Raspberry Smoothie (Low-Carb)
Looking for a low-carb, vegan, on-the-go breakfast? This raspberry smoothie only takes minutes to prep and is sure to energize your morning!
- 1 cup frozen raspberries
- 3-4 fresh mint leaves
- 2 tablespoons Stevia (granulated, not liquid)
- 1 teaspoon vanilla extract
- 1 cup unsweetened coconut milk
- 1 handful ice
- 6 ounces Silken tofu
Place the raspberries, mint, stevia, vanilla and coconut milk in your blender.
Blend until completely smooth. Add the ice and blend until smooth again.
Lastly add the silken tofu and blend on high until completely blended.
Pour, garnish with fresh raspberries and mint, if preferred, and serve.
This recipe is for 2 smoothies.
If you only want 1 serving, halve the ingredients. Storing this smoothie in the refrigerator is not recommend.
Serving: 1smoothie | Calories: 135kcal | Carbohydrates: 12.8g | Protein: 9.8g | Fat: 5.7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 21.1mg | Potassium: 96mg | Fiber: 4.5g | Sugar: 4.1g | Net carbs: 8.3g