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Keto Berry Smoothie - Creamy, Low-Carb, and Refreshing

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1/2 cup frozen raspberries
  • 1/2 cup frozen strawberries (hulled)
  • 1/2 cup unsweetened almond milk or macadamia milk
  • 1/4 cup full-fat coconut milk or heavy whipping cream
  • 2 tablespoons plain Greek yogurt (full-fat) or coconut yogurt
  • 1 tablespoon chia seeds or ground flaxseed
  • 1/2 teaspoon vanilla extract
  • 1–2 teaspoons powdered erythritol, allulose, or monk fruit sweetener, to taste
  • Pinch of sea salt
  • 4–6 ice cubes (optional, for extra thickness)
  • Optional boosts: 1 scoop unflavored or vanilla whey isolate or collagen peptides; 1 tablespoon almond butter

Method
 

  1. Add liquids first. Pour the almond milk and coconut milk (or cream) into the blender. This helps the blades catch everything.
  2. Add the creamy elements. Spoon in the yogurt and vanilla extract. Sprinkle in the sea salt.
  3. Add the dry mix-ins. Add chia seeds or flaxseed. If using protein powder or collagen, add it now.
  4. Add the fruit. Drop in the frozen raspberries and strawberries. Keep them frozen for a thicker smoothie.
  5. Sweeten to taste. Start with 1 teaspoon of your preferred keto sweetener. You can blend and taste, then add more if needed.
  6. Blend until smooth. Start on low, then increase to high for 30–45 seconds. If the smoothie is too thick, add a splash of almond milk. If too thin, add a few ice cubes and blend again.
  7. Taste and adjust. Add more sweetener or a pinch more salt if the flavors need balance.
  8. Serve immediately. Pour into a chilled glass. If you like, sprinkle chia seeds on top or garnish with a single berry.