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Keto Peanut Butter Smoothie

Keto Peanut Butter Smoothie With Almond Milk - Creamy, Satisfying, and Low-Carb

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 1 cup unsweetened almond milk (vanilla or plain)
  • 2 tablespoons natural peanut butter (unsweetened, no added oils)
  • 1/2 cup ice cubes
  • 2–3 tablespoons heavy cream or coconut cream (adds extra creaminess; optional but recommended)
  • 1–2 teaspoons powdered erythritol, allulose, or monk fruit sweetener (to taste)
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt
  • 1 tablespoon chia seeds or ground flaxseed (optional, for fiber and thickness)
  • 1 scoop unflavored or vanilla whey isolate or keto-friendly plant protein (optional, for extra protein)
  • Optional add-ins: 1/4 teaspoon cinnamon, a few drops of liquid stevia for extra sweetness, or a handful of crushed ice for a thicker texture

Instructions
 

  • Start with the base: Add almond milk to the blender first. This helps the blades catch everything more easily.
  • Add the fats and flavor: Spoon in the peanut butter, heavy or coconut cream, vanilla extract, and a pinch of sea salt.
  • Sweeten smartly: Add your keto sweetener. Start small, then blend and taste before adding more.
  • Boost nutrition (optional): Add chia or ground flax for fiber, and protein powder if using.
  • Ice it: Add ice cubes last so they blend smoothly without clumping.
  • Blend: Start low, then increase to high for 20–30 seconds until creamy. If it’s too thick, add a splash more almond milk. If it’s too thin, add a bit more ice or a teaspoon of chia and blend again.
  • Taste and adjust: Check sweetness and salt. A tiny pinch of salt can make the peanut butter flavor pop.
  • Serve: Pour into a chilled glass. For extra flair, dust with cinnamon or top with a few crushed peanuts.