Peanut Butter Cup Custard Shake
Author: Judy
Recipe type: Shake
Cuisine: American
Prep time:
Total time:
Serves: 1
- 1 whole egg (can be scrambled in coconut oil or boiled, you can also use ⅓ cup carton egg whites if the scrambled eggs freak you out)
- ½ cup unsweetened almond milk
- 1 dash THM Mineral Salt
- ½ teaspoon vanilla extract
- 2 teaspoons THM Super Sweet Blend
- 2 Tablespoons THM Peanut Flour (de fatted)
- ⅛ cup THM Chocolate Whey (or THM Pristine Whey Protein Powder + 2 Tbs dark Cocoa powder)
- 2 Tablespoons coconut oil (melted)
- ½ teaspoon THM Glucomannan "Gluccie"
- 1 cup ice
- Scramble eggs in coconut oil and allow to cool to room temperature
- Add eggs, almond milk, mineral salt, vanilla extract, sweetener and peanut flour to your blender, blend until smooth.
- With blender running drizzle the coconut oil (it will emulsify as it's blending.
- Add Ice and process, sprinkle glucomannan as it's blending to allow it to "Fluff"
Serving size: 1 Calories: 435 Fat: 36g Carbohydrates: 8g Sodium: 488mg Fiber: 4g Protein: 25g Cholesterol: 212mg
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/peanut-butter-cup-custard-shake/
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