That was the inspiration behind this Low Carb Mint Chip Protein Shake. I've seen versions of it around for a while (especially earlier this month around St. Patrick's Day), and have been meaning to try my hand at it.
My version is rich with a mix of avocado (yes, really!) and heavy cream, though the primary base is non-dairy milk. I use an unsweetened coconut-almond milk, but whatever your favorite is will work well here, too.
You also get to play around with the chocolate. I think a chunk from a super dark chocolate bar (at least 85%) chopped up into the shake gives it the best flavor, but dark raw cocoa nibs would be amazing, too.
The avocado gives it a very light green color, but I added a drop of green food coloring just for fun (this is totally optional, obviously). If you'd like, you can even puree in some spinach for a natural color. Again, this one is totally up to you.
Low Carb Mint Chip Protein Shake
Makes 1 large shake (best as a meal replacement or divided in half as a snack or dessert)
1 ripe Hass avocado (or similar), skin and pit removed
2 tablespoons whey protein
1 cup unsweetened dairy-free milk (I used an almond-coconut blend; choose your fave!)
1/3 cup heavy cream
1/2 cup ice
1/4 teaspoon kosher salt
6 drops peppermint oil or 1/8 teaspoon peppermint extract (use more or less, to taste)
Stevia (or other preferred sweetener), to taste
1/2oz dark chocolate (at least 85%), finely chopped OR 2 tablespoons raw cacao nibs
Combine the avocado, whey protein, dairy-free milk, heavy cream ice, salt, and peppermint in a blender, and puree until very smooth. Stir in stevia a bit at a time until you find your desired sweetness level.
Pour into a tall glass and top with chopped chocolate. Serve with a big straw and enjoy immediately.
Note: This recipe will average about 10g net carbs, depending on the kind of protein, dairy-free milk, sweetener and chocolate you use. Note that it’s very rich and can serve as a meal replacement OR can be split in half as a snack or dessert.