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Blueberry Keto Protein Smoothie - Creamy, Low-Carb, and Satisfying

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

Ingredients
  

  • 3/4 cup unsweetened almond milk (or unsweetened macadamia milk)
  • 1/4 cup full-fat canned coconut milk (for creaminess)
  • 1/2 cup frozen blueberries (wild blueberries if possible)
  • 1/2 small ripe avocado (about 1/4 cup mashed)
  • 1 scoop vanilla or unflavored low-carb protein powder (whey, collagen, or plant-based)
  • 1 tablespoon chia seeds
  • 1 teaspoon vanilla extract
  • Pinch of cinnamon and a tiny pinch of sea salt
  • 3–5 ice cubes (adjust for thickness)
  • Optional: 1–2 teaspoons erythritol, allulose, or monk fruit sweetener, to taste
  • Optional add-ins: 1 tablespoon MCT oil or almond butter for extra fats; lemon zest for brightness

Method
 

  1. Prep your blender: Add the almond milk and coconut milk first. This helps the blades catch the ingredients and prevents clumping.
  2. Add your fats and fiber: Scoop in the avocado and sprinkle in the chia seeds. These create that thick, shake-like texture.
  3. Layer the flavor: Add the frozen blueberries, vanilla extract, cinnamon, and a pinch of salt. Salt sharpens sweetness without adding sugar.
  4. Add protein: Drop in your protein powder. If using an especially thick powder, you may need an extra splash of milk later.
  5. Sweeten if needed: Add your chosen keto sweetener a little at a time. Start with 1 teaspoon and adjust after blending.
  6. Blend until smooth: Start low, then increase to high for 30–45 seconds. Add ice and blend again for a frosty finish.
  7. Taste and adjust: If it’s too thick, add a splash more almond milk. If it’s not sweet enough, add a bit more sweetener. For more tang, a squeeze of lemon works wonders.
  8. Serve right away: Pour into a chilled glass. If you like toppings, add a sprinkle of chia or a few crushed almonds.