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Keto Almond Butter Breakfast Smoothie - Creamy, Satisfying, and Low-Carb

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Unsweetened almond milk (or unsweetened coconut milk for a richer option)
  • Almond butter (no added sugar; smooth or crunchy both work)
  • Avocado (fresh or frozen chunks)
  • Chia seeds or ground flaxseed
  • Ice cubes (or frozen cauliflower rice for extra thickness without carbs)
  • Vanilla extract
  • Ground cinnamon (optional, but great for flavor)
  • Sea salt (a small pinch to enhance taste)
  • Low-carb sweetener to taste (monk fruit, stevia, or erythritol)
  • Collagen peptides or unsweetened protein powder (optional for protein)

Method
 

  1. Add 1 cup unsweetened almond milk to your blender.
  2. Scoop in 2 tablespoons almond butter.
  3. Add 1/4 to 1/2 of a ripe avocado (or 1/2 cup frozen avocado). Adjust based on desired creaminess.
  4. Sprinkle in 1 teaspoon chia seeds or 1 teaspoon ground flaxseed for fiber and texture.
  5. Add a handful of ice cubes. Use more for a thicker shake.
  6. Add 1/2 teaspoon vanilla extract, a pinch of cinnamon, and a tiny pinch of sea salt.
  7. Sweeten to taste with your preferred keto-friendly sweetener. Start small, then adjust.
  8. If using, add 1 scoop collagen peptides or unsweetened low-carb protein powder.
  9. Blend on high until smooth and creamy, about 30–45 seconds. Stop and scrape down if needed.
  10. Taste and adjust sweetness or thickness. Add a splash more almond milk if it’s too thick.
  11. Pour into a chilled glass and enjoy immediately.