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A black cup of vegan keto white hot chocolate with cacao powder sprinkled on top.
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5 from 3 votes

Vegan Keto White Hot Chocolate

Here's the perfect, low-carb and vegan white hot chocolate recipe with just 2 grams of net carbs in each serving. It tastes divine, and is so easy to make, you might want to have it every day! This recipe is gluten-free and soy-free and, if you're not a keto eater, the recipe can easily be modified to your tastes and palate.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Beverage
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 3 servings
Calories: 268kcal


  • 4 tablespoon cacao butter (approx 1 ounce, roughly chopped)
  • ¼ cup nondairy whipping cream (or nondairy creamer or unsweetened soymilk)
  • 2 ¾ cups almond milk
  • 2 teaspoon cornstarch
  • 5 teaspoon erythritol (or any keto sweetener of your choice)
  • 1 teaspoon pure vanilla extract

For decorating (optional)

  • Vegan whipped cream
  • Cacao powder or cinnamon


  • Place the cacao butter in a saucepan with the 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.


  • To make this a spiked white chocolate, top the chocolate with a tablespoon or two or whiskey, bourbon or single-malt.
  • 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 soy-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.


Serving: 1cup | Calories: 268kcal | Carbohydrates: 3g | Protein: 4g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 298mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Calcium: 275mg | Iron: 1mg