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GET IT NOWMy Sugar Free Chocolate Milk Actually Tastes Creamy
We don’t usually buy chocolate milk because store-bought versions are usually packed with sugar and often artificial ingredients. But after hearing my kids ask for it enough times, I set out to make a sugar free chocolate milk that actually tastes like the creamy, chocolaty kind they wanted and I remember from childhood — not thin, bitter, or obviously “healthy.” Here’s why my version is different:
- Creamy, not watery – I tested this with almond milk alone, and it just didn’t have that classic chocolate milk feel. Adding a little heavy cream gives it a richer, smoother texture, without the sugar (lactose) in regular milk.
- Deep chocolate flavor – Store-bought chocolate milk tends to taste like mostly sugar with a hint of chocolate. My homemade version tastes richer and more chocolaty, with a hint of vanilla.
- Better-for-you ingredients – Unlike most store-bought versions, mine skips added sugar, gluten, soy, and preservatives, using just 5 clean ingredients. It’s a keto chocolate milk as well, with only 2.5 grams of net carbs, but these days I just like the no sugar part.
- Sweet with no aftertaste – I use Besti Powdered Monk Fruit Allulose Blend because it dissolves smoothly and tastes the closest to real sugar. No graininess, cooling effect, or bitterness.
- Ready in minutes – Just blend everything together and pour! I love to keep a small pitcher in the fridge for afternoon chocolate cravings, movie nights, or whenever my kids ask for something sweet.
If you’ve been missing chocolate milk but want a healthier option, this low sugar chocolate milk is the perfect homemade treat. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my sugar free chocolate milk recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Milk & Cream – I use a combination of almond milk and heavy cream here because it gives the chocolate milk a richer, creamier texture while keeping it lower in carbs. If you want a more classic low sugar chocolate milk, regular milk works, but it’ll be higher in sugar and carbs because milk has lactose. For a dairy-free option, use coconut cream instead of the heavy cream, but the flavor will be different.
- Cocoa Powder – I recommend a Dutch processed cocoa powder because it gives the chocolate milk a smoother, richer flavor without the bitterness some cocoa powders can have. It also blends in more easily, resulting in a smoother drink.
- Besti Powdered Monk Fruit Allulose Blend – This is my favorite sweetener for this recipe because it actually dissolves into the cold milk with no graininess or aftertaste. Sometimes I use the same amount of Zero Sugar Simple Syrup instead for an even easier option. Powdered allulose works too, but you’ll need a little more since it’s less sweet (see my conversion chart for exact measurements). I don’t recommend other brands of monk fruit or stevia, because most have erythritol or other fillers that won’t dissolve well.
- Vanilla Extract – Brings out the chocolate flavor.
How To Make Sugar Free Chocolate Milk
Add the almond milk, heavy cream, cocoa powder, powdered Besti, and vanilla to a high-powered blender, then blend until completely smooth. I usually start on low speed first so the cocoa powder doesn’t puff everywhere.
Give it a taste before serving and adjust the sweetness if needed. Sometimes I add an extra splash of vanilla or a little more sweetener to taste.
My Recipe Tips
- Can you make it with regular milk? Yes, you can replace the almond milk and cream with regular 2% or whole milk if you prefer. This will be a low sugar chocolate milk — some sugar from the lactose, but at least no added or refined sugar.
- Start blending at low speed. This prevents cocoa powder from puffing up and sticking to the lid. Once it’s mixed a little, I turn up the speed to help with faster mixing.
- Blend for longer than you might think. It takes some time for the cocoa powder to disperse fully, and your sugar free chocolate milk will be gritty if it doesn’t. I usually let my blender run for 30-60 seconds to make it completely smooth and frothy.
- How to make sugar free chocolate milk without a blender: Heat 1/4 cup of the almond milk with the cocoa powder and Besti on the stove, just until warm. Whisk until smooth like a syrup, then whisk into the remaining cold almond milk, cream, and vanilla. You can also try shaking in a jar, but it takes much longer for the cocoa powder to disperse that way.
- Serve it extra cold. The chocolate flavor tastes richer and smoother when it’s really chilled, so I like to use cold milk and pop it in the fridge for a bit before serving.
- If you don’t drink immediately, shake or blend again before serving. Cocoa powder disperses instead of truly dissolving, so it can settle as it sits. I give it a quick shake or blend to bring it back together.
- If it feels like something is missing, add a pinch of salt. Sometimes this helps bring out the chocolate flavor.
- Want to make it feel fancy? Drizzle my sugar free chocolate syrup into your glass before pouring in the chocolate milk. Or add sugar-free whipped cream on top for dessert vibes.
- Want to make it high protein? You can use a high-protein milk from the store, although this adds some carbs from the lactose. Or add a scoop of your favorite unflavored or chocolate protein powder — I love this one.
Sugar Free Chocolate Milk
My sugar free chocolate milk is rich, creamy, and ready in minutes, with no added sugar or aftertaste. Easy, keto friendly, & kid-approved!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Blend all ingredients in a blender, until smooth.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the smoothest texture and best flavor, an alternate option if you don’t have a blender, and a couple ways to make this sugar free chocolate milk feel a little fancy.
- Storage & meal prep: Keep the sugar free chocolate milk in the refrigerator for up to 3-4 days. It can separate a bit as it sits, so I usually give it a quick shake before serving.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Sugar Free Chocolate Milk
13 Comments
Sam
1This chocolate milk was fun to make and delicious. Such a great idea!
Dianne
0I had a family with children visiting and playing in the snow. All the kids came in cold and wet and asked for hot chocolate. I made this recipe and it was a big hit! The youngest one (4) said that this was the best hot chocolate to always make when they come over. Some of the adults put it in their coffee and loved it. It was a big hit with all!
Wholesome Yum D
0Dianne, that is the sweetest story. I love that it warmed everyone up after playing in the snow, and the 4-year-old’s review absolutely made me smile. 🙂 Adding it to coffee is such a fun idea too. Thanks for sharing how much everyone enjoyed it!
Lori
0Thanks for the basic recipe! I was a Nesquik drinker as a child then a big sugar free Nesquik drinker as an adult – I even once had a banana Nesquik shipped from England. I was hoping to pick your brain to make this a dry mix made in bulk for the same convenience as those who drink the commercial mix – that is only add milk and blend. The ingredient list on Nesquik isn’t all that dire if you ignore the added vitamins and minerals. Besides cocoa, sweeteners and salt, it says “natural flavor” and “spice” which I’d guess includes the vanilla and a dash of something warm like cinnamon. By weight whey (for richness?) is the first ingredient and carrageenan (for thickness?) is the fifth. The third ingredient is “soy lecithin” which I’m guessing helps the powder not clump – well as badly. If powdered whey and vanilla powder (I’m not fond of the alcohol taste of extract in this) were used, how close could it get to needing only milk? What could help with clumping that isn’t soy? Or would a more complete dry mix (i.e. no cream) just cause us to lose an opportunity to add as much fat as we might need to for our macros and satiation? Could MCT oil powder substitute? Sigh, I am turning into reverse engineering mad scientist. Thanks for any pointers.
Wholesome Yum D
0Hi Lori, I haven’t attempted to create a dry mix for chocolate milk, but it’s a great suggestion! If you decide to experiment we would love to know how it works out. Thank You!
Stuart
0How did you make out with your dry mix @Lori. Would love to know your recipe.
Diane Adamson
0I need to get a blender, but the recipe sounds perfect for the keto diet I’m about to start. Thanks so much.
Cheryl
0My husband has a difficult time giving up milk, even fairlife milk, especially chocolate milk. He’s low carb, but he can’t stand unsweetened almond milk, says it tastes like water. So i adapted this recipe.
I make the milk portion without the cocoa, and instead i use sugar free Hershey’s cocoa syrup and he loves strawberry milk, so i make the milk portion and use a few strawberries and extract to taste.
Thank you from the bottom of my husband’s heart for this recipe.
Malorie Edie
0What else can ya use if you don’t have Besti Monk Fruit Allulose blend? Wanna give this recipe a try.
Maya | Wholesome Yum
0Hi Malorie, I have a section on what sweeteners can be used in the FAQs above – it’s titled “can I use a different sweetener?”.
Zarin
0Sounds absolutely yum! Just a couple of quick questions. Firstly, can I use an electric whisk to blend the ingredients as my food professor’s motor has gone? Also as it’s winter at the moment I was wondering can you heat it up and have as hot chocolate drink?
Thanks in advance
Best Regards
Wholesome Yum M
0Hi Zarin, Yes and yes!! Enjoy your (hot) chocolate milk!
wilhelmina
0You saved my chocolate craving with this chocolate milk! So satisfying and it kept me from caving in!