Tropical Mango Keto Protein Smoothie - Creamy, Fresh, and Low-Carb

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Prep Time 5

Total Time 5

Servings: 2 servings

Unsweetened coconut milk (from a carton) – 3/4 cup; for a lighter texture and fewer carbs. For extra creaminess, use canned light coconut milk.
Cold water or unsweetened almond milk – 1/4 to 1/2 cup, to adjust thickness.
Frozen mango – 1/4 cup (about 35 g); just enough for flavor without too many carbs.
Frozen riced cauliflower – 1/2 cup; adds body and chill without taste.
Ripe avocado – 1/4 medium; for creaminess and healthy fats.
Vanilla or unflavored low-carb protein powder – 1 scoop; whey isolate or plant-based keto protein works well.
Unsweetened shredded coconut – 1 tablespoon; for tropical aroma and texture.
Lime juice – 1 to 2 teaspoons; brightens the mango flavor.
Chia seeds – 1 teaspoon; optional, for a fiber and omega-3 boost.
Ice cubes – 3 to 5; adjust for thickness and chill.
Keto-friendly sweetener – to taste; liquid stevia, monk fruit, or allulose are good choices.
Pinch of sea salt – optional; enhances overall flavor.
Fresh mint – optional garnish; adds a refreshing finish.

Start with liquids: Add coconut milk and 1/4 cup water or almond milk to your blender. Liquids at the bottom help blades catch the solids.
Add frozen ingredients: Toss in frozen mango, frozen riced cauliflower, and ice cubes.
Layer in the creaminess: Add avocado, protein powder, shredded coconut, and lime juice.
Season and sweeten: Add a pinch of sea salt and your preferred keto sweetener. Start small—you can always add more.
Blend smooth: Blend on high for 30–45 seconds. If it’s too thick, splash in more water or almond milk, then blend again.
Taste and tweak: Need more brightness? Add a touch more lime. Want it sweeter? Add a few drops of stevia or a teaspoon of allulose.
Serve immediately: Pour into a chilled glass. Garnish with mint or a sprinkle of shredded coconut if you like.