Keto Wendy’s Frosty (Copycat Recipe)

Why This Works

• Heavy Cream & Almond Milk – Together, they mimic ice cream’s richness but keep carbs low. Heavy cream gives a silky, scoopable texture, while unsweetened almond milk lightens it up so it isn’t too heavy.

• Keystone Pantry Allulose – Our sweetener of choice. Allulose not only provides a clean, sugar-like sweetness but also helps keep the Frosty scoopable instead of turning rock-solid when frozen.

• Cocoa Powder – Unsweetened cocoa provides that classic chocolate taste. A touch of vanilla rounds out the flavor and prevents bitterness.

• Collagen or Whey Protein (optional) – A scoop can add body and that “malty” mouthfeel that Wendy’s Frosty is known for.

• Blending & Freezing – Instead of churning, we blend and partially freeze, which gives it that thick, almost soft-serve consistency.

Ingredients (Makes about 4 servings)

• 1 cup heavy cream

• 1 ½ cups unsweetened almond milk (or macadamia milk for extra creaminess)

• ½ cup Keystone Pantry Allulose (adjust to taste)

• ¼ cup unsweetened cocoa powder

• 1 teaspoon vanilla extract

• Pinch of salt (enhances chocolate flavor)

• Optional: 1 scoop collagen peptides or whey protein isolate

Instructions

1. In a mixing bowl, whisk together cocoa powder, allulose, and salt to remove clumps.

2. Add heavy cream, almond milk, and vanilla. Blend with a hand mixer or in a high-powered blender until smooth and slightly frothy.

3. Taste and adjust sweetness if needed.

4. Pour mixture into a shallow dish or freezer-safe container. Freeze for 30–45 minutes.

5. Remove from freezer, stir well, then return to freezer. Repeat every 30 minutes for 2–3 hours until the mixture reaches a thick, Frosty-like consistency.

   • Alternatively, run the mixture through an ice cream maker for faster results.

6. Serve with a spoon or straw, just like the real thing!

Nutrition (per serving, about 1 cup)

• Calories: ~190

• Fat: 17g

• Protein: 3g (higher if protein powder added)

• Carbs: 3g net (thanks to allulose not counting toward net carbs)

FAQ

Q: Can I make this dairy-free?
Yes! Swap heavy cream for coconut cream, and it still turns out rich and creamy.

Q: Can I make it thicker, like soft-serve?
Definitely. Blend in ½ avocado or 2 oz cream cheese for extra thickness without changing flavor.

Q: Can I store leftovers?
Yes, but it will harden in the freezer. To serve again, let it thaw for 15–20 minutes, then re-blend until smooth.

Q: Why allulose instead of erythritol or stevia?
Allulose prevents crystallization and keeps the Frosty creamy instead of icy. Erythritol tends to make frozen desserts gritty.