Ingredients:

  • 1 cup (240 ml) Unsweetened Almond Milk
  • ½ cup (50 g) Frozen Avocado Chunks
  • 2 Tbsp (15 g) Unsweetened Cocoa Powder
  • 1 Tbsp (15 ml) MCT Oil (or Coconut Oil)
  • 1 Tbsp (15 g) Unsweetened Nut Butter (e.g., Almond or Peanut)
  • 1–2 tsp (5-10 g) Powdered Erythritol/Monkfruit Blend
  • ¼ tsp (1.2 ml) Peppermint Extract
  • ⅛ tsp (0.5 g) Sea Salt
  • 3–4 Ice Cubes (Optional)

Instructions:

  1. Prepare the Base Liquid: Pour the unsweetened almond milk into the base of the high-speed blender.
  2. Add Powders and Extracts: Add the cocoa powder, powdered sweetener, sea salt, and peppermint extract. This helps ensure the dry ingredients don't clump.
  3. Introduce Fats and Nut Butter: Add the MCT oil and the nut butter. If using solid coconut oil, ensure it is softened slightly or added now.
  4. Add Frozen Solids: Carefully add the frozen avocado chunks and the optional ice cubes.
  5. Blend (Low Speed Start): Start the blender on the lowest setting for 10–15 seconds to begin breaking down the frozen chunks and incorporate the liquids.
  6. Blend (High Speed Finish): Increase the blender speed to high and blend continuously for 45–60 seconds, or until the mixture is completely smooth and homogenous. If the mixture is too thick, add 1-2 tablespoons of extra almond milk until desired consistency is reached.
  7. Serve Immediately: Pour into a glass, garnish if desired, and enjoy this decadent Keto Smoothies recipe.