Peanut Butter Cup Smoothie (Low Carb)
At first I was skeptical about how good this would taste. Now I am totally convinced that I've found a low carb, high protein alternative to satisfy my peanut butter cup cravings.
At first I was skeptical about how good this would taste. Now I am totally convinced that I've found a low carb, high protein alternative to satisfy my peanut butter cup cravings.
- Carbohydrate 45.3369 g
- Cholesterol 0 mg
- Fat 46.38395 g
- Fiber 14.8430001950264 g
- Protein 26.9731 g
- Saturated Fat 11.006085 g
- Serving Size 1 1 Serving (420g)
- Sodium 46.5387952941176 mg
- Sugar 30.4938998049736 g
- Trans Fat 2.34702500000001 g
- Calories 612 calories
Step-by-step
- Combine all ingredients in blender and process until smooth.
Traditional milkshakes rely on high-sugar frozen dairy and syrups to build body. This low-carb iteration constructs viscosity through natural nut fats and concentrated protein powders instead. Natural peanut butter contains no stabilizers. Separation occurs quickly when the jar sits at room temperature. Stir the peanut butter thoroughly before measuring to ensure the solids and oils blend homogeneously into the liquid base. Protein powders absorb moisture aggressively upon contact with liquids. Undermixing creates a gritty mouthfeel. Process the mixture on high speed for a full 45 seconds to hydrate the protein particles completely.
Freezing and Make-Ahead Mechanics
Blending this beverage in advance alters the physical structure. Freezing a blended dairy and ice mixture causes the ice crystals to expand and separate from the fats upon thawing. Pour the freshly blended drink into an airtight container and refrigerate for up to 12 hours instead of freezing. Shake vigorously before serving to reincorporate any settled cocoa solids.Common Blending Pitfalls
Adding ice cubes directly to unblended nut butter causes the fat to seize into hard granules. Layer the liquid dairy and protein powder near the blades first. Place the ice cubes on top last. This sequence pulls the liquid through the powder before striking the solid ice, preventing clumps from adhering to the container walls.
