1 1/2 cups of unsweetened almond milk (or any low-carb milk alternative like coconut milk)
1/3 cup of heavy whipping cream (for a dairy-free version, you can use canned coconut cream)
3 tablespoons of unsweetened cocoa powder
2 to 3 tablespoons of erythritol (or any keto-friendly sweetener, adjust to taste)
1 teaspoon of vanilla extract
A pinch of salt
1/2 teaspoon of xanthan gum (for thickness)
Ice cubes (adjust amount for desired consistency, start with about 1 cup)
Instructions:
Prepare the Ingredients: Measure out all your ingredients. This will make the blending process smooth and quick.
Blend the Mixture: In a blender, combine the unsweetened almond milk, heavy whipping cream, unsweetened cocoa powder, erythritol, vanilla extract, and a pinch of salt. Blend these ingredients until they are well combined.
Add Thickness: With the blender running on a low speed, gradually add the xanthan gum. This will help thicken the mixture without needing to freeze it for too long. Blend until the mixture is smooth and the xanthan gum is fully incorporated.
Adjust with Ice: Start adding ice cubes to the blender, blending in between additions, until you reach your desired frosty consistency. The amount of ice will depend on how thick and icy you want your frosty to be.
Taste and Adjust: Taste the mixture and adjust the sweetness if needed by adding a bit more keto-friendly sweetener. If it’s too thick, you can thin it out with a little more almond milk.
Freeze (Optional): For an even thicker consistency, you can place the blended frosty in the freezer for about 30 minutes to an hour. Just make sure to stir it occasionally to keep it creamy and to prevent it from freezing solid.
Serve: Pour the keto chocolate frosty into glasses and serve immediately. You can top it with whipped cream and a sprinkle of unsweetened cocoa powder or keto-friendly chocolate shavings for an extra treat.
