As of late, I’ve adopted a low-carb diet to help burn fat and maintain a healthy weight. This means, reducing my carbohydrate intake and removing sugar altogether. A couple weeks ago, I had a craving for something sweet and thus discovered unsweetened bakers chocolate in the fridge. My brain immediately started working on how to best use this tasteless bakers chocolate. The result was a cup of low carb hot chocolate. Despite the weather, I’ve enjoyed this easy to make beverage. If it’s too hot where you are right now, just enjoy it in the fall or winter. Enjoy!
Ingredients
1 cup of unsweetened Almond Milk
1 Tablespoon of Half and Half Cream
1/2 half of a cube of unsweetened Bakers Chocolate
1 tsp of vanilla extract
1/2 half teaspoon of nutmeg
2 Splenda packets (or any alternative sugar substitute of your choice)
a pinch of mint to garnish (optional)
Preparation
In a medium sauce pan add Almond Milk and cream and bring to a low simmer. Next, add the unsweetened Bakers Chocolate and allow to melt. Use a whisk to evenly combine the milk, cream and chocolate. Add vanilla extract and continue whisking until bubbles start to form on the surface. Do not allow mixture to boil. Add nutmeg and Splenda and continue whisking. Allow to simmer (low heat) for 2 minutes. Whisk one more time (again allowing bubbles to form on the surface). Turn off heat and pour into your favorite mug. I got my hands on some fresh mint and allowed to dry. I used a pinch as a garnish on top. It is not necessary, but does give your beverage a slight minty essence. This beverage is 6 carbs. Enjoy!
From The Cutting Board To The Keyboard 