Keto Chocolate Frosty
Ingredients:
1 cup heavy whipping cream
1/2 cup unsweetened almond milk
2 tablespoons unsweetened cocoa powder
2–3 tablespoons powdered erythritol (or preferred keto sweetener, to taste)
1 teaspoon vanilla extract
Pinch of salt
Optional: 3–4 ice cubes (for thicker texture)
Instructions:
- Blend everything
Add all ingredients to a blender:
heavy cream, almond milk, cocoa powder, sweetener, vanilla, and salt. - Blend until smooth
Blend for 30–60 seconds until creamy and slightly thick.
Add ice cubes and blend again if you want a thicker, frostier consistency. - Chill (optional but recommended)
For a more authentic frosty texture, place in the freezer for 20–30 minutes, stirring once halfway through. - Serve
Pour into a glass and enjoy immediately with a spoon or straw.
Texture Tips:
For a thicker, spoonable frosty, freeze longer (up to 1 hour, stirring every 20 minutes).
For a milkshake style, serve right after blending.