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Keto Raspberry Coconut Smoothie

Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1
Course: Drinks
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup fresh or frozen raspberries
  • 1 cup unsweetened coconut milk carton or canned, well shaken
  • ¼ cup coconut cream
  • 1 tablespoon unsweetened shredded coconut optional
  • 1 tablespoon chia seeds or ground flaxseed
  • 1 tablespoon coconut oil or MCT oil optional
  • 1 –2 teaspoons powdered erythritol or monk fruit sweetener to taste
  • ½ teaspoon vanilla extract
  • Ice cubes optional, for thickness

Equipment

  • 1 High-speed blender
  • 1 Measuring cups and spoons
  • 1 Spatula
  • 1 Serving glass or mason jar

Method
 

Step 1: Prepare Ingredients
  1. Measure all ingredients accurately. If using fresh raspberries, rinse them thoroughly. Shake canned coconut milk well before opening to ensure even consistency.
Step 2: Add Liquids First
  1. Pour coconut milk and coconut cream into the blender first. This helps the blender process the ingredients smoothly.
Step 3: Add Remaining Ingredients
  1. Add raspberries, shredded coconut (if using), seeds, sweetener, vanilla extract, and coconut oil or MCT oil if desired.
Step 4: Blend
  1. Blend on high speed for 30–60 seconds until completely smooth and creamy. Scrape down the sides if needed.
Step 5: Adjust Texture
  1. If the smoothie is too thick, add a splash of coconut milk. If too thin, add ice or a few more frozen raspberries.
Step 6: Serve Immediately
  1. Pour into a glass or jar and enjoy fresh for best flavor and texture.

Notes

Nutritional Facts and Total Calories 

  • Calories: 330 kcal
  • Protein: 6 g
  • Fat: 29 g
  • Total Carbohydrates: 12 g
  • Fiber: 6 g
  • Net Carbs: 6 g
  • Sugar: 3 g