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Keto Creamy Raspberry Smoothie

Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 2
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup frozen raspberries
  • 1 cup unsweetened almond milk or coconut milk
  • ½ cup heavy cream or coconut cream
  • 2 tablespoons erythritol or monk fruit sweetener
  • 1 teaspoon vanilla extract
  • 1 scoop vanilla collagen or keto protein powder optional
  • 1 tablespoon chia seeds or flax meal optional for extra fiber/thickness
  • 1 tablespoon MCT oil optional for added fats and energy
  • 4 –6 ice cubes optional for texture

Equipment

  • 1 High-speed blender
  • 1 Measuring cups and spoons
  • 1 Rubber spatula for scraping the blender
  • 1 Serving glass or mason jar
  • 1 Straw (optional)

Method
 

  1. Start by adding the almond milk to your blender. Adding liquids first helps prevent sticking and ensures smoother blending.
  2. Add the heavy cream or coconut cream for thickness and richness.
  3. Add the frozen raspberries, ensuring they’re evenly distributed.
  4. Add the sweetener, adjusting based on your taste preferences.
  5. Add vanilla extract to enhance the flavor and offset tartness.
  6. Add optional ingredients such as collagen, chia seeds, flax meal, or MCT oil if desired.
  7. Add ice cubes for a thicker texture (optional depending on preference).
  8. Blend for 30–45 seconds on high speed or until the mixture becomes creamy and smooth.
  9. Stop and scrape the sides with a spatula if necessary, then blend again.
  10. Taste and adjust sweetness or thickness by adding more almond milk or ice.
  11. Pour into a chilled glass or jar and serve immediately.

Notes

Nutritional Facts (Per Serving)

Values based on using heavy cream and almond milk.
  • Calories: 310 kcal
  • Protein: 7g
  • Fat: 26g
  • Carbs: 9g
  • Fiber: 5g
  • Net Carbs: 4g