Keto Smoothie
This keto smoothie recipe turns simple low carb ingredients into a creamy, satisfying drink in minutes. It is built on a base of almond milk, frozen strawberries, and avocado for natural sweetness and healthy fat.
Equipment
- High-speed blender - Powerful enough to break down frozen fruit and ice completely
- Measuring cups and spoons - For accurate liquid and powder amounts
- Rubber spatula - For scraping down sides of the blender between pulses
- Small spoon - For scooping avocado cleanly out of skin
- Mason Jars or Glasses - For serving right after blending
- Ice Cube Tray - To keep a steady supply of ice on hand
Ingredients
- 1 cup unsweetened almond milk - 240 ml
- 1 cup frozen strawberries - 150g
- 1/2 medium avocado - about 75g, peeled and pitted
- 2 tablespoons almond butter - 32g
- 1 tablespoon MCT oil - 15 ml, optional
- 1 tablespoon chia seeds - 10g, optional
- 1-2 tablespoons monk fruit sweetener or erythritol - 15-30g, to taste
- 1 teaspoon vanilla extract - 5 ml
- 1 scoop vanilla protein powder - about 30g, optional
- 1 tablespoon unsweetened cocoa powder - 5g, optional, for chocolate version
- 1/2 cup ice cubes - about 75g
- 1 pinch salt
Optional Garnishes
- fresh strawberry slices - for garnish
- extra chia seeds - for garnish
Instructions
- Peel and pit the avocado and scoop the flesh into a small bowl. Measure out the almond butter, MCT oil, chia seeds, vanilla protein powder, and cocoa powder if using.
- Pour the unsweetened almond milk into the blender jar first. Add the vanilla extract and a pinch of salt directly into the milk.
- Drop the avocado into the blender on top of the liquid. Add the almond butter, chia seeds, and MCT oil if using. Add cocoa powder and vanilla protein powder here if desired.
- Add the frozen strawberries on top of the other ingredients, then add the ice cubes last to help the blender pull everything down toward the blades.
- Blend on high for 45 to 60 seconds, stopping once to scrape down the sides with a rubber spatula if needed. Blend again for another 15 to 20 seconds if any chunks remain.
- Taste the smoothie directly from the blender, then add monk fruit sweetener or erythritol one tablespoon at a time until it tastes right. Blend briefly after adding sweetener.
- Pour the smoothie into glasses right away. Garnish with a few extra chia seeds or a small handful of sliced strawberries on top for a more finished look.
Notes
- Freeze your avocado chunks ahead of time if you want an extra-thick, milkshake-like texture.
- Add liquid gradually. It is easier to thin out a thick smoothie than to fix one that is too watery.
- Use frozen strawberries instead of fresh ones whenever possible since they replace some of the ice and keep the smoothie cold without watering down the flavor.
- Taste before adding all of the sweetener. Avocado and almond butter both add natural richness, so you may need less sweetener than you expect.
- If the smoothie tastes flat, a small pinch of salt almost always fixes it.
- Try a small pinch of xanthan gum if your smoothie turns out thinner than you like. It thickens the texture without changing the flavor at all.
- Blend the liquid and powders first before adding frozen ingredients to avoid a gritty texture from chia seeds or protein powder.
- Store leftovers in an airtight container in the refrigerator for up to 24 hours, though the texture will thin slightly as it sits. Stir or shake well before drinking.
- Freeze the smoothie in popsicle molds for a quick keto-friendly treat later in the week.
- If you prep ingredients ahead of time, freeze portioned avocado and strawberries together in small bags so you can dump and blend on busy mornings.
Nutrition
Serving: 1SmoothieCalories: 225kcalCarbohydrates: 13gProtein: 7gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 85mgPotassium: 450mgFiber: 6gSugar: 4gVitamin A: 2IUVitamin C: 60mgCalcium: 15mgIron: 6mg
Tried this recipe?Let us know how it was!