Place chopped strawberries in a blender and add sugar alternative. Allow 10 to 15 minutes for the sugar alternative to dissolve and help extract the natural juices of the strawberries.
Pulse strawberries until puréed. Reserve 2 teaspoons of strawberry purée as garnish, if using.
Swirl puréed strawberries into the soda fountain glass.
Using the same blender, add coconut milk, strawberries, and keto strawberry ice cream. Pulse for 1 to 2 minutes or until the fresh strawberries are puréed. Once the keto ice cream is smooth, creamy, and blended well with all the ingredients, pour keto milkshake into the soda fountain glass with strawberry purée.
If using, garnish with whipped cream, fresh strawberry, and drizzle with the reserved strawberry purée.
Notes
Use quality fresh strawberries without bruises and molds.I used Lakanto Monkfruit Sweetener Golden - raw cane sugar replacement.A minimal raw cane sugar replacement was used to allow the natural sweetness and slight tartness of the fresh strawberries to shine in every sip of this keto milkshake.Add 1 tablespoon of raw cane sugar replacement, or more, if a sweeter keto milkshake is preferred.Coconut milk was used as a dairy-free alternative. It would be ideal if the keto strawberry ice cream used was dairy-free too.