Blueberry Cheesecake Keto Shake

🫐 Blueberry Cheesecake Keto Shake

Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 shakes

Ingredients

• 1 cup unsweetened almond milk (or any low-carb milk)

• ½ cup heavy cream

• ½ cup cream cheese, softened

• ½ cup fresh or frozen blueberries

• 2 tbsp erythritol (or preferred keto-friendly sweetener)

• 1 tsp vanilla extract

• ¼ tsp lemon juice (optional, for tang)

• ½ cup ice cubes (for thicker shake)

• Optional toppings: whipped cream, extra blueberries, or crushed keto graham crackers

Instructions

1. Prep the Ingredients:

   • If using frozen blueberries, no need to thaw.

   • Soften cream cheese by leaving it at room temperature for a few minutes.

2. Blend the Base:

   • In a high-speed blender, add almond milk, heavy cream, cream cheese, blueberries, erythritol, vanilla extract, and lemon juice.

   • Blend on high until smooth and creamy, about 1–2 minutes.

3. Add Ice for Thickness:

   • Add ice cubes to the blender and pulse until the shake reaches your desired thickness.

   • Taste and adjust sweetness if needed, adding a bit more erythritol if desired.

4. Serve:

   • Pour into two tall glasses.

   • Optional: Top with whipped cream, a few fresh blueberries, or a sprinkle of crushed keto-friendly graham crackers for a cheesecake effect.

5. Enjoy Immediately:

   • This shake is best enjoyed fresh. If storing, keep it in an airtight container in the fridge for up to 24 hours and give it a quick blend before drinking.

Keto Macros (Approximate per serving)

• Calories: 330

• Fat: 29g

• Protein: 6g

• Net Carbs: 4g

💡 Tips & Variations:

• Thicker Shake: Add ¼ avocado for extra creaminess without adding carbs.

• Berry Swap: Try raspberries or strawberries for a twist.

• Extra Cheesecake Flavor: Add 1 tsp of graham cracker extract (keto-friendly) for that authentic cheesecake taste.