PB&J Frappé
THM:S, low carb, sugar free, gluten/egg free
Author: Briana Thomas
Serves: 1 serving (approx. 3 cups)
Ingredients
- 1½ c. crushed ice
- 1 c. unsweetened almond milk
- ¼ c. + 2 T. half and half
- ½ c. frozen blueberries
- ¼ c. defatted peanut flour
- 2 T. collagen
- 1 tsp. THM Super Sweet Blend (or more, to taste)
- 1 tsp. vanilla extract
- 3/32 tsp. (3 doonks) THM Pure Stevia Extract Powder
- ½ tsp. glucomannan
Instructions
- Blend the ingredients together in a high-powered blender until smooth. (I use this Vitamix.)
Notes
To make this frappé a THM Fuel Pull, try using more almond milk in place of the half and half (the defatted peanut flour already adds 4g fat).
For a richer, creamier (and more calorie dense) frappé you can use 2 T. natural peanut butter in place of the defatted peanut flour.
Feel free to substitute other frozen berries for the blueberries. Raspberries would be better than strawberries since they are stronger in flavor. Hey, even cranberries would be cool! (You may need to add more sweetener.)
You can try using whey protein in place of the collagen, but I don't care for the taste and the frappé will be fluffier.
For a richer, creamier (and more calorie dense) frappé you can use 2 T. natural peanut butter in place of the defatted peanut flour.
Feel free to substitute other frozen berries for the blueberries. Raspberries would be better than strawberries since they are stronger in flavor. Hey, even cranberries would be cool! (You may need to add more sweetener.)
You can try using whey protein in place of the collagen, but I don't care for the taste and the frappé will be fluffier.
Recipe by Briana Thomas at https://www.briana-thomas.com/pbj-frappe/