– ⅔ cup Chilled Coffee – ¼ cup Almond Milk – ⅓ cup Coconut Cream – 1 ½ tbsp Cocoa Powder – 2-3 tbsp Erythritol – 1 ½ cup Ice Cubes – 2 tbsp Vanilla Protein Powder TOPPINGS – ⅓ cup Whipped Coconut Cream – 1 tbsp Chocolate Chips
Brew coffee at least 1 hour before making the frappuccino. Store brewed coffee in the fridge to chill.
Add Milk and Cream
Add almond milk, coconut cream, cocoa powder, sweetener, ice cubes, and collagen protein powder.
Blend and Adjust
Blend on high speed until frosty smooth. Stop the blender and taste. Adjust the sweetness with Erythritol and the frothiness with ice cubes.
Serve the Frappuccino
Serve immediately as one large frappuccino or as two small servings, topped with whipped coconut cream and a drizzle of melted chocolate.
NET CARBS FAT PROTEIN
Serving: 1 Serving Makes: 1 Serving
Prep: 5 Minutes Cook: 0 Minutes