Ingredients
- ½ cup coconut milk
- ½ cup water, or more as needed
- ice cubes
- ½ medium avocado, pitted and scooped from shell
- ½ cup fresh spinach
- 2 tablespoons erythritol
- 1 tablespoon medium-chain triglyceride (MCT) oil
- ½ teaspoon vanilla powder
Why This Recipe Is So Good
This smoothie is packed with healthy fats and nutrients that support a keto lifestyle. It’s creamy, refreshing, and easy to make. Plus, the combination of avocado and spinach provides fiber and antioxidants that help keep you full and energized.
Helpful Cooking Tips
- Use ripe avocados for a smoother texture.
- Add a little lemon juice to keep the green color vibrant.
- Blend the spinach well to avoid leafy chunks in your smoothie.
- Add a little lemon juice to keep the green color vibrant.
- Blend the spinach well to avoid leafy chunks in your smoothie.
Directions
Pour the coconut milk and water into your blender. Toss in the ice cubes, then add the avocado and spinach. Sprinkle in the erythritol, pour the MCT oil, and sprinkle some vanilla powder on top. Blend everything together until it’s nice and smooth. If it’s too thick, you can add a little more water to reach your desired consistency. Give it a quick taste and adjust the sweetness if needed. Pour into a glass and enjoy!
Perfect Pairings
Enjoy this smoothie as a quick breakfast or a midday snack. It pairs well with a handful of nuts or a boiled egg to add extra protein. For a colder drink, add a few ice cubes or use frozen spinach.
Refrigeration Tips
If you make extra, store the smoothie in an airtight container in the fridge for up to 24 hours. Stir well before drinking, as natural separation may occur. It’s best enjoyed fresh to maintain its flavor and nutrients.
