Low Carb Mocha Frappuccino: Friday Splurge

THANK GOD IT’S FRIDAY!!!! I don’t know about y’all but I couldn’t have survived another day of this crazy week! In fact, I was so excited about it being Friday that I was wide awake and ready to get moving at 6:30 this morning! I didn’t even have to be at work until 10 o’clock today! So, since I was all bright eyed and bushy tailed I decided to celebrate this glorious day by sneaking out of bed to whip up some low carb mocha frappuccinos for Brandyn and I to enjoy with our breakfast! Oh, also celebrating reaching 15.4 pounds lost so far on my weight loss journey!!! Woohoo!!!

I knew I had some coffee leftover from Thursdays breakfast that I had stuck in the fridge because the frugal side of me just can’t stand to waste money and pouring out perfectly good coffee is a major party foul in this house! We generally use it for a delicious iced coffee concoction but I was wanting more of a special treat to start our day! I’ve never tried to make a frappuccino at home so I turned to Pinterest for some inspiration! Of course I wasn’t disappointed and I found a delicious recipe that wasn’t geared toward a low carb lifestyle but I knew I could remedy that and put my twist on it all!

So I came up with an insanely delicious dupe that was about 4 net carbs for a 16 ounce glass! I can’t wait to share this with y’all!

 

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Here’s the lineup: leftover cold coffee, Hershey’s Sugar Free Syrup, unsweetened vanilla almond milk (ours is from Aldi’s), cubed ice, and equal packets (I forgot to include them in the pic)!
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Dump all the ingredients into the blender and whip’em up until you achieve this icy gloriousness.
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I decided to be extra fancy and added some whipped cream and an additional drizzle of chocolate… well, because chocolate!
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I sipped on my frappuccino while I made this quick breakfast and then sat down to dig in!

Brandyn absolutely loved his frappuccino and he thought I had cheated and used regular carb loaded sugary ingredients! That’s certainly a win in my book!

INGREDIENTS

  • 2 to 3 cups of cubed ice (start with 2 and you can add more until your consistency is right)
  • 2 cups of leftover brewed coffee (cold)
  • 1 cup of unsweetened vanilla almond milk
  • 6 tablespoons of Hershey’s Sugar Free chocolate syrup
  • 4 packets of equal (or your sugar substitute of choice)
  • 2 tablespoons whipped cream to top (optional, but totally recommended!)

INSTRUCTIONS

  • Add ice, cold coffee, almond milk into blender and pulse
  • Once it begins to come together add the chocolate syrup and equal packets, blend until consistency is frappuccino-ish (about 30-45 seconds)
  • Pour into a glass and top with whipped cream and a drizzle of chocolate syrup (if you’re rocking your “devil may care” attitude)!

/// I got my inspiration for this recipe from LoveLaughterForeverAfter

Thank you for taking the time to read my blog! I hope you give this recipe a try! If you do, let me know in the comments what you thought!

Love always, Stacy xo

Food Uncategorized

stacymcclary View All →

I wear many hats on daily basis but a few of my more notable titles include: wife, dog lover, coffee addict, budgeter, organizer, and a bookworm.

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