In a medium bowl or directly into a blender cup, add 2 scoops of whey protein isolate and 2 tablespoons of unsweetened cocoa powder. Whisk or pulse briefly to blend and break up any clumps.

Add liquids

Pour 12 fl oz of low-carb milk and 1 cup plain Greek yogurt into the blender with the dry mix. Add 1 tablespoon natural liquid sweetener and 1/2 teaspoon vanilla extract.

Blend until smooth

Blend on medium-high for 30–45 seconds until the mixture is smooth and creamy with no visible powder. If too thick, add up to 2 fl oz additional milk and blend again.

Healthy Fats & Texture

Incorporate fats and texture

Add 1 teaspoon nut butter and 1 teaspoon ground flaxseed to the blended base. Pulse 3–5 times (or blend 5–10 seconds) to fully incorporate. If using cocoa nibs or chopped 90% dark chocolate, fold in with 2–3 short pulses to retain small crunchy bits.

Finishing & Garnish

Adjust seasoning and chill

Taste and add a pinch of sea salt to lift the chocolate flavor. If you prefer a chilled shake, add 4 ice cubes to the blender and pulse 4–6 times until crushed and evenly mixed. Re-check sweetness and add a touch more liquid sweetener if needed (start with 1/4 tsp).

Serve

Pour into two tall glasses (or one large bottle) and sprinkle a few cocoa nibs or a tiny dusting of cocoa powder on top if desired. Serve immediately for the best texture.