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Make This Wendy’s Inspired Keto Chocolate Frosty

10 min 1 min Serves 4

Keto Wendy's Chocolate Frosty

10 min 1 min Serves 4

Ingredients

  • 1 cup heavy whipping cream
  • 1 tablespoons almond butter
  • 2 tablespoons unsweetened cocoa powder
  • 5 drops liquid Stevia
  • 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 serving
Amount Per Serving: Calories: 241, Total Carbohydrates: 4g, Fiber: 1g, Net Carbohydrates: 3g, Total Fat: 25, Protein: 3g

Brought to you by Hip2Keto.

All you need to make your own Wendy's chocolate frosty is a mixer and a few, simple ingredients!

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 treat also, here’s an easy way to make a copycat Wendy’s chocolate frosty 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 satisfying treat!

how to make a wendy's keto frosty

This idea uses just five simple ingredients!

The best part is, it whips up in just a few minutes. Hooray for crazy easy dessert ideas!

I added just a tablespoon of almond butter, but you can use cream cheese for even fewer carbs. I used liquid Stevia, but feel free to use your favorite sweetener of choice and adjust to taste.

keto wendy's frosty closeup


Keto Wendy's Chocolate Frosty

Print
10 min 1 min Serves 4

Here's an easy way to make a copycat Wendy's chocolate frosty 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 satisfying treat!

Ingredients

  • 1 cup heavy whipping cream
  • 1 tablespoons almond butter
  • 2 tablespoons unsweetened cocoa powder
  • 5 drops liquid Stevia
  • 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 serving
Amount Per Serving: Calories: 241, Total Carbohydrates: 4g, Fiber: 1g, Net Carbohydrates: 3g, Total Fat: 25, 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!


Up Next: Make these easy, delicious chocolate peanut butter pops!

Join The Discussion

Comments 193

  1. BrittanyAna

    How many servings does this recipe yield?

    • Lina D

      4 servings, thanks!

    • Raelene

      4 as stated in recipe britanyana

  2. Wendy

    OMG! O!M!G! This is an amazing treat! What a perfect dessert on a warm summer night! DELICIOUS!

  3. Jennifer

    How much many egg beaters ate you supposed to use?

    • Ann

      She means that she used a hand mixer. Not the actual food “egg beaters.” 🙂

    • Barbie

      Mine didn’t come out right at all, it looks like it curdled but I used all fresh ingredients

      • Steph

        Barbie, you probably didn’t mix long enough. Sometimes when whipping cream with other ingredients involved (in this case the almond butter) it can looks broken/curdled. Just let it mix a bit longer.

        On the other hand, if it looked smooth like this and you continued to whip it the, cream will turn into butter and it can look some what curdled.

        ???????????????

  4. Lisa Ramirez

    Picture shows peanut butter, recipe says almond butter…guessing either will do?

    • Lina D

      Yes either ?

      • Angie

        can this be made in an ice cream maker?

        • Lina D (Hip2Save Sidekick)

          I think that’s a great idea! Let us know how you like it! 🙂

  5. Jaime Clubb

    Is the almond or peanut butter necessary? Does it add too the consistency or is it for flavor?

    • Amber (Hip2Keto Sidekick)

      Hi there! The peanut butter adds that umami to deepen the flavor, along with just the slightest hint of salt. Removing it might really affect the flavor. Hope that helps!

  6. Carol

    How much cream cheese for the substitute Will I red to add salt if I use the cream cheese?

    • Amber (Hip2Keto Sidekick)

      Hi Carol! You can just use the same amount of cream cheese as is listed for the almond butter. Hope that helps!

  7. Mark Nicholls

    This looks awesome…. will try this weekend….

    • Amber (Hip2Keto Sidekick)

      Yay! Hope you enjoy it!

  8. Diana

    What is the serving size?

    • Amber (Hip2Keto Sidekick)

      Hi there! This recipe makes 4 servings. Hope that helps!

  9. Sheila

    This recipe is so delicious! I used homemade peanut butter and sweetened it with xylitol because that’s what I had on hand. The taste reminds me of a fudgesicle, which is a favorite treat from my childhood.

    • Lina D

      Perfect! Thanks for sharing ?

  10. debby

    I was so excited to try since I have been craving ice cream but something went way wrong with mine. I did the cream cheese for less carb and I ended up with no peaks and lots of little dots of cream cheese in chocolate water. Did I over beat? I never got stiff peaks. 🙁

    • Lina D

      Oh darn! That’s a bummer 🙁 So sorry that happened. maybe whip cream first then fold in softened cream cheese, next time.

    • Steph

      I would guess it was over beaten. Sounds like the cream turned into butter.

    • Kristin

      That will happen if your cream cheese is cold. Let it come to room temp and it should be good.

  11. Karen

    Can I use powder stevia instead of liquid, and if so, how much?

      • Andrea

        so am I correct that I would use 5T of confection swerve?

        • Amber (Hip2Keto Sidekick)

          Hmm, It looks like 5 drops would equal to 1/3 of a teaspoon of the powdered. Maybe start with that and see how it tastes. Hoping that helps!

  12. Janet Bland

    Re the clumps in chocolate water comment: that is from whipping too long. Basically you ended up with butter clumps, cream cheese bits and whey. I learned over-whipping turning to butter when making tiramisu one time 🙂

  13. Mary

    Just whip he cream cheese first – add everything, the. Fold in cream after it is whipped

  14. Helen B

    I followed this recipe exactly, but something did not work. The unsweetened cocoa powder is so bitter, that’s all I can taste. It did not look anything like the pics — it’s very dark, and I used everything as listed in the recipe. Not sure what I did wrong. Maybe I should have used a different type of cocoa. Too bad. I was really looking forward to this as a treat.

  15. monika

    any idea this would set up the same with coconut CREAM?

    • Lina D

      Yes I think that could work! Let us know! ?

  16. Kara

    Awe too bad … mine turned out curdled as well … consider posting new directions … more specific. It looked like it was heading in the right direction… I couldn’t get to peaks and kept mixing . It then curdled

    • Lina D

      So Sorry that happened! Here’s a helpful tip if you’ve over-whipped this into almost butter. (I’ve done that too!)http://www.gettystewart.com/how-to-recover-from-over-whipped-whipped-cream/

  17. Sarah McKnight

    I’m not able to consume heavy cream. Do you think coconut cream or full fat coconut milk would work instead? (Dairy intolerance).

    • Lina D

      Yes I think the canned kind were you can separate the cream would work – let us know! Thanks

  18. Tammy

    I just made this recipe and it turned out great. I couldn’t quit eating it before I got it into the freezer. Turned out just like a Wendy’s Frosty. Thank you for the recipe.

    • Lina D

      Thanks for sharing Tammy!

  19. LaurieAnn Wagner

    Would this work using a blender?

    • Tallykat

      You cannot whip cream in a blender. It doesn’t get enough air. You need to use a mixer with whisk beaters if possible.

      • Joanna

        I used an immersion blender vs mixer and cream cheese vs peanut butter. Blended for about a min. Used Monk fruit sweetener and a pinch of sea salt. Tasted great! Thank you for the recipe

  20. christina

    I loved it!! Instead of stevia i used 1.5 tbsp of monk fruit. but i was looking at the ingredients in the almond butter and it had honey in it! Which almond butter brand did you use? honey isnt keto

    • Lina D

      That’s so great! Use a type of almond butter that’s plain, without honey – thanks!

  21. Kim

    Do you have to use sweetner? I can’t do artificial sweeteners..

  22. 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.

  23. 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?

  24. 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!

  25. 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!

  26. 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!

  27. 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.

  28. 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 🙂

  29. 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!

  30. 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.

  31. 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!

  32. 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!

  33. 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

  34. 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 ?

  35. 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!!

  36. 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

  37. 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!

  38. 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.

  39. Mik

    So essentially a diabetic frosty.

  40. 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?

  41. 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

  42. 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.

  43. Kathleen Jercha

    I made it last week , I loved it

    • Amber (Hip2Keto Sidekick)

      Yay! Super glad you enjoyed it!

  44. 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.

  45. 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!

  46. 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!

  47. TAMMI

    WHAT IS THE SERVING SIZE?

    • Lina D (Hip2Save Sidekick)

      I would separate it into 1/4ths – but probably about 1/2 cup, depending on how it’s whipped. Thanks.

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