About Phena Ballantyne: author and recipe creator

Best Keto Shamrock Shake – Easy Low Carb Recipe

March 15, 2021

Now you can have your cake and eat it too… or should I say shake! – You won’t believe your luck with this healthy Keto Shamrock Shake. Super easy to make and packed full of nutritious ingredients to give you that Keto Glow!

Green shamrock milkshake topped with a with swirled cream, chocolate sprinkles and green striped straw.

Bring out your ‘inner-child’ with this Easy Keto Shamrock Shake

When I was growing up, every afternoon I would come home from school and make myself a milkshake. It was the best thing on a hot, Aussie Summer day.

Now, my boys love the same thing. The anticipation is great, as they sit and wait for their milkshake to be made. They get their milkshake, and I get mine! We are always thinking of new ingredients to make them – salted caramel, strawberry, peanut butter chocolate, peppermint… the list goes on. But the secret ingredient they won’t go without is – a raw egg!

So with St. Patrick’s Day on the way, I made it my mission to create a St. Paddy’s Day inspired Keto Shamrock Shake.

What is a Shamrock Shake?

The original Shamrock Shake was created in 1967 by a McDonal’s owner/operator who invented the shake in celebration of St Patrick’s Day. It is basically a mint flavoured milk shake with a whipped cream top.

Now every year, people jump at the chance to grab a McDonald’s Shamrock Shake. But the popular Maccas shake is packed with more than 91 grams of carbs and contains more than 56 ingredients!

My version, however, contains 3.7 g of NET carbs and 8 ingredients. Which makes it a much healthier choice and perfect for the keto lifestyle.

What’s in My Keto Glow’s Shamrock Shake?

UNSWEETENED VANILLA ALMOND MILK:

Feel free to swap it out for coconut milk if you have an allergy to nuts. You could add in your own vanilla extract if you can’t find Vanilla almond milk.

HEAVY CREAM:

I’ve made it both with the cream and without. And it is definatley frothier and creamier with the addition of heavy cream. If you’re dairy free, you can substitute the almond milk and heavy cream for 250mL of coconut milk – make sure it’s the creamier version that comes in a can (I use Ayam).

A WHOLE EGG:

Yes, the secret ingredient. This gives the shake a beautiful frothy taste – and adds to the creaminess. Adding raw egg to a shamrock shake increases its protein content. Worried about using raw eggs in the recipe… don’t be. To reduce your risk of Salmonella infection, select organic, free-range eggs and consume them while they are fresh.

MINT EXTRACT/PEPPERMINT EXTRACT:

You can use either or both. The McDonald’s Shamrock Shake has a more minty taste, rather than peppermint, so it depends on your preference. I used peppermint extract because it was easier to get. Or why not try blending some fresh mint leaves for extra fibre and a more natural feel.

SPIRULINA:

Spirulina is classed as a superfood and helps give the keto shamrock shake its green colour. It was first used by the Aztecs as an endurance-booster and is an ‘all-in-one’ source of nutrients. For more spirulina recipes you can try my Coconut Choc Mint Slice – chocolate peppermint goodness in a slice – Yum!

GREEN FOOD COLOURING:

As an alternative for spirulina, you can use a few drops of green food colouring. Try to source a natural food colouring, as the yellow part used in most green food colouring has been linked to many health conditions.

KETO VANILLA ICE CREAM:

I used Denada Vanilla Ice Cream. Denada Ice Cream is seriously the best. It has become the base of many of our afternoon milkshakes. They even have a mint flavour you could put in your Keto Shamrock shake. If you’re not from the land of Oz, you can experiment with other keto ice creams or even make your own.

KETO SWEETENER:

The great thing about this shake is that it is super-forgiving when it comes to sweeteners. So, you can use Stevia, Erythritol, Monk Fruit, Xylitol… whichever one you prefer. I used liquid stevia drops in mine because it was what was on hand at the time. But I have also used Erythritol, and I couldn’t tell the difference.

WHIPPED HEAVY CREAM:

I whipped up some heavy cream and piped it onto our shakes. Then I topped them with a shaving of dark Lindt chocolate and green coconut (Coconut mixed with a little green food colouring) – Yummo!

ICE:

The best milkshakes really are ice-cold. Make sure you add the ice in separately at the end after you have already blended the other ingredients. It mixes much better this way.

Tips for the BEST keto Shamrock Shake

Make it Dairy Free – Substitute the cream coconut milk and the whipped cream top for whipped coconut cream.

Colouring Options – Add ½ an avocado for extra green colouring and bonus healthy fats. You could also try a greens powder, matcha powder, or Chlorella powder.

Decorating – Top with flaked dark chocolate and line a glass with sugar-free chocolate syrup. I topped mine with shredded coconut I coloured with natural food colouring. Sprinkle with fresh mint leaves and a dust of cacao powder.

Don’t like mint? Change it up with these other flavour combinations.

Salted Caramel

Almond milk
Heavy cream
1 egg
Almond milk
Heavy cream
1 egg
Store bought or homemade salted caramel topping
Keto Vanilla Ice cream
3 drops of Caramel flavored stevia (optional)
Flaked almonds (to top)

Raspberry and Cream Shake

Almond milk
Heavy cream
1 egg
50 g raspberries or strawberries
Keto Vanilla Ice cream
2 tablespoons granulated sweeteners

Chocolate Peanut Butter

Almond milk
Heavy cream
1 tablespoon peanut butter/almond butter
Cacao powder / Keto Chocolate Topping
Hulled Hemp seeds (optional)
1 egg
Vanilla or chocolate keto ice cream
1-2 tablespoons granulated keto sweetener
1/2 cup ice

Print Pin

Easy Keto Shamrock Shake

Prep Time 5

Total Time 5

Servings 1

Calories 361

Similar to the McDonald's shake, this low carb version is super creamy and minty, but without the sugar.

Equipment

blender

Ingredients

200 ml vanilla almond milk (unsweetened )
30 ml heavy cream
1 egg
1 tsp. spirulina powder (or a few drops of green food colouring) (see recipe tips)
1 large scoop keto vanilla ice cream (I used Denada)
1 tsp. peppermint extract or mint extract (to taste)
1 tbsp. keto sweetener (erythritol, stevia, monk fruit, xylitol)
½ cup ice
shaved dark chocolate (optional)

Instructions

Place all the ingredients except the ice in a blender and blend until creamy.
Add the ice and blend again.
Pour into a tall glass and top with shaved chocolate.

Author: phena79

Calories: 361kcal

Course: Breakfast, Dessert, Drinks

Cuisine: Dairy-free, Keto, Low-Carb, paleo

Keyword: dairy free, easy keto, mint, shake, shamrock, Superfood

two glasses of green shamrock shake wth green and white striped straws.

If you made this, tag it on Instagram @myketo_glow for a chance to be featured:)

Easy Keto Scallops Wrapped In Prosciutto with Creamy Cauliflower Puree

March 13, 2021

These keto scallops are perfect for impressing visitors or that special loved one and are ready in less than 30 minutes. Fresh, succulent scallops are wrapped in prosciutto and pan fried until juice and tender. Then they are placed on a bed of creamy cauliflower puree.

Keto scallops wrapped in prosciutto- My Keto Glow — Delicious tender scallops wrapped in prosciutto

Keto Scallops.. Perfect for that Special Someone

Living at the beach definitely has its advantages. We always have access to the freshest and tastiest seafood – prawns, mud crabs, oysters, scallops… So when my son requested we have seafood for dinner last week, I jumped at the opportunity to cook up fresh succulent keto scallops.

I also wanted to test out this recipe in preparation for Valentine’s Day. Nothing quite says ‘sexy fine-dining’ like scallops wrapped in prosciutto. Scallops really are a romantic dish, and when they’re paired with a tangy lemon sauce and cauliflower puree…Mr Lovintime… eat your heart out!?

8 sea scallops on a grey board with lemon and cherry tomato — Make sure the scallops are free from moisture

Ingredients

SCALLOPS: I got mine from our local fish market in Yeppoon. The fresher the better. I used 10 scallops in my dish, but you could use more or less depending on your macros/calorie needs.

PROSCIUTTO: Most keto scallop recipes use bacon. But I chose to use prosciutto. It has more of a refined taste than bacon, making it perfect for that ‘fine-dining’ feel. The prosciutto should be sliced into 2 cm strips, enough to wrap around the scallops.

OLIVE OIL: Try to use a neutral tasting olive oil so you don’t overpower the scallops. I found cooking scallops in olive oil makes them cook more evenly, rather than cooking with butter. The butter can cause them to become slightly bitter if it is burnt.

BUTTER: Butter is melted down at the end and paired with lemon to give the scallops a tangy flavored sauce.

SEASONING: Salt and fresh ground pepper along with fresh parsley. You can also add some lemon zest – This really balances out the sweetness of the scallops and the saltiness of the prosciutto.

CAULIFLOWER: The Cauliflower is cooked in chicken stock and then pureed until it is silky smooth and creamy.

Picture of prosciutto sitting on a wooden bread board - to be used in the keto prosciutto wrapped scallops — Delicious prosciutto for a refined taste

HOW TO COOK PROSCIUTTO WRAPPED SCALLOPS

Full instructions can be found in the recipe card at the bottom of the page.

Prepare the Cauliflower Puree. This can be made in advance, such as the day before. It needs to be served warm. Therefore you may wish to cover it with foil or transfer the finished puree to a saucepan and keep it on a low heat.
Prepare the Scallops. Scallops need to be very dry. Remove any moisture by dabbing them with a paper towel.
Wrap the Scallops with the prosciutto and secure with a skewer.
Season and pan fry in olive oil for1 to 2 minutes on each side.
Add the butter and lemon to the pan to create the sauce.
Distribute the scallops and lemon butter over the cauliflower puree and garnish with fresh parsley, lemon zest, salt, and cracked pepper.

TIPS FOR AMAZING KETO SCALLOPS

Soak the skewers in water for 30 minutes before cooking so they don’t burn.
The scallops need to be very dry, so soak up any moisture with a paper towel before cooking.
Season with salt immediately before cooking so the salt doesn’t draw out any moisture from the scallop. This will cause them to be firmer rather than tender.
Make sure the prosciutto strip is not too thick, otherwise the scallop will not have enough contact with the pan while cooking.
Prosciutto wrapped scallops should be served immediately, otherwise they can lose their tenderness if left too long.

Print Pin

Keto Prosciutto Wrapped Scallops with Cauliflower Puree

Prep Time 10

Cook Time 10

Total Time 20

Servings 2

This easy keto scallop recipe is perfect for impressing visitors or that special loved one and ready in less than 30 minutes. Fresh, succulent scallops are wrapped in prosciutto and pan fried until juice and tender. Then they are placed on a bed of creamy cauliflower puree.