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Raspberry White Chocolate Keto Protein Smoothie - Creamy, Fruity, and Satisfying

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

Ingredients
  

  • Frozen raspberries (1/2 cup): Tart flavor, fiber, and a lower-carb berry option.
  • Unsweetened almond milk (3/4 to 1 cup): Or coconut milk for extra richness.
  • Vanilla or white chocolate keto-friendly protein powder (1 scoop): Whey isolate, egg white, or plant-based—choose what you digest well.
  • Heavy cream or full-fat coconut cream (2 tablespoons): For a rich, milkshake-like texture.
  • Cocoa butter (1–2 teaspoons), melted and slightly cooled: Gives authentic white chocolate flavor without the sugar.
  • Vanilla extract (1/2 teaspoon): Boosts the white chocolate notes.
  • Sweetener to taste: Allulose, erythritol, or monk fruit blend. Start with 1–2 teaspoons.
  • Ice (1/2 to 1 cup): For thickness and chill.
  • Pinch of salt: Rounds out sweetness and brings flavors forward.
  • Optional add-ins: Chia seeds (1 teaspoon) for thickness, MCT oil (1 teaspoon) for extra fats, collagen peptides (1 scoop) for joint support.

Method
 

  1. Prep the cocoa butter: Gently melt it in the microwave or over low heat, then let it cool for a minute so it’s warm, not hot.
  2. Build the base: Add almond milk, heavy cream, vanilla, sweetener, and a pinch of salt to the blender.
  3. Add the power players: Toss in the protein powder, frozen raspberries, and any optional add-ins like chia or collagen.
  4. Blend with ice: Start with 1/2 cup of ice and blend on high until smooth and creamy. Add more ice if you want it thicker.
  5. Stream in cocoa butter: With the blender running on low, slowly pour in the melted cocoa butter. This helps it emulsify and stay silky.
  6. Taste and tweak: Adjust sweetness, add a splash more almond milk if it’s too thick, or a few more raspberries if you want extra tang.
  7. Serve immediately: Pour into a chilled glass. Garnish with a few crushed freeze-dried raspberries or a dusting of grated cocoa butter if you like.