Living the low carb recipes life doesn’t mean missing out on simple pleasures, and this creamy, perfectly sweet and incredibly delicious low carb milkshake is here to prove it!!
Because no matter how hot, stressful, or boring the day is, the thought of this low carb milkshake can put a smile on my face…
Plus, you’d never know by tasting it, that these low carb drinks are low in carbs and sugar!
Drooling yet? Let’s do this!
I think what I love most about this low carb milkshake is that it’s totally guilt free! The illusion of thick sweet ice cream is so darn satisfying, I fell in love the first time I tasted it!!
Here are some other fantastic qualities:
- Ready in 5 minutes
- Ambrosial chocolatey flavor
- Totally healthy
- Flexible recipe
- It’s a milkshake?!
Too bad you can’t just pull up to a drive thru window and order one of these puppies, huh?
It’s okay, though. This drink is so easy to make, and it comes together in just a couple of minutes – no mess, no fuss (unless someone else tries to drink it).
The ingredient list is pretty standard:
Sweetener – I use erythritol in this low carb milkshake. Erythritol is my favorite of the keto sweeteners, as it’s zero-calorie, and doesn’t spike blood sugar. Plus, it offers a sensational cooling effect that pairs nicely with your milkshake!
Avocado – avocado adds to the texture of this milkshake, making it super creamy! Make sure to grab haas avocados — they’re high in fat and flavor.
Cocoa powder – you can use any cocoa powder you have, but I MUCH prefer dutch process cocoa powder, as it’s significantly less bitter than regular.
Salt – believe it on not, this enhances the sweetness of our low carb milkshake.
Low carb milk – we’ll be using a combo of heavy cream and almond milk. I like this ratio, as it’s got enough heavy cream to make the drink rich and creamy, without being too rich and creamy.
Tools To Make
Making this creamy, delectable low carb milkshake is simple – all you need is a blender!
BONUS POINTS: on hot days I love to put my low carb milkshake in a frozen mug. It really takes it to the next level.
Storing your low carb milkshake is not recommended (it would disappear anyway). Since it only takes a couple of minutes to make and there’s virtually no mess involved, its best to blend it up right before you’re ready to enjoy it!
This low carb milkshake is perfection on its own. But if you’d like to add a bit more pizzaz to it (like I did in the photos), here are some ideas:
- Melt low carb chocolate (I used sugar free chocolate chips combined with a touch of coconut oil) and drizzle it on the inside of your cup before pouring the milkshake in.
- A healthy dollop of sugar free whipped cream on top! You can quickly make your own by whipping up heavy cream and erythritol.
Looking to add your own twist to these low carb milkshakes? Here are some ideas:
- Skip the cocoa powder for a low carb vanilla milkshake.
- Add your favorite low carb fruits. This drink can easily be turned into a low carb strawberry milkshake with a handful of strawberries (skip cocoa powder for this variation). You can also try my low carb strawberry smoothie for a similar taste but a more breakfast appropriate meal.
- Make this healthier with a handful of greens (similar to my low carb green smoothie). You won’t believe me till you try it, but you won’t even notice mild-tasting greens like spinach or kale in here!
- Add 2 tablespoons of low carb peanut butter for a Reeses like smoothie, similar to my low carb peanut butter smoothie.
- Add crumbles of your favorite low carb cookies for a low carb cookies and cream milkshake… oh MY!
Low Carb MilkshakePrint Recipe Pin Recipe
- Toss all ingredients in the blender in the order listed above.
- Pour into a glass and top with your favorite toppings. (I poured a little sugar free chocolate in the glass before pouring the milkshake in). Enjoy!
Fans Also Made These Low Carb Recipes:
- Avocados. Go for haas! They’re higher in fat, creamier and WAY more delicious than regular (sorry Florida ?).
- Chocolate. I love Lily's chocolate chips for this (they make dark, semi-sweet, and milk) but you can always make your own low carb chocolate by following my recipe!
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Milk. I swap between unsweetened light almond or coconut milk.
- Nutritional information is based on 1 shake if you divide this recipe into 2. It doesn't include whipped cream or chocolate syrup.