Low-Carb Raspberry Smoothie Bowl

Low-carb Raspberry Smoothie Bowl recipe and content provided by Jordan Pie

You can’t get an simpler recipe than this Low-Carb Raspberry Smoothie Bowl. This keto-friendly blend has enough quality fats and protein to make a light meal, snack or dessert that will keep you nourished for hours. Since it only requires four ingredients (and no cooking), this thick and rich bowl is also easy to prepare.

This keto-friendly and low-carb raspberry smoothie bowl is also entirely customizable and provides a sweet canvas for adding all your favorite garnishes. The ingredients below make a delicious low-carb base, but then you can have fun and experiment by adding in optional ingredients like adaptogenic herbs or powdered spices. If you don’t have raspberries, you can use any type of organic, low-fructose berry (such as blackberries, blueberries, or strawberries).

While this low-carb raspberry smoothie bowl is open to creative substitutions and add-ins, the nutrition facts below are calculated using full-fat, canned coconut milk and plain collagen peptides. If you’re watching carbs closely, stick to this formula as it will keep your recipe under 10 net carbs. If you’re looking for a good carb refeed or workout recovery option, try coconut yogurt and vanilla-infused collagen instead.

Low-Carb Raspberry Smoothie Bowl

Start to Finish: 5 minutes (freezing time: 2 hours)

Ingredients:

• 1 avocado, chopped into chunks
• 1/2 cup full-fat, canned coconut milk (BPA-free), or coconut yogurt
• 1/3 cup organic raspberries
• 1-2 tablespoons plain Collagen Peptides (or Vanilla Collagen Peptides for added taste)
• Optional Add-Ins: 1/2 teaspoon adaptogenic herbs, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla, 1 tablespoon Brain Octane Oil, sugar-free sweetener to taste, or cacao powder, turmeric or ginger powder to taste
• Optional Garnishes: Fresh organic berries, cacao nibs, dried coconut, a sprinkle of cinnamon

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Instructions:

1. Add all ingredients except for collagen (plus any other optional add-ins) to a blender and blitz to combine.
2. Pour the mixture into a metal or silicone ice cube tray and place it in the freezer for a few hours, or until it’s almost fully frozen.
3. Remove cubes from the tray and place into a food processor or high-speed, high-quality blender. Blend cubes until they take on an ice-cream texture. You may need to scrape down the sides of the bowl a few times, but keep blending the mix until it’s smooth.
4. Taste and adjust the sweetness, if desired. Add collagen and blend on the lowest blender setting until just incorporated.
5. Scoop the mixture into a bowl and garnish with your choice of toppings.

Serves: 1

Nutritional Information (Per Serving, No Add-Ins):

• Calories: 551
• Total Fat: 48g
• Saturated Fat: 15g
• Sodium: 68mg
• Total Carbs: 21.6g
• Dietary Fiber: 12g
• Net carbs: 9.6g
• Total Sugars: 4g
• Protein: 14.6g
• Calcium: 1%
• Iron: 10%
• Potassium: 21%
• Vitamin C: 20%