Do you guys know the number-one thing I miss being on a low-carb diet? Starbucks Javachip frappuccinos. They’re my absolute favorite treat, especially when the weather starts warming up like it is now.

This definitely satisfies my frappuccino craving, and it’s sugar free! I have modified this from the recipe I originally posted, which used yogurt and instant coffee and was a bit bitter. After seeing people in keto groups suggesting ordering drinks at Starbucks made with half water and half HWC (heavy whipping cream) instead of milk, I went back and played around with this.

This version uses coffee ice cubes, which you’ll obviously have to make ahead of time, and only 1/2 cup of HWC. Any more cream than that, and I find I’m too full for dinner.

I love using the coffee ice cubes because we make coffee a lot, but don’t always drink it all. Freezing it is a great way to keep it from going to waste. (I may have pissed off the operations manager at my last office job doing this with the ice cube trays at work. Sorry not sorry.) You can also throw them into some unsweetened chocolate almond milk for an instant iced mocha — just give it a little time for the ice cubes to get melty.


  • 1 cup cold water
  • 1 cup coffee ice cubes. If you don’t have coffee ice cubes made, sub regular ice cubes and swap out some of the water for coffee, depending on how strong you want it.
  • 1/2 cup heavy whipping cream
  • 1 tsp unsweetened cocoa powder
  • About 5 drops liquid stevia

Mix it all up in your Magic Bullet and you’re good to go. (I bet you could even throw in some spinach without affecting the taste too much.) If you try modifying this, let me know how it works out!

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