Ingredients:

  • 1 large ripe avocado, chilled (approx. 150 grams)
  • 1 cup unsweetened almond milk, cold
  • 1 Tbsp MCT oil or heavy cream (optional fat boost)
  • 1/4 cup unsweetened cocoa powder (Dutch-processed recommended)
  • 2–3 Tbsp granular keto sweetener (or to taste)
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 1/2 cup ice cubes

Instructions:

  1. Prepare the Avocado: Slice the avocado in half, remove the stone, and scoop the flesh directly into a high-speed blender jug.
  2. Establish the Liquid Base: Pour the cold almond milk and the optional MCT oil (or heavy cream) into the blender jug. Adding liquid first helps the blades blend the solids efficiently.
  3. Add Dry Ingredients and Flavor: Add the cocoa powder, granular sweetener, vanilla extract, and fine sea salt.
  4. Initial Blend (The Smoothening Stage): Secure the lid and blend on medium speed for 30–45 seconds, stopping once or twice to scrape down the sides with a spatula. Ensure that no lumps of cocoa or avocado remain.
  5. Add Ice and Finish: Add the ice cubes. Blend on high speed for another 20–30 seconds, until the ice is completely crushed and the mixture has thickened considerably to a proper milkshake temperature.
  6. Taste and Adjust: Taste the mixture. If it is too thick, add a splash more almond milk. Adjust sweetness if necessary.
  7. Serve Immediately: Pour into a glass or chilled jar and enjoy before the shake warms up. Top with whipped cream or crushed cacao nibs if desired.