Chocolate Frosty Recipe (Carnivore-Friendly & Low-Carb)
If you’re craving a creamy, chocolatey treat that fits within a carnivore or keto diet, this homemade Chocolate Frosty is perfect! It’s rich, indulgent, and packed with protein while keeping it low-carb and sugar-free. With just a few simple ingredients, you can make a delicious frozen dessert that tastes like the classic fast-food frosty but without all the carbs.
Here’s how to make your own creamy, chocolatey frosty at home!
Ingredients:
- 2 cups heavy cream (full-fat)
- 1/2 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol (or your preferred keto sweetener, to taste)
- 1 teaspoon vanilla extract
- 1/4 cup water or unsweetened almond milk (for desired texture)
- 1/4 cup collagen peptides (for added protein)
- Pinch of salt (to enhance the flavor)
- 1-2 cups ice (depending on desired thickness)
- Optional: 1/4 cup dark chocolate (85% or higher) for a richer chocolate flavor (melted)
Instructions:
1. Combine the base ingredients: In a medium bowl, combine the heavy cream, unsweetened cocoa powder, powdered erythritol, vanilla extract, and a pinch of salt. Stir well to combine all of the dry ingredients with the heavy cream until smooth. If you like a richer chocolate flavor, you can melt 1/4 cup of dark chocolate and mix it in for an extra chocolatey kick.
2. Add collagen peptides: Stir in the collagen peptides. Collagen not only adds protein but also gives the frosty a smoother, thicker texture. If you prefer a dairy-free option, you can use a plant-based protein powder or skip the collagen if desired, but it will affect the creaminess.
3. Blend everything together: Once the mixture is well-combined, pour it into a blender or use a hand blender to blend everything together. Add the water or almond milk gradually, adjusting until you reach a smooth, pourable consistency. The goal is to create a thick yet drinkable base for your frosty.
4. Add ice for texture: Now, add 1-2 cups of ice to the blender (depending on how thick you want your frosty). Start with 1 cup and increase the amount as needed. Blend until the ice is fully incorporated, and the texture becomes smooth and creamy. You should have a thick, frozen consistency similar to a milkshake or frosty.
5. Taste and adjust sweetness: After blending, taste the frosty. If you want it sweeter, add more powdered erythritol or your preferred keto-friendly sweetener and blend again. Adjust until the sweetness is to your liking.
6. Serve immediately or freeze for later: Pour the chocolate frosty into glasses or bowls and serve immediately for the best texture. If you prefer a firmer texture, you can place it in the freezer for 30-60 minutes before serving. Just be sure to let it soften a bit before consuming if it gets too hard.
7. Optional toppings: For added texture and flavor, you can top your frosty with whipped cream (for dairy eaters), or add a few sugar-free chocolate shavings or cacao nibs.
Tips:
- Make it extra creamy: For an even richer texture, add 2 tablespoons of mascarpone cheese or cream cheese when blending. This will make it extra velvety.
- Customize the flavor: You can experiment by adding a splash of almond extract, cinnamon, or a few drops of stevia for more variety.
- Collagen peptides alternative: If you don’t have collagen peptides, you can use protein powder (vanilla or chocolate) to add an extra boost of protein to your frosty.
Storage:
If you happen to have leftovers, store the frosty in the freezer. Just keep in mind that it will freeze solid, so be sure to let it sit out for a few minutes to soften before you enjoy it again.
This Chocolate Frosty is an excellent low-carb, carnivore-friendly dessert that will satisfy your sweet tooth without derailing your diet. Perfect for a summer treat, a post-meal indulgence, or as a protein-packed snack! Enjoy your rich, creamy, and decadent frosty!