Don't miss a deal!

Subscribe to our newsletter.

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

Brought to you by Hip2Keto.
More Ice Cream
216 Comments
Love Love Love I'd Have Seconds! Meh... Not Feeling It Needs A Do-Over
4.7 / 17 ratings
Print

holding cup filled with keto wendy's frosty

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!

ingredients to make keto frosty on the counter

Hip Recipe Tips: 

    • I added just a tablespoon of almond butter (you can also use peanut butter or even cream cheese for fewer carbs).
    • 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.
    • 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.

mixing keto Wendys frosty

keto wendy's frosty closeup

using ziploc bag to put the keto Wendys frosty in cups


Print

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

Brought to you by Hip2Keto.

wendys chocolate frosty closeup in a cup

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!

Join The Discussion

Comments 216

  1. Laura Hamilton

    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!

    • Jennifer

      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.

    • Charlotte Farrier

      How did it work out? I can not have any nut products.

    • mary

      If you like Pistachios then try Pistachio Butter. I got mine at Walmart and it my most favorite nut butter.

  2. Lu Bisignano Pierro

    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.

    • Lina D

      That’s such great news! Thanks for sharing ?

    • Jennifer Olson

      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?

  3. Erica

    Any clue what the carbs are without the chocolate?

    • Amber (Hip2Keto Sidekick)

      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!

  4. Ellen

    any suggestions for dairy free instead of the Whipping cream? would prefer to make nut free and dairy free if possible.

    • Amber (Hip2Keto Sidekick)

      Hi Ellen! You could use coconut cream and omit nut butter. Hope that helps!

  5. Stephanie

    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!

  6. Audreyrub

    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.

  7. Brittany

    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!

    • Lina D

      That’s amazing news! Thanks for coming back to tell us 🙂

  8. Taylor

    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!

    • Lina D

      Perfect! I’m so glad it worked out 🙂

      • Ashley

        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…..

        • Lina D (Hip2Save Sidekick)

          That is so great Ashley! Thanks so much for sharing!

  9. Debbie

    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.

  10. Linda M Au

    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.)

    • Amber (Hip2Keto Sidekick)

      That should work! Maybe try a half batch to test and let us know how it turns out!

  11. Kent Wilson

    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!

  12. B Weemhoff

    I made this using ingredients as listed but tasted bitter. Did anyone elses taste this way? Would love to make again but need help.

    • Marcy

      Just use Swerve instead of the Stevia and always taste test;) you can always add more to your liking

  13. Sonya

    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!!!!!!

    • Lina D

      That’s wonderful news! Thanks Sonya ?

  14. Heide

    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. ???

    • Lina D

      Hooray! We love to hear that and you’re very welcome! Thanks Heidi!!

  15. Jaime

    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?

    • Lina D

      It may be ok for a day or so. If it starts separating just whip up again briefly ? thanks

  16. tim

    your recipe calls for 1 cup heavy whipping, that equals 800 calories.. how did you come up with 241?

    • Amber (Hip2Keto Sidekick)

      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!

  17. Wanda Carlisle

    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.

  18. Luke

    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?

  19. Bre

    How much ice cream is in 1 serving? One cup? Less?

    • Lina D

      I would divide batch into fourths – it fluffs up – so about 3/4 cup or so. Thanks

  20. Jeans

    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.

  21. Kathleen Jercha

    I made it last week , I loved it

    • Amber (Hip2Keto Sidekick)

      Yay! Super glad you enjoyed it!

  22. Samantha

    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?

    • Lina D

      Hi Samantha – the nutritional info with calories for this recipe specifically is towards the bottom of this post. And yes it is per serving.

  23. Gloria

    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.

    • Amber (Hip2Keto Sidekick)

      Bummer! Sorry to hear that, Gloria! Thanks for the honest feedback!

  24. Amy

    Hi, we have severe allergic reaction to tree nuts and peanuts in our house , instead of using almond butter what can I use?

    • Amber (Hip2Keto Sidekick)

      HI Amy! Another reader that had a nut allergy has used and suggested Sunflower butter. Hoping that might help!

  25. Diane

    Hello:
    Can you use Plain Greek Yogurt in place of the Cream Cheese?

    • Lina D (Hip2Save Sidekick)

      Oh interesting! If you do let us know – sounds yummy 😋

  26. Lauren

    How do you suggest to store this if you want to save leftover servings for later?

    • Lina D (Hip2Save Sidekick)

      Covered in the fridge or freezer would be fine. You can always whip it up again if it falls flat or separates.

  27. Miranda

    Hi there. How much will the taste be effected by lack of vanilla? Also would granulated sweetener work instead of liquid? Thanks.

    • Lina D (Hip2Save Sidekick)

      it will probably still be tasty. Yes you can use granular – you may be able to taste the texture of it though.

      • Miranda

        Thanks!

  28. Tasha

    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!!

    • Lina D (Hip2Save Sidekick)

      How awesome! Yay- thx for sharing Tasha! <3

    • Matty T

      Splenda?!?
      I think you’re on the wrong site

      • Hayden Mitchell

        Splenda is a granulated no calorie sweetner

    • Dianna Vaughn

      Never use splenda its a pesticide soaked in bleach. Use stevia its totally safe

        • Pamela Dearing

          But still not healthy for you

      • Karen Lowman

        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.

      • Gloria

        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.

    • Rich

      Splenda is unhealthy.

  29. MarilynArric

    You’re in my bookmarks now

    • Marley (Sister Sidekick)

      Yay—That’s AWESOME! Thank you!!

  30. Steph

    Awesome. Just maybe skip the waste of a plastic bag. 🙂

  31. Elizabeth

    And then if you have leftover do you keep it in the freezer?

    • Lina D (Hip2Save Sidekick)

      Yes that works! Or in the fridge. If you need to fluff it up again, can do so 👍

  32. Cathy Cordell

    This didn’t work, no peaks, looks nothing like the picture.

    • Lina D (Hip2Save Sidekick)

      Oh darn, sorry it didn’t work for ya as expected.

  33. Emma smirh

    Almond butter??? Is it just ground up almonds? Like fresh peanut butter but almond. Please help

    • Lina D (Hip2Save Sidekick)

      Yes that is correct. Just pick one with little to no added sugar 👍

  34. Beth

    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!

    • Lina D (Hip2Save Sidekick)

      Oh that’s so great Beth!

  35. Diane taber

    Hi I’ve just started my keto diet and need some hints and tips advice on this diet please thank you

  36. crystal stearns

    reminds me more of my chocolate moose than ice cream. It good either way.

    • Amber (Hip Sidekick)

      Oh good! SO glad to hear that, Crystal! Thanks for letting us know you enjoyed it!

  37. Rosanne

    Your recipes r amazing. Would love to join your group.

  38. Sarah

    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!

    • Lina D (Hip2Save Sidekick)

      Oh thanks Sarah! I’m so glad you enjoyed ❤️

  39. Erin

    Can you add any protein powder to this?

    • Lina D (Hip2Save Sidekick)

      I think you could add a little – just be careful to incorporate well so it doesn’t get grainy.

  40. Suz

    Is it possible to replace HWC w canned coconut milk?

    • Cassandra (Hip Sidekick)

      Hi Suz! That should work, just be sure to chill it first.

  41. Janet H

    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?

    • Amber (Hip Sidekick)

      Yes! That may work. Also, you can always whip it up again if it falls flat or separates. Hope that helps!

  42. Monique

    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?

    • Lina D (Hip2Save Sidekick)

      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.

      • Cynthia

        Hi Lina, how about using cream of coconut instead of the milk?

        • Jennifer (Hip Sidekick)

          Yes that would be yummy, Cynthia!

  43. Magda

    Does this ACTUALLY taste like the real thing? It looks good nonetheless but please just honest opinions.

    • Amber (Hip Sidekick)

      We sure hope you enjoy it if you decide to give it a try!

  44. Nicole

    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!

    • Jennifer (Hip Sidekick)

      Yes, I would do 1/4 tsp to start, Nicole!

    • Rich

      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.

  45. Dean

    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.

  46. Beth

    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.

    • Angie (Hip2Keto Sidekick)

      So glad that you enjoyed it and that it was quick and easy to whip up! Thanks for the feedback.

  47. Suzanne

    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!

    • Amber (Hip Sidekick)

      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!

  48. Karen

    If I replace the sweetener with honey, how much should I use. (I know this raises the calories some).

  49. Steph M.

    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!!

    • Lina D (Hip2Save Sidekick)

      Oh good I’m so glad it was a winner for ya!

  50. Laurel

    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!

    • Collin (Mrs. Hip)

      Oh awesome! Thanks for letting us know how you liked it best! SO happy you enjoyed it!

Leave a Reply

Your email address will not be published. Required fields are marked *

collin holding up balloon and pointing
collin holding up balloon and pointing

OOPS! Be sure to login or register to access this feature. It's FREE!

Forgot Password?

Don't have an account? Register

collin holding up balloon and pointing

Forgot Password

Don't have an account? Register

collin holding up balloon and pointing

Become a Hip Insider

Don't Miss Out! Join our large community of Insiders - it's totally free! Once you join, you'll be able to save your favorite recipes in your Cookbook and rate posts! What are ya waiting for?!

Already have an account? Login

collin holding up balloon and pointing

Become a Hip Insider

Don't Miss Out! Join our large community of Insiders - it's totally free! Once you join, you'll be able to save your favorite recipes in your Cookbook and rate posts! What are ya waiting for?!



Already have an account? Login

collin holding up balloon and pointing

Thank you for rating!

Would you also like to leave us a comment?