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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Michael Ann says
July 8, 2015 at 4:09 PMGwen, oh Gwen, oh Gwen! With much fear and trembling I made this recipe. (Cottage cheese and egg whites?!?) Oh. My. Goodness. This is AMAZING!
Gwen Brown says
July 8, 2015 at 7:20 PM***CHEERING***
Yay! So happy you’re enjoying it. 🙂 Wait until next week!
Michael Ann says
August 3, 2015 at 6:30 PMYou really are crazy good at this!
Gwen Brown says
August 4, 2015 at 12:00 AM<3 Thank you!!!
Joellen says
July 10, 2015 at 11:50 AMOh, 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. 🙂
Laura F. says
July 10, 2015 at 2:27 PMEnjoying 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!
Gwen Brown says
July 10, 2015 at 2:28 PMYay! You’re so welcome. 🙂 Mmmm…fresh picked raspberries. Sounds AMAZING!
Angelia says
July 10, 2015 at 3:01 PMJust 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!
Gwen Brown says
July 10, 2015 at 3:16 PMI 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.
Natasha Lytle says
August 4, 2015 at 8:07 PMjust made it. heavenly perfect!
Is this an S meal? or did i just mess up. lol
Natasha Lytle says
August 4, 2015 at 9:39 PMNever mind I answered my own question. lol MUST READ NOTES… hehe!
Gwen Brown says
August 5, 2015 at 1:18 PMHa! <3
Missy says
September 15, 2015 at 12:51 PMI’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…
Gwen Brown says
September 15, 2015 at 2:37 PMGREAT question, Missy! Adding JUST the teaspoon of MCT oil would keep this in FP mode. 🙂
Amanda says
November 22, 2015 at 6:58 PMIf I don’t have carton egg whites can I just use regular egg whites?
Gwen Brown says
November 22, 2015 at 10:51 PMI 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.
Rachel says
January 19, 2016 at 6:10 PMVery good! Will definitely be doing this again!
Connie K. says
January 26, 2016 at 5:25 PMPerfection! Thank you so much for sharing this recipe.
Ally says
March 15, 2016 at 6:45 PMThis 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.
Trudy says
March 30, 2016 at 10:57 PMHello 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!
Gwen Brown says
April 20, 2016 at 3:18 PMOh, you KNOW I love a good challenge and inspiration! I’m on it! 🙂
Christal Stroup says
May 13, 2017 at 12:09 PMWow! 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!