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Raspberry smoothie in a glass on a wooden board, topped with fresh raspberries

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!
Course Breakfast, Smoothie
Cuisine American
Keyword dairy-free, gluten-free, smoothie, vegan, vegan smoothie
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Calories 135kcal


  • 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