Keto Champurrado
We've made it to champurrado and tamale season! I love champurrado, but it's so carb loaded!
So, I bring you an alternative! Stay tuned for a keto tamale recipe!
Keto champurrado! *woooh*
The recipe is pretty simple and you likely have all of the ingredients already.
In my photos I doubled the recipe so I would have enough for now and later!
Ingredients:
1 1/2 cups Water
1 cup Almond Milk
1 cup Heavy cream or half n half
2 tablespoons Coconut flour
2 tablespoons Cocoa (unsweetened)
1/2 teaspoon Xanthan gum
1/2 cup Pyure (or your preferred sweetener)
1 stick Cinnamon
So, I bring you an alternative! Stay tuned for a keto tamale recipe!
The recipe is pretty simple and you likely have all of the ingredients already.
Ingredients:
1 1/2 cups Water
1 cup Almond Milk
1 cup Heavy cream or half n half
2 tablespoons Coconut flour
2 tablespoons Cocoa (unsweetened)
1/2 teaspoon Xanthan gum
1/2 cup Pyure (or your preferred sweetener)
1 stick Cinnamon
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1. Bring the water and cinnamon stick to a boil. Leave at about medium heat for approximately 10 minutes. The goal is to start seeing a reddish tint in your water and you should start to smell the cinnamon.
2. Add the almond milk and heavy cream to your cinnamon water. At this point a whisk will be useful.
3. Mix your dry ingredients together to try to get rid of any clumps.
4. Once the liquids start to boil, slowly add in your dry ingredients (should be mixed together). Use your whisk and add in a bout a quarter at a time.
5. Keep stirring once everything is added.
6. It will start to boil and at this point be very careful or it will boil over your pot. Whisk, whisk, whisk as it boils for about two minutes. You can go longer if you'd like.
7. Turn off the stove and let your champurrado sit for a couple of minutes. It will thicken a bit as it cools.
8. Pour into your favorite mug and enjoy!
Side note: you can adjust sweetener to your taste and the amount of xanthan gum can also be adjusted (the more you add the thicker the consistency)
1. Bring the water and cinnamon stick to a boil. Leave at about medium heat for approximately 10 minutes. The goal is to start seeing a reddish tint in your water and you should start to smell the cinnamon.
3. Mix your dry ingredients together to try to get rid of any clumps.
4. Once the liquids start to boil, slowly add in your dry ingredients (should be mixed together). Use your whisk and add in a bout a quarter at a time.
5. Keep stirring once everything is added.
6. It will start to boil and at this point be very careful or it will boil over your pot. Whisk, whisk, whisk as it boils for about two minutes. You can go longer if you'd like.
7. Turn off the stove and let your champurrado sit for a couple of minutes. It will thicken a bit as it cools.
8. Pour into your favorite mug and enjoy!
Side note: you can adjust sweetener to your taste and the amount of xanthan gum can also be adjusted (the more you add the thicker the consistency)
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