I’ll be honest—I didn’t think I’d miss milkshakes on keto. Then summer hit. And every drive-thru on the block started mocking me with their frosty sugar bombs. So I built this version from scratch—thick, cold, sweet, and actually keto. It’s got the creamy satisfaction of the real thing without blowing up your blood sugar.
Best part? No weird aftertaste, no chalky protein powder vibes. Just clean ingredients and a blender.
Why This One Works So Well
Traditional milkshakes are basically sugar with a side of insulin spike. This version ditches the dairy overload and sugar, but still hits that ultra-creamy, cold-and-sweet craving. Here’s how:
- Coconut cream + heavy cream = full-fat, luscious base
- Just enough powdered monk fruit blend for that real shake sweetness
- Crushed ice adds body without watering it down (if you don’t over-blend)
What I Used (And Why It Worked)
- Coconut milk (1 can, chilled overnight) – Use the solid cream only. This is the magic thickener. Skip the watery part or it turns into sad soup.
- Heavy cream (1 cup) – Adds dairy richness and fat. You can sub more coconut cream for a paleo/dairy-free twist.
- Powdered Monk Fruit Allulose Blend (¼ cup) – Dissolves perfectly, no grit. Allulose keeps it from crystallizing if you freeze.
- Vanilla extract (2 tsp) – Adds that classic milkshake flavor. Real vanilla, always.
- Ice cubes (2 cups) – Crushed at the end to thicken without making it runny.
Low-Carb Substitutions That Hold Up
| Swap | Result |
|---|---|
| Extra coconut cream for heavy cream | Works well, keeps it dairy-free |
| Liquid monk fruit instead of powdered | Won’t thicken the same; texture gets looser |
| Add a scoop of keto collagen | Adds protein and body—just blend with the base before ice |
Want it chocolatey? Add 1 tbsp unsweetened cocoa + a few drops of chocolate extract. Tastes like a Frosty, no lie.
What Went Sideways (And Why)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Milkshake turned watery | Over-blended the ice | Pulse, don’t blend—watch the texture |
| Gritty sweetener texture | Used granular, not powdered | Stick with powdered or blend it yourself first |
| Not sweet enough | Under-measured monk fruit | Taste before adding ice and adjust |
How to Make It (Step-by-Step)
- Chill your coconut milk overnight. This helps the cream separate cleanly.
- Scoop the thick cream into a blender (skip the watery part).
- Add heavy cream, sweetener, and vanilla. Blend on low for 20 seconds until smooth.
- Toss in your ice cubes. Pulse just until crushed—don’t go full smoothie mode.
- Pour into a chilled glass (trust me), and serve immediately.
Tracking macros? I portion this into 4 servings—about 1 cup each. Makes logging stupid easy.
Keto Cooking Tricks That Help
- Freeze your serving glasses for 5 minutes = instant frosty upgrade.
- Pre-freeze coconut cream in ice cube trays—makes blending even faster.
- Blend sweetener + liquids first. It dissolves better, no grit.
How I Store and Track It
- Fridge: Keeps for 1 day in a sealed jar. Stir well before sipping.
- Freezer: Pour leftovers into silicone ice cube trays. When the craving hits, blend cubes with a splash of cream or coconut milk.
Tracking tip: Frozen leftovers don’t change the macros—just the texture. Still 4g net carbs per serving.
What I Googled Before Making This
Will this spike my blood sugar?
Not unless you’re adding bananas or using a shady sweetener. With monk fruit + allulose, it’s blood sugar-friendly for most.
Can I make this with almond milk instead?
You can, but it’ll be thin and sad. Use full-fat ingredients if you want a real milkshake.
What if I want chocolate?
Add 1 tbsp unsweetened cocoa powder + 2 drops chocolate extract. Blend with base before ice.
Nutrition Facts
Serving Size: 1 cup
| Nutrient | Amount |
|---|---|
| Calories | 379 kcal |
| Total Fat | 38g |
| Saturated Fat | 24g |
| Trans Fat | 0g |
| Cholesterol | 95mg |
| Sodium | 36mg |
| Potassium | ~150mg |
| Total Carbohydrates | 4g |
| Dietary Fiber | 0g |
| Sugars | 3g |
| Net Carbs | 4g |
| Protein | 3g |
| Calcium | ~40mg |
| Iron | ~1mg |
Check out More Recipes:
Low Carb Keto Milkshake
Description
Thick, creamy, low-carb vanilla milkshake made with coconut cream and zero sugar—perfectly keto and ready in minutes.
Ingredients
Instructions
- Scoop coconut cream into a blender (discard water).
- Add heavy cream, sweetener, and vanilla extract. Blend until smooth.
- Add ice cubes. Pulse until just crushed—don’t overdo it.
- Pour into cold glasses. Serve right away.
Notes
- Freeze your serving glasses for 5 minutes = instant frosty upgrade.
- Pre-freeze coconut cream in ice cube trays—makes blending even faster.
- Blend sweetener + liquids first. It dissolves better, no grit.
