Keto Chocolate Frosty Recipe

[Elizabeth]

Ingredients

1.5 cups of heavy whipping cream

2 Tbsp of unsweetened cocoa powder

1 Tbsp of vanilla extract

3 Tbsp of natural sweetener

Equipment Needed:

Handmixer

Large glass bowl

Spatula

Large Ziploc bag

Instructions

In a large bowl, pour in all the ingredients.

Beat with an electric hand mixer until peaks show.

Now scoop your mixture into a plastic ziploc bag.

Using your hand, push the mixture to the bottom of the bag. Make sure all the air is out before sealing.

Place in the freezer for about 30-45 minutes.

After you bring out of the freezer, cut the corner of the bag and squeeze into a bowl.

Serve and enjoy!

 

[lizza_johnson_10]

Ingredients

1.5 cups of heavy whipping cream

2 Tbsp of unsweetened cocoa powder

1 Tbsp of vanilla extract

3 Tbsp of natural sweetener

Equipment Needed:

Handmixer

Large glass bowl

Spatula

Large Ziploc bag

Instructions

In a large bowl, pour in all the ingredients.

Beat with an electric hand mixer until peaks show.

Now scoop your mixture into a plastic ziploc bag.

Using your hand, push the mixture to the bottom of the bag. Make sure all the air is out before sealing.

Place in the freezer for about 30-45 minutes.

After you bring out of the freezer, cut the corner of the bag and squeeze into a bowl.

Serve and enjoy!

I like your recipe...I also want to share one of my favorite Keto chocolate chip cookies recipe that I learn from my grand monther.
Ingredients:

• 1 cup almond flour
• ¼ tsp baking soda
• ¼ tsp cream of tartar (optional)
• ¼ tsp salt
• 1⁄3 cup erythritol
• 2½ oz. unsalted butter, softened
• 1 large egg
• 1 tbsp vanilla extract
• 1 oz. sugar-free baking chocolate chips

Instruction:

1. In a small bowl, whisk together the almond flour, baking soda, cream of tartar, and salt. Set aside.
2. In a separate large mixing bowl, combine the granulated sweetener and butter using an electric mixer on low speed. Add the egg and vanilla and mix until well combined. Add the dry ingredients and mix together over medium speed. Stir in the chocolate chips, until blended together.
3. Place the cookie dough in the center of a 122 x 9” (30 x 23 cm) sheet of plastic wrap or parchment paper. Shape the dough into a log about 1 ½"-2" in diameter (5 cm) and 10" (25 cm) long. Wrap the plastic wrap around the dough and refrigerate for at least 3 hours or overnight.
4. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
5. Cut the dough into 12 equal slices and place on the baking sheet, about ½" (1 cm) apart. Gently press down on each slice to slightly flatten. Bake for 8-10 minutes on the middle rack, until the edges are golden and the cookie has slightly spread.
6. Set aside to cool on the baking sheet for at least 15 minutes, or until completely cool to touch. As the cookies cool, they will become firm and ready to be enjoyed!