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Copycat Wendy's Keto Chocolate Frosty You Can Make in 5 Minutes at Home - Fast, Creamy, and Low-Carb

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Prep Time 5 minutes
Total Time 5 minutes
Servings 2 servings

Ingredients
  

  • Heavy cream (or canned full-fat coconut milk for dairy-free)
  • Unsweetened almond milk (or any low-carb milk alternative)
  • Unsweetened cocoa powder (Dutch-process or natural)
  • Powdered keto sweetener (allulose, erythritol blend, or monk fruit with erythritol)
  • Vanilla extract
  • Pinch of salt
  • Xanthan gum (optional, for thickness)
  • Ice cubes
  • Optional add-ins: espresso powder, sugar-free chocolate chips, sugar-free chocolate syrup, or collagen powder

Instructions
 

  • Chill your liquids. For the best texture, use cold heavy cream and almond milk. Cold ingredients help the Frosty thicken quickly.
  • Add the base to a blender: 1/2 cup heavy cream, 3/4 cup unsweetened almond milk, 2 tablespoons cocoa powder, 2–3 tablespoons powdered keto sweetener, 1 teaspoon vanilla extract, and a tiny pinch of salt.
  • Optional thickener: Sprinkle in 1/8 teaspoon xanthan gum. This makes it creamier and more Frosty-like. Don’t add too much.
  • Blend briefly. Give it 10–15 seconds to combine, scraping the sides if needed so the cocoa fully mixes in.
  • Add ice. Start with 1 to 1 1/2 cups of ice cubes. Blend on high until thick and smooth. If it’s too thin, add a few more cubes. If it’s too thick, splash in a bit more almond milk.
  • Taste and adjust. Add more sweetener if you like it sweeter, or a dash of cocoa for deeper chocolate flavor. A pinch more salt can enhance chocolate notes.
  • Serve immediately. For the classic experience, pour into a chilled glass or cup and enjoy with a spoon or thick straw.