When switching to a low-carb diet, most people avoid smoothies. They are full of sugar, aren’t they? You have to be careful not just with the sweeteners you use but also certain fruits. Those that follow a very low-carb diet can forget honey, bananas or dates. I didn’t want to give up smoothies – I like them too much and they’re so quick to make when you have no time to cook. That’s why I’ve created these smoothie recipes that don’t cause hefty insulin spikes. I hope you enjoy this pumpkin recipe – just perfect for this time of year! Keto Pumpkin Smoothie!
Keto Pumpkin Smoothie-Nutritional
Total Carbs 10.3 grams
Fiber 3.6 grams
Net Carbs 6.7 grams
Protein 21.8 grams
Fat 32.6 grams
of which Saturated 27.6 grams
Calories 399 kcal
Magnesium 40 mg (10% RDA)
Potassium 315 mg (16% EMR)
Macronutrient ratio: Calories from carbs (6.6%), protein (21.4%), fat (72%).
- 1/4 cup almond milk, unsweetened or water (60 ml/ 2 fl oz)
- 1/4 cup vanilla or plain whey protein or egg white protein powder (Jay Robb) or collagen powder or plant-based NuZest (25 g / 0.9 oz)
- tsp Erythritol or 2-3 drops liquid stevia
- 1/4 cup crème fraîche or sour cream or plain full fat yogurt or coconut milk (60 g/ 2.1 oz)
- 1/2 tsp pumpkin pie spice mix (you can make your own)
- tbsp MCT oil or extra virgin coconut oil
- 1/4 cup whipped cream or coconut cream on top
- 1/4 cup pumpkin purée, BPA-free, canned or homemade (50 g/ 1.8 oz)
- Place all the ingredients into a blender and pulse until smooth.
- Top with whipped cream or coconut cream and sprinkle with cinnamon.
- That’s it! Enjoy!!!
You can try using pumpkin juice instead of almond milk. You can get the juice that you get when making Pumpkin Purée. This will boost the pumpkin flavour and keep the net carbs low.