Picture this: a hot day, sunlight streaming in, and you reach for a glass filled with velvety cold cream, swirls of pale vanilla and a whisper of exotic spice. The first sip hits — creamy, rich, gently sweet, with a surprising warm note of cardamom dancing behind. It’s frosty yet cozy, indulgent yet guilt-free. That’s the magic of this vanilla-cardamom keto milkshake — it merges the nostalgic comfort of a classic milkshake with the clean, low-carb lifestyle. One quick blend is enough to whisk you away to simple summer bliss, without derailing your nutrition goals
Recipe Info
- Prep Time: 3 minutes
- Cook Time: 0 minutes
- Total Time: ~5 minutes
- Servings: 1 (about 12 oz / 350–375 ml)
- Cuisine: American / Keto / Low-Carb
- Course: Beverage / Dessert
Ingredients
- ½ cup (120 ml) full-fat coconut milk (the thick “cream” part)
- ½ cup (120 ml) heavy whipping cream (or coconut cream for dairy-free)
- 3 tbsp powdered low-carb sweetener (allulose-monk fruit blend or erythritol)
- 1 tsp pure vanilla extract
- ⅛ tsp ground cardamom
- 1 cup ice cubes
- Optional garnish: a pinch of ground cinnamon or crushed pistachios, sugar-free whipped cream
Instructions
- Chill ingredients (optional but ideal): For the creamiest, frothiest result, refrigerate coconut milk and heavy cream for 30 minutes before blending — this helps the shake stay cold longer.
- Blend base: In a blender, combine coconut milk, heavy cream, powdered sweetener, vanilla extract, and ground cardamom. Blend on medium-high for about 20–30 seconds until smooth and creamy.
- Add ice & blend carefully: Add the ice cubes, then pulse 2–3 times — just until ice is crushed. Avoid over-blending, or the shake may become watery.
- Pour & garnish: Pour into a chilled glass and, if desired, top with a dollop of sugar-free whipped cream, a light dusting of cinnamon or cardamom, or a sprinkle of crushed pistachios for a little crunch and colour contrast.
- Serve immediately: Sip while cold for maximum creaminess and flavor.
💡 Tips & Variations
- Dairy-free / vegan version: Use full coconut cream (both cans) instead of heavy cream + coconut milk. Sweetener and vanilla remain the same — you still get a super creamy, tangled-with-spice shake.
- Thicker “milkshake-ice cream” version: For a richer, thicker result, freeze the blended shake for 20–30 min, then stir or pulse again.
- Flavor twists:
- Vanilla-cardamom + cocoa: Add 1 tbsp unsweetened cocoa powder for a mocha-spiced twist.
- Berry swirl: Add ¼ cup frozen raspberries or strawberries before blending for a fruity-vanilla shake.
- Coffee boost: Add 1 tsp instant espresso powder for a vanilla-cardamom latte shake.
- Protein boost: Add ½ scoop unflavored or vanilla keto protein powder — ideal post-workout or as a meal replacement.
🍽️ Nutrition Facts (Approximate per Serving)
- Calories: ~ 420 kcal
- Protein: ~ 4 g
- Total Carbohydrates: ~ 5 g
- Net Carbs: ~ 3–4 g (depending on sweetener type)
- Fat: ~ 38 g
- Fiber: ~ 0 g
- Sugar: ~ 1 g (naturally from coconut/cream; minimal)
- Sodium: ~ 50 mg
Keto Vanilla-Cardamom Cream Milkshake
Ingredients
Method
- Chill ingredients (optional but ideal): For the creamiest, frothiest result, refrigerate coconut milk and heavy cream for 30 minutes before blending — this helps the shake stay cold longer.
- Blend base: In a blender, combine coconut milk, heavy cream, powdered sweetener, vanilla extract, and ground cardamom. Blend on medium-high for about 20–30 seconds until smooth and creamy.
- Add ice & blend carefully: Add the ice cubes, then pulse 2–3 times — just until ice is crushed. Avoid over-blending, or the shake may become watery.
- Pour & garnish: Pour into a chilled glass and, if desired, top with a dollop of sugar-free whipped cream, a light dusting of cinnamon or cardamom, or a sprinkle of crushed pistachios for a little crunch and colour contrast.
- Serve immediately: Sip while cold for maximum creaminess and flavor.
Notes
- Protein: ~ 4 g
- Total Carbohydrates: ~ 5 g
- Net Carbs: ~ 3–4 g (depending on sweetener type)
- Fat: ~ 38 g
- Fiber: ~ 0 g
- Sugar: ~ 1 g (naturally from coconut/cream; minimal)
- Sodium: ~ 50 mg
FAQs
1: Can I make this milkshake ahead?
It’s best enjoyed immediately for maximum creaminess. If you need to prep ahead, mix base (without ice) and refrigerate; add ice and re-blend just before serving.
2: Is this milkshake keto-friendly and gluten-free?
Yes — it uses coconut milk and heavy cream (or coconut cream), no sugar, no grains — ideal for keto, low-carb, gluten-free or dairy-free diets (with substitutions).
3: What if the shake turns out too thin or watery?
Likely over-blending or too much ice. Next time, use less ice, blend only briefly, or freeze the blended shake for 15–30 minutes for a thicker consistency.
4: Can I reduce calories or fat?
Yes — replace heavy cream with unsweetened almond milk or light coconut milk for a lighter version. The texture will be less rich but still smooth and tasty.
