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Pumpkin Spice Keto Protein Smoothie - Creamy, Cozy, and Low-Carb

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

Ingredients
  

  • Unsweetened pumpkin puree (not pumpkin pie filling)
  • Unsweetened almond milk (or unsweetened coconut milk for extra creaminess)
  • Keto-friendly vanilla protein powder (whey isolate, egg white, or plant-based)
  • Pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and clove)
  • Vanilla extract
  • Sweetener to taste (monk fruit, stevia, or erythritol blend)
  • Ice cubes
  • Optional add-ins: MCT oil or coconut oil, almond butter, chia seeds, a pinch of sea salt, heavy cream or coconut cream, espresso shot for a pumpkin spice “latte” twist

Method
 

  1. Measure your base: Add 3/4 cup unsweetened almond milk and 1/3 cup pumpkin puree to your blender.
  2. Add protein: Scoop in 1 serving of vanilla keto-friendly protein powder.
  3. Season it: Add 1 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla extract, and a pinch of sea salt.
  4. Sweeten smart: Start with 1–2 teaspoons of your preferred keto sweetener. You can always add more after tasting.
  5. Boost if you like: Add 1 teaspoon MCT oil or 1 tablespoon almond butter for richness. Optional: 1 tablespoon chia seeds for extra thickness and fiber.
  6. Chill factor: Add 1 cup of ice for a frosty, thick texture. For a creamier version, swap some ice for 2 tablespoons heavy cream or coconut cream.
  7. Blend smooth: Blend on high for 30–45 seconds until silky. If it’s too thick, add a splash more almond milk. If it’s too thin, add a few more ice cubes or a bit more pumpkin.
  8. Taste and tweak: Adjust sweetness and spice to your liking. A tiny extra pinch of cinnamon can brighten the flavor.
  9. Serve: Pour into a chilled glass. If you’re feeling fancy, dust the top with cinnamon.