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hot cocoa Accessories

#1 Cookie Shot Glasses

1 batch of low-carb cookie dough (sugar cookies, gingerbread, oreo, chocolate chip, peanutbutter) [SUB 1/8 of the almond flour FOR EXTRA POWDERED SWEETENER in whichever recipe you pick, this will ensure that the cookie shot glass has a stronger structure and is less likely to break when you remove it from the mold]

shot glass moulds

sugar-free chocolate

Fill the moulds with cookie dough, being careful not to over-fill them or pack them too densely.

Bake at 20 degrees C lower than directions given, for twice the time.

Freeze for 4 hours or overnight before removing from the moulds (carefully).

Coat the inside of the cookie glass with a thin layer of chocolate as a water-proofing coat to ensure the cup will not dissolve or turn to mush while you are drinking from it.

Nutrition info depends on the cookie dough you choose, the amount of chocolate used, and the size of your mould.



#2 Candy Cane Marshmallows

1 batch sugar-free marshmallow (freshly made, not yet set)

2-4 drops of red food coloring

1/4 - 1/2 tsp. peppermint extract

During the last minutes of whipping, add 1/4 tsp. of the peppermint extract to the marshmallow mixture. Taste and add more peppermint extract if needed.

Add 2-3 drops of red food coloring and carefully fold into the mixture, swirling as shown in the video. Fold fewer times if a more pronounced red swirl is desired.

Pipe or spoon into container of choice to let set overnight, then cut. (line the container with baking paper, cling wrap, or a layer of coconut flour.

Nutrition info available on the marshmallow recipe page.



#3 Cookie Spoons

1 batch low-carb cookie dough (sugar cookies, gingerbread, oreo, chocolate chip, peanutbutter)

1 spoon mould

Squish the cookie dough into the spoon moulds and bake according to directions.

Freeze fully before removing from the mould.


Roll out the cookie dough to an even thickness, then cut out spoon shapes by tracing around a small spoon. 

Bake according to directions, cool fully before using.

Nutrition info depends on the cookie dough you choose and the size of your mould.


#4 Frozen Whipped Cream

2 cups heavy whipping cream (double cream), chilled

1 tablespoon of powdered xylitol or erythritol OR a few drops of stevia

1 teaspoon vanilla essence (or other flavoring of choice)

Whip the cream till it just begins to thicken, then add the sweetener and flavoring. Continue whipping to soft peaks.

Pipe or spoon into container of choice (lined with cling wrap or baking paper), then freeze for 3 hours or until fully frozen.

Cut into squares with a hot knife or use a cookie cutter to cut out special shapes. Keep frozen until ready to use.

Nutrition info: the erythritol adds almost zero net calories/carbs per serving, same with the vanilla, so just check the nutrition info for the type of cream you choose to use.

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