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Chocolate Peanut Butter Keto Smoothie - Creamy, Satisfying, and Low-Carb

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

Ingredients
  

  • 1 cup unsweetened almond milk (or unsweetened coconut milk for extra creaminess)
  • 2 tablespoons natural peanut butter (no sugar added)
  • 2 tablespoons unsweetened cocoa powder (or cacao powder)
  • 1/2 small ripe avocado (about 50–60 g flesh)
  • 1 scoop chocolate or unflavored low-carb protein powder (whey, egg white, or vegan)
  • 1–2 teaspoons erythritol, allulose, or monk fruit sweetener (to taste)
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt
  • 1 cup ice cubes
  • Optional boosts: 1 tablespoon MCT oil or coconut oil; 1 tablespoon chia seeds or ground flax; 1 teaspoon espresso powder for mocha flavor
  • Optional garnish: Sugar-free chocolate shavings, a sprinkle of cocoa, or crushed peanuts

Method
 

  1. Add liquids first: Pour the unsweetened almond milk into your blender. This helps the blades catch the thicker ingredients.
  2. Add creamy ingredients: Scoop in the peanut butter and avocado. Add vanilla and a pinch of sea salt.
  3. Flavor and fuel: Add cocoa powder, protein powder, and your chosen sweetener. If using MCT oil or seeds, add them now.
  4. Ice last: Top with ice cubes to chill and thicken.
  5. Blend until smooth: Start low, then increase to high for 30–45 seconds, or until velvety with no chunks.
  6. Taste and adjust: If it’s not sweet enough, add a bit more sweetener. If it’s too thick, splash in more almond milk. If too thin, add a few more ice cubes or a bit more avocado.
  7. Serve immediately: Pour into a chilled glass and garnish if you like.