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This creamy smoothie uses collagen and eggs for extra creaminess and protein that will keep hunger at bay and help you stay full for longer.
If you haven't tried using raw eggs in smoothies before, don't worry, you won't get any eggy taste. When blended, raw eggs get really frothy with no eggy flavor. Just make sure you're using pasteurized eggs to keep this sugar-free smoothie safe to consume.
Recipe Tips
If you can't have dairy, use coconut cream instead of cream cheese, and coconut milk instead of whipping cream. Instead of collagen you can use whey protein isolate or egg white protein isolate.
Tip: This smoothie is ideal for those who follow a higher protein keto diet. You can make any adjustments in this recipe 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 Keto Smoothies
Love smoothies? Here are more higher protein keto recipes!
How To Pasteurize Eggs at Home
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 1 smoothie)
Net carbs4.3 grams
Protein39.7 grams
Fat39.9 grams
Calories512 kcal
Calories from carbs 3%, protein 30%, fat 67%
Total carbs5.2 gramsFiber0.9 gramsSugars3.3 gramsSaturated fat21.4 gramsSodium472 mg(21% RDA)Magnesium44 mg(11% RDA)Potassium510 mg(26% EMR)
Ingredients (makes 1 serving)
Instructions
- First, since we are using raw eggs, make sure you're using pasteurized eggs. (If you don't want to use ice, simply add some water or use more almond milk.)
- Place everything in a blender and process until smooth and creamy.
Note: You can use sugar-free vanilla extract or a pinch of vanilla bean powder instead. Check the tips in the post above for allergy-free options and dairy-free alternatives.
- Serve immediately.
High-Protein Lemon Cheesecake Smoothie
Step by Step
Ingredients
Instructions
- First, since we are using raw eggs, make sure you're using pasteurized eggs. (If you don't want to use ice, simply add some water or use more almond milk.)
- Place everything in a blender and process until smooth and creamy.
Note: You can use sugar-free vanilla extract or a pinch of vanilla bean powder instead. Check the tips in the post above for allergy-free options and dairy-free alternatives.
- Serve immediately.
Nutrition (per serving, 1 smoothie)
Calories512kcal
Net Carbs4.3g
Carbohydrates5.2g
Protein39.7g
Fat39.9g
Saturated Fat21.4g
Fiber0.9g
Sugar3.3g
Sodium472mg
Magnesium44mg
Potassium510mg
Detailed nutritional breakdown (per 1 smoothie)
| Total per 1 smoothie |
| 4.3 g | 39.7 g | 39.9 g | 512 kcal |
| Almond milk natural (unsweetened) |
| 0.7 g | 0.9 g | 2.2 g | 25 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.8 g | 0.6 g | 11.4 g | 110 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 |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 2 kcal |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) |
| 0 g | 0 g | 0 g | 0 kcal |
| Ice cubes |
| 0 g | 0 g | 0 g | 0 kcal |
| Lemon zest (peel), fresh |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Cream cheese, soft (full-fat) |
| 1.9 g | 4.2 g | 16.8 g | 147 kcal |
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