Keto Recipe: I need to share my perfecting of the keto frappuccino! 3 net carbs per glass ?

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I need to share my perfecting of the keto frappuccino! 3 net carbs per glass ?

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  1. So this one takes a bit of prep work, but 100% worth it. I recently discovered the great “secret” to frappuccinos, that being a base that holds it all together! Buckle in, we got a bit to get through. Sorry if there’s any formatting issues.

    ###**Frappe Base:**

    We start by creating a simple syrup with erythritol.

    1 c water

    1/2 c erythritol(I used Swerve granular)

    1/8 tsp + 1 tbsp xanthum gum

    5+ drops Stevia liquid sweetener(to taste)

    Combine the water, Swerve, and Stevia in a pan on medium high heat. Add in the 1/8 tsp xanthum gum and whisk briskly to dissolve. Bring to a simmer, stirring frequently. Let simmer for 45 seconds to a minute. This ratio of erythritol to water will ensure you don’t have crystallization later, and the xanthum gum helps thicken and give the mouth feel of simple syrup. Set aside to cool completely. After cooling, empty into blender and add the 1 tbsp xanthum gum. Blend until thoroughly combined. You may need more xanthum here, you’re looking for a pretty thick but pourable consistency. Store in an airtight container in the fridge.

    ###**Chocolate Syrup**

    Next up is chocolate syrup. I have tried and tested and it remains pourable and delicious! I used dark chocolate cocoa powder, but feel free to swap out others.

    1 c water

    1/2 c erythritol

    10 tbsp Hershey special dark cocoa

    1/8 tsp salt

    1 tsp vanilla

    Optional: pinches of cinnamon and espresso powder

    Combine all in a saucepan over medium high heat, stirring to combine thoroughly. Bring to a simmer and let it go undisturbed for 3 to 5 minutes. Mine went about 4 before appearing to be a perfect consistency, but I did have a small amount on the bottom that was hot fudge-like consistency. I ended up adding a couple teaspoons of my simple syrup mixture to further sweeten it, but it’s not necessary. Pour into a heat safe container to cool completely before storing in an airtight container and refrigerate.

    ###**Coffee**

    Options are open here! I went ahead and tried out my sparkly new cold brew carafe and was very happy with the results there! Either way brew up your coffee of choice and have it chilled for the most convenience.

    ###**Whipped Cream**

    1 c heavy whipping cream

    1 tbsp sweetener of choice(I used swerve confectioner’s)

    1 tsp vanilla extract

    Combine all in mixing bowl, beat with hand mixer until stiff peaks form. Store in fridge, usually good for around 3 days.

    ##**Finally the fun part!**

    2 c ice

    1 c chilled coffee

    3/4 c unsweetened almond milk

    1 tbsp chocolate syrup

    5 tbsp frappe base

    **This makes 2 glasses worth.** Combine all together in a blender and mix until well combined. Dress it up how you like and enjoy! I used additional chocolate syrup and was generous with the whipped cream, and this was the end result for **1 glass**

    Net Carbs: 3

    Calories: 220

    Fat: 21g

    Protien: 1g

  2. Thank you for sharing, I feel like people don’t ever share complicated recipes but those are usually the ones that taste the best!! Definitely making this!

  3. What’s the purpose of having both the Swerve and Stevia sweeteners in your frappe base?

  4. Wow. I made this. I used different sugars but pretty much same measurements. Tasted almost like a McDonald’s frappe. Wife enjoyed it as well. Recommended!

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