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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
  

  • 1 cup unsweetened almond milk (or unsweetened macadamia milk for extra creaminess)
  • 2 tablespoons natural peanut butter (no sugar added; look for only peanuts and salt)
  • 2 tablespoons heavy cream (or 2 tablespoons full-fat coconut cream for dairy-free)
  • 1 scoop vanilla or unflavored low-carb protein powder (whey isolate, egg white, or plant-based)
  • 1–2 teaspoons powdered erythritol, allulose, or a few drops liquid stevia (to taste)
  • 1 tablespoon unsweetened cocoa powder (optional, for a peanut butter cup vibe)
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon cinnamon (optional, adds warmth)
  • Pinch of sea salt (balances flavors)
  • 1/2–1 cup ice (adjust for thickness)

Method
 

  1. Add liquids first. Pour the almond milk into your blender. This helps the blades catch everything evenly.
  2. Add the creamy ingredients. Spoon in peanut butter and heavy cream or coconut cream.
  3. Mix in flavor and sweetness. Add protein powder, sweetener, cocoa powder (if using), vanilla, cinnamon, and a pinch of salt.
  4. Top with ice. Start with 1/2 cup. You can always add more if you want it thicker and frostier.
  5. Blend until smooth. Begin low, then blend on high for 20–30 seconds until it’s creamy and no chunks remain.
  6. Taste and adjust. Add more sweetener, ice, or a splash of milk to hit your perfect texture and flavor.
  7. Serve right away. Pour into a chilled glass. If you want, dust with cocoa or cinnamon for a simple finish.