Brew coffee at least 1 hour before making the frappuccino. Store brewed coffee in the fridge to chill.
In a blender, add the chilled coffee, unsweetened almond milk, coconut cream (or heavy cream), unsweetened cocoa powder, sugar-free sweetener, ice cubes (start with 1 1/2 cup you can add more later for a frothier texture), and collagen protein powder (if you want to use some, optional).
Blend on high speed until frosty smooth. Stop the blender and taste. If not sweet enough, this can happen if you didn't add the protein powder, add more sugar-free crystal sweetener (1 or 2 tablespoons). You can also add more ice cubes if you like your frappuccino frothier, up to n extra 1/2 cup. Blend again until it reaches your favorite flavor and texture.
Serve immediately as one grande frappuccino (2 1/2 cup drink) or as two small frappuccinos, topped with unsweetened whipped coconut cream and a drizzle of melted sugar-free chocolate.
Nutrition panel is for the whole recipe, includes 2 tablespoons of vanilla keto protein powderSugar-free chocolate replacement: any chocolate with more than 85% cocoa is keto-friendly and can be used in this recipeWhipped coconut cream can be made with the thick cream from canned coconut cream. You can whip the cream in a cold bowl using an electric beater or use a whip cream dispenserCollagen powder: you can use keto vanilla protein powder or sugar-free vanilla syrup