Measure your base. Add 1 cup of unsweetened almond milk to your blender. For a thicker, richer smoothie, add 1–2 tablespoons of heavy cream or coconut cream.

Add the berries. Toss in 3/4 cup of frozen strawberries. Frozen berries give the best texture; if using fresh, add a few ice cubes.

Blend in the fats. Add 1 tablespoon of almond butter. This boosts creaminess and helps keep you full.

Flavor and sweeten. Add 1/2 teaspoon vanilla extract, a pinch of sea salt, and your preferred low-carb sweetener to taste. Start small—about 1 teaspoon erythritol or a few drops of stevia—and adjust after blending.

Optional boosters. Add 1 tablespoon chia seeds or ground flax for fiber, plus a scoop of collagen or low-carb protein powder if you’d like more protein.

Blend until smooth. Start low, then increase to high for 30–45 seconds. The mixture should be creamy with no visible berry pieces.

Adjust texture. If it’s too thick, add a splash more almond milk. If it’s too thin, blend in more ice or a few extra frozen strawberries.

Taste and tweak. Add another pinch of sweetener, vanilla, or salt if needed. Small tweaks make a big difference.

Serve immediately. Pour into a chilled glass. If you like a little crunch, sprinkle a few chia seeds or sliced almonds on top.