This low carb smoothie recipe will leave you full and free from cravings! With cocoa powder, almond milk, nut butter, and coconut milk, it’s deliciously decadent while keto-friendly.
The next few weeks are entirely dedicated to low carb vegetarian and vegan cooking! It sounds like a bit of an oxymoron, “low carb” and “vegetarian” in the same sentence (especially given the keto obsession with bacon).
But I wanted to challenge myself (and the Live Eat Learn community!) to think outside the box of what a keto diet can look like. So today we’re making a very low carb smoothie (that also happens to be vegan!)
Ingredients for this Low Carb Smoothie
- Almond milk: Freeze your almond milk in an ice cube tray to make your smoothie frosty!
- Coconut milk: Use the coconut milk that comes in a can (rather than a carton). This will add a creamy boost!
- Unsweetened cocoa powder: Cocoa powder is the secret ingredient here because it tricks your brain into thinking this smoothie is sweet (when really it’s just pure, low carb cocoa powder!)
- Nut butter: Add your favorite nut butter (like almond or peanut butter) for a punch of protein and healthy fats.
- Sugar-free sweetener (optional): I didn’t need it, but you can add a touch of your favorite low-carb sweetener to this smoothie if desired.
Is almond milk low carb?
Almond milk is surprisingly low carb, especially compared to cow’s milk! While cow’s milk has 12g of carbs per cup, almond milk only has 2 g of carbs. You can also use flax, hemp, or cashew milk for this recipe, which each have just 1 g of carbs per cup.
You’re going to love this low carb smoothie (and probably wouldn’t have even guessed it was low carb if I hadn’t told you 😛). You can customize it to your liking by adding your favorite low carb sweetener, or by throwing in a scoop of protein powder! The possibilities are endless, friends. Enjoy! (PS: Check out all of our low carb vegetarian recipes or this guide to keto smoothies!)
- 1 cup unsweetened almond milk 240 mL
- 1/2 cup canned coconut milk 120 mL
- 1/4 cup unsweetened cocoa powder 30 g
- 1/4 cup nut butter like almond or peanut butter, 50 g
- Optional: your favorite sugar-free sweetener
- Prep: Freeze almond milk in an ice cube tray until solid, at least 4 hours.
- Blend: Add almond milk ice cubes and all other ingredients to a blender. Blitz until smooth. Taste and add low-carb sweetener to taste, as needed.