The recipe for Low-Carb Raspberry White Hot Chocolate make a delicious winter treat! This hot white chocolate can work for those on low-carb, keto, gluten-free, grain-free, diabetic, Atkins, and Banting diets. There is even a dairy-free option.
Disclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. Thank you for your support!
There is something about hot chocolate that warms from the inside out! It’s one of my favorite treats in the winter. It melts frozen fingers and adds sweetness to winter memories.
While I like traditional hot chocolate with marshmallows or whipped cream, I wanted to create something a little more unique this year. I decided to experiment with flavors of white chocolate and raspberry.
White chocolate and raspberries together is one of my favorite dessert combinations. I’ve used this combination before in popsicles. While I enjoy the flavors together, I also love the look of the ruby red raspberries against the creamy white chocolate–it gets me in the holiday spirit!
This Low-Carb Raspberry White Hot Chocolate experience begins with dribbling raspberry syrup down the edge of the mug. Using clear mugs allows the syrup to show through and makes a dramatic presentation. Creamy hot white chocolate is poured in to the top. Next, we add a dollop of whipped cream, and finally, top off they whole creation with more raspberry syrup.
Since I have yet to find a low-carb white chocolate, I actually create the flavor by using the ingredients for white chocolate. White chocolate is made from cocoa butter, milk solids, and sugar. Using cocoa butter melted in cream with a low-carb sweetener creates the white chocolate flavor without the carbs.
I hope this Low-Carb Raspberry White Hot Chocolate makes your winter a bit warmer and your holidays a bit sweeter. Enjoy!
Low-Carb Raspberry White Hot Chocolate
The recipe for Low-Carb Raspberry White Hot Chocolate make a delicious winter treat! This hot white chocolate can work for those on low-carb, keto, gluten-free, grain-free, dairy-free, diabetic, Atkins, and Banting diets.
For the raspberry syrup:
For the hot white chocolate:
- sugar-free whipped cream (optional)
- or sugar-free whipped coconut cream for a non-dairy option
For the raspberry syrup:
In a small saucepan, whisk the stevia/erythritol blend and the xanthan gum together until blended. Whisk in the lemon juice, then the water.
Stir in the raspberries. Heat mixture over medium-low heat, stirring frequently, until mixture just begins to simmer. Remove from heat and set aside.
For the white hot chocolate:
In a large saucepan, heat the cocoa butter, stevia/erythritol blend, and the heavy whipping cream over medium low heat, whisking frequently. Once the cocoa butter has melted, stream in the almond milk while whisking.
Continue heating the mixture, whisking frequently, until it has reached the desired drinking temperature. Do not allow to simmer.
Drizzle some raspberry syrup down the edges of 4 mugs. Save a bit to add to the top later.
Slowly pour the white hot chocolate into each mug, dividing equally among the mugs.
Add a dollop of whipped cream and another drizzle of raspberry syrup and it's ready to enjoy!
Nutritional information does not include the optional whipped cream or whipped coconut cream. It is calculated using the heavy whipping cream rather than the non-dairy substitute of coconut milk.
Serving size: 1/4 of recipe (about 6 ounces)
Fat (g): 30
Carbs (g): 5
Fiber (g): 2
Protein (g): 2
Net carbs (g): 3