Servings: 1 Prep: 3 min Cook: 0 min Total: 3 min
At the core of my thinking is the idea that I should present a seemingly infinite variety of options for people. I’m always pushing to offer new things, while also offering old favorites, updated for a low-carb lifestyle. As of this recipe, I’ve been doing this for about 9 1/2 months and have right around 300 recipes. Interestingly, I have VERY few beverage options! Perhaps that’s because I’m a water person. Coffee in the morning … water for the rest of the day. I’ve just never felt strongly drawn to other beverages. A little pick-me-up in the morning, then … stay hydrated.
That’s no excuse not to push the beverage section of my website!
Additionally, if you give me a chocolate shake … I’magunna drink it! I’m sort of a puzzle. I won’t outright say I have a sweet tooth. My teeth are more of the salty variety, but … I do love a good sweet taste! I also love chocolate, I love cold foods and I love whipped cream. I suspect I’m not alone on this one, either! It seemed silly to not offer a chocolate shake on my website, especially seeing as it’s so easy!
A Few Thoughts: A really good shake is usually made with ice cream. If you have access to a good sugar-free ice cream … go for it! It’s ice cream, cream, sweetener, cocoa powder and/or sugar-free chocolate syrup, in a blender. Just be sure to read the label. Sugar-free doesn’t always equal “low-carb”. For the most part, processed foods, even the sugar-free/low-carb products, are often full of “sugar under another name”, stabilizing ingredients and fillers that may cause a stall for some. As an example, here’s vanilla ice cream from a brand called “Clemmy’s”. It’s an “all natural” ice cream, with all kinds of branding touting how ridiculously awesome, healthy and special it is. If I didn’t know any better, I’d buy it! However, reading the label shows the first ingredient to be maltitol, which is basically sugar (as far as the blood is concerned) under another name, plus it’ll give you intestinal distress, something fierce! Maltodextrin is also another sugar (they list it as a fiber, but it’s got an impact on blood sugars). There’s also Xylitol, which many diabetics claim has no effect on their blood sugars, but many others say it does. I remain skeptical of it, plus it’s poisonous to dogs. Anywhoo … this “at a glance” awesome ice cream product is … SHENANIGANS!
On the flip side is one I pick up at Whole Foods, from time to time. SO Delicious makes a KILLER (non-dairy) ice cream product, just as good as any full sugar-full cream ice cream I’ve ever had. Here’s a link to their vanilla ice cream nutrition facts. Here they’re using chicory root (inulin, probably), erythritol and monk fruit extract as their bulking and sweetening synergy blend. HUZZAH!! We have a winner!
In this case of this particular shake recipe, I’ve kept it simple, so it’s within reach of anything that’s got a quality sugar equivalent sitting around.
Another Note: The chocolate dribble was actually a sugar-free Hershey’s Chocolate syrup, which my mother gave me. She was really happy that she’d found an erythritol based syrup. As was I! I’ve seen it in grocery stores, so I think it’s easily found. I tried it and it was delicious, too! (if you REALLY focus on it, yes … you can tell it’s not the real thing, but it’s still pretty yum) It’s not a PERFECT product, in that they use some Sucralose and Ace K in their sweetening synergy blend, but it’s mostly erythritol and probably totally fine to enjoy every once in a while. Quick, easy and tasty!
- Blend until smooth. Top with whipped cream and sugar-free chocolate syrup, if desired. Enjoy!
- Notes: To give a fuller flavor, you can freeze almond milk or coconut milk into ice cube trays and use this. Can also use almond milk/coconut milk instead of cream, for a non-dairy chocolate shake!
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* Learn More: More about this recipe and nutrition …