Keto Oreo Protein Shake

This Oreo Shake is more than just a keto treat — it's a complete meal. It's packed with healthy fats, protein, magnesium and potassium to help you stay nourished and satisfied for longer.

If you're busy (who isn't these days?!), easy keto smoothies and shakes like this one can be prepared in just a few minutes.

Originally, I was tempted to use my Low-Carb Oreo Cookies but I didn't want to complicate it so I kept this healthy shake simple with just a few ingredients — it tastes just as good as the real deal.

It uses raw eggs, which are perfect for adding extra protein. Don't worry, you won't be able to taste them, and they make this shake smooth, creamy and frothy!

Ingredients & Swaps

As any keto shake, it's versatile so you can customise it to suit your preferences. Here are some of the many substitutions and add-ons to make your perfect keto shake:

• Almond butter: Use any nut or seed butter, or coconut butter. Black sesame paste (tahini) is a great alternative if you don't have black cocoa powder. I used my homemade Roasted Nut Butter.
• Sweeteners: Allulose, erythritol or Swerve are all good options. You can use any low-carb sweeteners from this list, or skip the sweeteners altogether. You may find it too sweet or not sweet enough — feel free to adjust the amount.
• Extra fats and/or protein: Add some MCT oil powder for extra energy, or collagen for extra protein - this link will give you 20% off Keto Collagen.
• Black cocoa powder: You can use Dutch process cocoa powder or raw cacao powder.
• For dairy-free: Use coconut milk for the shake and coconut cream for the topping instead of heavy whipping cream.
• Swap for eggs: Use ¹/₂ cup whey protein, egg white protein powder, collagen powder or plant-based protein powder (sweetener-free or with low-carb sweeteners).

Not feeling that hungry? This recipe makes 2 large 14-oz (400 ml) servings, or 4 small 7-oz (200 ml) servings.

Are Raw Eggs Safe?

If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs. To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs.

Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down and store in the fridge for 6-8 weeks.

Step-by-step

1. Pour the almond milk in an ice tray and freeze. You can skip this step if you don't want your shake frozen or use ice cubes instead.

2. Place the frozen almond milk and cream in a blender. Add the eggs.

   

3. Add the almond butter, sweetener, cacao powder and vanilla. I used my favourite Keto Butter made with macadamia nuts, cashews, coconut butter and MCT oil.

   

4. Process until smooth and creamy.

   

5. Pour into serving glasses.

   

6. Top with whipped cream just before serving.

   

Recipe

Keto Oreo Protein Shake

★★★★★4.7 (189 ratings)

This quick and easy low-carb Oreo shake tastes just like the real deal. All of the flavor with none of the ...

Hands on

5m

Overall

5m

Servings

2

8.1 g

Net carbs

22.8 g

Protein

47.6 g

Fat

551

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

PrintPinRate

Ingredients makes 2 large shakes

• 1 ¹/₂ cups unsweetened almond milk, cashew milk or water (360 ml/ 12 fl oz)
• ¹/₄ cup heavy whipping cream (60 ml/ 2 fl oz)
• 4 large eggs (use pasteurized)
• 4 tbsp roasted almond butter or Keto Butter (64 g/ 2.3 oz)
• 3 tbsp powdered Erythritol or Swerve (30 g/ 1.1 oz)
• 2 tbsp black cocoa powder (18 g/ 0.6 oz) or Dutch process cocoa powder
• ¹/₄ tsp vanilla powder or ¹/₂ tsp sugar-free vanilla extract
• ¹/₂ cup whipped cream for topping (120 ml/ 4 fl oz)

Instructions

1. Pour the almond milk in an ice tray and freeze. You can skip this step if you don't want your shake frozen or use ice cubes instead.

2. Place the frozen almond milk and cream in a blender. Add the eggs.

3. Add the almond butter, sweetener, cacao powder and vanilla. I used my favourite Keto Butter made with macadamia nuts, cashews, coconut butter and MCT oil.

4. Process until smooth and creamy.

5. Pour into serving glasses.

6. Top with whipped cream just before serving.

Nutrition per serving, 1 shake

Carbs 6%Protein 17%Fat 77% of calories

Net carbs

8.1 g

Total carbs

29.5 g

Fiber

7.2 g

Sugars

3.7 g

Protein

22.8 g

Fat

47.6 g

Saturated fat

16.1 g

Calories

551 kcal

Sodium

249 mg · 10.8% RDA

Magnesium

170 mg · 42.6% RDA

Potassium

834 mg · 41.7% EMR

Nutrition by ingredient

Per 1 shake	Net carbs	Protein	Fat	kcal
Almond milk natural (unsweetened)	0.7 g	0.9 g	2.2 g	25
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.8 g	0.6 g	11.4 g	110
Egg, whole, fresh, raw (free-range or organic eggs)	0.7 g	12.6 g	9.5 g	143
Almond butter (unsweetened)	2.7 g	6.7 g	17.8 g	196
Erythritol (natural low-carb sweetener)	0.8 g	0 g	0 g	3
Cocoa powder, black, unsweetened	1.9 g	1.8 g	1.2 g	21
Vanilla powder, dried (from vanilla beans, vanilla pods)	0.1 g	0 g	0 g	2
Cream, whipped, unsweetened	0.4 g	0.3 g	5.6 g	52
Total	8.1 g	22.8 g	47.6 g	551

Serving size 1 shake

• Gluten free
• Dairy free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian

• Recipe can be made dairy-free or coconut-free.