Keto smoothies are some of the most popular recipes on my blog: they are easy & quick to prepare and so filling! Just like my Vanilla Keto Smoothie, this one used pastured raw eggs. If you're worried about using raw eggs and want to know how to minimise any risk of potential diseases such as Salmonella, have a look at this post from Mark Sisson. Or you can simply use the alternatives I listed below in the ingredients :-)
Nutritional values (per serving):
|of which Saturated||31.1||grams|
Macronutrient ratio: Calories from carbs (3%), protein (24%), fat (73%). Nutrition facts may change with the suggested alternatives.
Ingredients (makes 1 serving):
- Place the eggs in a blender (I use Kenwood blender).
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 140 F / 60 C. 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.
- Add cream (or coconut milk), water, cacao, stevia and ice. Use clear or chocolate flavoured stevia extract like I did - I get mine on Amazon.
- Add the MCT oil or coconut oil and whey or egg white protein powder. Both MCT and coconut oil will boost fat burn and work great in this recipe. MCT oil is more suitable for cold drinks, as it doesn't solidify like coconut oil does. If you use coconut oil, make sure you blend it well!
Optionally, you can use natural PG-free food extract - my favourite in this smoothie is cherry extract from Frontier.
- Pulse until smooth and serve immediately!