Keto raspberry and almond shake

Keto raspberry and almond shake with coconut oil. A rich, creamy high-fat smoothie for a keto diet, blended in about a minute.

At a glance

• Serves 1
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 310 kcal per serving
• Protein: 4 g
• Fat: 30 g
• Carbs: 5 g

Ingredients

• 200ml unsweetened almond milk
• 50g raspberries
• 1 tbsp almond butter
• 1 tbsp coconut oil

Method

You’ll need: blender

1. Pour the almond milk into the blender.
2. Add the raspberries.
3. Let the almond butter and coconut oil drip into the milk.
4. Blend everything on the highest setting for at least 1 min until the shake is frothy.
5. Serve the shake as a satisfying breakfast.

Good to know

If you eat keto, you know fat is the main event. This smoothie is rich and creamy, sweetened only by the raspberries.

Swaps

Almond butter → macadamia butter (macadamias have the highest fat content of all nuts and bring the carbs down even further).

Cooking tips

Because coconut oil goes very hard when it's cold, it's best to have all the other ingredients at room temperature before you blend.

Storage

Over time, the fat separates from the watery almond milk. Just give the glass a good shake before you carry on drinking.

Allergens

Contains tree nuts (almonds). Completely gluten-free, lactose-free and vegan.

Dairy-free recipes