Go Back

Keto Raspberry Coconut Smoothie - Creamy, Refreshing, and Low-Carb

Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 3/4 cup full-fat canned coconut milk (well shaken)
  • 1/2 cup unsweetened almond milk (or more to thin)
  • 3/4 cup frozen raspberries
  • 2 tablespoons unsweetened shredded coconut
  • 1 tablespoon chia seeds or hemp hearts (optional, for fiber and texture)
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt
  • Ice cubes as needed (4–6 for a thicker, frostier smoothie)
  • Low-carb sweetener to taste (such as erythritol, monk fruit, or stevia)
  • Optional boosters: 1 tablespoon MCT oil or coconut oil; 1 scoop unflavored or vanilla low-carb protein powder; zest of 1/4 lemon for brightness

Method
 

  1. Prep the blender: Add coconut milk and almond milk to the blender first. This helps the blades catch the frozen fruit and blend smoothly.
  2. Add the flavor: Toss in frozen raspberries, shredded coconut, vanilla extract, and a small pinch of sea salt. Add chia seeds or hemp hearts if you like a thicker, more nutrient-dense smoothie.
  3. Sweeten smartly: Start with a small amount of your preferred low-carb sweetener. You can always add more after tasting.
  4. Boost if desired: Add MCT oil or protein powder for extra satiety. If using protein powder, consider adding a splash more almond milk to keep the texture silky.
  5. Blend until creamy: Start on low, then increase to high for 30–45 seconds. Add ice and blend again if you want it thicker and colder.
  6. Taste and adjust: Add more sweetener, a few extra raspberries, or a squeeze of lemon juice if you want more brightness. If it’s too thick, thin with a little almond milk.
  7. Serve immediately: Pour into a chilled glass and sprinkle a pinch of shredded coconut or a few crushed freeze-dried raspberries on top for texture.