Bulletproof Hot Chocolate~ Paleo with Resistant Starch and Gelatin {AIP variation: carob and dairy-free alternatives}

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I love making high-protein, gelatin-fortified hot chocolate. It’s bulletproof because it’s fortified with great fat, resistant starch and gelatin! You can make it AIP with carob and dairy-free milk. Get your cup of energy and happy here!

Resistant Starch & Gelatin

My many variations evolved yet again recently when I decided to add resistant starch (RS) to the mix. Fact is, I can’t get a baked good or prebiotic veggies into my body everyday!

Yet I do best (stabilized blood sugar levels and no constipation) when I have a form of RS each day.

There are many other prebiotics to be had, but my favorite source of RS, cassava flour, just got easier- I can throw it in the blender and drink it. (source)

I like to think of this hot cup as “bread and chocolate!” It has a very subtle protein powder texture, due to the flour- totally yummy actually. My boys love it. It also has scads of gelatin (find it here with discount, enter code BEAUTIFUL10 at checkout), so a winky bit of a sticky gooey texture. Plus so much foam! (For this reason, collagen doesn’t sub well. But use collagen if you don’t need it so foamy. Find it here.)


This is one creamy dream. And it’s bulletproof style, which means I blend in butter, ghee, cocoa butter (find it here), or coconut oil– great fats for well-rounded nutrition, and great flavor/texture! (If you’ve never blended butter or coconut oil into hot chocolate or coffee or tea before, it makes the drink extra creamy and delicious.)

The raw milk I use (coconut milk can be used, too, for the dairy-free version) adds protein, an addition that makes the gelatin more effective and complete— by combining the essential amino acids in milk with the non-essential (but still very much needed) amino acids that gelatin provides.

You can put less or more cocoa based on your dietary needs and your body. You can also use toasted/roasted carob powder, which is great and makes an amazing AIP version when using coconut milk!

Watch out: it thickens as it cools, tasting like a happiness of pudding in your cup. Getting busy and coming back to it could be a good thing!

What else about this cup? Carbs! My body needs more than just resistant starch. From this mug of goodness I get quality carbohydrates. I learned, after being on a very low-carb healing diet (GAPS) for 5 years, that my body needs carbs, preferably at every meal. Just a bit does the trick. But those carbs help protect my adrenals and my thyroid. (source) They help to give me energy and to balance the other nutrition I get in every meal: protein and fat. One beautiful tablespoon of Otto’s Cassava Flour blesses my body with that balance.

And by throwing my complex carbs into my morning steamer/hot chocolate those energy-rich carbs are easy to get, (when homemade baked goods or other complex carbohydrates are scarce).

AIP variation

As mentioned above, if you’re on the AIP Diet, just use the dairy-free and carob options below: soooo good!!

Bulletproof Hot Chocolate with resistant starch and gelatin, AIP variation included: dairy-free and carob versions! #bulletproof #bulletproofhotchocolate #aiphotchocolate #paleohotchocolate #resistantstarch #gelatin


5 from 2 votes
Bulletproof Hot Chocolate {Paleo with Resistant Starch and Gelatin, AIP variation: carob & dairy-free alternatives}
Prep Time
10 mins
Total Time
10 mins
Double the recipe to create 2-3 servings.
Servings: 1 serving
Author: Megan
  • 12 ounces raw milk or coconut milk (for dairy-free/AIP version)
  • 2 Tablespoons butter or cocoa butter (or coconut oil for AIP version)
  • 2 Tablespoons sustainably-sourced gelatin, see link below in Recipe notes*
  • 1 Tablespoon cassava flour see link below in Recipe notes**
  • 1-2 Tablespoons cocoa powder, depending on how dark you want it or toasted carob powder
  • 2 teaspoons maple syrup or honey
  1. Heat raw milk until steaming and hot to touch, but not yet simmering. Place butter and maple syrup into blender.
  2. Add milk to blender. Top with cocoa, cassava flour, and gelatin. Puree on medium speed for about 12 seconds. Pour foamy, hot goodness into mug.
Recipe Notes

*Find gelatin here (that's grass-fed AND pesticide-free, from a great company). Enter code BEAUTIFUL10 at checkout for 10% off your entire order.

**Otto's Cassava Flour is an excellent source of resistant starch and healthy carbs!


What about you? Do you love sipping nutrition in the form of a hot, foamy, creamy treat?

Comments 27

  1. Ooo I love this idea! I might need to make it purposely forget it so I can have that pudding in a cup!!

  2. Megan this sounds amazing!!! I can’t wait to try it soon. What a great idea! YUM!

  3. Yum!!!! This looks so delicious! I’ll have to try this soon! ๐Ÿ™‚ Could you substitute the cassava flour for something else?

    1. Yes, for sure. I made myself hold back from several alternatives, for the sake of simplicity, to not over-complicate this one recipe. But I love the idea of using slippery elm! And we have done it successfully!

  4. Oh yum! I can think of all sorts of delicious powdered herbs to add to this (like rose petal, ashwagandha, or rhodiola)! Sounds delicious!

    1. Yes, agreed! I totally had to hold myself back! I’m the queen of variations. Must. Keep. Simple. Sometimes. ๐Ÿ˜‰ I like your ideas!

  5. How long will your cookbook be on sale? I really, really want it, but no money until June 1st. I have tried so many recipes for GAPS style desserts with no success and I am tired of wasting ingredients. I tried chocolate donuts last night and they fell apart. I am beyond frustrated, I was almost in tears. I just want a little something sweet sometimes! Your cookbook looks like it will do the trick ๐Ÿ™‚

    1. Hi Shannon! Which version are you looking at, the softcover from Amazon ( or the eCookbook? The eCookbook price will stay the same. The Amazon price right now is at its height. I wish I could control that one; but Amazon does mark it down occasionally. I hope that’s helpful and that you LOVE the cookbook when you get it. No more tears, just inspiration and reliable recipes! xo

  6. I’ve got your cookbook and I LOVE it!! Thank you for sharing all that you’ve learned through your recipes in it and also on this site. I saw your post on stevia and I’m wondering what your thoughts are on xylitol? I’m fighting candida overgrowth and have read that it disrupts the microbiome. I just purchased some recently (before I read about it disrupting) and now I’m leery of using it but would also really like an alternative to stevia.

    1. Hi Amber. I’m SO glad you’re loving the cookbook!! Yay! Xylitol is a complex topic. I’m a fan of it in certain situations. I believe that for someone who has candida overgrowth, or for someone who is addicted to sugar, it’s a good temporary sweetener- to get that person through a tough spot, used in moderation. In certain settings, ice cream for example, it works where stevia can not. When I was in your shoes I used stevia most of the time; and then used xylitol occasionally. However, it’s good to be aware that you don’t want to be low-carb for very long because it endangers the health of your thyroid and adrenal glands. So, I say- get in, kill the pathogens, then get out… meaning, at that point reintroduce carbs carefully. Hope that helps!

  7. just tried this! Mmmm! Did the Cocoa butter option, with coconut milk from a can, makes it taste nutty! But goopy and tasty! ๐Ÿ™‚

    Added vanilla because I always do!

    1. Great! Thanks for the fun pic! ๐Ÿ˜‰ You can add 1/2 the amount of gelatin if you want it less sticky. ๐Ÿ˜‰ But I tend to like that texture. Cheers!!

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