Keto Avocado & Berry Smoothie
Creamy, high-fat keto smoothie with avocado, raspberries, MCT oil and double cream — low-carb, filling and ready in under 10 minutes.
This is a silky, high-fat smoothie that keeps carbs low and satiety high — perfect for a quick keto breakfast or post-workout fuel. Raspberries add tang without pushing carbs, while avocado and MCT oil deliver the fat your metabolism wants.
It blitzes up in moments and keeps well for a few hours in the fridge (give it a quick stir before drinking). No sweet tooth? Skip the stevia and enjoy pure, creamy richness.
Ingredients
- 1 ripe avocado
- 80 g frozen raspberries
- 50 g frozen strawberries
- 30 g fresh spinach
- 300 ml unsweetened almond milk
- 30 ml MCT oil
- 30 ml double cream
- 5 ml vanilla extract
- liquid stevia — to taste
- sea salt — pinch
Equipment
- high-speed blender
- measuring spoons
Instructions
Halve the avocado, remove the stone and scoop the flesh into the blender. No need to peel further if using a tall blender; just ensure there are no large pieces.
Add frozen raspberries, frozen strawberries, fresh spinach, unsweetened almond milk, double cream, MCT oil and vanilla extract to the blender. Add a pinch of sea salt. Blend on high for 45–60 seconds until very smooth and glossy.
Taste and sweeten with a few drops of liquid stevia if required. If the texture is too thick, loosen with 15–30 ml more almond milk and re-blend for 10–15 seconds.
Pour into two glasses and serve immediately. For a restaurant finish, garnish each glass with a few whole raspberries or a thin slice of avocado.
Tips
- Use frozen berries to chill and thicken the drink without watering it down — no ice needed.
- If your blender struggles with frozen fruit, let the berries sit for 2–3 minutes to soften slightly, or add an extra 30 ml almond milk before blending.
- For extra protein, add 20 g unflavoured whey or collagen powder — this will change macros but keeps it keto-friendly.
- Make ahead: prepare the solid ingredients in a freezer bag (berries, spinach, avocado flesh) and store for up to 1 month; add liquids and blend when ready.
- To avoid separation, drink within a few hours; re-blend or shake if it settles.
Substitutions
MCT oil → extra-virgin olive oil, same 30 ml
Noticeably differentdouble cream → full-fat coconut cream, 30 ml
Stays closeunsweetened almond milk → unsweetened coconut milk, 300 ml
Stays closefrozen raspberries → frozen blueberries, 80 g
Noticeably different
Nutrition
Per serving · estimated
- 376
- Calories
- 3 g
- Protein
- 14 g
- Carbs
- 34 g
- Fat
- 8 g
- Fibre
- 4 g
- Sugar
- 150 mg
- Sodium
FAQ
Is this smoothie ketogenic?
Yes — it's high in fat and low in net carbs. Keep portion size to one glass if you're on a strict keto plan.
Can I add protein powder?
Yes. Use an unflavoured or vanilla whey/collagen powder (about 20 g). It will increase protein and calories but can still fit a keto diet.
Can I omit the double cream?
Yes — omit or replace with coconut cream. The mouthfeel will be slightly less rich but it remains keto-friendly.
How long will it keep?
Keep refrigerated in a sealed jar for up to 24 hours; shake or re-blend before drinking. Best freshly made for texture.
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