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Coconut Cream Pie Keto Protein Smoothie - A Rich, Low-Carb Treat

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

Ingredients
  

  • 1 cup unsweetened almond milk (or coconut milk beverage)
  • 1/4 cup canned coconut cream (full-fat for best texture)
  • 1 scoop vanilla whey or keto-friendly protein powder (about 25–30g protein)
  • 2 tablespoons unsweetened shredded coconut (plus extra for garnish; toast if possible)
  • 1 tablespoon MCT oil or coconut oil (optional, for extra richness and satiety)
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon almond extract (optional, but boosts “pie crust” notes)
  • Pinch of sea salt (balances sweetness)
  • Sweetener to taste (monk fruit, stevia, or erythritol blend; start with 1–2 teaspoons)
  • 1–1 1/2 cups ice (adjust to reach your preferred thickness)
  • Optional toppings: Coconut flakes, a dusting of cinnamon, or a dollop of unsweetened coconut yogurt

Method
 

  1. Toast the coconut (optional but recommended): In a dry skillet over medium heat, toast the shredded coconut for 2–3 minutes, stirring often, until golden. Let it cool. This step adds a deep, nutty, “baked” flavor.
  2. Add liquids first: Pour the almond milk and coconut cream into your blender. Liquids at the bottom help the blades catch everything evenly.
  3. Add powders and flavor: Add the protein powder, vanilla extract, almond extract, sea salt, and sweetener. If using MCT or coconut oil, add it now.
  4. Add coconut and ice: Add the toasted shredded coconut and start with 1 cup of ice.
  5. Blend until creamy: Blend on high for 30–45 seconds. If it’s too thin, add more ice. If it’s too thick, splash in a bit more almond milk.
  6. Taste and tweak: Adjust sweetness, salt, and extracts to your liking. A tiny pinch of salt can make the coconut pop.
  7. Serve with flair: Pour into a chilled glass. Top with extra coconut flakes, a sprinkle of cinnamon, or a spoon of coconut yogurt for a “whipped cream” vibe.