Start with the base: Add 1/2 cup unsweetened almond milk and 1/4 cup full-fat coconut milk (or 2–3 tablespoons heavy cream) to your blender.

Add the berries: Toss in 3/4 to 1 cup of frozen mixed berries. Stick to raspberries and blackberries for the lowest net carbs, with a few strawberries for brightness.

Boost the creaminess: Add 1 tablespoon almond butter. This deepens flavor and helps the smoothie keep you full.

Stir in extras: Add 1 teaspoon vanilla extract, 1 teaspoon lemon juice, and a pinch of salt. Include 1 teaspoon chia or ground flax if you want extra fiber and omega-3s.

Sweeten wisely: Add your preferred keto sweetener to taste. Start with 1–2 teaspoons of erythritol or a few drops of liquid stevia, then adjust after blending.

Blend: Blend on high until silky-smooth. If it’s too thick, splash in more almond milk. If you like it extra thick and cold, add a few ice cubes and blend again.

Taste and tweak: Adjust sweetness, lemon, or vanilla as needed. The lemon should brighten the berries without turning the smoothie sour.

Serve: Pour into a chilled glass. If you like, sprinkle a pinch of chia seeds on top for texture.