The Low Carb Raspberry Cheesecake Smoothie has a creamy texture and a lot of raspberry flavor.
This smoothie is made luxurious and creamy with the addition of cream cheese and heavy cream. The smoothie’s basis is unsweetened almond milk, but you could use any sort of milk. Coconut milk or cashew milk would be excellent choices. These days, there are a plethora of options.
A full cup of raspberries, coupled with a dash of vanilla essence, offer flavor and nutrients.
For added protein, a few roasted nuts or a sprinkling of hemp seeds might be sprinkled on top.
The Low Carb Raspberry Cheesecake Smoothie has a creamy texture and a lot of raspberry flavor.
It tastes more like a milkshake than a smoothie because of the cream cheese and heavy cream. It’s deserving of dessert status, but it’s also a fantastic way to start the day.
Start with only one tablespoon of erythritol, which is sweeter than I prefer.
This thick and creamy smoothie is heavy in fat and low in carbohydrates, making it a terrific way to start your keto day.
Raspberry Cheesecake Smoothie with Low Carbs
The Low Carb Raspberry Cheesecake Smoothie has a creamy texture and a lot of raspberry flavor.
Ingredients \s1 1/4 cup almond milk, unsweetened
2 oz. softened cream cheese
a couple of teaspoons of heavy cream
erythritol or monkfruit sweetener, 1 1/2 to 2 teaspoons
vanilla extract (1/2 teaspoon)
3/4 cup raspberries, frozen
a half cup of ice
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