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Keto Milkshake (Thick & Creamy!) - A Low-Carb Treat That Feels Indulgent

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Unsweetened almond milk (or unsweetened macadamia milk) – 3/4 cup
  • Heavy whipping cream – 1/2 cup (for richness and thickness)
  • Keto sweetener – 1.5 to 2 tablespoons (erythritol, allulose, or a monk fruit blend; adjust to taste)
  • Vanilla extract – 1 to 1.5 teaspoons
  • Sea salt – a small pinch (enhances flavor)
  • Ice cubes – 1.5 to 2 cups (more ice = thicker shake)
  • Optional for extra body: 1 tablespoon cream cheese or 1/2 teaspoon xanthan gum
  • Optional add-ins: 1 tablespoon unsweetened cocoa powder, 1 shot chilled espresso, 1–2 tablespoons peanut butter or almond butter, or a few strawberries (if your carbs allow)
  • For topping (optional): sugar-free whipped cream, shaved sugar-free chocolate, or a sprinkle of cinnamon

Method
 

  1. Chill your blender jar if you can. Pop it in the freezer for 5–10 minutes. A cold jar helps the shake get frothier and thicker.
  2. Add liquids first. Pour in the almond milk and heavy cream. This helps the blades catch everything evenly.
  3. Flavor and sweeten. Add vanilla, sweetener, and a small pinch of sea salt. Start with less sweetener and adjust after blending.
  4. Thicken it up. Add ice cubes. For an extra creamy shake, add cream cheese or a tiny pinch of xanthan gum. A little goes a long way.
  5. Blend until smooth. Start low, then go high for 20–30 seconds. Stop and scrape down if needed. If it’s too thin, add more ice. If it’s too thick, splash in a bit more almond milk.
  6. Taste and tweak. Sweet enough? Add a bit more sweetener if needed and pulse to combine.
  7. Serve immediately. Pour into a chilled glass and top with sugar-free whipped cream or your favorite keto-friendly garnish.