Keto Strawberry Smoothie
This thick and creamy keto strawberry smoothie uses frozen strawberries and heavy cream for a rich, indulgent texture with only 5 net carbs per serving. It comes together in under 5 minutes for a satisfying low-carb breakfast.
Equipment
- High-powered blender - Vitamix, Ninja, or personal blender like NutriBullet
- Measuring cups
- Measuring spoons
- Tall drinking glass - or a to-go cup with a lid
- Straw - optional but recommended for thick smoothies
Ingredients
- 1 cup frozen strawberries - 150g, do not thaw
- 1 cup unsweetened almond milk - 240ml
- 3 tablespoons heavy cream - 45ml
- 1-2 tablespoons powdered monk fruit sweetener - adjust to taste
- 1/2 teaspoon pure vanilla extract
- salt - a pinch, to bring out sweetness
Optional Add-Ins
- 1 tablespoon MCT oil - for extra healthy fats and energy
- 1 tablespoon chia seeds - for fibre and omega-3s
- 2-3 ice cubes - if you prefer an even colder, thicker smoothie
Dairy-Free Substitution
- 3 tablespoons full-fat coconut cream - 45ml, instead of heavy cream
For Serving (Optional)
- fresh strawberry slices
- sugar-free whipped cream
Instructions
- Measure and prepare all ingredients. Keep frozen strawberries frozen, do not thaw.
- Pour almond milk, heavy cream, vanilla extract, and MCT oil (if using) into the blender first.
- Add monk fruit sweetener, salt, chia seeds (if using), and frozen strawberries on top of the liquids.
- Secure lid and blend on low speed for 10 seconds, then increase to high and blend for 30-60 seconds until completely smooth.
- Taste and adjust sweetness with extra monk fruit sweetener if needed. Add a tiny pinch more salt to balance tartness.
- Pour into a tall glass and serve immediately for the best thick, cold texture. Top with optional garnishes if desired.
Notes
- Always use frozen strawberries, not fresh, for a thick, creamy texture. Fresh berries will make the smoothie watery.
- Add liquid ingredients to the blender before the frozen fruit to help the blades catch and blend evenly.
- Use powdered monk fruit sweetener rather than granulated to avoid a gritty texture that doesn't dissolve.
- Do not over-blend — blending too long introduces air and warms the smoothie, making it thinner.
- For extra creaminess, freeze almond milk in ice cube trays and use in place of regular ice cubes.
- To make dairy-free, swap heavy cream for an equal amount of full-fat coconut cream.
- Store leftovers in a sealed mason jar in the refrigerator for up to 24 hours. Shake or stir before drinking.
- For meal prep, portion the dry and frozen ingredients into zip-lock bags and freeze. In the morning, just add liquids and blend.
- This smoothie can be frozen in popsicle moulds for a refreshing keto ice lolly treat.
- If the smoothie is too thick, add 2-3 tablespoons more almond milk and blend again. If too thin, add 2-3 ice cubes and re-blend.