Learn how to make a chocolate keto frosty low carb shake at home. This thick milkshake tastes just like one from Wendy’s but without all the sugar and carbs!
I used to love grabbing a chocolate frosty from Wendy’s as a quick snack. But after ditching carbs, this was no longer an option.
That’s why created my own keto frosty recipe. It’s a quick and easy way to make the thick frozen low carb milkshake.
You will not be disappointed with this treat! The consistency is similar to soft serve ice cream.
Keto Frosty Ingredients
There’s only five simple ingredients needed and you probably already have them in your kitchen.
I use heavy whipping cream and unsweetened almond milk as the creamy base. Vanilla extract, unsweetened cocoa powder, and a low-carb sweetener is used for the flavor.
For dairy-free, you can easily substitute the cream with a non-dairy heavy cream alternative.
Low-Carb Shake Recipe Steps
It only takes about ten minutes of prep time to make the shake. But you’ll need to allow about 2 to 3 hours of freezing time.
Just follow these simple steps:
- Whip heavy whipping cream to soft peaks.
- Add the rest of the ingredients and beat until stiffer peaks form.
- Freeze and stir every 20 minutes or so with a fork.
- Remove from freezer and enjoy once soft serve consistency is reached.
That’s all there is to making your own low-carb keto chocolate frosty!
Keto Wendy’s Frosty Variations
Feel free to tweak the sweetener amount to suit your taste. I feel the shake has the perfect sweetness for me, but others may want it more or less sweet.
Although I do own an ice cream maker, I chose not to use it for this recipe. However, you can churn the mixture in your machine as it will be much easier.
If you want to make a vanilla Frosty instead, up the vanilla extract to ¼ to ½ teaspoon and omit the cocoa powder. You can also add in some vanilla bean.
Other flavors are also possible by using keto-friendly syrups or flavor extracts!
Frequently Asked Questions
A Frosty is a frozen treat sold by the fast food chain Wendy’s. It comes in chocolate or vanilla and is a cross between soft-serve ice cream and a milkshake.
A Wendy’s Frosty junior size has about 33g of carbs. But my keto friendly version has less than 5g net carbs for a similar size serving.
My original recipe used Truvia. But about 2 tablespoons of a low-carb granulated sweetener like Lakanto Classic White works well too.
The recipe has been tested using a hand mixer, blender, and ice cream maker. Any of these provide a soft serve consistency after stirring and freezing.
If you are unable to reach stiff peaks after adding the cocoa powder and sweetener, it’s fine. Just make sure enough air has been incorporated before freezing.
The recipe makes a single one cup serving so there shouldn’t be any leftovers. But if you can’t finish it, it can be place in the freezer for later.
Freezing more than a few hours isn’t recommended as ice crystals can form easily. The best soft-serve texture is achieved with the initial freezing so the keto frosty should be enjoyed immediately.
If you do keep the mixture in the freezer for more than a couple hours, it will freeze very hard. Therefore, you’ll want to let it sit out at room temperature to thaw out a bit before eating.
Other Recipes To Try
For those who want to try a few more low carb shakes, check out these recipes too:
- My Keto Milkshake combines chocolate and peanut butter in a tasty treat that whips up in only a minute.
- Keto Shamrock Shake is an easy way to enjoy the popular St. Patrick’s Day McDonald’s minty drink all year long.
- Greek Yogurt Protein Shake blends strawberries and protein powder into a smooth and cream drink.
- Keto Green Smoothie is a delicious thick drink made with avocado that adds mint, cilantro, and lime flavors.
- Keto Coffee Shake whips up quickly with low-carb ice cream and instant espresso powder.
For some other great options, take a look at the collection of low carb smoothies I put together.
Keto Frosty Chocolate Shake
Recipe Video (Click on Image to Play)
- 6 tablespoons heavy whipping cream
- 5 tablespoons unsweetened almond milk
- ⅛ teaspoon sugar-free vanilla extract
- 2 tablespoons cocoa powder
- 1 ½ 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.
Array ( [serving_size] => 1 [calories] => 346 [carbohydrates] => 8.4 [protein] => 4 [fat] => 36 [saturated_fat] => 22 [polyunsaturated_fat] => 1 [monounsaturated_fat] => 11 [cholesterol] => 123 [sodium] => 87 [potassium] => 87 [fiber] => 4 [sugar] => 3 [vitamin_a] => 1500 [vitamin_c] => 0.8 [calcium] => 210 [iron] => 1.6 [serving_unit] => shake )
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First Published: June 28, 2011… Last Updated: October 2, 2020, with new photos and additional recipe information.