Hot Mocha with Almond Cream

This warm, soothing drink is even more heavenly if you replace some of the water with heavy cream, which will increase the carb count.

PREP TIME: 5 MINUTES • COOK TIME: 5 MINUTES
4 SERVINGS

• 1 tablespoon plus 1 teaspoon instant decaffeinated coffee
• ¹/₈ teaspoon salt
• 5 tablespoons unsweetened cocoa powder
• ¹/₃ cup granular sugar substitute, divided
• 4 cups boiling water, divided
• ½ cup heavy cream
• ¼ teaspoon almond extract
• ¼ teaspoon vanilla extract

1. In a pitcher, whisk together the coffee, salt, cocoa, and all but 1 tablespoon of the sugar substitute. Slowly whisk in 1 cup of boiling water until a smooth paste forms. Pour in the remaining 3 cups of boiling water and mix well. Pour into coffee mugs.

2. In a bowl, combine the cream, almond and vanilla extracts, and remaining 1 tablespoon of sugar substitute. Whisk vigorously until soft peaks form. Top each coffee with a dollop of almond cream.

PER SERVING

carbs: 6 grams; Net Carbs: 4 grams;
fiber: 2 grams; protein: 2 grams; fat: 12 grams; calories: 124

PHASES 1–4