It’s really quick and easy to make thick frozen low carb shakes at home. This chocolate milkshake is a copycat of the famous fast food Frosty.
This is a really quick and easy way to make a thick frozen low carb milkshake at home. I was happy with the consistency after putting the mixture in the freezer for about one hour.
I made one of these low carb shakes tonight. And, I will be making more to enjoy this summer to help beat the heat.
You will not be disappointed with this treat! The consistency is similar to soft serve ice cream.
Feel free to tweak the sweetener amount to suit your taste. I felt this had the perfect sweetness for me, but others may want it more or less sweet.
The summer weather has finally arrived here in Southern New England. So, it’s the perfect time to enjoy low carb shakes.
I do love my sugar free ice cream. But, I miss swinging by the fast food drive-through on the way home to grab a frozen chocolate frosty.
I figured there must be a way to make this thick chocolate low carb milkshake at home. There were a few recipes I found online, but decided to come up with my own recipe.
The reason I created my own is because most recipes for a copycat Frosty like this one use nasty ingredients. Typical recipes for this thick milkshake use sugar filled chocolate milk, sweetened condensed milk, and Cool Whip.
I’m the only one in the house who eats low carb treats. So, I wanted something that would only make one or two servings in about an hour.
The great thing about my thick chocolate low carb shakes is that you don’t need a special machine. To make them, only an electric mixer and a freezer are needed.
Although I do own an ice cream maker, I chose not to use it for this recipe. Of course, if you prefer, you can always churn the mixture in your machine as it will be much easier.
The carbs for this chocolate low carb milkshake are a bit higher than I’d like. So, many times, I’ll eat half and save the other half for later.
If you do keep the mixture in the freezer for more than a couple hours, it will freeze very hard. But, you can just let it sit out at room temperature to thaw out a bit before eating.
To help thicken regular milkshakes and keep carbs low, you can add crushed ice and whip it up in a blender. My original recipe for the chocolate Frosty used all heavy cream, but I diluted it with almond milk to cut carbs.
Feel free to change up the recipe to suit. In the future, I hope to make a vanilla Frosty recipe.
Recipe for Thick Chocolate Low Carb Shakes
Thick Chocolate Low Carb Shakes
- 6 tablespoons heavy whipping cream
- 5 tablespoons unsweetened almond milk
- 1/8 teaspoon sugar-free vanilla extract
- 2 tablespoons cocoa powder
- 1 1/2 teaspoons Truvia or 2 tablespoons equivalent sugar substitute
Start whipping cream with mixer until soft peaks form.
Slowly add remaining ingredients.
Continue beating until stiffer peaks form.
Put mixture in freezer.
After 20 minutes, remove from freezer and stir with fork to break up frozen areas around edges.
Keep checking mix every 20 minutes and stir until it’s cold enough and the right consistency.
Makes 1 serving
4.4g net carbs (subtracting fiber)