Low Carb Cookies and Milk Protein Shake
4.9g
Net Carbs
17.5g
Protein
23.1g
Fat
5.0g
Fiber
317
Calories
Cooking tip: Frozen Greek yogurt cubes and frozen cubes of Atkins shake give this dessert the thick texture of an ice cream based milkshake without the sugar or carbs. Try this technique with any of our delicious Atkins Protein Shakes for a low carb milkshake experience that adds some protein without adding a large amount of net carbs.
Ingredients:
- 6 tablespoons plain greek yogurt, whole milk FNDDS
- 1 each Atkins Creamy Vanilla Shake
- 1 cookie Atkins Chocolate Chip Protein Cookies
- 1 teaspoon vanilla extract USDA
- 1/4 cup heavy whipping cream USDA
- 2 tablespoons Swerve confectioners erythritol based sweetener
Directions:
Equipment note: an ice cube tray is needed for this recipe.
- In an ice cube tray, freeze Greek yogurt in 1 tablespoon portions. Fill remaining 8 ice cube wells with Atkins Creamy Vanilla Shake and freeze until solid, about 4 hours. Place remaining Atkins Creamy Vanilla Shake in the refrigerator to chill.
- In a blender, combine frozen Greek yogurt cubes, frozen shake cubes, chilled vanilla shake, 1 tablespoon confectioners erythritol, and vanilla extract until thick and yogurt is fully incorporated. Roughly chop Atkins Chocolate Chip Protein Cookie and fold ½ into the milkshake. Divide evenly between two glasses, about 1 cup in each.
- In a medium bowl, use an electric hand mixer to whip heavy cream and 1 tablespoon confectioners erythritol to stiff peaks. Evenly top each glass of shake with whipped cream, and garnish with remaining chopped cookie. One glass of shake as described is one serving.
