Combine + heat. Add unsweetened cocoa powder (3 tablespoons), Swerve/Lakanto (2 tablespoons), salt (a pinch), almond milk (2 cups), and heavy cream (1 cup) to a small saucepan. Heat over medium heat, and whisk to combine.
Add vanilla extract. Once hot chocolate has reached the desired temp, remove from heat and stir in vanilla extract (1/4 teaspoon).
Serve warm with toppings (below) and enjoy!
Cocoa Powder - Dutch process is significantly less bitter than regular, and we much prefer it here.
Sweetener - adjust the amount added to sweeten this hot chocolate to your liking!
Milk - you can use any low carb milk you prefer here. My favorite combo is half light milk, half full fat -- all full fat is too rich for our taste, and all light milk lacks creaminess.
Dairy free version - use full fat coconut milk instead of heavy cream.