Melt the butter in a small skillet over medium heat. Add the almond flour and salt then toast until lightly browned, about 2 minutes.

Remove from heat. Stir in the 1/4 teaspoon Gentle Sweet and the cinnamon. Set aside to cool completely.

Stir the prepared whipped cream and the marshmallow flavoring together; set aside.

Add the milk, cottage cheese, protein powder, cocoa powder, sweetener, vanilla, and salt to the jar of a blender. Mix until blended.

Add the plain ice cubes and the coffee extract OR the coffee ice cubes (to make these, just freeze plain brewed coffee in ice cube trays). Blend with your blender's smoothie setting until the ice is thoroughly pulverized. If mixture isn't thick enough for your taste, add more ice cubes a few at a time till it is thick enough.

Dollop half of the marshmallow whipped cream into the bottom of a large glass.

Drizzle half of the chocolate sauce along the inner sides of the glass.

Sprinkle in half of the cooled graham crumble.

Add all of the mocha shake.

Top with the remaining whipped cream, drizzle with the rest of the chocolate sauce, and sprinkle with the rest of the graham crumble.

For the final (optional) touch, top with a homemade sugar free marshmallow (toasted with a creme brulee torch if you like).