This keto carrot cake smoothie recipe is a quick and easy filling breakfast or snack between meals which tastes like dessert! Made with carrots, almond butter, and coconut milk, this low carb smoothie is thick, creamy and perfect to enjoy like a smoothie bowl! Dairy free, nut-free and sugar free!
Ingredients:
- 1 medium carrot chopped
- ¼ cup coconut milk
- ½ cup unsweetened coconut yogurt can sub for any yogurt of choice
- 2 tbsp tahini
- 1-2 servings liquid stevia
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 cup ice
Instructions:
- Add all your ingredients, except for your ice, in a high-speed blender or food processor.
- Blend until just combined.
- Add your ice and blend until desired consistency is achieved.
- Pour into two tall glasses or two large bowls and enjoy!
Nutrition Serving Per 1 glass:
- Calories: 162kcal
- Carbohydrates: 5g
- Protein: 5g
- Fat: 12g
- Fiber: 3g
- Vitamin A: 250IU
- Vitamin C: 1.7mg
- Calcium: 40mg
- Iron: 1.1mg
- NET Carbs: 2g