Homemade Starbucks Salted Caramel Hot Chocolate
I have been so excited to share my Homemade Starbucks Salted Caramel Hot Chocolate recipe!
If you haven’t tried and you are wondering it Allulose is really sugar free, I have feedback from diabetics; both Type 1 and Type 2 for feedback on if they have ANY rise when using this new sweetener called Allulose. And the results are in… Allulose does not increase blood sugar at all! Yahoo!
Here is a screen shot of a Type 1 diabetic testing it (thanks RD!)!
Starbucks’s Caramel Hot Chocolate is not only FILLED with sugar! It is also very expensive.
Many times people complain about the cost of eating keto, but I have to tell you, I find I save money by making healthy versions of recipes like my Homemade Starbucks Caramel Hot Chocolate at home!
To make my Homemade Starbucks Caramel Hot Chocolate, I used my favorite NEW allulose from Impact! Other sweeteners will not work as well with my sugar free caramel recipe. Allulose melts unlike erythritol which helps make the caramel creamy and smooth.
Impact makes really great sweeteners! Other low-quality sugar substitutes often taste bitter, have artificial ingredients, additives, and fillers. Impact provides healthier, tastier solutions!
I highly suggest to order a few bags of their monk fruit allulose blend so you can enjoy homemade caramel hot chocolate all year round!
Another cool thing that I LOVE that Impact is that they do not use plastic and really cares about the environment!
Click HERE to find Impact sweeteners! and use code MARIA15 to SAVE!
Homemade Starbucks Salted Caramel Hot Chocolate
SUGAR FREE CARAMEL (this will make extra):
- 1 cup salted butter
- 1 cup powdered allulose
- 1 cup heavy whipping cream
- 1 1/2 cups unsweetened almond milk or canned coconut milk for a thicker drink
- 2 large eggs
- 1/4 cup allulose
- 1 ounce unsweetened baking chocolate chopped fine (or more if you prefer a dark hot chocolate
- 1/2 teaspoon vanilla
- Few drops chocolate stevia
- Pinch Redmond Real salt
- OPTIONAL GARNISH:
- Whipped Cream sweetened with Impact Monk Fruit Allulose Blend
- To make the sugar free caramel sauce, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in.
- Heat butter on high heat in a heavy-bottomed 2-quart (2 L) or 3-quart (3 L) saucepan. Whisk and let it come to a boil, watch for specks of brown (this is brown butter....so good on veggies!). Immediately add the Allulose and whisk until melted. Add the cream to the pan and bring to a boil for 1 minute. Whisk until caramel sauce is smooth.
- Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator up to 2 weeks.
- To make the hot chocolate, heat the almond milk in a sauce pot over high heat until simmering.
- Meanwhile place the eggs, allulose, chopped chocolate, vanilla, stevia and salt into a blender. Puree the mixture to chop the chocolate very find. While the blender is running over slow speed, pour the hot almond milk into the blender. Taste and adjust sweetness to your liking. Place the hot chocolate into goblets. Drizzle in 2 tablespoons of the caramel sauce. Stir to combine.
- If desired, garnish with whipped cream and a drizzle of caramel sauce! Click HERE to find the best Whipped Cream Dispenser! Place 1 cup heavy cream and 2 tablespoons allulose into the canister. Close and shake to combine. Use to top the hot chocolate with whipped cream.
312 calories, 28g fat, 13g protein, 13g carbs, 10g fiber
TESTIMONY OF THE DAY
I had been overweight my whole life. I weighed in at my heaviest at 280 pounds, wearing 3x and 2x clothing.
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This looks wonderful and I look forward to trying it! I’d like to increase the protein in it even more. I probably wouldn’t use egg white protein, since there are already two eggs in it. Should I use organic grass-fed gelatin, collagen, or protein powder for a liquid application like this? I’ve never been able to keep it straight in my mind which one works best for which kinds of applications. Thank you, Maria!
Hi! Gelatin and collagen do not count for your protein macro. They are not complete amino acids.
Personally I suggest to chew your protein! It registers proper hormones to signal satiety. ❤️
Thank you for your response, Maria. I do usually chew my protein, and I prioritize it. That’s why I want to increase the protein in this yummy drink. =) My understanding is that by adding dairy and egg whites (for the tryptophan) to high-quality collagen or protein powder, they become complete proteins. Is that not true? Thank you for educating us.
[I am not trying to lose weight; keto for over 5 years and dabbling with PSMF/carnivore for many months now.]
You still wouldn’t count the added collagen or gelatin towards your protein goal. Also, PSMF is a tool meant to help speed up weight loss. So if weight loss isn’t a goal, I do not recommend it.
Thank you; that is helpful.
Would the caramel sauce work with canned coconut mild instead of HWC?
I think that would work 🙂
This looks so amazing, but why are the carbs so high for the hot chocolate? Which ingredients are accounting for the high carbs? I am doing my back of the envelope math, and I can’t figure out what I’m missing:
Almond milk ~ 1 gram,
egg ~ .6
monk fruit – 0
baking chocolate ~ 4
vanilla ~ .5
stevia – 0
salt – 0
This recipe is very chocolate heavy. 3oz. of baking chocolate has 24g carbs.