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Chocolate Peanut Butter Keto Protein Smoothie - Creamy, Satisfying, and Low-Carb

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • Unsweetened almond milk (or unsweetened coconut milk in a carton)
  • Chocolate protein powder (whey isolate, casein, egg white, or low-carb plant-based)
  • Unsweetened cocoa powder or cacao powder
  • Natural peanut butter (no added sugar; creamy or crunchy)
  • MCT oil or avocado oil (optional but great for extra fat and creaminess)
  • Frozen cauliflower rice (optional for thickness and volume with minimal carbs)
  • Ice cubes
  • Sweetener to taste (allulose, liquid stevia, or monk fruit erythritol blend)
  • Sea salt (a pinch to enhance flavor)
  • Vanilla extract (optional for roundness)

Method
 

  1. Start with the liquid: Add 1 cup unsweetened almond milk to your blender. This helps everything blend smoothly without clumping.
  2. Add protein and flavor: Scoop in 1 serving of chocolate protein powder and 1 tablespoon unsweetened cocoa powder.
  3. Spoon in the peanut butter: Add 1–2 tablespoons natural peanut butter. Start with 1 tablespoon if you’re watching calories; go with 2 for a richer smoothie.
  4. Boost healthy fats: Add 1 teaspoon to 1 tablespoon MCT oil (optional). Begin small if you’re new to MCT oil.
  5. Thicken it up: Add 1/2 cup frozen cauliflower rice and a handful of ice cubes. The cauliflower adds body with almost no flavor.
  6. Season and sweeten: Add a pinch of sea salt, 1/4 teaspoon vanilla extract, and your sweetener of choice. Start small; you can always add more.
  7. Blend until silky: Blend on high for 30–45 seconds until completely smooth and creamy. If it’s too thick, add a splash more milk; if it’s too thin, add extra ice.
  8. Taste and adjust: Try a sip. Add more sweetener, cocoa, or peanut butter to taste, then blend again for a few seconds.
  9. Serve immediately: Pour into a chilled glass and enjoy. For extra flair, dust the top with cocoa powder or add a few sugar-free chocolate shavings.