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Fragrant strawberries and cream is what defines summer for me. This is my go-to breakfast option when I don't have time to cook but want to make sure all my nutritional needs are met.
And if you are following a higher protein diet, this low-carb smoothie is the perfect option for you.
More protein from collagen and egg whites will keep you full for longer. If you haven't tried using raw eggs in smoothies before, it's a game changer! When blended, raw eggs get nice and frothy with absolutely no eggy texture or flavor. And as long as you're using pasteurized eggs, they are safe to consume.
Recipe Tips
This keto smoothie can easily be made dairy-free. If you can't have diary, simply substitute the heavy whipping cream with coconut cream. Instead of collagen you can use whey protein isolate or egg white protein isolate.
Each and every one of us has different dietary needs so it's only natural that you may need to adjust the macros in this keto recipe. You can make all these adjustments and more directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.
More High-Protein Smoothies
Love smoothies? Here are more higher protein keto recipes!
How To Pasteurize Eggs at Home
Note that this recipe uses raw eggs. They are safe to consume as long as they are pasteurized or are stamped with British Lion mark (UK).
If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs.
To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down and store in the fridge for 6-8 weeks.
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Hands-on Overall
Serving size 1 smoothie
Nutritional values (per serving, 1 smoothie)
Net carbs8.2 grams
Protein36.5 grams
Fat33.9 grams
Calories498 kcal
Calories from carbs 7%, protein 30%, fat 63%
Total carbs10.3 gramsFiber2.1 gramsSugars7.1 gramsSaturated fat17.8 gramsSodium276 mg(12% RDA)Magnesium46 mg(12% RDA)Potassium520 mg(26% EMR)
Ingredients (makes 1 serving)
Instructions
- First, since we are using raw eggs, make sure you're using pasteurized eggs. (See recipe tips and substitutions for more info.)
- Place everything in a blender and process until smooth and creamy.
- Serve immediately.
Ingredient nutritional breakdown (per serving, 1 smoothie)
| Net carbs | Protein | Fat | Calories |
|---|
| Almond milk natural (unsweetened) |
| 0.5 g | 0.6 g | 1.4 g | 17 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1.6 g | 1.1 g | 22.8 g | 220 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.7 g | 12.6 g | 9.5 g | 143 kcal |
| Gelatin powder, hydrolyzed (collagen) |
| 0 g | 21.4 g | 0 g | 84 kcal |
| Strawberries, frozen (unsweetened) |
| 5.4 g | 0.8 g | 0.1 g | 30 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0.1 g | 0 g | 0 g | 5 kcal |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, 1 smoothie |
| 8.2 g | 36.5 g | 33.9 g | 498 kcal |
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