Peanut Butter Chocolate Protein Milkshake

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Ready to whip up something super tasty and healthy? You’ve got to try this Peanut Butter Chocolate Protein Milkshake. It’s not just any milkshake—it’s your dream dessert that fits right into a low-carb diet without any fuss. Think creamy peanut butter meets rich chocolate, all in a guilt-free keto shake that’s ready in a snap.

Craving something sweet after your workout or just need a yummy pick-me-up that won’t mess with your health goals? This high-protein milkshake is a game changer. It’s the perfect treat for any day!

Why You’ll Love This Recipe

  • Quick & Easy: Ready in just 5 minutes!
  • Protein Rich: Boosted with protein powder for a satisfying sip.
  • Dessert for Breakfast: Enjoy a sweet start to your day that’s still healthy.
  • Diabetic-friendly: Keto approved, perfect for low-carb and gluten-free diets.
  • Customizable: Easy to adapt with allergy-friendly options like almond butter or coconut cream.

Ingredients & Substitutions

Heads up: For exact measurements, see the recipe card below.

You’ll only need a few pantry staples, plus common keto-friendly ingredients:

  • Frozen Spinach: Sneaks in some greens without changing the taste. You’ll never know it’s there, promise!
  • Cocoa Powder: Adds that rich chocolatey flavor.
  • Protein Powder: use collagen, whey, egg white, or even plant-based options like pea protein.
  • MCT Oil: For a quick energy boost. Feel free to omit for a lower fat, lower calorie option.
  • Almond Milk: Keeps it light and low in carbs with unsweetened almond milk, cashew milk or macadamia nut milk.
  • Chia Seeds: A little fiber goes a long way. Flax meal (preferably made from golden flax seed) is a good alternative.
  • Peanut Butter: For creamy thickness and protein.
  • Heavy Whipping Cream: To make it luxuriously creamy. Use coconut cream for a dairy-free option.
  • Sea Salt: Just a pinch to enhance all the flavor of chocolate.
  • Optional Low-Carb Sweetener: Only if you like it a bit sweeter. Allulose, monk fruit or stevia are great options.
  • Dark Chocolate: To use as topping, melted or grated. 90% cacao content is best, although you can use any chocolate that’s at least 85%, or use sugar-free chocolate (dark or milk).
What if I can’t eat peanuts?

No problem! Almond butter or any other nut butter works great in this recipe. Raw nut or seed butter will have a mild/neutral taste while roasted types will add extra flavor.

Can I swap out the frozen spinach?

Definitely! You can use a handful of fresh spinach, or if spinach isn’t your thing, try avocado instead. It’s just as neutral but adds a creamy texture along with healthy monounsaturated fats and potassium.

What type of protein powder id best for this shake?

To keep this shake low-carb, opt for a protein isolate rather than a concentrate. Choose unflavored or flavored varieties sweetened with low-carb sweeteners to stay keto-friendly. Need more protein? Add one more scoop!

Can I use something else than MCT oil?

Yes, you can use macadamia nut oil. Virgin coconut oil is also an option but remember that coconut oil sets at room temperature and might affect the texture.

How To Make Peanut Butter Chocolate Protein Milkshake

Blend the Ingredients. Place the frozen spinach, cocoa powder, protein powder, MCT oil, unsweetened almond milk, chia seeds or flax meal, peanut butter, heavy whipping cream or coconut cream, a pinch of sea salt, and any optional low-carb sweetener into a blender. Blend for 3-4 minutes or until everything is smooth and well combined.

Garnish and Serve. Pour the milkshake evenly into two serving glasses. Garnish with a dollop of whipped cream, a drizzle of melted dark chocolate, and some softened peanut butter. If you like, sprinkle over some chocolate shavings for that extra touch. Serve immediately and enjoy!

Tips for Best Protein Milkshake

  • Consistency Matters: Adjust the thickness by adding more or less almond milk. If you prefer it thicker, just like a smoothie bowl, add more peanut butter or a bit more protein powder until you reach your desired consistency.
  • Chill Your Ingredients: Use cold ingredients to make your milkshake extra refreshing. You can even freeze your almond milk into ice cubes for a frostier texture!
  • Mix Up the Flavors: Don’t be afraid to experiment with different flavors of protein powders. Vanilla or chocolate protein powders can enhance the milkshake’s taste while keeping it health-friendly. If you use flavored protein powder, you won’t need any sweetener.
  • No Lumps: Make sure to blend the milkshake thoroughly to avoid any lumps. A high-powered blender is best for getting a smooth, creamy texture.
  • Add a Chocolate Swirl: For a visually appealing touch, drizzle some sugar-free chocolate syrup along the inside of the glass before pouring in the milkshake. This adds a beautiful swirl effect that makes your treat not only delicious but also picture-perfect!

Storage Instructions

Can I Make This Milkshake Ahead of Time?

Yes, you can prepare this peanut butter chocolate protein milkshake in advance. If you’re planning to enjoy it later, skip adding the toppings until you’re ready to serve. Store the blended milkshake in an airtight container in the refrigerator. It will stay fresh for up to 24 hours. When you’re ready to enjoy, give it a good stir or a quick blend to refresh its creamy texture, add your toppings, and serve!

Tools for the Perfect Protein Milkshake

  • Blender: To make this delicious milkshake, you’ll need one key tool: A good-quality blender will ensure that all the ingredients combine smoothly, giving you a creamy and uniform texture in every sip.

Peanut Butter Chocolate Protein Milkshake

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Blend up this decadent Peanut Butter Chocolate Protein Milkshake in just 5 minutes! It’s loaded with healthy fats, protein, and enough flavor to satisfy your dessert cravings—without any of the guilt.
Prep Time5 minutes
Total Time5 minutes
Print Pin Rate



  • ¼ cup frozen spinach (drained)
  • 2 tbsp cocoa powder
  • ¼ cup collagen powder (or whey/egg white plant-based protein powder)
  • 1 tsp chia seeds (or flax meal)
  • 1 tbsp MCT oil (or macadamia nut oil)
  • 1 ½ cups almond milk (unsweetened)
  • 2 tbsp peanut butter (or almond butter)
  • 2 tbsp heavy whipping cream (or coconut cream)
  • pinch sea salt
  • low-carb sweetener of choice (optional, to taste)


  • 2 large squares 90% dark chocolate (melted and/or shaved and added on top)
  • ½ cup whipped cream
  • 2 tbsp peanut butter or almond butter


  • Combine drained spinach, cocoa powder, protein powder, MCT oil, almond milk, chia seeds, peanut butter, heavy whipping cream, and a pinch of sea salt in a blender. Optionally, add sweetener. Blend until smooth, about 3-4 minutes.
  • Pour the milkshake into two glasses. Top each with whipped cream, a drizzle of melted dark chocolate, and a spoonful of peanut butter. Enjoy immediately!


Calories: 504kcalNet Carbs: 7.5gCarbohydrates: 14gProtein: 23.1gFat: 43.4gSaturated Fat: 20.5gSodium: 344mgMagnesium: 141mgPotassium: 771mgFiber: 6.5gSugar: 2.7g


  • Serving Size: 1 glass (about 8 oz/240 ml).
  • Avocado Swap: For a creamier texture and a boost in healthy fats, substitute frozen spinach with an equal amount of ripe avocado.
  • Peanut-Free Option: Swap the peanut butter with almond butter or any other nut butter.
  • Dairy-Free Modification: Replace heavy whipping cream with coconut cream to make this milkshake dairy-free.
  • No MCT Oil? No Problem: Use macadamia nut oil or virgin coconut oil.
  • Prettify with Chocolate Drizzle: Before pouring the milkshake into glasses, swirl sugar-free chocolate syrup inside each glass.
  • Storage: Best enjoyed fresh but can be stored in the refrigerator for up to 24 hours. Just give it a quick stir before serving to maintain its creamy texture.

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