Shake - Thin Mint Chocolate Chip


Prep Time

2 min

Prep Notes

This shake couldn’t be easier to make: just dump everything in your blender *except* for the chocolate, and blend until creamy, then break your chocolate into smaller pieces and blend for a few pulses more to get it just the right size to go up the straw. It’s heart meltingly good, AND gives you a good protein boost. What more do you need?

Yields

1

Ingredients

  • ½ c. cottage cheese (consider subbing with hard cheese and Parmesan)
  • 1½- 2 c. ice
  • 1 c. unsweetened almond milk
  • 2 T or ¼ c. heavy cream or ½ & ½
  • 1½ tsp. vanilla extract
  • ¼ tsp. peppermint extract or 1-4 drops food grade essential oil
  • 1-2 T Erythritol (or Xylitol or Truvia) + stevia extract to taste 
  • 2 tsp KETO Chocolate syrup, any kind ( I used ChocZero)
  • ½ tsp espresso powder (to bring out chocolate flavor)
  • ⅛ t. gluccomannan or xanthan gum / guar gum, optional
  • ½ oz. 85% dark chocolate bar

Directions

  1. (optional) To make garnish curls, warm chocolate to warmish room temp, and use a veggie peeler to make curls.
  2. Chop chocolate bar into smallish chunks and set aside.
  3. Add remaining ingredients to your blender, and blend until well combined and smooth.
  4. Add chopped chocolate and blend or pulse to chop them up to straw-sized chunks.
  5. Pour into a tall glass, and top with whipped cream & chocolate curls if you're feeling fancy.
  6. Enjoy!

Notes


Want to add a superfood boost? Add a serving of mint flavored chlorophyll instead of your mint extract, and enjoy a nice minty green smoothie.

Using a full ¼ cup of heavy cream creates a *very* heavy/rich S milkshake that I use only on special occasions and as a meal replacement. It's similar calorie wise to the Muffin in a Mug. If you want to lighten it up, half the shake with someone else, scale the cream back and/or sub half & half instead.