About This Recipe
This Salted Chocolate Tahini Keto Frappé brings coffeehouse vibes to your kitchen in just 5 minutes. It’s silky, spoonable, and sugar-free, blending nutty tahini with rich cocoa for a satisfying low-carb treat.
Ingredients
- 1 cup unsweetened almond milk
- 3 tbsp heavy cream
- 1 tbsp tahini
- 1 tbsp unsweetened cocoa powder
- 1–2 tbsp allulose or erythritol, to taste
- Pinch of fine sea salt
- 1/2 tsp vanilla powder or extract (optional)
- 1–1 1/2 cups ice
- Optional garnish: cocoa dusting and a few sesame seeds
Instructions
- Add to a high-speed blender: almond milk, heavy cream, tahini, cocoa powder, sweetener, sea salt, vanilla (if using), and ice.
- Blend on high for 30–45 seconds until thick, frosty, and completely smooth. If the blender stalls, pulse and add 1–2 tbsp more almond milk.
- Taste and adjust: add more sweetener for sweetness, a few ice cubes for extra thickness, or 1 tbsp more cream for extra richness.
- Pour into a chilled glass. Garnish with cocoa and sesame seeds, then serve immediately.
Keto Focus
High in satisfying fats from tahini and cream, sweetened with zero-sugar alternatives, and built on low-carb almond milk, this frappé lands at about 3g net carbs per serving—perfect for maintaining ketosis without sacrificing indulgence.
Nutrition Facts (per serving)
- Calories: 285
- Protein: 5.6g
- Fat: 26.5g
- Total Carbs: 6.5g
- Fiber: 3.4g
- Net Carbs: 3.1g
Tips & Variations
- Mocha twist: Add 1 tsp instant espresso or 1–2 oz chilled coffee for a coffeehouse mocha.
- Extra thick: Use almond milk ice cubes or add a pinch (1/8 tsp) of xanthan gum before blending.
- Dairy-free: Swap heavy cream for coconut cream and use a dairy-free sweetener.
- Ultra smooth: Allulose dissolves best; if using erythritol, blend longer to reduce graininess.
- Protein boost: Add 1 scoop unflavored collagen for an extra 9–10g protein with minimal carbs.
- Make ahead: Freeze portions of the blended mixture in silicone molds; reblend with a splash of almond milk when ready.