🍫🥬 Mint Chocolate Chip Keto Shake
Servings: 2
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Ingredients
-
1 ½ cups unsweetened almond milk (or coconut milk for creamier texture)
-
1 cup heavy whipping cream (or full-fat coconut cream for dairy-free version)
-
1 tsp pure peppermint extract
-
3–4 tbsp powdered erythritol or preferred keto sweetener (adjust to taste)
-
½ tsp vanilla extract
-
½ cup ice cubes
-
2–3 tbsp sugar-free mini chocolate chips
-
Optional: a few drops of green food coloring for that classic mint-chocolate look
For garnish:
-
Whipped cream (unsweetened)
-
Extra chocolate chips
-
Fresh mint leaves
Instructions
-
Blend the shake base:
In a high-speed blender, combine the almond milk, heavy cream, peppermint extract, sweetener, vanilla extract, and ice cubes. Blend on high for 30–45 seconds until smooth and frothy. -
Add chocolate chips:
Pulse the sugar-free mini chocolate chips 2–3 times in the blender. You want them distributed, not fully pulverized, so you get chocolate bits in every sip. -
Check sweetness & flavor:
Taste the shake. Add more sweetener or peppermint extract as desired. Blend again for 5–10 seconds if adding anything. -
Serve:
Pour the shake into two tall glasses. Top with a dollop of unsweetened whipped cream, a sprinkle of chocolate chips, and a fresh mint leaf. -
Optional: Make it extra creamy:
For a thicker “milkshake” texture, add 1–2 tbsp avocado or 1 scoop of low-carb vanilla protein powder before blending.
Nutrition per serving (approx.)
-
Calories: 310
-
Fat: 28g
-
Protein: 6g
-
Net Carbs: 3g
Tips & Variations
-
Mint Intensity: Start with 1 tsp peppermint extract, but adjust to taste. Too much can overpower the shake.
-
Chocolate Texture: Use sugar-free chocolate chips for keto compliance. If unavailable, chop a sugar-free chocolate bar into small chunks.
-
Dairy-Free Option: Use coconut cream and unsweetened almond or coconut milk instead of heavy cream.
-
Extra Chill: Freeze the ice cubes made from almond milk for an even creamier shake.
