- 1 cup (140 g) frozen strawberries
- ½ small ripe avocado (about 50 g, peeled & pitted)
- ½ cup (120 g) plain Greek yogurt (2% or nonfat)
- ½ cup (120 ml) unsweetened almond milk (or other low-carb milk)
- 1 scoop (25–30 g) vanilla whey protein powder
- 1–2 tbsp powdered keto sweetener, to taste (monk fruit, erythritol, etc.)
- ½ tsp pure vanilla extract
- 3–5 ice cubes (more for thicker texture)
- Small pinch fine sea salt (optional, enhances flavor)
Optional Toppings
- 1–2 fresh strawberry slices
- 1 tsp unsweetened shredded coconut or chia seeds
Add liquids firstPour almond milk and Greek yogurt into the blender jar. Add remaining ingredientsAdd frozen strawberries, avocado, whey protein, sweetener, vanilla, ice, and salt. Blend until creamy.Start on low, then blend on high for 30–45 seconds, until completely smooth and thick. If it’s too thick, splash in a little more almond milk; if too thin, add a few ice cubes and blend again. Taste & adjust.Taste and add a bit more sweetener if needed for your preference. Serve.Pour into a chilled glass, top with strawberry slices and coconut or chia, and enjoy immediately while icy cold.
-
Make it even higher protein
-
Use ¾ cup Greek yogurt and slightly less almond milk for a thicker shake.
-
Add 1 tbsp collagen peptides along with the whey.
-
Dairy-free version
-
Swap Greek yogurt for thick coconut yogurt and use a plant-based protein powder.
-
You may need a splash more almond/coconut milk to blend smoothly.
-
Strawberry cheesecake vibe
-
Add 1–2 tbsp cream cheese (or dairy-free cream cheese) and a tiny splash of lemon juice for a tangy “cheesecake” twist.
-
Meal-prep smoothie packs
-
Pre-portion frozen strawberries, avocado chunks, and protein powder into freezer bags.
-
In the morning, just dump a pack into the blender with milk and yogurt, then blend.