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Love cookies and cream? Me too. This is my cheats keto-friendly version in a milkshake. It takes five minutes to make so perfect for if you’re a busy bee or struggle to eat breakfast.
This sugar-free Keto Cookies and Cream Milkshake will keep you full as it’s high in healthy fats. I guess you could also call it a "Fat Bomb Milkshake". It’s one of my favourite ways to fuel my morning. I hope you enjoy it too.
Want to convert it into a frozen treat? Just add a scoop of our no-churn keto Vanilla Ice Cream or Cookies & Cream Ice-Cream. Or to keep it super simple, add a few cubes of frozen almond milk, coconut milk or water and blend with the remaining ingredients. This way you'll get super creamy and frothy shake that tastes like ice cream!
Hands-on Overall
Serving size 1 shake
Nutritional values (per 1 shake)
Net carbs7.8 grams
Protein9.5 grams
Fat62.4 grams
Calories654 kcal
Calories from carbs 5%, protein 6%, fat 89%
Total carbs12.2 gramsFiber4.4 gramsSugars5.8 gramsSaturated fat27.3 gramsSodium98 mg(4% RDA)Magnesium119 mg(30% RDA)Potassium537 mg(27% EMR)
Ingredients (makes 2 servings)
Instructions
- Place all the ingredients for the smoothie (except for what you use for topping) together in a high speed blender and blitz until smooth. The longer you blitz the thicker it gets. Feel free to just blitz all in one go, or reserve some grated chocolate, walnuts and almond butter for topping.
- In another bowl, whip up the cream for the topping. Use at least half to 1 cup of cream for easy beating. Any remaining whipped cream can be kept in the fridge in a sealed jar for up to 3 days.
- Pour the shake into serving glasses and top each with a tablespoon of whipped cream. Sprinkle with the reserved grated chocolate, crumbled walnuts, and drizzle with the remaining almond butter. Tastes best when served fresh.
Cookies & Cream Milkshake
Ingredients (makes 2 servings)
- 3/4 cup heavy whipping cream or coconut milk (180 ml/ 6 oz)
- 1 cup unsweetened almond milk or any nut or seed milk (240 ml/ 8 fl oz)
- 2 tbsp almond butter, preferably roasted or sunflower seed butter (32 g/ 1.1 oz)
- 1 tsp vanilla powder or sugar-free vanilla extract
- 1-2 tsp powdered Erythritol, Swerve or few drops of stevia
- 1/3 cup chopped walnuts or pecans (40 g/ 1.4 oz)
- 2 large squares of dark chocolate (at least 85%), grated (20 g/ 0.7 oz)
- Optional: few ice cubes or frozen cubes of almond milk
- 2 tbsp whipped cream or coconut cream for topping
Instructions
- Place all the ingredients for the smoothie (except for what you use for topping) together in a high speed blender and blitz until smooth. The longer you blitz the thicker it gets. Feel free to just blitz all in one go, or reserve some grated chocolate, walnuts and almond butter for topping.
- In another bowl, whip up the cream for the topping. Use at least half to 1 cup of cream for easy beating. Any remaining whipped cream can be kept in the fridge in a sealed jar for up to 3 days.
- Pour the shake into serving glasses and top each with a tablespoon of whipped cream. Sprinkle with the reserved grated chocolate, crumbled walnuts, and drizzle with the remaining almond butter. Tastes best when served fresh.
Nutrition (per 1 shake)
Calories654kcal
Net Carbs7.8g
Carbohydrates12.2g
Protein9.5g
Fat62.4g
Saturated Fat27.3g
Fiber4.4g
Sugar5.8g
Sodium98mg
Magnesium119mg
Potassium537mg
Detailed nutritional breakdown (per 1 shake)
| Total per 1 shake |
| 7.8 g | 9.5 g | 62.4 g | 654 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 2.3 g | 1.7 g | 34.2 g | 329 kcal |
| Almond milk natural (unsweetened) |
| 0.5 g | 0.6 g | 1.4 g | 17 kcal |
| Almond butter (organic, unsweetened) |
| 1 g | 3 g | 8 g | 106 kcal |
| Vanilla powder, dried (from vanilla beans, vanilla pods) |
| 0.3 g | 0 g | 0 g | 6 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Walnuts, nuts |
| 1.4 g | 3 g | 12.7 g | 128 kcal |
| Dark chocolate, 85% cocoa (cacao) |
| 2 g | 1.1 g | 4.6 g | 53 kcal |
| Cream, whipped, unsweetened |
| 0.1 g | 0.1 g | 1.5 g | 14 kcal |
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