Healthy Keto Oreo Shake

This oreo smoothie is more than just a keto treat — it's a complete meal. It's packed with healthy fats, protein, magnesium and potassium to help you stay nourished and satisfied for longer.

If you're busy (who isn't these days?!), easy keto smoothies and shakes like this one can be prepared in just a few minutes.

Originally, I was tempted to use my Low-Carb Oreo Cookies but I didn't want to complicate it so I kept this healthy shake simple with just a few ingredients — it tastes just as good as the real deal.

As any keto shake, it's versatile so you can customise it to suit your preferences. Here are some of the many substitutions and add-ons to make your perfect keto shake:

• Extra fats and/or gut-healing protein: Add some MCT oil powder or Keto Collagen — These single packs are perfect for keto smoothies (Use code SINGLES20 to get 20% off).
• Almond butter: Use any nut or seed butter, or coconut butter. Black sesame paste (tahini) is a great alternative if you don't have black cocoa powder. I used my favourite Keto Butter made with macadamia nuts, cashews, coconut butter and MCT oil.
• Sweeteners: You can use any low-carb sweeteners from this list, or skip the sweeteners altogether. You may find it too sweet — feel free to use less.
• Black cocoa powder: You can use Dutch process cocoa powder or raw cacao powder.
• For dairy-free: Use coconut milk for the shake and coconut cream for the topping instead of heavy whipping cream.
• Raw eggs: Use 1/2 cup whey protein, egg white protein powder, collagen powder or plant-based protein powder (sweetener-free or with low-carb sweeteners).

Are Raw Eggs Safe?

If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs. To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs.

Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down and store in the fridge for 6-8 weeks.

Preparation time

 5 minutes

Nutritional values (per serving)

Total Carbs	14.7	grams
Fiber	6.8	grams
Net Carbs	7.9	grams
Protein	22.6	grams
Fat	47.5	grams
of which Saturated	16	grams
Energy	549	kcal
Magnesium	166	mg (41% RDA)
Potassium	821	mg (41% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (16%), fat (78%)

Ingredients (makes 2 servings)

• 1 1/2 cups unsweetened almond milk, cashew milk or water (360 ml/ 12 fl oz)
• 1/4 cup heavy whipping cream (60 ml/ 2 fl oz)
• 4 large eggs (use pasteurized)
• 4 tbsp roasted almond butter or Keto Butter (64 g/ 2.3 oz)
• 4 tbsp powdered Erythritol or Swerve (40 g/ 1.4 oz)
• 3 tbsp black cocoa powder or Dutch process cocoa powder (16 g/ 0.6 oz)
• 1/4 tsp vanilla powder or 1/2 tsp sugar-free vanilla extract
• 1/2 cup whipped cream for topping (120 ml/ 4 fl oz)

Note: See intro for a full list of add-ons and substitutions.

Instructions

1. Pour the almond milk in an ice tray and freeze. You can skip this step or use ice cubes instead.
2. Place the frozen almond milk and cream in a blender. Add the eggs.
3. Add the almond butter, sweetener, cacao powder and vanilla. I used my favourite Keto Butter made with macadamia nuts, cashews, coconut butter and MCT oil.
4. Process until smooth and creamy.
5. Pour into serving glasses.
6. Top with whipped cream just before serving.

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