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Easy Keto Chocolate Frosty

4.5 stars, average of 63 ratings

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Did you grow up eating Frosty? I did and this keto chocolate frosty tastes just like the real thing! This frozen chocolate smoothie is super easy to make and can be ready, freezing and all in less than an hour.

This is also a great low-carb recipe to make with the kiddos, especially in the summer months, as it’s easy enough with no special tools required. I love my ice cream maker but let’s face it, it can be a pain and I hardly ever have it in the freezer when the ice cream craving hits.

Want more frozen treats? Make sure to check out our No-Churn Keto Ice Cream Recipes!

Hands-on Overall

Allergy information for Easy Keto Chocolate Frosty

✔  Gluten free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
Pescatarian
Vegetarian

Nutritional values (per serving)

Net carbs3.7 grams
Protein2.5 grams
Fat34.8 grams
Calories343 kcal
Calories from carbs 4%, protein 3%, fat 93%
Total carbs5.2 gramsFiber1.5 gramsSugars2.9 gramsSaturated fat22.1 gramsSodium74 mg(3% RDA)Magnesium27 mg(7% RDA)Potassium130 mg(7% EMR)

Ingredients (makes 4 servings)

Instructions

  1. Place all of the ingredients in a large bowl and beat on high using a hand mixer until light and fluffy.
    Easy Keto Chocolate Frosty
  2. Transfer to a lidded container and freeze for 35 minutes.
    Easy Keto Chocolate Frosty
  3. Scoop into glasses and serve, or freeze for up to 3 months. Easy Keto Chocolate Frosty

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Cream, heavy whipping, pouring, full-fat (30-40% fat)
2.3 g1.7 g34.2 g329 kcal
Cocoa powder, raw (cacao)
0.8 g0.8 g0.6 g9 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.5 g0 g0 g2 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g2 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g0 g0 g0 kcal
Total per serving
3.7 g2.5 g34.8 g343 kcal

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (14)

Hi,
Looks super so wanted to try this, get a bit confused on the measurements though.
3 tbsp cacao equals 16 g
4 tbsp powdered swerve equals 40 g
Measuring in grams 😀
Does not seem correct? Or am I missing something?

Hi Linda, yes that is about right although small differences are likely. It has to do with density and per tablespoon, teaspoon or cup, erythritol weighs more than cacao powder.

Does this freeze solid or is it scoopable when frozen?

Hi Jacinda, this will freeze solid but you could spoon it in single-serve containers and then let it soften at room temperature for 10-15 minutes before serving.

This sounds wonderful I cant wait to try it! I need to know if I should use granular Swerve of confectioners?

Hi Jacquelin, confectioners Swerve or powdered erythritol, or even stevia drops will work well. Granulated would make it gritty.

Wow. This was incredible. I didn’t whip it enough to get it thick but the taste was exactly a Wendy’s frosty

Thank you Wendy, I'm glad you enjoyed!

This is delicious! I used to like my frosty more on that thick liquid side, so I stop whipping a little bit before what the picture looks like and then freeze. It gives that more liquid, but still need a spoon texture.
Great copy-cat recipe.

Thank you Crystal, I'm glad you enjoyed!

Could full-fat coconut milk work instead of heavy cream to make this frosty dairy-free? Any other suggestion? Thank you!

Yes you can! You will be able to taste the coconut although the cacao powder should mask the taste a bit. I like Aroy-D (sold in cartons) because it tastes really fresh!

Can you add extra Swerve instead of the Stevia? I can't tolerate Stevia or Sucralose or aspartame without swelling up like a balloon but Swerve doesn't bother me.

Absolutely! The only issue with Swerve is that it may make the mousse a little gritty (especially once frozen) but I personally don't mind it as I don't think it's too obvious. I use it to make low-carb ice cream all the time 😊