Prep the produce: Rinse the spinach and pat it dry. If using fresh blueberries, rinse and drain well. Scoop the avocado and discard the pit and skin.

Add liquids first: Pour the unsweetened coconut milk into the blender. This helps the blades catch the greens and blend smoothly.

Layer the greens: Add the spinach on top of the milk. The liquid at the bottom helps pull the leaves down for a silky texture.

Add fruit and fats: Toss in the blueberries and avocado. Add MCT oil or coconut oil if you’re using it.

Flavor boosters: Add vanilla, a pinch of cinnamon, and a small pinch of sea salt. These tiny touches make flavors pop.

Sweeten gently: Add a small amount of your preferred keto sweetener. You can adjust after blending.

Blend until creamy: Start low, then increase speed for 30–45 seconds until smooth. If the mixture is too thick, add a splash of almond milk. If too thin, add a few ice cubes and blend again.

Taste and adjust: Check sweetness and thickness. Add more sweetener, ice, or milk as needed. Aim for a cold, creamy, spoon-coating texture.

Serve right away: Pour into a chilled glass. Sprinkle a few chia seeds on top if you like a gentle crunch.