Whip up this keto cookies ‘n cream milkshake in just 15 minutes, for a killer fat bomb treat or low carb dessert. And yes, (no-bake!) ‘oreo cookie’ crumbs included!
Keto Cookies ‘N Cream Milkshake
Fairly Instant!
I feel like this keto cookies and cream milkshake needs (very!) little introduction. You know what to expect: a delicious vanilla ice cream shake, blended up with Oreo cookie crumbs for those chocolate hues and texture.
For the ice cream shake I’m giving you two options: one with actual ice cream and a second one with a nifty hack (a bit less creamy, but so yum!).
And what about said ‘cookie crumbs’, you’re probably asking! Now, in all honesty and despite how much I love baking, I wasn’t about to bake a whole batch of cookies just to blend them up. So I followed the route of my famous cookies ‘n cream fat bombs with an ‘instant’ version that totally does the trick. Read on!
The ‘Oreo’ Cookie Crumb Deets
It’s super simple. All you need to do for the ‘cookies’ is toast up some almond flour and mix in some cocoa, sweetener and butter. Once you get it all frozen up, you get that awesome mouthfeel of soaked cookie crumbs. Fairly instant, and no baking required.
Though, I mean, you can always go ahead and bake a batch of our gluten free & keto Oreos. They’re ace, and come highly recommended! Just do yourself the pleasure of eating them whole.
The ‘Vanilla Ice Cream’
You can make the keto milkshake with some actual ice cream… or hack it! Now, with some actual ice cream, think my no-churn vanilla ice cream, you’ll get a legit milkshake through and through. Also, do note there are a few brands now doing solid keto ice creams (I like Rebel, totally unsponsored or affiliated- just happy to recommend!).
Alternatively, you can make a ‘mock milkshake’ by blending some full-fat coconut milk (or heavy cream) with vanilla extract, a sweetener and a handful of ice. Less creamy, but utterly delicious once you get in the chocolate cookie crumbs!
Alternative numero tres, is that you whip up my keto chocolate milkshake for some double chocolate action! The avocado in that one ensures an unbelievably creamy texture, no ice cream required.
In terms of coconut milk brands, I’ve recently discovered Roland’s Organic Milk and I’m in love. It’s sooo creamy even right of the can, and has a much milder flavor than any other brand I’ve tried. Honestly cannot recommend it enough (can you tell I’m obsessed?!). Plus, it whips beautifully.
The Chocolate
Cocoa or cacao? Both work great, just know that quality really matters here. My favorite will forever be the Dutch-processed alkaline cocoa Valrhona, known to be one of (if not the) best cocoas in the world (also higher fat and lower carbs than many brands out there).
But feel free to use a raw cacao powder (arguably more nutritional perks here), though keep in mind that your cookie crumbs will be lighter in color and more reddish in hue. Both are well and good, as long as they’re unsweetened.
The Sweetener
You can pretty much use whatever sweetener floats your boat. But it must be powdered. I’ve tested them with Lakanto Golden, xylitol (non-corn though to avoid tummy troubles!) and allulose (just be sure to add 30% more as it’s less sweet!).
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
Or you can always grab a bag of Powdered Lakanto (just keep in mind its twice as sweet…. or even go for pure monkfruit extract (love Lakanto’s!). Do note that I always avoid stevia with chocolate as it gives a suuuper bitter aftertaste (at least for some peeps, myself included!).
And if using xylitol, make sure to be careful if you have a pup (or pet) around the house, as it’s highly toxic to the little guys! 🐕
(15 Minute!) Keto Cookies & Cream Milkshake
Ingredients
For the 'oreo cookie' crumbs
- 30 g almond flour
- 6 g cocoa powder
- 1-2 tablespoons powdered erythritol or powdered allulose or xylitol*
- 1/4 teaspoon instant coffee optional
- pinch kosher salt
- 1 tablespoon melted grass-fed butter or ghee/coconut oil
For the milkshake
- 2 cups our no-churn vanilla ice cream
- 1/4 cup unsweetened almond milk
For the 'no ice cream' milkshake
- 1 1/2 cups full fat coconut milk
- 1/4 cup heavy whipping cream or more coconut milk
- 2-4 tablespoons erythritol allulose or xylitol, to taste*
- 2 teaspoons vanilla extract
- 1/4 teaspoon xanthan gum **
- pinch kosher salt
- 1 cup ice as needed
Instructions
For the 'oreo cookie' crumbs
- Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
- Transfer toasted almond flour to a small bowl, and mix in cocoa, sweetener to taste, coffee (optional) and salt. Add in butter, mix until thoroughly combined. Place both in the freezer while you make the milkshake.
For the milkshake
- Add the vanilla ice cream and milk of choice to a blender and run until just combined. Add half of the cookie crumb mixture and pulse for a few seconds (don't want to completely blend them in!).
- Mix in the remaining crumbs (I always like having larger chunks!) and enjoy right away!
For the 'no ice cream' milkshake
- Add all ingredients, aside from the ice, to a blender and run until smooth. Taste for sweetness, add the ice and pulse until thick. Be careful not to over do it, or you'll lose coldness very quickly!
- Add half of the cookie crumb mixture and pulse for a few seconds (don't want to completely blend them in!). Mix in the remaining crumbs (I always like having larger chunks!) and enjoy right away!
Sooo gooood😋
There is no amounts on a lot of the ingredients when I convert it to US Cups. And some of them don’t have measurements in metric also. Can’t wait to try it! All of your recipes have been awesome!
Hello!
Love ❤️ everything you share!!
Question: what would you exchange for ” full-fat coconut milk”?
I use cassava flour in place of coconut four. I’ve had good luck with it. 😊
Loving how I feel and the creativity learning Keto affords (having cooked semi-professionally). You are an amazing inspiration!
I made this with a can of coconut milk that I refrigerated overnight, so I needed only a couple of ice cubes. It was so creamy and delicious and filling (I somehow missed that it was 2 servings and was surprised when I couldn’t finish it. Haha!). I’ll definitely be making it again. Such a winner. Oh! And I added a teaspoon of cacao nibs when I added the cookie crumbs. Thank you for this awesome recipe.
Smoothies don’t usually make me say Oh my gosh. You are a genius. (Made the ice cream-alternative recipe.)
Thank you for posting this!!!!!! Super excited to try this! I’m currently making your tortilla dough for dinner tonight but we will need dessert 😂! Will the cookie crumbs taste good with sunflower instead of almond or will the taste be off?
(I have an almond allergy)
Hi AB! Awesome on the tortillas! Would you be able to do pecans (or even hazelnuts?!) instead? Sunflower will definitely work, but I’m thinking that those two other nuts will be more complimentary taste wise. You can just grind them up, doesn’t have to be ‘super fine’ to work here 😉 xo!
First off – thank you so much for taking the time to reply! I’ve left quite a few questions / comments throughout your recipes, especially with questions for almond allergy! (Keto baking is so hard without almond flour!) I’m sure you have a lot going on and I appreciate your taking the time to give me tips on everything!!!!
I’m definitely allergic to pecans 🙁 I think I can tolerate hazelnuts in small amounts – I may just give that a try! IS there anything else you can think of? Thanks so much!
This is the best.
Can we use swerve (confectioner’s) for this?
I will definitely be trying this real soon 🙂
Hope you love Tiffany! 😉
Making this for breakfast tomorrow.. Don’t judge me 😂💜
Wouldn’t dare to 😂
OH MY STARS!!! It’s about to be an awesome summer!!! And to think, people around me at work think I’m deprived because I don’t participate in their potlucks. Little do they know this is the kind of pleasure I find in my kitchen!
XOXOXO Paola!!!
Lol right?!! When people as me ‘what can you actually eat?’ I just make them scroll through the blog 😂!! Hope you love Lisa and big kiss, always a pleasure to read you!
Can’t believe I haven’t told you how much I love this shake 😲 This time is just as amazing as my first time. I can’t get over how the crumbs really feel like Oreo cookies with the cream center! It’s magic!
If anyone wants to know if the recipe works as a meal replacement, the answer is yes. I didn’t feel like fixing dinner in this heat wave, so this milkshake is replacing my dinner. Works for me 😁👍
Hi Paola! I love every single recipe I have tried of yours! I’m in love and envious at the same time. LOL!
I have a quick question on this recipe. In the oreo crumb instructions, number 2, it says to put “both” in the freezer. Is that a typo or am I missing a step? Thank you so much!
LOL Tonia! You’re so sweet 😂! And yup, its definitely a typo- thanks so much for the heads up! Its just meant to read to pop it in the freezer while you prepare the shake 😉 xo!!
Made the non ice cream version. So yummy! Thank you so much!
Susan that’s so wonderful to hear!! So awesome you whipped it up already!
Looks amazing can’t wait to try!
Hope you love Sophie!
HOW are you always reading my mind Paola?!! I’m whipping this up tonight!!!
Lol! Hope you love Casey! xo!