Go Back

Strawberry Coconut Keto Smoothie - Creamy, Refreshing, and Low-Carb

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

Ingredients
  

  • Frozen strawberries (unsweetened)
  • Full-fat coconut milk (from a can, well-shaken)
  • Unsweetened shredded coconut (optional, for extra texture)
  • Unsweetened almond milk or water (to adjust thickness)
  • Chia seeds or ground flaxseed (optional, for fiber and thickness)
  • Vanilla extract
  • Sweetener of choice (erythritol, allulose, monk fruit, or stevia—optional)
  • Ice cubes (optional, for extra frostiness)
  • Pinch of sea salt (optional, brightens flavor)
  • Collagen or unflavored whey isolate (optional, for protein)

Method
 

  1. Prep your liquids: Shake the can of coconut milk well. If it’s separated, scoop in the thick cream and add a bit of the liquid to reach your preferred richness.
  2. Add to blender: Combine 1 cup frozen strawberries, 3/4 cup full-fat coconut milk, and 1/4–1/2 cup unsweetened almond milk (or water) to start.
  3. Boost and flavor: Add 1 teaspoon vanilla extract, a pinch of sea salt, and 1–2 tablespoons shredded coconut if you like texture. If using, add 1 tablespoon chia or ground flax for thickness and fiber.
  4. Sweeten to taste: Add your preferred keto sweetener, starting with 1–2 teaspoons. You can always blend and adjust.
  5. Optional protein: Add 1 scoop collagen peptides or 1/2–1 scoop unflavored whey isolate for extra protein without many carbs.
  6. Blend until smooth: Start low, then go high for 20–30 seconds. If it’s too thick, add more almond milk a little at a time. For a colder, thicker shake, toss in a few ice cubes and blend again.
  7. Taste and tweak: Adjust sweetness, salt, or vanilla. If you want it richer, add a bit more coconut milk; lighter, add more almond milk.
  8. Serve right away: Pour into a chilled glass. Sprinkle a little shredded coconut on top if you want a hint of crunch.