MAKES one 8-ounce (240-ml) serving

PREP TIME: 5 minutes


This milkshake is a special treat that is simple to make and quite tasty if you love matcha! Any low-carb ice cream will do the trick here. If you want a dairy-free version, So Delicious makes a keto-friendly coconut milk ice cream that’s sweetened with erythritol. In fact, I’m enjoying a pint right now as I’m writing this. If you can eat dairy, there are many low-carb ice cream options for you, including Halo Top.

For the milk, any type—from dairy milk to almond milk—will work. Homemade Cashew Milk (here), Coconut Milk (here), and Macadamia Nut Milk (here), or store-bought versions of these, are all good options.

To lower the carb count, use chilled full-fat coconut milk in place of the ice cream.

½ cup (120 ml) milk (nondairy or regular)

2 teaspoons matcha powder

4 scoops low-carb ice cream (dairy-free or regular) (about 4½ oz/128 g)

  1. Place the milk and matcha in an 8-ounce (240-ml) or larger airtight container. A pint-sized mason jar works fabulously.
  2. Whisk the ingredients until the matcha is fully incorporated into the milk.
  3. Add the ice cream, seal, and shake for 20 to 30 seconds.
  4. Remove the lid and insert a straw. Best enjoyed immediately.

STORE IT: If there are leftovers or you need to make the shake ahead of time, store it in an airtight container in the fridge for up to 3 days. When ready to enjoy, give it a little shake. Alternatively, pour the leftovers into ice pop molds and freeze.


Use a nut milk or dairy milk and a nut- or dairy-based ice cream.


Use a nondairy milk and a dairy-free ice cream.

make it NUT-FREE:

Use a coconut- or dairy-based ice cream.

Per serving, made with full-fat coconut milk and erythritol-sweetened coconut milk ice cream:

calories: 193 | calories from fat: 126 | total fat: 14 g | saturated fat: 12.5 g | cholesterol: 0 mg

sodium: 185 mg | carbs: 33 g | dietary fiber: 17.5 g | net carbs: 15.5 g | sugars: 2.5 g | protein: 1.5 g

FAT : 48%
CARBS : 50%