Thick Chocolate & Hazelnut Shake

Why You’ll Love This

When the chocolate cravings hit hard, this shake is your best friend. By using unsweetened almond milk and a touch of erythritol, we keep the sugar low, while the double cream ensures it feels incredibly indulgent. It’s like a liquid truffle.

Ingredients

• 250ml unsweetened almond milk (M&S or Plenish work well)
• 100ml double cream
• 2 tbsp unsweetened cocoa powder
• 3 tbsp erythritol or xylitol (adjust to taste)
• 1/2 tsp vanilla extract
• 6-8 large ice cubes
• Optional: 1 tbsp sugar-free hazelnut syrup or a handful of roasted hazelnuts for a ‘Nutella’ vibe

Method

1. Place the ice cubes into a high-speed blender and pulse briefly to break them up.
2. Add the almond milk, double cream, cocoa powder, sweetener, and vanilla.
3. Blend on high for 60 seconds until the mixture is thick, frothy, and completely smooth.
4. Taste a little — if you prefer it sweeter, add another teaspoon of sweetener and blitz again.
5. Pour into two chilled glasses and top with a dusting of cocoa powder or a few crushed hazelnuts.

Tips & Swaps

• For an “extra” dessert, top with a swirl of whipped cream.
• Consistency is key. Blend the ice cubes first to break them up, then add the liquids and blend on high for a full 60 seconds to achieve a perfectly smooth, frothy consistency.
• You can turn this into a Mocha Shake by adding a cooled shot of espresso before blending.

Key Takeaways

• Net carbs: 6g per serving — suitable for keto and low-carb diets
• Cook time: 5 minutes total (5 prep + 0 cook)
• Key ingredient: Unsweetened almond milk and double cream (the perfect low-carb combination for a thick, frosty, and indulgent shake).
• Best for: A decadent, five-minute dessert or a luxurious treat for when serious chocolate cravings hit.