Introduction
The modern keto movement has sparked a revolution in how we approach classic desserts, and this chocolate milkshake is a prime example of that innovation. While traditional milkshakes date back to the 1880s, when they were first served in pharmacies as a 'tonic,' this contemporary version maintains the same creamy satisfaction while aligning with today's health-conscious preferences. The development of high-quality sugar alternatives and the growing understanding of healthy fats has made it possible to recreate this beloved treat in a way that supports ketogenic lifestyles without sacrificing the rich, indulgent experience that makes milkshakes so irresistible.
Ingredients
• 2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 3 tablespoons sugar-free chocolate syrup (preferably ChocZero or Lakanto brand)
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons erythritol sweetener
• 1/2 teaspoon vanilla extract
• 1 cup crushed ice
• 1/8 teaspoon xanthan gum (optional, for thickening)
• Pinch of salt
Step 1:
Chill all liquid ingredients (heavy cream, almond milk) in refrigerator for at least 30 minutes before starting
Step 2:
In a high-powered blender, combine heavy cream, almond milk, sugar-free chocolate syrup, cocoa powder, erythritol, vanilla extract, and salt
Step 3:
If using xanthan gum, sprinkle it evenly over the liquid mixture
Step 4:
Add crushed ice to the blender
Step 5:
Blend on high speed for 2-3 minutes until smooth and creamy, with no ice chunks remaining
Q: Can I make this dairy-free?
A: Yes, substitute heavy cream with full-fat coconut cream for a dairy-free version
Q: Why isn't my shake thick enough?
A: Ensure ingredients are well-chilled and consider adding xanthan gum for thicker consistency
Q: Can I make this ahead of time?
A: Best served fresh, but can be stored in freezer for up to 1 hour and re-blended before serving
• Heavy cream can be substituted with coconut cream for dairy-free option.
• Any sugar-free chocolate syrup brand can work, but ChocZero or Lakanto provide best taste and texture.
• Erythritol can be replaced with monk fruit sweetener or allulose.
• Xanthan gum helps achieve thick shake consistency but can be omitted.
• For best results, all ingredients should be well-chilled before blending.
Pour immediately into chilled glasses and serve with a wide straw. Optional garnish with sugar-free whipped cream
Best consumed immediately. Can be stored in freezer for up to 1 hour and re-blended briefly before serving
Pre-chill ingredients and glasses for optimal thickness and temperature
- Blend in short pulses initially to prevent ingredient splashing
- Add xanthan gum gradually to prevent clumping
- Use crushed ice rather than whole cubes for smoother blending
For a mocha version, add 1 shot of chilled espresso. For mint chocolate, add 1/4 teaspoon peppermint extract
Serve with keto chocolate chip cookies or as dessert after a low-carb meal
Perfect for summer months, but enjoyable year-round
Contains dairy (heavy cream). May contain tree nuts (almond milk). Check chocolate syrup brand for specific allergens
