EXPRESSO LATTE SHAKE
2 tablespoons heavy cream
1 cup coffee, chilled
1 scoop vanilla whey protein powder *
1 tablespoon cocoa
1/8 teaspoon cinnamon
2 tablespoons Da Vinci sugar free syrup, vanilla flavor
2 tablespoons granular Splenda or equivalent liquid Splenda, or to taste
1/2 teaspoon xanthan gum
8 ice cubes
Put everything except the xanthan gum and ice cubes in a blender; blend briefly on low speed. Turn the blender to high and gradually add the xanthan gum and then the ice cubes, one at a time. Blend until smooth and thick.
Makes 1 serving
* The carb counts for this recipe are based on whey protein powder that has 3 carbs per scoop (1/3 cup).
With granular Splenda:
Per Serving: 270 Calories; 14g Fat; 28g Protein; 12g Carbohydrate; 3g Dietary Fiber; 9g Net Carbs
With liquid Splenda:
Per Serving: 258 Calories; 14g Fat; 28g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs
This is my tweaked version of Carol's recipe. I cut way back on the cinnamon because I don't like a strong cinnamon flavor in my coffee. I increased the sweetener quite a bit because I like my coffee very sweet. I added the xanthan gum to help thicken and bind the shake and cut back on the cream to save carbs. This was pretty good but I will leave out the cinnamon next time. Even 1/8 teaspoon was a bit too much. The recipe makes a bit too much to fit in the tall glass that you see in the photo. You could probably get two small servings out of it if you're going to have something else with it for breakfast.
Here's what Carol puts in hers:
CAROL'S EXPRESSO LATTE SHAKE
3 ounces heavy cream
1 cup chilled coffee
6 ice cubes
1 scoop protein powder
1 tablespoon cocoa
1 teaspoon cinnamon
1 teaspoon granular Splenda
1 cup crushed ice
Per Serving: 456 Calories; 34g Fat; 29g Protein; 12g Carbohydrate; 5g Dietary Fiber; 7g Net Carbs
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