Who says you can’t have dessert on keto? This frosty could be easier to make, and it freezes in only 30 minutes!
PREPRATION TIME:
- Prep Time: 5 Minutes
- Cook Time: 30 Minutes To Freeze
- Total Time: 35 Minutes
- Yield: 4 Servings
INGREDIENTS:
- 1 1/2 c. heavy whipping cream
- 2 tbsp. unsweetened cocoa powder
- 3 tbsp. keto-friendly powdered sugar sweetener, such as Swerve
- 1 tsp. pure vanilla extract
- Pinch kosher salt
DIRECTIONS:
- In a large bowl, combine cream, cocoa, sweetener, vanilla, and salt. Using a hand mixer or the whisk attachment of a stand mixer, beat mixture until stiff peaks form. Scoop mixture into a Ziploc bag and freeze 30 to 35 minutes, until just frozen.
- Cut tip off a corner of the Ziploc bag and pipe into serving dishes.
Notes
If you have a nut allergy, I also read that you can substitute cream cheese for the almond butter, but a few of the reviewers seemed to have problems with the consistency and texture. If you do want to try this, I would recommend that the cream cheese be room temperature and whipped separately, and then stirred into the mixture last
Nutrition: (per serving):
320 calories,2 g protein, 4 g carbohydrates, 1 g fiber, 0 g sugar, 34 g fat, 21 g saturated fat, 35 mg sodium
