A creamy and refreshing keto raspberry smoothie made with almond milk, fresh berries, and healthy fats. Low-carb, sugar-free, and perfect for breakfast or a snack.
- 1 cup unsweetened almond milk
- 1/4 cup heavy cream (or coconut cream)
- 1 cup fresh or frozen raspberries
- 1-2 tbsp powdered erythritol or allulose (to taste)
- 1/2 tsp vanilla extract
- 1/2 cup ice cubes
- Optional add-ins:
- 1 scoop vanilla or unflavored protein powder
- 1 tbsp chia seeds
- 1 tsp MCT oil
Add almond milk, cream, raspberries, sweetener, vanilla, and ice cubes to a blender.
Blend until smooth and creamy.
Taste and adjust sweetness if needed.
Pour into glasses and serve immediately.
Variations & Substitutions
- Use blueberries or strawberries instead of raspberries 🍓
- Add cocoa powder for a chocolate-raspberry twist
- Make it tropical by adding coconut cream and shredded coconut
- Use stevia drops instead of erythritol
Serving Suggestions
- Enjoy as a quick on-the-go breakfast
- Serve with keto granola for crunch
- Pair with boiled eggs for a balanced meal
- Top with fresh raspberries and mint for presentation