A refreshing breakfast keto smoothie for coffee lovers.
Ingredients
227 gm
Brewed coffee
((chilled, stored in the fridge 1 hour))
1/3 cup
Heavy cream, 38% M.F.
2 tbsp
Almond milk, vanilla, unsweetened, Silk
(Unsweetened Almond; (or more heavy cream for an ultra creamy smoothie))
1 tbsp
Almond butter
1 tsp
Vanilla extract, pure
2 tbsp
Sweetener, sucralose, SPLENDA
1 cup
Ice cubes
1 scoop
Protein Powder, Bulletproof Collagen
Instructions
Before you start the recipe, brew fresh coffee, measure 8 oz. Set aside in the fridge for 1 hour or overnight. You can also dissolve 2 teaspoons of instant coffee into 8 oz of hot water, cool down in the fridge as for brewed coffee, and use in the recipe.
In a blender, add cold-brewed coffee, unsweetened almond milk, heavy cream, almond butter (or MCT oil), vanilla, collagen protein powder (some have added sweetener, so watch out, you may want to decrease erythritol to 1 tablespoon to avoid a too sweet smoothie), erythritol and 3/4 cup ice cubes.
Blend on high speed until frothy, taste, and adjust sweetness, adding tiny more erythritol if desired of 1/4 extra ice cubes for a frothier smoothie.
Blend again at high speed to combine the added ingredients.
