I wish I could take credit for this amazing invention. My friend Kallah Ohr from Kallah Ohr Photography created this amazing hot chocolate (posted with permission of course). The first time we had this it was at her house in Paarl and I was completely blown away by how amazing this tasted. I was sceptical at first because I LOATHE almond milk. It tastes like bitter sadness to me, so when she told me that I wouldn't taste it in here I didn't believe her of course. I ate my words. And I drank a whole lot of this stuff.

This recipe is super easy to tweak. If you want a vegan version, just leave out the cream. If you are into chocolate coffee - add a shot of espresso to this. If you want something spicier, add cinnamon, pumpkin spice, or chilli powder. The possibilities are endless.

At 5g carbs per serving, it's a little high but not bad for the occasional treat. We are about to have a cold front this weekend so all I am thinking about is hot chocolate and my book.

When I started eating low carb, I thought I was being stranded on a dessert-less island. But after I stopped feeling sorry for myself, I started looking at how I could tweak "normal" desserts into keto food. This has kind of turned into a bit of an obsession. I've managed to perfect keto marshmallows, ginger biscuits, brownies, cheesecake, waffles, pumpkin pie, hot chocolate, panna cotta and chocolate mousse. I tried a lot of "keto chocolate mousse" recipes and most of them were too fluffy or just tasted like cocoa powder so I stopped looking at the existing low carb mousse recipes and went back to how you make it normally, with sugar. From there, I experimented a LOT (Husband was happy to eat the "fails") until I figured it out.