Go Back

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

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

Ingredients
  

  • 1 cup unsweetened almond milk (or unsweetened macadamia milk)
  • 2 tablespoons natural peanut butter (no added sugar)
  • 1 tablespoon unsweetened cocoa powder (Dutch-processed or natural)
  • 2 tablespoons heavy cream (or 2 tablespoons full-fat coconut cream for dairy-free)
  • 1–2 tablespoons granular or powdered keto sweetener (erythritol, allulose, or monk fruit blend), to taste
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt
  • 3–5 ice cubes (adjust for thickness)
  • (Optional) 1 tablespoon chia seeds or ground flaxseed for extra fiber
  • (Optional) 1 scoop unflavored or chocolate low-carb protein powder (whey isolate or plant-based)
  • (Optional) 1–2 teaspoons MCT oil for added fats and creaminess

Method
 

  1. Add liquids first: Pour unsweetened almond milk and heavy cream into your blender. This helps the blades catch everything smoothly.
  2. Spoon in the peanut butter: Add peanut butter and vanilla extract. If your peanut butter is very thick, slightly warm it to help it blend.
  3. Boost the flavor: Add cocoa powder, sweetener, and a pinch of sea salt. The salt deepens the chocolate and peanut flavors.
  4. Optional add-ins: Include chia or flaxseed for fiber, protein powder for extra protein, or MCT oil for a richer, more filling smoothie.
  5. Ice last: Add 3–5 ice cubes. More ice equals thicker, colder texture; fewer ice cubes gives a creamier sip.
  6. Blend until silky: Start low, then increase to high for 30–45 seconds until completely smooth. Scrape down sides if needed and blend again.
  7. Taste and adjust: If it’s not sweet enough, add a bit more sweetener. For a thicker shake, add a few more ice cubes or a touch more peanut butter.
  8. Serve immediately: Pour into a chilled glass. For a fun touch, sprinkle a little cocoa powder on top or add a few crushed peanuts.