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Recipe was originally shared at Fat-Burning Vanilla Smoothie at Tasteaholics.
Smoothies are a convenient breakfast meal when you're short on time, or you just feel like having a treat for breakfast.
You don’t need to get out the frying pan to have eggs for breakfast. It’s so much faster to toss them into this thick, creamy smoothie! Combined with mascarpone cheese and a dash of coconut oil, it’s a full meal in a glass.
A few notes:
- This smoothie contains dairy but you can easily make it dairy-free by replacing mascarpone with creamed coconut milk.
- If you use coconut oil, it’s important to make this using a blender to avoid leaving bits of coconut oil in your smoothie. Unlike MCT oil, coconut oil is liquid only above 24 °C/ 75 °F.
- If you don’t eat eggs, you can still enjoy this smoothie. Use 1 tablespoon (8 g/0.3 oz) of ground chia seeds or 1/4 cup (25 g/0.9 oz) whey protein powder in place of the 2 egg yolks.
- Don't waste the egg whites. Use them to make a batch of Keto Yeast Bread!
Hands-on Overall
Serving size 1 smoothie
Nutritional values (per serving, 1 smoothie)
Net carbs4.1 grams
Protein12.2 grams
Fat64.3 grams
Calories651 kcal
Calories from carbs 3%, protein 8%, fat 89%
Total carbs4.1 gramsFiber0 gramsSugars3.1 gramsSaturated fat46.2 gramsSodium51 mg(2% RDA)Magnesium3 mg(1% RDA)Potassium40 mg(2% EMR)
Ingredients (makes 1 serving)
Instructions
- In a blender, combine the egg yolks, mascarpone or creamed coconut milk, water, ice, MCT or coconut oil, vanilla, and erythritol, Swerve, or stevia. Pulse until smooth.
- Top with whipped cream or coconut milk (if using).
Ingredient nutritional breakdown (per serving, 1 smoothie)
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