hot chocolate - 3-5g

Oh, chocolate. I love chocolate and am so glad that companies like Russell Stovers exists because I can still get a low carb chocolate fix with their sugar-free candies.

Recently though, while browsing the internet for a low carb milk shake recipe, I came across this blog and her Sugar Free Hot Chocolate Recipe.

My immediate thought: "Well. Gotta try that!"

Try it I did and it's fabulous. Definitely not your crazy sweet vending machine/restaurant/powdered mix hot chocolate but at 5g net carbs, it will give you what you're craving!

I can't believe I hadn't thought of using unsweetened cocoa powder for things before. I mean, duh. I do think next time I make it, I'll try a little less cocoa powder and a little more sweetener. I also definitely liked adding some whipped cream on top.

I was so excited to try this that I forgot to take a picture before I started drinking it, so this picture of a half empty, totally awesome X-Files mug will have to serve as a placeholder until I make it again. :)

Sugar Free Hot Chocolate
From On Life, Love and Low Carb Living

1 cup unsweetened vanilla almond milk

2 Tbs heavy cream

2 Tbs Hershey's unsweetened cocoa powder (I only use 1 Tbs)

2 packets Splenda (I use 3 tsp Swerve)

ground cinnamon (3 shakes)
Redi-Whip for topping

Add almond milk, cream, cocoa powder, sweetener, and cinnamon to a small saucepan over medium heat. Stir ingredients with a whisk until all ingredients are incorporated evenly and you have achieved a smooth consistency. Continue to heat until small bubbles form on the surface and steam begins to rise. Transfer entire contents of saucepan to a mug and serve immediately. Enjoy!

The counts

Net Carb: 3-6g

Protein: 3g

Fiber: 3g

*All counts listed are based on my best guesstimation and not necessarily correct. Remember to check the specific nutritional content of the brands you are using as each one is different.

"Hershey's" chocolate syrup - 2.5g

I love Pinterest.

(FYI: There may be quite a few posts on this blog that start off like that.)

So I'm sitting outside while the kids are playing in the sandbox, browsing around Pinterest on my laptop. I come across this pin for a homemade Hershey's chocolate syrup recipe. I look at the ingredients and know I can copy it with my Swerve sweetener, making it low carb.

But how will it taste...?

I decided to give it a shot after the kids went to bed and sure enough it tastes great! This is so exciting to me for multiple reasons. Now I can add some to my almond milk and have a chocolate milk fix - or even splurge and drink some real chocolate milk and not go into a sugar coma! Also, my kids love chocolate milk but with 20g of sugar in Hershey's and 14g in Quik, I don't love giving it to them. Not to mention that I always cringe when we run out because the price just keeps going up!

I even had a Hershey's Lite (ick!) bottle that was almost empty that I could clean out and relabel for my own low carb syrup!!

Low Carb "Hershey's" Chocolate Syrup
3/4 cup cocoa powder
1 1/4 cups water
1 1/2 cups Swerve sweetener
1 1/2 tsp vanilla extract
dash of salt

In a large saucepan to prevent boiling over, combine the cocoa, water, sweetener and salt over medium heat. Mix with whisk until smooth. Stir constantly until it boils, allowing it to boil for 1-2 minutes. Remove from heat and add vanilla.

It will be very watery but after it cools it will thicken. Keeps for several weeks in the fridge.

Makes almost 2 cups. A serving size according to Hershey is 2 Tbs.

Edit: This does crystalize in the fridge, but I just pop it in the microwave for 20-30 seconds then shake it up and it's back to being all liquidy goodness.

The counts

Net Carb: 2.5g

Protein: 2g

Fiber: 3.6g

*Remember to check the specific nutritional content of the brands you are using as each one is different.