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Keto Chocolate Peanut Butter Shake

Keto Chocolate Peanut Butter Shake - Creamy, Satisfying, and Low-Carb

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • Unsweetened almond milk (or unsweetened macadamia or coconut milk)
  • Heavy cream (or full-fat coconut milk for dairy-free)
  • Natural peanut butter (no added sugar; ingredients should be just peanuts and salt)
  • Unsweetened cocoa powder (Dutch-process or natural)
  • Sweetener: allulose, erythritol/monk fruit blend, or liquid stevia
  • Vanilla extract
  • Ice cubes
  • Sea salt (a pinch sharpens the chocolate)
  • Optional add-ins: MCT oil or avocado for extra creaminess, collagen peptides or whey isolate for protein, chia or flax for fiber, sugar-free chocolate chips for crunch, whipped cream for topping

Instructions
 

  • Chill your liquids: Use cold almond milk and cold heavy cream. Cold ingredients blend thicker and frostier.
  • Add to blender: 1 cup unsweetened almond milk, 1/4 cup heavy cream, 2 tablespoons natural peanut butter, 1 1/2 tablespoons unsweetened cocoa powder, sweetener to taste (start with 1 to 1 1/2 tablespoons allulose or 8–12 drops liquid stevia), 1/2 teaspoon vanilla, and a pinch of sea salt.
  • Ice last: Add 1 to 1 1/2 cups ice cubes on top. Starting with less ice gives you control over thickness.
  • Blend until silky: Start low, then increase to high for 25–40 seconds. You want a smooth, thick, pourable shake with no ice chips.
  • Taste and adjust: If it’s not sweet enough, add a bit more sweetener. If it’s too thick, splash in more almond milk. Too thin? Add a few ice cubes and blend again.
  • Optional boosts: For extra energy, add 1 teaspoon MCT oil. For more protein, add 1 scoop collagen peptides or 1/2 scoop whey isolate. Blend again briefly.
  • Serve immediately: Pour into a chilled glass. Add a swirl of peanut butter, a sprinkle of cocoa, or a dollop of sugar-free whipped cream if you like.