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Triple Chocolate Keto Protein Smoothie - Rich, Creamy, 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 macadamia milk for extra richness)
  • 1 scoop chocolate whey or plant-based protein powder (low-carb/keto-friendly)
  • 1 tablespoon unsweetened cocoa powder (Dutch-processed for smoother flavor, if available)
  • 1–2 tablespoons sugar-free chocolate chips or cacao nibs (for texture and extra chocolate)
  • 1/4 medium ripe avocado (for creaminess and healthy fats)
  • 1 tablespoon almond butter (or peanut butter if it fits your plan)
  • 1–2 teaspoons powdered erythritol, allulose, or monk fruit blend (to taste)
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt (enhances chocolate flavor)
  • 1/4 teaspoon xanthan gum (optional) (for a thicker, shake-like texture)
  • 1 to 1 1/2 cups ice (adjust for thickness)
  • Optional add-ins: 1 tablespoon MCT oil, a shot of chilled espresso, or a dash of cinnamon

Method
 

  1. Prep your blender: Add unsweetened almond milk first so the blades can catch and blend smoothly.
  2. Layer in the dry ingredients: Add the chocolate protein powder, cocoa powder, sweetener, xanthan gum (if using), and a pinch of sea salt.
  3. Add the fats and flavor: Spoon in the avocado and almond butter, then pour in the vanilla extract. Add MCT oil if you want an energy boost.
  4. Top with chocolate and ice: Add sugar-free chocolate chips or cacao nibs and 1 cup of ice to start.
  5. Blend until smooth: Start on low, then increase to high for 30–45 seconds. If the texture is too thin, add more ice. If it’s too thick, splash in more almond milk.
  6. Taste and adjust: Add a little more sweetener if needed. If you add more, blend again for 5–10 seconds.
  7. Serve immediately: Pour into a chilled glass. For extra flair, sprinkle a few cacao nibs or a dusting of cocoa on top.