Here’s a simple, low-carb Keto Chocolate Frosty that tastes just like the classic fast-food version—thick, creamy, and chocolatey.
Ingredients
· 1 cup unsweetened almond milk (or coconut milk for richer taste)
· 1/2 cup heavy cream
· 2 tbsp unsweetened cocoa powder
· 2 tbsp keto-friendly sweetener (e.g., allulose, erythritol, or monk fruit)
· 1/2 tsp vanilla extract
· 1 cup ice cubes (about 6–8 large cubes)
· Optional: 1 tbsp coconut oil or MCT oil for extra creaminess
Instructions
- Combine all ingredients in a high-speed blender.
- Blend on high until smooth and thick (about 30–45 seconds). Add more ice if too thin, or more almond milk if too thick.
- Serve immediately for soft-serve consistency, or freeze for 15–20 minutes for a thicker, spoonable texture.
Nutrition (per serving, approx.)
· Calories: 280
· Fat: 26g
· Protein: 4g
· Carbs: 6g total
· Net carbs: ~3g (fiber > 3g)
Tips
· Sweetener tip: Allulose creates the smoothest, least crystalline texture.
· Dairy-free: Replace heavy cream with full-fat coconut cream and almond milk.
· Boost protein: Add 1 scoop of low-carb chocolate protein powder.
Would you like a mint chocolate or peanut butter variation?