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Keto Blueberry Smoothie Recipe
Ben Carraoli

Keto Blueberry Smoothie Recipe

I recently made this keto blueberry smoothie when I wanted something quick but still healthy for breakfast. I love how it tastes rich and creamy while still being low in carbs.
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Total Time 2 minutes
Servings: 2
Calories: 158
Ingredients Method Notes

Ingredients
  

  • 1 cup frozen blueberries
  • 1 cup unsweetened coconut milk
  • 2 tablespoons of almond butter

Method
 

  1. Start by gathering all your ingredients before blending. Measure the frozen blueberries, milk, and almond butter so everything is ready to go. Using frozen blueberries is important because they create the thick and creamy texture.
  2. Place the blueberries, milk, and almond butter into a high-speed blender. Make sure the liquid goes in first because it helps the blender run smoothly and prevents the mixture from getting stuck.
  3. Blend the mixture on high speed for about 20–30 seconds. Continue blending until the smoothie becomes completely smooth and creamy with no visible chunks.
  4. If the smoothie feels too thick, add a small splash of milk and blend again. If you want it thicker, you can add a few ice cubes or extra frozen blueberries.
  5. Pour the smoothie into glasses immediately after blending. Serve it fresh while it’s cold and creamy for the best flavor and texture.

Notes

  • I always use frozen blueberries because they give the smoothie a milkshake-like texture.
  • I like adding a few ice cubes when I want the smoothie extra thick and cold.
  • Sometimes I mix in a small spoon of Greek yogurt to make the smoothie creamier.
  • I personally prefer almond butter over peanut butter because it keeps the flavor light and balanced.
  • When I want a sweeter smoothie, I add a few drops of stevia instead of sugar.