Whip up this keto Cookies ’N Cream milkshake in about 15 minutes — a rich, low‑carb dessert or fat‑bomb treat. No baking required, and yes: homemade “Oreo” crumbs are included.
Keto Cookies ’N Cream Milkshake
Quick and Easy
This shake needs little introduction: a creamy vanilla base blended with chocolate cookie crumbs for color and texture. I offer two main approaches for the base — one using actual ice cream for a classic milkshake, and another no‑ice‑cream hack that’s quicker and still delicious.
DIY “Oreo” Cookie Crumbs
The crumbs are simple: lightly toast almond flour, then mix in cocoa, a powdered sweetener and a touch of butter. Freeze briefly so the crumbs firm up and get that soaked‑cookie texture. No oven required, but if you prefer, you can bake keto gluten‑free Oreos separately and use those crumbs.
Vanilla Base Options
Option 1: Use real keto vanilla ice cream (no‑churn or store‑bought keto-friendly brands) for an authentic milkshake. Option 2: Blend full‑fat coconut milk or heavy cream with vanilla extract, powdered sweetener and ice for a “mock milkshake” — less dense but very tasty. A third option is a creamy avocado‑based keto milkshake if you want double chocolate and extra creaminess.
Cocoa Choices
Use good quality unsweetened cocoa or cacao powder — it makes a noticeable difference in flavor and color. Dutch‑processed cocoa gives a deeper, darker color, while raw cacao offers a slightly lighter, reddish tone and more antioxidants.
Sweeteners
Use a powdered sweetener for smooth texture — powdered erythritol, allulose (add ~30% more since it’s less sweet), or powdered xylitol are all good choices. If you only have granulated sweetener, pulse it in a dry blender or processor until powdered and let the dust settle before opening. Avoid stevia with chocolate as it can taste bitter to some. If you use xylitol, keep pets away from the kitchen — it’s toxic to dogs.
(15 Minute!) Keto Cookies & Cream Milkshake
Ingredients
For the ‘Oreo’ cookie crumbs
- 30 g almond flour
- 6 g cocoa powder
- 1-2 tablespoons powdered sweetener (erythritol, allulose or xylitol)
- 1/4 teaspoon instant coffee optional
- pinch kosher salt
- 1 tablespoon melted grass‑fed butter or ghee / coconut oil
For the milkshake (ice cream version)
- 2 cups no‑churn vanilla ice cream
- 1/4 cup unsweetened almond milk
For the milkshake (no ice cream)
- 1 1/2 cups full‑fat coconut milk
- 1/4 cup heavy whipping cream or more coconut milk
- 2-4 tablespoons sweetener (erythritol, allulose or xylitol, to taste)
- 2 teaspoons vanilla extract
- 1/4 teaspoon xanthan gum optional (for thickness)
- pinch kosher salt
- 1 cup ice as needed
Instructions
For the ‘Oreo’ cookie crumbs
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Lightly toast the almond flour in a dry skillet over medium heat until golden and fragrant (about 2–4 minutes). This step builds flavor, so don’t skip it.
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Transfer the toasted almond flour to a bowl and stir in cocoa, powdered sweetener to taste, optional instant coffee, and salt. Add melted butter and mix until combined. Place the mixture in the freezer while you prepare the shake.
For the milkshake (ice cream version)
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Add vanilla ice cream and almond milk to a blender and blend until just combined. Add half the cookie crumbs and pulse briefly so you keep some texture.
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Stir in the remaining crumbs by hand for larger chunks, then serve immediately.
For the milkshake (no ice cream)
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Combine all ingredients except the ice in a blender and process until smooth. Taste and adjust sweetness, then add ice and pulse until thick. Avoid over‑blending so it stays cold.
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Add half the cookie crumbs, pulse briefly, then fold in the rest for texture. Serve immediately.
Notes
**Brand recommendations are optional; choose full‑fat, unsweetened coconut milk if following the no‑ice‑cream method.
Nutrition estimates are per milkshake and assume the no‑churn vanilla ice cream option.
Nutrition