Ultra-Low-Carb Vanilla Bean & Chia Frost

Prep time: 5 minutes | Servings: 1 large shake

The Liquid Base: 1 cup unsweetened almond milk, macadamia milk, or coconut milk
The Creaminess: ¼ cup heavy whipping cream (or unsweetened canned coconut cream for a dairy-free option)
The Protein Boost: 1 scoop (~30g) Vanilla Whey or Whey/Casein blend protein powder
The Flecks & Fiber: 1 tsp chia seeds (or finely ground flaxseeds) — This creates those beautiful specks throughout the drink while adding zero net carbs.
The Flavor: 1 tsp pure vanilla extract (or ½ tsp vanilla bean paste for extra intense flavor flecks)
Sweetener: 1–2 tbsp powdered erythritol, allulose, or a few drops of liquid stevia (adjust to your sweetness preference)
Thickness & Texture: ¼ tsp xanthan gum (Crucial for getting that smooth, emulsified coffeehouse texture so it doesn't separate)
The Chill: 1.5 to 2 cups of ice cubes

Layer the Liquids: Add the unsweetened nut milk, heavy cream, vanilla extract, and sweetener into your high-speed blender first.
Add the Powders: Layer on the vanilla protein powder, xanthan gum, and chia seeds. Putting the dry ingredients on top of the liquid prevents them from getting stuck to the bottom of the blender cup.
Add Ice: Top it off with 1.5 to 2 cups of solid ice cubes.
Blend on High: Start the blender on a low speed to break up the ice, then crank it up to high for 45–60 seconds. The xanthan gum will expand, binding the ice and fats together into a thick, voluptuous, scoopable shake.
Serve: Pour into a tall cup, top with a handful of extra crushed ice if desired, and enjoy immediately with a straw Pro-Tips for the Ultimate Frost

Want a Coffee Twist? Add ½ teaspoon of instant coffee or espresso powder to the blend to transform this into a low-carb blended Caramel/Vanilla Macchiato copycat.
Keep it Extra Thick: If your shake is too runny, add a few more ice cubes and an extra pinch of xanthan gum, then blend for another 30 seconds.