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Keto Peanut Butter Smoothie – Creamy, Satisfying, and Low-Carb

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons natural peanut butter (unsweetened, no added oils)
  • 3/4 cup unsweetened almond milk (or macadamia milk)
  • 1/4 cup heavy cream (or 1/4 cup coconut cream for dairy-free)
  • 1–2 tablespoons keto-friendly sweetener (erythritol, allulose, or monk fruit; adjust to taste)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon chia seeds or ground flaxseed (optional, for fiber and thickness)
  • 1 scoop unflavored or vanilla collagen peptides or low-carb protein powder (optional)
  • 1/4 teaspoon cinnamon (optional, for warmth and flavor)
  • Pinch of salt (optional, enhances peanut butter flavor)
  • 1–1 1/2 cups ice (adjust for thickness)

Method
 

  1. Add liquids first: Pour almond milk and heavy cream (or coconut cream) into your blender. This helps the blades catch everything smoothly.
  2. Add peanut butter and flavorings: Spoon in peanut butter, vanilla, sweetener, and any optional cinnamon and salt.
  3. Boost with extras: Add chia or flax and collagen/protein if using. These improve texture, fiber, and satiety.
  4. Top with ice: Add 1 cup of ice to start. You can always add more if you want it thicker.
  5. Blend until smooth: Start low, then increase speed for 20–30 seconds until creamy. Scrape the sides if needed and blend again.
  6. Taste and adjust: Add more sweetener, ice, or a splash of milk to reach your preferred sweetness and thickness.
  7. Serve immediately: Pour into a chilled glass. For extra flair, sprinkle cinnamon or add a few crushed peanuts on top.