I started making a sugar free version of my hot chocolate mix because I wanted something I could drink every night without thinking about it. Not a special occasion thing — just a jar on the shelf that’s always ready and doesn’t require any tradeoffs.

This one uses allulose or monk fruit sweetener instead of sugar. Both dissolve well in hot liquid and neither leaves the bitter aftertaste you get with some artificial sweeteners. The rest of the recipe is identical to the base mix — cocoa powder, powdered milk or creamer, and salt.

Choosing Your Sweetener

This is the decision that matters most with a sugar free cocoa mix, so it’s worth thinking through before you make a batch.

Allulose is my first choice here. It measures like sugar, dissolves cleanly in hot liquid, and tastes the closest to the real thing. It’s not zero-calorie — it has about 10% of the calories of sugar — but it doesn’t spike blood sugar, which is why it’s popular for diabetic-friendly and low-carb eating.

Monk fruit sweetener works well too and is zero glycemic index. It’s often blended with erythritol in commercial products — check the label if you’re sensitive to erythritol, because some people notice a cooling sensation with it in cold applications. In hot cocoa it’s generally fine.

Erythritol on its own tends to crystallize as the drink cools, which can feel gritty. I don’t recommend it as a solo sweetener for this mix.

Stevia works but requires adjustment — it’s much sweeter than sugar by volume, so you’ll use significantly less. Start with about a quarter of what the recipe calls for and taste from there.

Powdered Milk vs. Powdered Creamer

The recipe gives you the option of either. Powdered milk gives you a more traditional hot chocolate flavor — neutral, slightly milky, lets the cocoa come through clearly. Powdered creamer adds a little more richness and body, and works better if you’re planning to mix with water rather than milk.

If you’re keeping it strictly dairy free, look for coconut milk powder or oat milk powder. Both work — coconut milk powder adds a subtle sweetness that plays well with the cocoa, and oat milk powder keeps it neutral.

Making a Cup

Two tablespoons of mix to a mug of hot water is the baseline. If you’re using the version with powdered milk already in the mix, hot water is all you need. If you made the mix without milk powder, heat your milk of choice separately and add the dry mix to that.

Stir well — the cocoa powder can clump if you don’t dissolve it fully. A small whisk works better than a spoon here. If you want it extra smooth, mix the dry powder with a splash of cold liquid first to form a paste, then add the hot liquid. This is the same technique used for dissolving cornstarch and it works just as well for cocoa.

Sugar Free Variations Worth Trying

The base mix is a starting point. A few additions that work well in the sugar free version:

• Peppermint — a drop of peppermint extract stirred into the finished mug, or sugar-free crushed mint mixed into the jar.

• Mocha — a teaspoon of instant espresso powder added to the mix. The coffee flavor deepens the chocolate without adding sweetness.

• Mexican Hot Chocolate — add cinnamon and a small pinch of chili powder. If you want the full version, my Mexican hot chocolate mix has all the ratios worked out.

• Salted Caramel — sugar-free caramel extract and a pinch of flaky salt stirred into the mug at serving.

Gifting Sugar Free Cocoa Mix

This one is worth labeling clearly as sugar free when you gift it — not because it needs a disclaimer, but because the people who want it will specifically be looking for it. A jar labeled “sugar free” or “keto-friendly” is a genuinely thoughtful gift for someone managing blood sugar or watching carbs. It tells them you paid attention.

Use the same pint mason jar setup as the regular hot cocoa gift jar. It looks identical on the shelf — the only difference is the tag.

More Homemade Cocoa Mixes

• Hot Chocolate Mix — the base recipe with regular sugar. https://thisoldbaker.com/hot-chocolate-mix/

• Mason Jar Hot Cocoa — the layered gift jar version. https://thisoldbaker.com/mason-jar-hot-cocoa/

• Salted Caramel Hot Cocoa Mix — the most requested variation. https://thisoldbaker.com/salted-caramel-hot-cocoa-mix/

• Mexican Hot Chocolate Mix — cinnamon, chili, and cayenne. https://thisoldbaker.com/mexican-hot-chocolate-mix/

• Brownie Batter Hot Cocoa Mix — extra cocoa, dessert level. https://thisoldbaker.com/brownie-batter-cocoa-mix/

Frequently Asked Questions

Make a jar, keep it next to the regular version, and let whoever’s in your house reach for whichever one they want. That’s the whole point of having both.

Sugar Free Cocoa Mix

Enjoy a rich and creamy sugar-free cocoa mix that’s perfect for cozy nights or thoughtful gifting. This easy-to-make recipe is customizable, quick to prepare, and can be stored for months.

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Prep Time 5 minutes mins

Servings 24 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 cup cocoa powder
• 2 1/2 cup granulated sweetener of choice allulose or monk fruit sweetener
• 2 teaspoon sea salt
• 1/2 cup powdered creamer or powdered milk

Instructions

 

To make the mix

• Combine the cocoa powder, sweetener, salt, and powdered creamer in a mixing bowl and stir until combined. Transfer to a jar or airtight container.

To make a single cup of cocoa/hot chocolate

• Add 2 tablespoons of dry mix (non creamer/milk version) to a large mug or cup. Add hot water and mix until completely dissolved. Add heated milk of choice and mix very well. Top with optional whipped topping and enjoy!
• * If you use the version with powdered milk or creamer, use 3/4 cup warm milk instead.