A Refreshing Low-Carb Treat for Matcha Lovers!
Craving a special treat that’s simple, delicious, and won’t derail your health goals? This vibrant Keto Matcha Milkshake is your answer! In just five minutes, you can whip up a creamy, earthy, and utterly satisfying shake that’s perfect for a post-workout boost or a sunny afternoon indulgence. The beauty of this recipe is its versatility. Any low-carb ice cream works beautifully—I’m a big fan of Halo Top for a dairy option, and So Delicious makes a fantastic keto-friendly coconut milk ice cream for a dairy-free version. The same goes for the milk; from rich dairy to homemade Cashew Milk or store-bought almond milk, the choice is yours. Get ready to shake up your new favorite treat!
Ingredients
• ½ cup / 120 ml milk (nondairy or regular)
• 2 teaspoons matcha powder
• 4 scoops / 128 g low-carb ice cream (dairy-free or regular)
Instructions
1. Pour the milk into an 8-ounce / 240-ml or larger airtight container, like a pint-sized mason jar. Add the matcha powder.
2. Whisk the vigorously until the matcha is fully incorporated into the milk and no clumps remain.
3. Add the scoops of ice cream, seal the container tightly, and shake for 20 to 30 seconds until everything is blended and creamy.
4. Remove the lid, insert a straw, and serve immediately for the best taste and texture.
Nutritional Information
• Per serving, made with full-fat coconut milk and erythritol-sweetened coconut milk ice cream
• Calories: 193
• Total Fat: 14 g
• Net Carbs: 15.5 g
• Protein: 1.5 g
• Dietary Fiber: 17.5 g
• Sodium: 185 mg
Pro Tips
• For an even lower-carb shake, replace the ice cream with an equal amount of chilled, full-fat coconut milk.
• To make this recipe completely dairy-free and vegan, simply use your favorite non-dairy milk and a dairy-free, keto-friendly ice cream.
• Make it ahead by storing the prepared shake in an airtight container in the fridge for up to 3 days. Just give it a good shake before drinking.
• Turn leftovers into a new treat by pouring the shake into ice pop molds and freezing for delicious matcha popsicles.
FAQ
Q: Can I make this matcha milkshake vegan
A: Yes, this recipe is easily made vegan. Simply use a non-dairy milk like almond or cashew milk and a dairy-free, keto-friendly ice cream, such as one made from coconut milk.
Q: What can I use instead of low-carb ice cream
A: For an even lower-carb option, you can replace the four scoops of ice cream with an equal amount of chilled, full-fat coconut milk. This will still give you a creamy and delicious shake.
Q: How do I prevent my matcha from clumping
A: The key is to whisk the matcha powder vigorously into the milk before adding the ice cream. This ensures the powder fully dissolves, resulting in a smooth, clump-free milkshake.
Q: Can I make this keto milkshake ahead of time
A: Absolutely! You can store the prepared shake in an airtight container in the refrigerator for up to 3 days. Just be sure to give it a good shake before serving to recombine the ingredients.
