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Keto Strawberry Milkshake - Creamy, Fresh, and Low-Carb

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

Ingredients
  

  • Strawberries: 1 cup fresh or frozen, hulled
  • Unsweetened almond milk: 3/4 to 1 cup (or unsweetened coconut milk beverage)
  • Heavy cream or coconut cream: 1/4 cup
  • Keto-friendly sweetener: 1 to 2 tablespoons (erythritol, allulose, or monk fruit blend)
  • Vanilla extract: 1 teaspoon
  • Ice: 1 to 1.5 cups (adjust for thickness)
  • Pinch of salt: optional, enhances flavor
  • Optional add-ins: 1 tablespoon almond butter for richness; 1 tablespoon collagen peptides or unflavored whey for protein; 1 to 2 tablespoons mascarpone or cream cheese for a “cheesecake” vibe
  • Optional topping: Sugar-free whipped cream or a few chia seeds

Method
 

  1. Prep the strawberries. If using fresh berries, hull them. If using frozen, no need to thaw—frozen makes a thicker shake.
  2. Add liquids to the blender first. Pour in unsweetened almond milk and heavy cream (or coconut cream). This helps the blades catch everything smoothly.
  3. Add the flavor boosters. Toss in strawberries, sweetener, vanilla extract, and a small pinch of salt. If using protein powder or collagen, add it now.
  4. Top with ice. Start with 1 cup of ice. You can add more for a thicker, frostier shake.
  5. Blend until creamy. Begin on low, then increase to high for 30–45 seconds. Scrape the sides if needed, then blend again until silky.
  6. Taste and adjust. If it’s not sweet enough, add a bit more sweetener. Too thick? Splash in more almond milk. Not thick enough? Add a few more ice cubes.
  7. Serve immediately. Pour into a chilled glass and top with sugar-free whipped cream if you like. Enjoy right away for the best texture.