Go Back

Matcha Coconut Keto Smoothie - Creamy, Energizing, and Low-Carb

Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 cup unsweetened canned coconut milk (well shaken)
  • 1/2 cup cold water or unsweetened almond milk (for thinning)
  • 1 teaspoon ceremonial or culinary-grade matcha powder
  • 1/2 small ripe avocado
  • 1 tablespoon unsweetened shredded coconut (optional, for texture)
  • 1–2 teaspoons powdered erythritol, monk fruit, or allulose (to taste)
  • 1/2 teaspoon vanilla extract
  • Small pinch of fine sea salt
  • 1 cup ice cubes
  • Optional boosters: 1 tablespoon MCT oil or coconut oil, 1 scoop unflavored collagen peptides, a squeeze of lime juice

Method
 

  1. Prep the liquid base: Add the coconut milk and water (or almond milk) to the blender. This helps the blades catch the solids easily.
  2. Add the creamy parts: Scoop in the avocado and sprinkle in the shredded coconut if using. These give the smoothie body and richness.
  3. Mix in the flavor: Add matcha powder, your preferred keto sweetener, vanilla extract, and a pinch of sea salt. The salt brightens the flavors and balances the sweetness.
  4. Boost if you like: Add MCT oil or collagen for extra satiety and protein. If you enjoy a little tang, add a squeeze of lime.
  5. Blend with ice: Add the ice cubes and blend on high for 30–45 seconds until completely smooth and frothy.
  6. Taste and adjust: If it’s too thick, blend in a splash more water. If you want it sweeter or more intense, add a bit more sweetener or matcha and pulse again.
  7. Serve right away: Pour into a chilled glass and enjoy while it’s cold and creamy.