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.
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.
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