This chocolate milkshake recipe makes me swoon! It’s better than a certain fast food chain’s chocolate frosty drink. And being sugar free and full of protein just gives me even more reasons to have this whenever that chocolate milkshake urge hits. Like many of my other sugar free milkshakes, this one has a secret ingredient that you might not guess. And you might not believe it (I see you making a face!) but give it a shot and I bet it will change your mind.
The addition of cottage cheese gives this shake a creamy rich base, and when the blender stops, you’ll never ever guess that secret ingredient.
It’s just that good.
I’ll give you the recipe two ways: one is low fat and low carb, and the other is richer with the addition of healthy fats. Either one you try will leave you feeling a little bit in love with this chocolate milkshake with absolutely NO guilt! And that’s what healthy eating is all about.
I really like the addition of the carton egg whites, since they add some frothiness to the final milkshake. I’m normally a big fan of pastured eggs, and you can use those if it’s what you’ve got and you’re comfortable using unpasteurized egg whites. The carton egg whites are pre-pasteurized, so I prefer them for this recipe.
Chocolate Milkshake Recipe
Here’s your chocolate milkshake recipe pin and printable!
![This sugar free chocolate milkshake makes me swoon! Super easy recipe with common ingredients. [THM S or FP]](https://gwens-nest.com/wp-content/uploads/2015/07/chocolate-milkshake-recipe-pin-368x800.png)
To Print!
- ½ cup low fat cottage cheese (I like 2% Daisy brand)
- ½ cup carton egg whites, optional
- 2 tablespoons to ¼ cup cocoa powder- I like theRodelle brand from Costco (affiliate link)
- 1-2 teaspoons Sweet Blend (affiliate link) or your favorite non-glycemic sweetener to taste
- 1½ cups ice
- 1 cup unsweetened almond or coconut milk
- ½ teaspoon vanilla extract
- 1 teaspoon butter, *or* fractionated coconut oil (MCT), *or* 1 pastured egg yolk, optional
- 2 tablespoons heavy whipping cream, optional
- Add all ingredients to the blender, and blend until smooth and creamy.
- Taste test to adjust sweetness- it should not be bitter. If it is, simply add sweetener in tiny amounts until you get it just right.
- Enjoy!
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Gwen, oh Gwen, oh Gwen! With much fear and trembling I made this recipe. (Cottage cheese and egg whites?!?) Oh. My. Goodness. This is AMAZING!
***CHEERING***
Yay! So happy you’re enjoying it. 🙂 Wait until next week!
You really are crazy good at this!
<3 Thank you!!!
Oh, my, yum. I haven’t made this as written, as carton egg whites got shoved to the back of the fridge and were frozen solid. I added whey protein powder to make up for the no egg whites, and it was excellent. So looking forward to trying again with pasteurized egg whitrs instead of protein powder after out next grocery run. Your milkshake recipes always make me happy. 🙂
Enjoying this yummy milkshake right now! Perfect for my “after picking raspberries morning”! I love it and will be enjoying this often!! Thanks for sharing the recipe with us!
Yay! You’re so welcome. 🙂 Mmmm…fresh picked raspberries. Sounds AMAZING!
Just tried this with protein powder instead of egg whites and it is very good. Just curious……how much cocoa powder and sweetener do you put in yours? Thanks!
I like a milk chocolatey version with less cocoa. Sweeteners vary so much, so giving you how much I use wouldn’t help unless you also use a xylitol and stevia mix just like mine. 🙂 I usually start with 2 tsp. and then add a little sprinkle of stevia if it needs more. I always taste and adjust.
just made it. heavenly perfect!
Is this an S meal? or did i just mess up. lol
Never mind I answered my own question. lol MUST READ NOTES… hehe!
Ha! <3
I’m looking forward to trying this! If I only use MCT, would that leave it in FP category? I’m still a little confused about that. I know there’s a teaspoon in the Winter Wonderland sip, which is a sipper…
GREAT question, Missy! Adding JUST the teaspoon of MCT oil would keep this in FP mode. 🙂
If I don’t have carton egg whites can I just use regular egg whites?
I can say this: if I had my own chickens, or had eggs raised by a farmer I knew, I’d be comfortable using fresh egg whites. But I wouldn’t use egg whites from the store unless they’re pasteurized.
Very good! Will definitely be doing this again!
Perfection! Thank you so much for sharing this recipe.
This has become a staple snack at our house! And no special ingredients at all, which is awesome. The eggwhite does a great job of making a smooth texture, and packing in the protein without resorting to whey powder. I thought it might help someone to know that, made with 2 tbsp cocoa, I find that 3 tsp of Pyure organic stevia/erythritol blend (available at Wal-Mart, generally a pretty good 1:1 sub for THM Super Sweet) suits my tastebuds, but if I increase the cocoa I need to add more.
Hello Gwen!
I love this SF chocolate shake so much! I was wondering if you’d consider THMifying the Chick Fil A peach milkshake recipe? My husband loves those each summer, but since we have been on the THM plan he won’t be having them this year. (:
I’d love to be able to offer him a similar one. Thanks!
Oh, you KNOW I love a good challenge and inspiration! I’m on it! 🙂
Do you think I could put all the ingredients except the ice in a blender cup the night before and store it in the fridge? Just add ice and blend in the morning? Or would it affect the taste/consistency?
Thanks!
That’s a great idea! I think it would be just fine in the fridge. 🙂
Made this, it was delicious and I have to say very rich. I used 1 TBSP heavy cream, and 1 tsp coconut oil, 2 TBSP dark coca powder, and cashew milk. Next time I think I would try regular cocoa, and I added extra sweetener which was too much.
I like the use of cottage cheese and carton egg whites as your protein- real food rather than a powder.
Thanks!
Wow! This one was worth commenting on. I made it twice today. Once as a shake and then again for ice cream. It’s too icy for ice cream, but I could see adding fats for some of the liquids to help that. For a FP dessert, it was great! The flavor was so good!
You mentioned two recipe types. I see one.
Please provide the other. Thank you.
There are two options given in the recipe. For a low fat version, omit the last two ingredients (listed as optional). If you want a richer finished milkshake, with healthy fats, include them. 🙂
Can eating breakfast raw egg whites from a carton make you sick? I’ve always heard not to eat raw eggs? Thanks!!
Liquid egg whites in the carton are pasteurized. 😉
OMG…..this is sooo good. I wanted a true RICH chocolate shake recipe and this one is it! Mmmm sooo good. I’ll have to try the FP version next time and see if I can tell the difference. Such a yummy treat!!
You’re making me crave this! 🙂
Thought about making a Bob’s Big Boy Chocolate shake…this site came up on first try…probably typed in guilt-free chocolate shake….
I didn’t’ have a blender, but based on this recipe, I ran out and bought all the ingredients and then the blender. Everything turned out flawless on the first go.
An FYI, I figured that the sweetener used wasn’t going to pack the punch and I already had a 5 pound bag of Xylitol. A word of warning for those who are not familiar with Xylitol. It’s great if you know what to expect and have experience with it. Depending on the amount used, the body will require about 2 weeks to “adjust” to the outflow.
I like Xylitol because it satiates unlike other low-glycemic sweeteners and it doesn’t trick satiety hormones or increase hunger. Only that going to the bathroom will be required a lot in the first two weeks.
Anyway, I’ve been making 1 to 2 of these things a day, since day 1.
This is a way to pound down some normally unexciting ingredients and making it taste good.
It’s kind of amazing.
Thanks Brian! So glad you’re enjoying these. Check out the over shake variations on my blog, like the Thin Mint Chocolate Chip Milkshake Recipe and the SF Chocolate Covered Cherry Shake!