Keto Chocolate & Mint Smoothie

When you give up grains such as sugar-laden cereal, croissants and muffins, it may seem challenging to find healthy low-carb breakfast options. If you get bored with the usual eggs & bacon, give this smoothie a try! It's filling and will satisfy your sweet tooth. Just like all keto smoothies, it's the ideal on-the-go snack any time of the day. As a bonus, I included a quick guide on how to make any nut or seeds milk at home in just a few steps!

Step-by-step

1. Place all the ingredients in a blender: almond or cashew milk, coconut milk, ...

   

2. ... avocado, raw cocoa powder (Dutch process cacao can be used too), ...

   

3. ... a few mint leaves, or a few drops of mint extract, ...

   

4. ... and MCT oil or Brain Octane Oil.

   

5. Add sweetener of choice (see list of ingredients). Optionally, add protein powder.

   

6. Throw in a few ice cubes and blend until smooth. Optionally, top with whipped cream or whipped coconut cream.

   

Recipe

Keto Chocolate & Mint Smoothie

★★★★★4.5 (43 ratings)

Chocolate and Mint are a match made in heaven. Now we have a Keto version made into a smoothie. Whip yours up ...

Hands on

5m

Overall

5m

Servings

1

6.3 g

Net carbs

5 g

Protein

40.3 g

Fat

401

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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Ingredients makes 1 serving

• 1 cup unsweetened almond milk or cashew milk (240 ml/ 8 fl oz)
• ¹/₄ cup coconut milk (60 ml/ 2 fl oz) - I like Aroy-D
• ¹/₂ medium avocado (75 g/ 2.7 oz)
• 1 tbsp cocoa powder (5 g/ 0.2 oz)
• a few leaves of fresh mint or few drops of mint extract
• 2 tbsp powdered Erythritol or Swerve (20 g/ 0.7 oz oz) or ¹/₄ tsp NuStevia Cocoa Mint Syrup or ¹/₄ tsp NuStevia Cocoa Syrup or 3-5 drops liquid NuStevia
• 1 tbsp MCT oil or Brain Octane Oil
• a few ice cubes
• Optional: whipped cream or coconut milk on top
• Optional for extra protein: ¹/₄ cup chocolate or plain whey protein or egg white protein powder (Jay Robb) or collagen powder or plant-based NuZest (25 g / 0.9 oz)

Instructions

1. Place all the ingredients in a blender: almond or cashew milk, coconut milk, ...

2. ... avocado, raw cocoa powder (Dutch process cacao can be used too), ...

3. ... a few mint leaves, or a few drops of mint extract, ...

4. ... and MCT oil or Brain Octane Oil.

5. Add sweetener of choice (see list of ingredients). Optionally, add protein powder.

6. Throw in a few ice cubes and blend until smooth. Optionally, top with whipped cream or whipped coconut cream.

Nutrition per serving

Carbs 6%Protein 5%Fat 89% of calories

Net carbs

6.3 g

Total carbs

33.3 g

Fiber

8 g

Sugars

1.8 g

Protein

5 g

Fat

40.3 g

Saturated fat

26.6 g

Calories

401 kcal

Sodium

139 mg · 6.06% RDA

Magnesium

105 mg · 26.4% RDA

Potassium

955 mg · 47.7% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Almond milk natural (unsweetened)	1 g	1.2 g	2.9 g	34
Coconut milk (full-fat, unsweetened)	1.6 g	1.1 g	12.1 g	111
Avocado, fresh	1.4 g	1.5 g	11 g	120
Cocoa powder, raw (cacao)	1.1 g	1.1 g	0.7 g	12
Mint, fresh	0.2 g	0.1 g	0 g	2
Erythritol (natural low-carb sweetener)	1 g	0 g	0 g	4
MCT oil	0 g	0 g	13.6 g	117
Ice cubes	0 g	0 g	0 g	0
Total	6.3 g	5 g	40.3 g	401

• Gluten free
• Dairy free
• Egg free
• Nightshade free
• Pork free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan

How to Make Nut Milk

I love Plenish nut milks because they are delicious and only contain 3 ingredients: nuts, water and salt. However, they may not be available in the US (I buy mine on Amazon UK).

If you can't find quality additive-free nut milk, you can make your own using any nuts and seeds - organic cashews or organic almonds work best. To make it at home:

1. Rinse 1 cup of any nuts or seeds (almonds, cashews, hazelnuts, Brazil nuts, hemp seeds, etc.) and transfer them into a bowl. Add 3 cups (720 ml) of water and leave to soak for: 8 hours for almonds, hazelnuts, Brazils, and 2 hours for cashews (no soaking is required for hulled hemp seeds).
2. Then, strain them through a colander and rinse well with water. Discard the water and place the soaked nuts or seeds into a blender. Add 3 cups (720 ml) of fresh water.
3. Pulse on high speed until smooth. Use cheesecloth or nut milk bag and pour the mixture through it. Squeeze out the milk and discard the pulp or dehydrate it in the oven and. You can leave the milk plain or add any spices or low-carb sweeteners of choice (vanilla, cinnamon, stevia, etc.). Pour the milk into a sealable glass bottle and keep in the fridge for up to 4 days.