Cookies and Cream Blizzard – Keto THM-Fuel-Pull

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Cookies and Cream Blizzard has all the creamy cookie goodness while being high-protein, low-carb, and even THM-Fuel-Pull!

I’ve always had a weakness for anything “cookies and cream”. And LOVED getting DQ Blizzards as a special treat when I was a kid. I haven’t eaten one in years but serendipitously discovered how to make a healthy, keto, low-carb, sugar-free, high-protein, gluten-free, low-fat (THM-Fuel-Pull) version of the Oreo / cookies and cream blizzard recently and now I’m hooked!

WHAT’S A BLIZZARD?

This recipe is basically an instant ice cream/soft-serve that you make in your blender! I have several other flavors, too – like Strawberry Cheesecake, Pumpkin Spice Latte Chip, Mocha Chip, PB Cup, and Mint Chip! It reminds me of the DQ Blizzards I loved as a kid, but is actually healthy and can be enjoyed in any THM fuel type (except Deep S – here’s a DS version). It’s amazingly thick, creamy and satisfying, but without the sugar, fat or carbs. And high-protein, to boot!

It’s filling, too! Personally, I usually just make a half recipe at a time, and have alongside a veggie-filled/lean protein salad, and that’s plenty for me!

Cookies and Cream Blizzard needs cookies, right?

Obviously since this recipe is sugar-free, keto, low-carb, gluten-free and low-fat, Oreos are not used. But I’ve come up with yummy healthy copy-cat version of Oreo cookie bits to use instead. While the cookie bits will need to be made ahead of time before making the blizzard, they’re super quick and easy to make and make enough for 5 servings. Just keep a stash of them in a baggy in the freezer so you can make a cookies and cream “blizzard” anytime you like. Or make up a batch of my Fuel-Pull Chocolate Graham Crackers and use those instead!

Alternatively, sugar-free chocolate chips could be substituted if you don’t have time to make the cookie bits. Here’s how I make my chocolate chips.

For an even creamier blizzard, add gelatin!

I recently discovered that gelatin makes these blizzards even creamier (and doesn’t add any fat or carbs)! To prepare the gelatin, take a small ramekin or cup and pour-in 2 TBS of unsweetened almond milk. Slowly whisk-in 1-2 tsp of powdered gelatin (I use 1 tsp Great Lakes gelatin for a half-recipe). Allow to “bloom” for a few minutes. Then take another ramekin/cup and put the other 2 TBS of unsweetened almond milk in it and put in the microwave for about 30 seconds. Then pour hot almond milk into the gelatin mixture to “melt” it. Stir until there are no lumps.

To add to the blizzard, first blend the other ingredients (except ice and glucomannan) and then, with blender on, pour in the gelatin mixture. Then add glucomannan and then ice and so on, as recipe dictates.

Cookies and Cream Blizzard – Keto THM-Fuel-Pull

Recipe by blissfullypreparedCourse: Snack, DessertDifficulty: Easy

Servings

1

servings

Prep time

10

minutes

Cooking time

8

minutes

Calories

158

kcal

Creamy Cookies and Cream that’s keto, low-carb, sugar-free, high-protein, gluten-free, and even low-fat enough to be THM-Fuel-Pull! 🙌

Ingredients

• Cookie Bits:

• 1/4 cup THM baking blend (or homemade version like this)

• 2 TBS dark dutch-processed cocoa (I use Rodelle or Hershey’s Special Dark)

• 1 TBS sweetener*, ground or “powdered” (I grind Lakanto Golden into fine powder in my spice/coffee mill)

• 1 TBS nonfat Greek yogurt

• 1 TBS butter, melted or softened

• 1 TBS egg whites

• 1/4 tsp baking powder

• 1/4 tsp vanilla extract

• 1/8 tsp sea salt

• Blizzard:

• 1/4 cup unsweetened almond milk

• 1/4 cup low-fat cottage cheese (I use Daisy 2%)

• 1/4 cup pasteurized liquid egg whites* (I use Kirkland brand and wouldn’t recommend using raw egg whites)

• 2 TBS sweetener (or to taste, I use Lakanto Golden)

• 1 TBS whey protein isolate (I use Isopure or Amazon Grassfed brands), or more

• 4 drops liquid stevia (optional or other sweetener to taste)

• 1/4 tsp vanilla extract

• 1/2 tsp glucomannan (add with blender on high to prevent clumping)

• Sea salt to taste (maybe a pinch or two)

• 1.5 – 2 cups of ice (enough to make it thick like soft-serve but not too thick for blender to break down the ice)

Directions

• Make the cookie bits first: Preheat oven to 350*. Mix all cookie bit ingredients together in small mixing bowl and press flat onto greased/parchment-lined cookie sheet/pan. Bake for about 8 minutes. Cool in freezer and break up into cookie “crumbles”. Store in freezer.
• To make the blizzard, add all the blizzard ingredients except the glucomannan, ice, and cookie bits to a blender. Blend until smooth.
• With blender on high, add the glucomannan and blend until creamy.
• Add ice. This will be very thick so you may have to stir around a little to help break down all the ice.
• When it’s your preferred consistency, taste test and adjust flavors if needed.
• Then add your cookie bits. For THM-FP, you can have up to 1/5 of a recipe of cookie bits. I like to blend some into my blizzard, pour into a jar/glass, and then top with rest of my portion of cookie bits.
• This is best eaten right away, as it is mostly made of ice. Enjoy!

Notes

• If any ingredients appear to have a line through them, just click to side of ingredient (or on another ingredient) and the line should disappear. It’s a feature of the recipe plugin that allows people to cross off ingredients as they add them to a recipe. Also, the print feature of this plugin is a little wonky so always check over recipe print-outs to make sure all ingredients are included and correct. Another option is to copy and paste the recipe text and print through a different program.
• The macros breakdown for one full blizzard along with 1/5 of a recipe of cookie bits is: 158 calories, 2.9g net carbs, 5g fat, and 21.4g protein.
• If chocolate chips are substituted for cookie bits, either 23 Lily’s chocolate chips or 7.2 grams of my homemade chocolate chunks can be used to remain in THM-FP territory.
• I do not recommend using raw egg whites; only use pasteurized liquid egg whites. Most liquid egg whites sold in stores is pasteurized (but check the label). Raw egg whites can contain pathogens and also contain something called Avidin (which can lead to biotin deficiency). But pasteurized egg whites are safe to use right out of the carton and help make this Blizzard thick and creamy (and high protein). For more info, read this.
• For dairy-free, sub collagen (can use 2 TBS for more creaminess), add the optional gelatin, and omit the cottage cheese. Use sugar-free chocolate chips instead of cookie bits. Could possibly be made egg-free, as well (just sub more almond milk).
• If using a different sweetener, check out this sweetener conversion chart.