3 servingsAmericanbeverages

Coconut Milk Berry Smoothie

By The Essential Keto Instant Pot Cookbook by Casey Thaler

3 servings

less than 15 min

Easy

Recipe Details

Course: Beverages

Difficulty: Easy

Prep Time: 5 min

Cook Time: 5 min

Total Time: less than 15 min

Cooking Technique: Sauté

Cuisine: American

Diet: Gluten Free, Keto, Low Carb

Yield: 3 servings

Ingredients

2 tbsp grass-fed butter
2/3 cup full fat coconut milk
10 drops liquid stevia
2 tbsp unflavored MCT oil
2 tbsp flax seeds
2 tbsp sugar-free chocolate chips
1/2 tsp turmeric
1/2 tsp nutmeg
1/4 cup heavy whipping cream
1/4 cup mixed dark berries (blueberries
2 scoops grass-fed whey protein powder
ice cubes

Dark berries are by far the healthiest fruit for us. This is due not only to their high levels of vitamins, but also because they contain many anti-inflammatory phytonutrients. Try adding some keto whipped cream to thicken up this smoothie, and you’ll feel like you are indulging—all while consuming the world’s healthiest fruits.

INSTRUCTIONS

Start by pouring 1 1/4 cups filtered water into a blender. Depending on personal taste, you can use less water, to achieve a thicker consistency.
Set the Instant Pot to Sauté and melt the butter.
Pour in the coconut milk, then add the stevia, MCT oil, flax seeds, chocolate chips, turmeric, nutmeg, whipping cream, and dark berries to the Instant Pot, stirring continuously.
Once thoroughly mixed, hit Cancel to stop the current program. Remove the inner pot from the Instant Pot, and carefully pour this mixture into your blender.
Add in the protein powder, then blend until desired consistency. Serve in a tall, ice-filled glass. Store extra servings in the refrigerator, for up to two days.