Why This Recipe Works :
Shakes are a perennial favorite, and it’s no wonder: A sweet, creamy shake is an indulgent liquid treat. To create one that tasted delicious and chocolaty as a breakfast drink, we started with plain unsweetened almond milk. Its neutral flavor and silky consistency replaced milk, and added fiber. We mixed in unsweetened cocoa powder and tried avocado as a thickener because it also lent fat and flavor.
Ultimately, though, unsweetened almond butter proved a better complement to the shake’s rich chocolatiness. For sweetness, we enlisted a modest amount of erythritol; a touch of salt helped balance that and further draw out rich taste. Finally, to boost fat without compromising net carbs, taste, or texture, we blended in naturally sweet coconut oil. Erythritol is our preferred low-carb sweetener here; however, you can substitute your favorite low-carb sweetener. Be aware that not all low-carb sweeteners can be substituted 1:1 for erythritol. See this page for more information on low-carb sweeteners and substitutions. This recipe can easily be doubled.
Directions :
1: Process almond milk, almond butter, erythritol, cocoa, salt, and ice cubes in blender until smooth, about 30 seconds. With blender running, slowly add coconut oil, and process until combined, about 10 seconds. Serve.
CHOCOLATE-ALMOND SHAKE
Ingredients
- ¾ cup unsweetened plain almond milk
- 2 tablespoons unsweetened creamy almond butter
- 2 teaspoons granulated erythritol
- 1½ teaspoons unsweetened cocoa powder Pinch table salt
- ½ cup ice cubes
- 2 tablespoons coconut oil melted
Instructions
- Process almond milk, almond butter, erythritol, cocoa, salt, and ice cubes in blender until smooth, about 30 seconds. With blender running, slowly add coconut oil, and process until combined, about 10 seconds. Serve.