Make This Wendy’s Inspired Keto Chocolate Frosty
Keto Wendy's Chocolate Frosty
yield: 4 SERVINGS
prep time: 10 MINUTES
total time: 10 MINUTES
Ingredients
- 1 cup heavy whipping cream
- 1 tablespoon almond butter
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon liquid stevia sweetener
- 1 teaspoon vanilla extract
Directions
1
Mix all ingredients together using egg beaters until stiff peaks form.
2
Place in the freezer for about 30-60 minutes until barely frozen.
3
Place frosty in a plastic freezer bag, cut one corner, and pipe into separate small cups.
Nutritional Information
Yield: 4 servings, Serving Size: 1 Frosty
Amount Per Serving:
Calories: 241, Total Carbohydrates: 4g, Fiber: 1g, Net Carbohydrates: 3g, Total Fat: 25g, Protein: 3g
Are you a fan of Wendy’s chocolate frosty?
It’s pretty much one of my favorite treats EVER! If you miss that creamy chocolate dessert too, here’s an easy way to make a copycat Wendy’s chocolate frosty at home that tastes very similar to the real deal! The texture is kinda like a frozen mousse, and I think you’ll really like it as a low-carb and super satisfying treat!
The best part – it whips up in just a few minutes. Hooray for crazy easy dessert ideas!
Hungry for more?
Sign up for the Hip2Keto email newsletter to score our free keto recipe ebook!
Also, if you really want to amplify your keto success, take on our FREE 30-Day Keto Challenge! You’ll get helpful keto tips, delicious weekly meal plans, and access to our Hip2Keto Facebook Community to participate among fellow keto eaters!
Hip Recipe Tips:
-
- I added just a tablespoon of almond butter (you can also use peanut butter or even cream cheese for fewer carbs).
-
- I used liquid Stevia, but feel free to use your favorite sweetener of choice and adjust to taste.
-
- If you’d prefer, this can be made in a stand mixer such as a KitchenAid. It’ll take a couple of minutes for stiff peaks to form.
-
- Have a dairy allergy? Consider swapping heavy cream for full-fat coconut cream instead!
-
- For a vanilla variation: Use 1 cup heavy whipping cream, 1 heaping tablespoon cream cheese, 2 teaspoons vanilla extract, 1 teaspoon liquid stevia, ½ teaspoon Swerve confectioners.
-
- For a Peanut Butter Chocolate variation: Use 1 cup heavy whipping cream, 1 tablespoon almond butter, 1 tablespoon unsweetened cocoa powder, 1 tablespoon sugar-free peanut butter powder, ½ teaspoon liquid Stevia, 1 teaspoon vanilla extract, and ½ teaspoon Swerve confectioners.
Keto Wendy's Chocolate Frosty
yield: 4 SERVINGS
prep time: 10 MINUTES
total time: 10 MINUTES
Here's an easy way to make a copycat Wendy's chocolate frosty that tastes very similar to the real deal! The texture is like a frozen mousse.
Ingredients
- 1 cup heavy whipping cream
- 1 tablespoon almond butter
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon liquid stevia sweetener
- 1 teaspoon vanilla extract
Directions
1
Mix all ingredients together using egg beaters until stiff peaks form.
2
Place in the freezer for about 30-60 minutes until barely frozen.
3
Place frosty in a plastic freezer bag, cut one corner, and pipe into separate small cups.
Nutritional Information
Yield: 4 servings, Serving Size: 1 Frosty
Amount Per Serving:
Calories: 241, Total Carbohydrates: 4g, Fiber: 1g, Net Carbohydrates: 3g, Total Fat: 25g, Protein: 3g
This looks fancy, but it was super easy to create!
To get the fancy soft-serve look, scoop the chocolate frosty in a plastic freezer bag, cut the end from the corner, and pipe into small cups.
It’s a very rich dessert, so the serving size is small. I love that it’s a creamy and smooth dessert idea. Perfect if you’re in the mood for a Frosty-like treat!
Up Next: Make these easy, delicious chocolate peanut butter pops!
I am going to try this recipe for sure. It sounds easy and delicious. However, I will try it with the cream cheese as I am highly allergic to anything and everything almond and walnut. This is the one thing I hate on the Keto eating plan is that many, many recipes call for something almond. Drives me crazy. Thank you for sharing this recipe and thank you for the ideas!
I use sunbutter as a substitute for most things calling for almond (also allergic). I could probably pulse sunflower seeds in the blender to make a flour type substitute but haven’t tried that yet.
How did it work out? I can not have any nut products.
If you like Pistachios then try Pistachio Butter. I got mine at Walmart and it my most favorite nut butter.
I made this in my cuisinart. I soften the cream cheese first in microwave, and I added a tablespoon of coffee to give that more complex flavor. Instead of a plastic bag, I put mine in a tupperware container. It was divine! So easy and satisfying.
That’s such great news! Thanks for sharing ?
When you say, you made it in your cuisinart, what did you mean? A blender or a mixer? Do you whip the cream cheese first with the coffee and then add the heavy cream along with the other ingredients?
Any clue what the carbs are without the chocolate?
Hi, Erica! You can run recipe macros on free software like MyFitnessPal. You can paste the ingredients into their Recipes tab and then adapt the recipe to your nutritional needs. I hope this helps!
any suggestions for dairy free instead of the Whipping cream? would prefer to make nut free and dairy free if possible.
Hi Ellen! You could use coconut cream and omit nut butter. Hope that helps!
I have this currently chilling in my freezer! It was a bit better so I added some powdered Swerve. I also doubled it but the 10 drops of stivia wasn’t sweet enough. Added about 1tbs of Swerve! I was licking the beater after it was mixed! I used my stand mixer instead of my hand mixer. Can’t wait to eat it! Hoping it will freeze ok and I can just let it thaw a bit before eating it!
This didn’t work for me at all. I had chocolate soup with clumps of grit. Thought maybe since its been so hot and humid that it kept the cream from whipping? Chilled it a bit for a while and rebeat. It got fluffier, but still granular and gritty. Added more stevia but it’s still too bitter. I’m going to have to experiment a bit to make this one work next time.
I’m am exactly a month into keto and this recipe is beyond helpfu for helping me stay on track! I love that the keto diet has so many satisfying foods and this recipe is one of them. Thanks for posting!
That’s amazing news! Thanks for coming back to tell us 🙂
LOVED THIS! Taste exactly like a frosty and cured my ice cream craving!! to avoid the curdling affect, dont use any butter and add 1/8 tsp of salt into the dish!
Perfect! I’m so glad it worked out 🙂
Just made this Frosty inspired treat in Dec….used cream cheese, what I had on hand. It is absolutely delicious, decadent and creamy. It may be over the top for some taste buds, but the cream cheese is everything:) Used powdered Stevia. Also tried without chocolate so I could it late night. Like the vanilla Frosty at Wendy’s. ..it’s different and some like it more, some say no way chocolate please…others it’s a toss up. I encourage you to try using different flavors etc, really super easy recipe, my kiddo loved making it with me and I just used slightly more kid friendly ingredients for theirs and it was all yum. Thanks H2K. On to look at the pumpkin cheesecake mousse recipe…..
That is so great Ashley! Thanks so much for sharing!
I revisited this recipe after discarding. Melted the butter and cream cheese (subbed it instead of almond butter), put in the cocoa and sweetener…simmered a bit, and then cooled it completely on the counter before mixing in the whipped cream and vanilla. It was much better in our opinion.
When I use almond butter in keto chocolate fudge, it comes out tasting like almond butter. Blech. I wonder if substituting coconut butter would work. Is that a 1:1 ratio, do you think? (I like the taste of coconut so if it was a bit like coconut, I’d at least like the flavor.)
That should work! Maybe try a half batch to test and let us know how it turns out!
I made this tonight using the cream cheese because I had some on hand. The only adjustment I made was I used cacao instead of cocoa so I adjusted the sweetener to taste. Came out awesome, great recipe, thanks for sharing!
I made this using ingredients as listed but tasted bitter. Did anyone elses taste this way? Would love to make again but need help.
Just use Swerve instead of the Stevia and always taste test;) you can always add more to your liking
I made this but cut the ingredients in half. I used cream cheese and added a tiny bit of instant coffee because someone else suggested it, and a pinch of salt. I whipped the cocoa powder and granulated monk fruit and erythritol sweetener (about 1 tbl spoon). I then
folded in the softened cream cheese. It is absolutely delicious and the perfect consistency. Thank you so much!!!!!!
That’s wonderful news! Thanks Sonya ?
Just made this and can’t wait for the freezing process! The beaters I cleaned off were so yummy. I didn’t have almond butter and used peanut butter, whipped up so easy! Thanks so much for sharing. ???
Hooray! We love to hear that and you’re very welcome! Thanks Heidi!!
This may have already been asked, but if I just wanted to eat one serving, can I store the rest for a period of time?
It may be ok for a day or so. If it starts separating just whip up again briefly ? thanks
your recipe calls for 1 cup heavy whipping, that equals 800 calories.. how did you come up with 241?
Hi there! The recipe makes 4 servings, so the macros are correct. The nutritional information shown in the recipe is per serving. Hope that helps!
I love this recipe. We make it several times a week. If you are Keto and love Chocolate this is an amazing recipe. We use Dark Cocoa to make it richer and add a few drops of vanilla occasionally.
What is a “drop” of liquid stevia? My stevia comes in a bottle you have to squeeze – no drops… related question – 5 “drops” of liquid stevia = how much sugar/sucralose?
Hi Luke! Be sure to check out our Sweetener Conversion Guide over here –> https://hip2keto.com/best-sweeteners-diets-conversion-recipe/ Hope that helps!
How much ice cream is in 1 serving? One cup? Less?
I would divide batch into fourths – it fluffs up – so about 3/4 cup or so. Thanks
I tried this exactly as the recipe calls. It looked amazing and I couldn’t wait to try it. It tasted horrible! I tried it many times and had other people try it too both adults and children. None of us could finish it. I added a little more stevia and tried it and then even sweetened cocoa powder and it was still terrible. I really wanted to like this recipe but was very disappointed unfortunately.
Oh bummer! SO sorry to hear you didn’t care for it, Jeans! Thanks for the honest feedback! Be sure to check out our other yummy dessert recipes over here –> https://hip2keto.com/indexes/all-hip2keto-recipes-and-more/desserts/
I made it last week , I loved it
Yay! Super glad you enjoyed it!
I’m wondering if you know the calorie count? I see the Wendy’s calories of the chocolate frosty was posted? Does that mean it is the same calories for 1 serving?
Hi Samantha – the nutritional info with calories for this recipe specifically is towards the bottom of this post. And yes it is per serving.
I made this recipe recipe using almond butter. It ice a smooth consistency and also a nice appearance. However the taste was horrible. The unsweetened cocoa powder is extremely different to mask with it’s bitterness.
Bummer! Sorry to hear that, Gloria! Thanks for the honest feedback!
Hi, we have severe allergic reaction to tree nuts and peanuts in our house , instead of using almond butter what can I use?
HI Amy! Another reader that had a nut allergy has used and suggested Sunflower butter. Hoping that might help!
Hello:
Can you use Plain Greek Yogurt in place of the Cream Cheese?
Oh interesting! If you do let us know – sounds yummy 😋
How do you suggest to store this if you want to save leftover servings for later?
Covered in the fridge or freezer would be fine. You can always whip it up again if it falls flat or separates.
Hi there. How much will the taste be effected by lack of vanilla? Also would granulated sweetener work instead of liquid? Thanks.
it will probably still be tasty. Yes you can use granular – you may be able to taste the texture of it though.
Thanks!
So I just whipped this up (lol). I have a few tweaks or tips for any of your followers or any future recipe tryers.
First, I used probably about 2 tbs of peanut butter (cause I’m a pb-aholic), also I used Splenda packets about 6 and finally I only used about a tablespoon and a half of cocoa powder. Whipped with wire wisk attachment for about 2 minutes and was able to get about 4 1/4 cup servings. Hope this helps. It tastes great!!
How awesome! Yay- thx for sharing Tasha! <3
Splenda?!?
I think you’re on the wrong site
Splenda is a granulated no calorie sweetner
Never use splenda its a pesticide soaked in bleach. Use stevia its totally safe
You may not like Splenda, but the research shows it’s safe in moderation: https://foodinsight.org/facts-about-low-calorie-sweeteners-2/.
But still not healthy for you
Stevia is my “go to”, Splenda if I’m out to a restaurant with none in my bag. Ever since I found out that Aspartame( which I never liked anyway) was developed in a laboratory from petroleum waste.
finally someone who knows how BAD Splenda is for you. Never use it or the pink, yellow or blue restaurant packets of false sugar sub.
Splenda is unhealthy.
You’re in my bookmarks now
Yay—That’s AWESOME! Thank you!!
Awesome. Just maybe skip the waste of a plastic bag. 🙂
And then if you have leftover do you keep it in the freezer?
Yes that works! Or in the fridge. If you need to fluff it up again, can do so 👍
This didn’t work, no peaks, looks nothing like the picture.
Oh darn, sorry it didn’t work for ya as expected.
Almond butter??? Is it just ground up almonds? Like fresh peanut butter but almond. Please help
Yes that is correct. Just pick one with little to no added sugar 👍
I made this today and it is DELICIOUS. I had stevia packets on hand instead of liquid, so I used two. Next time I may use a few more, as it wasn’t quite sweet enough for my taste, but overall I LOVED this consistency. I’ll definitely make a bigger batch next time so it lasts longer!
Oh that’s so great Beth!
Hi I’ve just started my keto diet and need some hints and tips advice on this diet please thank you
How exciting! Here are some posts you may find helpful to get started!
https://hip2keto.com/start-here/
https://hip2keto.com/tips/
Hope that helps!
reminds me more of my chocolate moose than ice cream. It good either way.
Oh good! SO glad to hear that, Crystal! Thanks for letting us know you enjoyed it!
Your recipes r amazing. Would love to join your group.
Aww, thanks for the sweet comment, Rosanne! Super glad you are loving all of the yummy recipes!💕🙌 You can join the group over here –> https://www.facebook.com/groups/hip2keto30dayketochallenge/
I have just made this for first time of which there are sure to be many! Was so easy to follow instructions and it tastes so much like the real thing! Unbelievable! Thank you!
Oh thanks Sarah! I’m so glad you enjoyed ❤️
Can you add any protein powder to this?
I think you could add a little – just be careful to incorporate well so it doesn’t get grainy.
Is it possible to replace HWC w canned coconut milk?
Hi Suz! That should work, just be sure to chill it first.
I need to make this ahead of time. Can I make it then put it in the freezer? Does it have a good consistency when it thaws out?
Yes! That may work. Also, you can always whip it up again if it falls flat or separates. Hope that helps!
So my husband is moving towards dairy-free and I always wonder but have never tried…if full fat coconut milk would/could whip up close to HWC? Do you think I could get stiff enough peaks?
Yes I think if you followed these steps by using only the cream from the top of can. Hope that helps!
1. Place can of coconut milk in the refrigerator for 1-2 days before whipping.
2. Chill your mixing bowl for 30 minutes, then open your can of coconut milk and scoop out the hardened coconut cream.
Hi Lina, how about using cream of coconut instead of the milk?
Yes that would be yummy, Cynthia!
Does this ACTUALLY taste like the real thing? It looks good nonetheless but please just honest opinions.
We sure hope you enjoy it if you decide to give it a try!
Hi!
I found out that my Stevia liquid does not come out in drips. It just squirts out of the bottle & I think it is too sweet (hard to happen for me). How much would you estimate for measurements for sweet? 1/4 tsp?
Thanks!
Yes, I would do 1/4 tsp to start, Nicole!
To get the stevia to come out in drops, you have to barely squeeze. My work in drops. Maybe take a needle and open the opening up a little more.
I was so looking forward to trying this after months of strawberries and Stevia but was sorely disappointed. I adjusted the cocoa and sweetener to get the flavor right but the consistency was that of frozen whipped cream (which is, of course, what it actually is). It did not sit well with me and I threw most of it into the trash.
Just made this and it was wonderful! I was looking for something quick to whip up and to satisfy a craving. This did the trick.
So glad that you enjoyed it and that it was quick and easy to whip up! Thanks for the feedback.
If I use 1tbs cream cheese (1 carb) instead of almond butter — I can’t figure out where the other carbs come from! Of course, this is probably a massive rationalization to eat the entire recipe in one sitting — so help, please!
Hey there! If you’re swapping out the almond butter, keep in mind that that both the whipping cream and cocoa powder also have carbs that attribute to the overall carb count in the nutrition info. There are also 4 servings in the entire recipe so the nutritional info is for each serving, rather than the whole recipe. Hope that helps!
If I replace the sweetener with honey, how much should I use. (I know this raises the calories some).
Hi Karen. It would be best to choose a different sweetener option. Find more alternatives in our sweetener guide over here –> https://hip2keto.com/best-sweeteners-diets-conversion-recipe/
Hope this helps!
Wow! I whipped this up in minutes on a quick break from work and it had the consistency and color of a Frosty, which was impressive. The taste is obviously not identical, but I added a shot of sugar free whipped cream and it was a delicious, velvety smooth treat. I can’t wait to try it with cream cheese in place of the almond butter! Thanks for sharing!!
Oh good I’m so glad it was a winner for ya!
Made this twice, first time with Stevia. Found that Stevia added to bitterness already there with cocoa. Second batch with Swerve confectioners, much better texture, 1T swerve still left bitterness from cocoa, 2T was perfect! Great recipe!
Oh awesome! Thanks for letting us know how you liked it best! SO happy you enjoyed it!