One of my favorite indulgences is a cake batter milkshake with chocolate sprinkles from Hoffmann’s. If you live in Carroll County, you’re very familiar with Hoffmann’s. Unfortunately their delicious shakes are not something that help me towards being a Trim Healthy Mama. Thankfully, I’m not afraid to experiment in the kitchen to help find sugar-free cures for my cravings!
THM-friendly Cake Batter Frappa
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The Fat-Stripping Frappa(FSF, pg. 240) was one of my first smoothies from the Trim Healthy Mama (THM) book. I usually make coffee frappas, but when I’m in the mood for a milkshake, the FSF is my base for creativity.
Here are the ingredients you’ll need:
As prepared, this is a Fuel Pull for those eating the THM way. Some of you are looking at the cottage cheese and thinking I’m crazy. Just go with it. You won’t taste cottage cheese, you’ll be getting creaminess and extra protein. Baking powder is going to give you that batter-licking flavor. Use a good protein powder. My two favorites are Swanson brand vanilla and Jay Robb (I have vanilla, chocolate, and piña colada). **Since posting this, Swanson has changed their protein blend, I no longer recommend it. The THM Pristine Whey is an excellent alternative, you’ll just want to bump up the vanilla flavor in this recipe.** If I’m making big batches to share, I use the Swanson because it is much less expensive, but the Jay Robb is my preferred for certain uses.
The recipe:
Need a few extra calories? Making this for the children? Leave out the butter flavoring and add a tablespoon of Kerrygold butter. I topped mine with a teaspoon of raw cacao nibs, but for the children I’d add a little bit of sprinkles, just for fun.
Need to prepare this as a dairy-free treat? Use an allergy-safe protein powder of your choice (Jay Robb Vanilla Egg White Powder), or add in 1/4c of whole almonds. You may also substitute the almond milk and cottage cheese with 1 1/4c canned coconut milk and use almond milk or coconut milk ice cubes to keep it rich and creamy. Be sure to check the flavor and adjust to your taste for sweetness! ((A big thanks to Becky of For This Season, for her help in checking dairy-free alternatives!))
Enjoy!
What is your favorite type of milkshake?
- 1 cup unsweetened almond milk (I prefer vanilla)
- ¼ cup cottage cheese
- 1 scoop (approx. ¼-1/3 cup) whey protein powder
- ⅛ tsp sea salt
- ¼ tsp baking powder
- ⅛ tsp butter flavor/extract
- ⅛ tsp almond extract
- 1 tsp vanilla extract
- liquid stevia or sweet juice concentrate to taste (or your preferred sweetener)
- (optional) 1tsp MCT or unrefined coconut oil
- Blend all ingredients in a high powered blender until smooth.
- Taste and adjust flavorings.
- Add a handful of ice and blend until smooth (more or less depending on how thick you prefer).
- ***Dairy-free:
- Use allergy-safe protein powder (Jay Robb Vanilla Egg White Protein) or ¼ cup of whole almonds.
- Replace cottage cheese with canned coconut milk.
- Use almond milk or coconut milk ice cubes instead of water.
Thanks for the recipe! I enjoyed this but I won’t add the 1/8 tsp of salt next time. My cottage cheese (Daisy brand) provides enough saltiness I think.
Thanks for your feedback, Amy! One thing I love about the FSF is that it’s so easy to customize to our personal palettes. Good to know that some brands have slightly different flavor profiles!
Super Yummy Recipe!! I had no idea it was the baking powder that gave the characteristic batter flavor. I will definitely be experimenting with that in the future.
Thanks, Becky. I really appreciated your help in choosing the right swap items for a dairy-free option! My next challenge is trying to replicate red velvet cake… Wheels churning. 😉
Your printable version is missing the baking powder.
Thanks for the yummy-looking recipe 🙂
Thanks, Ginger. I’ve corrected it. 😉
I was skeptical at first because I’ve tried other “cake batter” shakes that tasted nothing like cake batter. You however NAILED IT! Oh so yummy. Thanks for sharing!
Thank you! I appreciate your compliment. I’m a bit of a food snob, so I really do LOVE what I make before I share the recipes. 🙂
Lisa, the link for Jay Robb does not open up. Is it the whey protein isolate?
Thanks.
Thanks, fixed. 😉 Yes, I use the whey protein isolate. The egg white protein is an option for those that need to remain dairy-free.
Egg White Protein! Thats what I need! Where can I find it?
Jay Robb is the easiest one for me to find. http://amzn.to/1hJsZ69 Hope you find one that works! Thanks for asking.
I’ve used Swanson brand for a while now but never think to recheck ingredients from time to time. What changed in their protein blend to make it less desirable to you?
I can’t remember actually. I think they switched the protein blend and may have added fillers. It’s been a while since I’ve ordered any. I still like the J Robb protein powder.
Pinned! This sounds so yummy!
hey I was just wondering if you had the approximate amount of calories for this drink
Honestly, I’ve never figured the calories. But based on the items by the brands I used it would be approximately 100-120 calories.
Just made this as I’ve seen people talking about it on THM FB sites. Lifted the lid on my blender and was WOWed by the lovely smell of cake batter:) Thanks for your creativity and for sharing it with others!
Thanks so much for the feedback, Rita. I’m so glad you enjoyed it!
Is there anything that could replace the protein powder? I ran out, and haven’t ordered more yet.
You could certainly use a little more cottage cheese, or leave it out and use a little less liquid. You may need to adjust the taste a little. Play with it and let me know what you come up with. 🙂
What is butter flavoring?
Butter flavor can be found wherever you normally purchase extracts for baking. I’ve tried Watkins and Frontier brand, but don’t have a preference between them. They each work great when I want the butter taste in a lower fat dish. 😉
I have tried other recipes like this and have always been disappointed. However, this recipe you created is absolutely YUMalicious!!! The kids came a running and ate up what I hadn’t already claimed 🙂 It really does smell and taste like cake batter. Thanks so much for such a great and healthy recipe!
Thank you for the encouragement. I try really hard to accurately get the flavors I’m after. If I’m going to have a substitute it HAS to be at least as good as the original. 😉 I’m often fighting off my children from my goodies.
So I was out of vanilla the 4th time I made this (I may be a little obsessed with it), and I substituted lemon extract. It tasted just exactly like the lemon cupcakes I used to get at the little baker next door before I started THM!!!!! Thank you for this delicious recipe!
Ooooooooh, great variation (says the girl who is slightly addicted to Starbucks lemon pound cake). I’m definitely going to have to give it a try! Thanks so much for sharing.
This was super yummy!! I also made it with frozen strawberries. My 7 yr old’s request. Tastes like strawberry shortcake! Thank you for sharing.
what is the purpose of the baking powder if it is not used in leavening as it is not being baked?
Thanks for asking! You’re right in that it is not for leavening, however I’ve found that the scant amount is just enough to add that authentic ‘batter’ taste. 😉 You could certainly omit it, but you’ll have more of a vanilla frappa, not cake batter.
I love this recipe! Occasionally I will add a bit of cocoa powder to do a chocolate cake batter (Yes, I know the original FSF was chocolate but it’s just a little different to switch it up lol) It’s also good with a handful of frozen strawberries or really any type of berry.
That sounds like a fabulous variation! It’s funny how those small changes make it feel less like a smoothie and more like a treat!
This was the yummiest frap I’ve had so far! I followed your recipe as is, except i added about 1/4 tsp. Of xanthan gum as I like it a little on the thicker side! Totally tasted like I was eating something naughty! Thanks for your recipe 😊
So glad you’ve enjoyed it!