Explanation of nutritional value:
In all cookbook recipes, the nutritional value is provided. This is an inspirational recipe (which means it’s not cookbook-worthy, but still delicious 😉). Calculate the nutritional values yourself (if desired) based on the quantity of ingredients you use. Don’t know how to do that? You can read about it here.
Avocado-Coffee-Coconut Smoothie
Avocado is a popular food in a ketogenic lifestyle, and for a good reason. Avocados are packed with essential nutrients, including healthy fats. Unfortunately, not everyone appreciates the taste of avocado. I used to dislike it too at first, but you can acquire a taste for it, and nowadays, I consider it a valuable addition to my diet!
This smoothie is delightfully creamy thanks to the avocado and coconut milk. You might detect a hint of avocado flavor, so if you absolutely dislike the taste, you may want to skip this smoothie. Alternatively, you can adjust the proportions to mask the flavor better. You can reduce the amount of avocado (though it will make the smoothie less creamy and thinner), add more erythritol or espresso powder, or even include a bit of cocoa powder to alter the taste.
Ingredients
For 1 well-filled glass
- Approximately 200 ml unsweetened almond milk
- 1 small avocado (diced)
- 4-5 frozen coconut milk cubes (frozen in an ice cube tray)
- Erythritol powdered sugar (amount to taste, I used about 1 tablespoon)
- Instant espresso coffee powder (amount to taste, I used 1.5 Nespresso sticks)
Instructions
Put all the ingredients in a blender and blend until it becomes a creamy slush. If it’s too thick, add some extra almond milk. It’s better to add a little more later if needed, rather than making it too thin by adding too much at the beginning.