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Blackberry Collagen Keto Smoothie - Creamy, Low-Carb, and Protein-Packed

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

Ingredients
  

  • 1 cup frozen blackberries (or fresh with a few ice cubes)
  • 1 scoop unflavored collagen peptides (typically 10–20 g protein)
  • 3/4 cup unsweetened almond milk (or coconut milk for extra creaminess)
  • 2 tablespoons full-fat coconut cream (or 1 tablespoon almond butter)
  • 1 teaspoon MCT oil (optional, for extra energy and satiety)
  • 1/2 teaspoon vanilla extract (optional but adds warmth)
  • Pinch of cinnamon (optional, for depth and a hint of spice)
  • Sweetener to taste (stevia, monk fruit, or erythritol—start small)
  • Ice cubes (3–4 if using fresh berries or if you like a thicker texture)
  • Pinch of sea salt (optional, to enhance flavor)

Method
 

  1. Add liquids first: Pour the almond milk into your blender. This helps the blades move smoothly and prevents clumping.
  2. Layer the powders: Sprinkle in the collagen peptides so they dissolve evenly.
  3. Add fats and flavors: Spoon in the coconut cream (or almond butter), add MCT oil, vanilla, cinnamon, and a tiny pinch of salt.
  4. Finish with fruit and ice: Add the frozen blackberries. If using fresh berries, toss in a few ice cubes to chill and thicken.
  5. Blend until creamy: Start on low, then increase to high for 30–45 seconds, or until silky and uniform. Scrape the sides if needed.
  6. Sweeten to taste: Blend in your preferred keto sweetener a little at a time. Taste and adjust.
  7. Serve immediately: Pour into a chilled glass for the best texture, or top with a few extra berries and chia seeds.