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Hazelnut Mocha Keto Smoothie - Creamy, Chocolatey, and Low-Carb

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

Ingredients
  

  • Unsweetened almond milk (or macadamia milk)
  • Full-fat canned coconut milk (well-shaken)
  • Brewed coffee or espresso (chilled; decaf works too)
  • Hazelnut butter (no sugar added)
  • Unsweetened cocoa powder (or cacao powder)
  • Low-carb sweetener (allulose, erythritol, or monk fruit blend)
  • Vanilla extract
  • Sea salt (a pinch to sharpen flavor)
  • Ice cubes
  • Optional boosters: MCT oil, collagen peptides, chia seeds, cacao nibs, sugar-free hazelnut extract
  • Optional toppings: Whipped coconut cream, crushed hazelnuts, cocoa dusting

Method
 

  1. Brew and chill your coffee. Make a strong cup or a double shot of espresso. Let it cool, then chill in the fridge. Cold coffee helps the smoothie blend creamy instead of watery.
  2. Add liquids first. Pour 1 cup unsweetened almond milk and 1/3 cup full-fat coconut milk into the blender. This helps the blades catch everything evenly.
  3. Layer in flavors. Add 1/3 cup chilled coffee, 1–1.5 tablespoons hazelnut butter, 1.5 tablespoons cocoa powder, 1/2–1 tablespoon sweetener, 1/2 teaspoon vanilla, and a pinch of sea salt.
  4. Boost if you’d like. Add 1 teaspoon MCT oil for energy, 1 scoop collagen for protein, or 1 teaspoon chia for extra thickness. Keep add-ins simple to maintain a smooth texture.
  5. Blend with ice. Add 1 to 1.5 cups ice. Blend on high until frothy and silky, 20–30 seconds. If it’s too thick, splash in more almond milk. Too thin? Add a few more ice cubes.
  6. Taste and tweak. Adjust sweetness, cocoa, or salt to your preference. A tiny extra pinch of salt can make the chocolate pop.
  7. Finish and serve. Pour into a chilled glass. Top with whipped coconut cream, a few crushed hazelnuts, or a light cocoa dusting for that coffeehouse vibe.