This gingerbread hot chocolate is actually served cold! It has amazing flavors and is low carb, sugar free, and keto friendly!
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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 – get 20% off if you use coupon code SAFTC!), 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, on Amazon, or from Netrition!
- Make the hot chocolate base by combining the unsweetened almond milk, unsweetened cocoa powder, low carb sweetener, 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 the 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!
6g net carbs per serving (whole recipe)
Nutrition InformationYield 1 Serving Size Whole recipe
Amount Per ServingCalories 113Total Fat 5gSaturated Fat 1.5gTrans Fat 0.1gCholesterol 45mgSodium 236mgCarbohydrates 17gNet Carbohydrates 6gFiber 11gSugar 6gProtein 7g
Adapted from My Fussy Eater
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