Blueberry & Lemon Protein Smoothie (low-carb, keto, sugar-free)

Wild blueberries, lemon and cream are the main ingredients in this healthy, satisfying breakfast smoothie that is high in protein, low in sugar and packed with antioxidants!

How To Make High Protein Smoothies

There are several ways to add protein to your breakfast smoothie. You can use collagen powder, egg white protein isolate, whey protein isolate, or your favorite vegan protein powder.

Adding protein to your regular smoothie will help you stay full for longer which is great news for those who are trying to eat less and lose body fat. Plus if you're using gelatin, it's great for your skin, hair, nails, joints, ligaments, tendons and bones and it also reduces joint pain!

You can also add protein to your smoothie by using raw eggs. If you haven't tried it before, it's a game changer! When blended, raw eggs get smooth and frothy with absolutely no eggy texture or flavor. And as long as you're using pasteurized eggs, they are safe to consume.

Finally, if you're vegan or can't eat dairy or eggs, adding a tablespoon or two of almond or peanut butter will slightly increase the amount of protein plus it will also make your smoothie thick and creamy.

Recipe Tips

This keto smoothie can easily be made dairy-free. If you can't have diary, simply substitute the heavy whipping cream with coconut cream. Instead of collagen you can use whey protein isolate or egg white protein isolate.

We're using frozen wild blueberries which have a lower sugar content and more antioxidants compared to cultivated blueberries. You can easily tell them apart as wild blueberries are much smaller and less sweet/more tart compared to their cultivated variety.

Each and every one of us has different dietary needs so it's only natural that you may need to adjust the macros in this keto recipe. You can make all these adjustments and more directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

More High-Protein Smoothies

Love smoothies? Here are more higher protein, low-carb recipes!

How To Pasteurize Eggs at Home

Note that this recipe uses raw eggs. They are safe to consume as long as they are pasteurized or are stamped with British Lion mark (UK).

If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs.

To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down and store in the fridge for 6-8 weeks.

Step-by-step

First, since we are using raw eggs, make sure you're using pasteurized eggs. (See recipe tips and substitutions for more info.)
Place everything in a blender and process until smooth and creamy.
Serve immediately.

Recipe