Measure your base: Add 1 cup of unsweetened coconut milk to your blender. Use canned for a creamier smoothie or carton for a lighter drink.
Add berries: Pour in 3/4 to 1 cup of frozen mixed berries.
Raspberries and blackberries are lower in carbs; blueberries are slightly higher but still fine in moderation.
Thicken and fuel: Add 1 tablespoon of chia seeds or ground flaxseed. This thickens the smoothie and provides fiber and omega-3s.
Flavor and sweeten: Add 1–2 teaspoons of low-carb sweetener, 1/2 teaspoon of vanilla extract, and a small pinch of salt. Adjust sweetener to taste.
Boost if you want: Add 1 scoop of keto-friendly protein or 1–2 tablespoons of unsweetened shredded coconut for richer texture.
Make it frosty: Toss in a handful of ice cubes if you like an extra thick, milkshake-like consistency.
Blend until smooth: Start on low, then move to high for 25–40 seconds.
Scrape down the sides if needed and blend again for a silky finish.
Taste and tweak: If it’s too thick, add a splash more coconut milk. If it’s not sweet enough, add a little more sweetener. For more tang, a squeeze of lemon works wonders.
Serve immediately: Pour into a chilled glass.
Top with a sprinkle of shredded coconut or a few extra berries if you like.