Enjoy this delicious low-carb, paleo, and keto milkshake on a hot summer’s day with no guilt and minimal risk for exacerbation of symptoms or triggering of cravings. This recipe is perfect for people with sugar and carb addiction, SIBO, Candida, adrenal fatigue, sympathetic dominance, or anyone else following a low-carb diet.
Ingredients (All organic of course)
About 3/4 cup coconut milk (no guar added)
2 TBSP sunflower butter
1/2 tsp vanilla
Stevia to taste
Total Carb Content 10g
- Chill or slightly freeze your coconut milk. I like to pour it into a plastic baggie and stick it in the freezer so I can see it and monitor its texture. This allows me to see when it has reached the frozen consistency I prefer. You can also freeze it well in advance of using it and just pull it out of the freezer and let it thaw to whatever consistency you desire before drinking.
- Pour the coconut milk into a glass.
- Add sunflower butter, vanilla, and stevia and stir together.
Revel in the rich, creamy, cool, and flavorful milkshake experience.
Sit on the porch and connect with nature while drinking for a deeper, richer experience and be sure to be present and mindful with each taste and sensation.
Options for Low-Carb, Paleo, Keto Milkshake
The coconut milk can be replaced with heavy cream. Although, technically, it would no longer be Paleo if this is used. However, I actually enjoy this recipe even more with heavy cream than I do with the coconut milk.
Sunflower butter can be replaced with macadamia butter or any other nut butter you prefer. However, be sure to note that sunflower butter is thicker than most nut butters, so it helps give the milkshake thickness. It may be a thinner consistency with other nut butters. But if you keep your nut butters in the fridge, then they will be more firm.
A dash of nutmeg makes it exquisite and feel a little more refreshing.
A dash of cinnamon or any other spice you prefer could be added as well.
A TBSP of carob powder could be added (but it technically would no longer be Paleo, but that’s okay once in a while)
You can adjust the amount of coconut milk and nut butter used to get a texture that is more like soft-serve ice cream if desired. To achieve this, you must also allow your coconut milk or heavy cream to become slightly frozen.
This milkshake could be made and stuck in the freezer after all the ingredients are added together instead of freezing the coconut milk before if you prefer.
Although this recipe is really low carb, it’s not something that should be eaten on a daily or even weekly basis if you have SIBO or Candida. The sunflower seeds and coconut can still feed the microbes involved in SIBO and Candida. However, if this is used as a treat that you only do once in a while, then problems should be minimal. It’s critical that your coconut milk be free of guar gum, which feeds SIBO significantly. The brand called Native Forest has an option with no guar added, called Simple.
If you enjoy this low-carb, paleo, and keto milkshake, then you may want to check out my Healing Chronic Candida Cookbook. It is packed with over 125 similar recipes as well as meal plans, tips for remaining diet compliant, and more.