate on a cold day, and when it's infused with ginger and cinnamon it makes it extra special. And although I've called it a "gingerbread hot chocolate" I'm obviously not recreating the whole gingerbread thing, just the essence of it. And then adding a frozen element.

Now what makes this a "frozen" hot chocolate is the addition of ice cream! So I talk about some good options in my guide to low carb ice cream toppings - but here's a shortlist:

Halo Top Vanilla Bean - 6g net carbs per half cup serving, but is NOT sugar free. Find it in Whole Foods and Kroger stores.
Breyer's CarbSmart - sweetened with sucralose, and contains 6g net carbs per serving of half a cup. Easily found in stores like Target and Walmart.
Easy Freezer Bag Vanilla Ice Cream from Beauty and the Foodie
Keto Vanilla Ice Cream from Two Sleevers

Now I'm not suggesting that you make or buy low carb ice cream just for this recipe - but if you happen to have it in the freezer, then you're sorted! I've made this recipe just for one serving, but it would be super easy to make it for two, three, or four people by increasing the quantity of the ingredients!

How to Make a Low Carb Frozen Gingerbread Hot Chocolate

Make the hot chocolate base by combining unsweetened almond milk, unsweetened cocoa powder, low carb sweetener (I used Lakanto), ground ginger and ground cinnamon in a small saucepan.

Cook over a low-medium heat until everything has dissolved, then leave to cool.

Pour the cooled mixture into a blender, and add some low carb vanilla ice cream.

Blend well, then pour into a serving glass or mug. Garnish with whipped cream and/or low carb chocolate shavings, if you like! I recommend Lily's Original Dark Chocolate, which you can buy in Whole Foods or on Amazon!

📖 Recipe

StepAwayFromTheCarbs.com