Vegan Keto White Hot Chocolate

I’ve always loved white chocolate madly–a madness that has led me to make such confections as this vegan White Chocolate Raspberry Cake, Vegan White Chocolate Pie, Vegan White Chocolate Bark, and this Vegan GF White Chocolate Chip Skillet Cookie. Recently, on my low-carb journey, I developed an insatiable craving for a cup of white chocolate. So I went into the kitchen and experimented with this and that and now I have for you what has quickly become my favorite beverage: a delicious and creamy vegan white hot chocolate. It’s keto-friendly, so you don’t have to throw your health goals under the bus to enjoy a cup.

Why you’ll love this vegan keto white hot chocolate

It’s delicious. Creamy and comforting, with a silky mouthfeel and a lovely white chocolate flavor. Everyone can enjoy it. The white hot chocolate is gluten-free and soy-free and you can make it nut-free by using soy milk or coconut milk instead of almond milk. If you’re a low-carb eater, keep in mind that both soy and coconut milk will add a few more carbs to the drink. It is divinely low-carb. There are just two grams of carbs in each serving, which will help you stay firmly on your weight-loss journey despite the indulgence. It is easy to make. All you need is under 15 minutes and a saucepan. Easy peasy. It is comforting. A cup of this, a cozy fireplace, and you will be transported into the winter wonderland of your dreams.

How to make vegan keto white chocolate

Place the cacao butter in a saucepan with the vegan whipping cream. Bring to a boil and let it simmer, stirring frequently, until the cacao butter melts.

Make a slurry in a small bowl by stirring the cornstarch into ¼ cup of almond milk until smooth. Stir it into the saucepan using a whisk and let the cream come to a boil.

Add the remaining almond milk and the erythritol. Stir with the whisk to make sure everything is incorporated and heat over medium-low heat until bubbles form on the sides and the white chocolate is hot. Stir in the pure vanilla extract. Pour into cups or mugs and decorate with vegan whipped cream, if desired. You can also sprinkle on some cinnamon or nutmeg or, as I did, some cacao powder.

Tips and suggestions:

Work over medium-low to low heat when making the chocolate as you want to make sure you are in control all the time as the cacao butter melts, the cornstarch is added in, and the almond milk heats up. This is an easy process but there are places where things could go wrong if you walk away. You need under 15 minutes to make this, so make it 15 dedicated minutes. Turn off the heat before the almond milk comes to a boil, to avoid the small chance of the milk splitting. This doesn’t always happen, but it could. To make this a gluten-free vegan white chocolate, use soy milk or oat milk instead of almond milk. Both will add a few more carbs but they will make an even creamier hot chocolate. Also, if you’re not keto, you can switch out the erythritol for sugar.