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Chocolate Protein Shake Recipe

"A high protein shake to help gain weight and build lean muscle mass." — Ken

Servings: makes 2 cups

Active time: 8 minutes

Total time:


  • 4 oz heavy cream
  • 8 oz whole milk
  • 3 Davidson's Safest Choice® pasteurized egg(s)
  • 1 Tbsp flax seed oil
  • 3 tsp lecithin granules
  • 2 scoops chocolate protein powder


Put all ingredients in blender except the protein powder, placing the milk and cream first. Blend for 10-15 seconds. Add one scoop protein powder, blend 10-15 seconds. Add second scoop protein powder, blend 10-15 seconds.


You can vary the amount of cream and milk to suit your desired consistency and taste. You can also add more or less eggs, but use 1 tsp lecithin granules per egg. 


User-submitted recipes are published for sharing within the community of Davidson's Safest Choice® pasteurized eggs website visitors. Recipes and statements contained in recipes have not been verified by Davidson's Safest Choice® pasteurized eggs. We invite you to try them yourself and add your reviews, photos, and ideas. Enjoy!

A high protein shake recipe without the worry of Salmonella. Photo submitted by Ken

Nutrition Facts

Serving Size (1 cup)
Total Servings makes 2 cups

Amount Per Serving:

Nutrition Category Amount
Calories 590
Calories from Fat 390
Total Fat 44g (68% DV)
Saturated Fat 21g (105% DV)
Trans Fat 1g
Cholesterol 400mg (133% DV)
Sodium 230mg (10% DV)
11g (4% DV)
Dietary Fiber 0g (0% DV)
Sugars 8g
Protein 37g
Vitamin A 30%
Vitamin C 0%
Calcium 40%
Iron 8%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.