This Keto Strawberry Milkshake reminds me of summer and diners. Growing up, I usually preferred vanilla, or another staple – the chocolate milkshake. But when I did have a strawberry milkshake, it was always incredible and unforgettable.
My true love for the pink frozen drink came later in life – I was never a fan of strawberries as a kid. Whether it was the seeds getting stuck between my teeth or the chunks of strawberry in my milkshake that made it undrinkable for me – I don’t particularly enjoy having to chew something by surprise when sipping through a straw. Surprise! Chew or choke!
Although most of my memories are tied to summer and diners, they’re also tied to late nights. There’s something about the sweetness and slight tangy-ness of a strawberry milkshake that’s alluring at 2 in the morning. And you have to have whipped cream with a cherry on top – which makes no sense, but the traditions is always followed and to be expected.
There is one problem though, they’re chock full of sugar. Not only is it bad for anyone, they’re especially bad if you’re diabetic or doing a keto/low-carb diet. Those late night insulin dumps are a one way ticket to sleeping well and waking up feeling like Mike Tyson hit you with a three punch combo – and all you remember was him smiling before he threw the first punch.
Although I don’t go out much anymore (or at all), I still get a hankering for a strawberry milkshake every so often. Not only are they great late at night, they’re also a fantastic pairing to burger in the summertime. As a result, I had to develop a recipe that would fall within my low carb diet that was simple and delicious. No one wants a half ass-ed strawberry milkshake, especially not me.
A lot of my early development used ice, which ended up being the wrong approach. Milkshakes follow much the same science that ice cream does. The combination of fats, air, proteins, etc will give it the smoothness and the creaminess that we desire. Unfortunately, sugar plays a large part of it. Since we can’t use real sugar, adding more water to the mixture in the way of ice didn’t seem to be the proper path.
Then I used frozen strawberries.
The frozen strawberries replace the ice – which allows us to pack MORE strawberries into the shake to increase the flavor without the need of flavoring – because who wants fake strawberry flavor when you can have the real thing? This move changed the entire recipe. Luckily, we are fortunate enough to have strawberries on hand year round – thanks to the frozen food aisle – it makes this treat accessible outside of strawberry season, which is always welcome.
The frozen strawberries worked so well that I didn’t even need to add a stabilizer like xanthan or guar gum. It’s possible if you drink slowly you might need some, but I didn’t find it necessary for my enjoyment. When I did my experimentation, the stabilizers actually made the shake too thick for my liking.
Since the strawberries are best frozen, simply keep some in your freezer. Seriously. When you buy a basket at the store, wash them, de-stem them, throw them in a bag, and place them in the freezer. It’s a great way to keep fresh strawberries and preserve them. We’ve all had a basked that we pull out of the fridge, only to find out that they’ve gone moldy and destined for the trash.
Since this Strawberry Milkshake is low-carb, it’s great for diabetics – the carbs from the strawberries are minimal and it shouldn’t trigger a large insulin response/requirement. Also, gluten free and vegetarian friendly.