Ingredients:

  • 1 cup (240 ml) Unsweetened Almond Milk (Full-fat variety preferred)
  • 1/2 cup (120 ml) Heavy Whipping Cream (Double Cream)
  • 1/4 cup (60 ml) Filtered Water (optional, for thinner consistency)
  • 1 tsp (5 ml) Unsalted Butter or MCT Oil (Optional, for silky mouthfeel)
  • 3 Tbsp (22 g) Unsweetened Cocoa Powder (High-quality Dutch-process)
  • 2–4 Tbsp (30–60 g) Keto Granulated Sweetener (Adjust to desired sweetness)
  • 1/2 tsp (2.5 ml) Pure Vanilla Extract
  • 1/8 tsp (0.5 g) Fine Sea Salt

Instructions:

  1. Combine Dry Ingredients: In a small bowl, thoroughly whisk together the cocoa powder, keto sweetener, and sea salt. This pre-mixing ensures the powder distributes evenly and prevents lumps.
  2. Start the Base: Pour the almond milk, heavy cream, and water (if using) into the saucepan. Place the saucepan over medium-low heat until the liquids are just warm (steaming, but not boiling).
  3. Create the Bloom Paste: Remove the saucepan from the heat briefly. Ladle about 2 tablespoons of the warm liquid into the bowl with the dry cocoa mixture. Whisk vigorously until a thick, smooth, lump-free paste (the 'bloom') is formed.
  4. Incorporate: Return the saucepan to medium-low heat. Slowly add the cocoa paste back into the liquid mixture, whisking constantly to ensure it fully dissolves and incorporates without scorching the cream on the bottom.
  5. Simmer and Thicken: Continue to gently heat, whisking every 30 seconds, for 3–5 minutes. Do not allow the mixture to reach a rolling boil. The cocoa is ready when it is steaming hot and coats the back of a spoon slightly.
  6. Finish the Flavour: Remove the saucepan from the heat completely. Stir in the vanilla extract and the optional butter/MCT oil. Whisk until the butter/oil is fully melted and emulsified.
  7. Serve: Pour immediately into pre-warmed mugs. Top with keto whipped cream or a dusting of extra cocoa powder for serving.