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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!
Author:
Christel Oerum
Prep Time:
5
minutes
minutes
Total Time:
5
minutes
minutes
Servings:
2
Ingredients
US Customary
Metric
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
Instructions
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.
Notes
This recipe is for 2 smoothies.
If you only want 1 serving, halve the ingredients. Storing this smoothie in the refrigerator is not recommend.
Nutrition Info Per Serving
Nutrition Facts
Raspberry Smoothie (Low-Carb)
Serving Size
1 smoothie
Amount per Serving
Calories
135
% Daily Value*
Fat
5.7
g
9
%
Saturated Fat
2
g
10
%
Trans Fat
0
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0
g
Cholesterol
0
mg
0
%
Sodium
21.1
mg
1
%
Potassium
96
mg
3
%
Carbohydrates
12.8
g
4
%
Fiber
4.5
g
18
%
Sugar
4.1
g
5
%
Protein
9.8
g
20
%
Net carbs
8.3
g
* Percent Daily Values are based on a 2000 calorie diet.