
Hard to believe this Lemonade Frosty is actually sugar free, low carb and low fat!
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Sweet, creamy, sugar free Lemonade Frosty (FP)
Sugar Free Lemonade Frosty
A sweet tangy low carb/low fat lemon smoothie! THM-Fp
Ingredients
- Juice of 2 whole medium lemons
- 1/4 cup cottage cheese for low carb THM S*
- 2 T Half and Half
- 3/4 cup unsweetened almond milk*
- 2 tablespoons Pyure or Truvia or to taste
- 3/4 T collagen powder or 2 T plain whey protein powder
- 1 cup (or more) ice
- Totally optional but 1/4 tsp xanthan gum will make it a little thicker.
Instructions
- Put everything into the blender and mix until blended.
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 422
I have been making a similar Lemon Frosty from another THM blogger & recently I had to go dairy free. My little dairy free tip is to make the FP Nogurt (recipe in book) & use it to sub for cottage cheese. This works well.
Thanks, Jeanie! As far as I know mamashire.com is the only blog that has adapted this recipe to dairy free but I will definitely keep that Nogurt idea in mind I had not noticed that one recipe in the cookbook. I know Briana posted a lemon smoothie maybe last year? But I’m not sure what all ingredients she included in hers. Thanks for stopping by 🙂
Wow. Just wow.
I work for Chick-fil-A and I LOVE frosted lemonades- even the diet frosted is so yummy! THIS recipe is amazing!!! I’m in shock at how similar it is!
Totally smooth and lemon-y!!! I used unsweetened vanilla cashew milk, 2 Tbsp GS, and a splash of lemon extract (I love lemon!). Thanks so much for posting/creating this!!!
I just made this and thoroughly enjoyed it! Will definitely make again!!
Hi Helen! Glad to hear it was a hit, it’s a favorite of ours too. 🙂 <3
If I am out of the protein powder, can I use a little more cottage cheese? Or replace with anything else?
If you’re out of the protein powder you can sub collagen or just leave it out and you should have enough protein especially if you’re enjoying it as a dessert or with additional protein from another source.
I wouldn’t add more cottage cheese as it might affect the flavor.
Could ricotta cheese be used instead of cottage cheese?
I haven’t tried that but if the fat grams are low enough it could work in theory. I’ve found ricotta to have a much different flavor though so I’m just not sure. Sorry I can’t help you here but if it works out I’d love to hear about it.