Endorphine Booster
Keto Spice Cocoa
(10 votes)
(10 votes)
Keto spice cocoa - Fiery chocolate treat! Photo: Maren Baumgarten
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
Calories:
306
calories
Calories
Healthy, because
Even smarter
Nutritional values
The chili flakes in this keto hot chocolate helps the body release endorphins, while the chocolate is packed with serotonin and dopamine, which could also help put you in a good mood.
If you love spicy food, add a teaspoon of chilli flakes and pepper to the butter. If you prefer a more mild flavor, use only half a teaspoon.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 306 cal. | (15 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 498 mg | (12 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 24.6 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 5 g |
Development of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps butter
- peppers
- Red pepper flakes
- cinnamon
- 2 Tbsps cocoa powder
- 14 ozs Coconut milk (or Almond Milk)
- 6 ozs cold Whipped cream
Preparation
Kitchen utensils
1 Pot, 1 Whisk, 1 Hand mixer
Preparation steps
1.
Melt the butter in a hot pot, sauté the pepper and chili flakes in it at low heat for 2-3 minutes. Add cinnamon and cocoa and deglaze with coconut milk and 8 ounces of water.
2.
Stir with a whisk and bring the cocoa to the boil once.
3.
Whip the whipped cream with a hand mixer.
4.
Divide the cocoa into four cups and garnish with whipped cream.
