Ready for a shake that will become your go-to morning boost or afternoon pick-me-up? This recipe is incredibly simple, but the real magic is in its versatility. Once you master the basic formula, you can have endless fun with it. Think of this as your template for creamy, low-carb perfection! Swap the almond butter for any nut or seed butter you have on hand, or trade the water for chilled coffee or green tea for a different flavor profile. I love adding collagen for an extra boost for my hair, skin, and nails, but feel free to use your favorite protein powder or skip it entirely. This shake is all about making it work for you!
Ingredients
• MAKES: one 8-ounce / 240-ml servingPREP TIME: 2 minutes
• 4 ice cubes
• ½ cup / 120 ml water
• 2 tablespoons collagen peptides or protein powder (optional)
• 1 tablespoon coconut oil, unflavored MCT oil powder, or ghee
• 1 tablespoon smooth unsweetened almond butter
• 1 large egg yolk
• 1 teaspoon erythritol, or 1 drop liquid stevia
• ½ teaspoon vanilla extract
Instructions
1. Place all the in a blender and blend on high for about 30 seconds, or until the ice is completely pulverized and the shake is smooth.
2. Pour into an 8-ounce glass and enjoy immediately for the best texture.
Nutritional Information
• Per serving, made with coconut oil, without collagen/protein powder
• Calories: 283
• Net Carbs: 2.3 g
• Total Fat: 27.1 g
• Protein: 6.1 g
• Macros: Fat 86% / Carbs 5% / Protein 9%
Pro Tips
• & Variations
• For a flavor twist, replace the water with chilled brewed coffee, steeped green tea, or your favorite non-dairy milk.
• Make it ahead by storing it in an airtight container in the fridge for up to 3 days. You can also pour leftovers into ice pop molds and freeze for a cool treat.
• Easily adapt this recipe for dietary needs: use seed butter for a nut-free version, avoid ghee for dairy-free, and use a plant-based protein powder instead of collagen for a vegetarian option.
• If you have concerns about consuming raw egg yolk, you can purchase pasteurized eggs or simply leave the yolk out of your shake.
FAQ
Q: Is it safe to use a raw egg yolk in this shake
A: If you have concerns about consuming raw egg, you can use pasteurized eggs which are safe to eat raw. Alternatively, you can simply leave the egg yolk out of the recipe.
Q: How can I make this shake nut-free or dairy-free
A: This recipe is easily adaptable. For a nut-free version, replace the almond butter with a seed butter like sunflower or tahini. To make it dairy-free, ensure you use coconut oil or MCT oil instead of ghee.
Q: What makes this low-carb shake so creamy
A: The creaminess comes from the combination of a healthy fat source (like coconut oil or almond butter) and the egg yolk, which acts as a natural emulsifier. Blending on high until the ice is pulverized creates a perfectly smooth texture.
Q: Can I prepare this shake in advance
A: Yes, you can store the shake in an airtight container in the fridge for up to 3 days. You can also pour it into ice pop molds and freeze it for a frozen treat later.
