Keto Electrolyte Smoothie Bowls


Step 1Pour the coconut milk into an ice cube tray. Halve the avocado and remove the pit. Cut into medium pieces and place in a container. Place both into the freezer for 1-2 hours, or until set.
Tip: Freeze more coconut milk and avocado so you have all you need for the next smoothie bowl!

Step 2Meanwhile, prepare the keto cereal. Place the flaked almonds and flaked coconut in a bowl. Add cinnamon and drizzle with the coconut oil. Mix to cover from all sides. Sprinkle over a baking tray and transfer into the oven.

Step 3Bake for 3-5 minutes, until crisped up and lightly golden. Mix half way through to prevent burning.
Time saving tip: Just like I did, you can double or quadruple the keto cereal. Once cooled, transfer to an airtight container or a jar and store at room temperature for up to 2 weeks.

Step 4To make the smoothie bowl. Place the frozen berries, frozen avocado pieces and frozen coconut milk into a high speed blender. Add the almond milk.

Step 5Add raw cacao powder, cinnamon, vanilla and collagen (or any other protein powder alternative listed above). Process until smooth and creamy.

Step 6Divide between two serving bowls. Top each bowl with the prepared keto cereal (1/4 cup per each), cacao nibs and hemp seeds. Serve immediately.