Choose your base: Add 3/4 cup unsweetened coconut milk to your blender. For a thicker smoothie, use canned coconut milk thinned slightly with water. For a lighter texture, use carton coconut milk.

Add creaminess: Scoop in 2 tablespoons of coconut cream. This gives your smoothie that indulgent, milkshake-like texture without adding carbs.

Measure your berries: Add 1/2 cup frozen mixed berries. Frozen works best for a cold, thick blend. If using fresh berries, add a handful of ice.

Boost the fiber: Add 1 tablespoon chia seeds or 1 tablespoon ground flaxseed. This helps with satiety, texture, and supports digestion.

Flavor it up: Add 1/2 teaspoon vanilla extract and a small pinch of sea salt. The salt lifts the flavors and balances sweetness.

Sweeten to taste: Add your preferred keto sweetener, starting with 1–2 teaspoons erythritol or a few drops of liquid stevia/monk fruit. You can always add more after tasting.

Optional add-ins: Add 1 scoop collagen peptides or 1/2 scoop whey isolate for extra protein. Toss in a small handful of baby spinach if you want extra greens—the color may shift, but the taste stays berry-forward.

Blend: Start on low, then increase to high for 30–45 seconds until completely smooth. If it’s too thick, splash in more coconut milk. If too thin, add a few ice cubes and blend again.

Texture and finish: For a subtle chew, pulse in 1 tablespoon unsweetened shredded coconut at the end. Taste and adjust sweetness if needed.

Serve: Pour into a chilled glass. If meal-prepping, portion into jars with tight lids and refrigerate.