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Mint Chocolate Chip Keto Protein Smoothie - Creamy, Fresh, and Low-Carb

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

Ingredients
  

  • 1 cup unsweetened almond milk (or coconut milk for extra richness)
  • 1 scoop low-carb vanilla or chocolate protein powder (whey isolate, egg white, or plant-based)
  • 1/2 small ripe avocado (for creaminess and healthy fats)
  • 1/4 cup fresh mint leaves (packed, stems removed)
  • 1/8 to 1/4 teaspoon peppermint extract (start small; it’s potent)
  • 1–2 tablespoons sugar-free chocolate chips or cacao nibs
  • 1–2 tablespoons granular or liquid keto sweetener (erythritol, allulose, or stevia to taste)
  • 1 tablespoon chia seeds or ground flaxseed (optional, for fiber and thickness)
  • 1 cup ice (more for a thicker, frostier texture)
  • Pinch of sea salt (optional, to round out flavor)
  • Few drops natural green food coloring or a handful of spinach (optional, for that classic minty hue)

Method
 

  1. Prep your blender: Add almond milk first so the blades catch everything easily.
  2. Layer the ingredients: Add avocado, mint leaves, protein powder, sweetener, peppermint extract, chia or flax (if using), a small pinch of salt, and spinach or food coloring if you want a green tint.
  3. Add ice last: Top with ice so it blends evenly and makes the smoothie frosty.
  4. Blend until creamy: Start low, then move to high for 30–45 seconds until smooth. Scrape down the sides if needed.
  5. Stir in the chips: Pulse in chocolate chips or cacao nibs at the end so you keep small crunchy bits. Don’t fully pulverize them.
  6. Taste and adjust: Add a touch more sweetener or a drop more peppermint if needed. If it’s too thick, splash in extra almond milk; too thin, add a few more ice cubes.
  7. Serve right away: Pour into a chilled glass and sprinkle a few chips on top for texture.