Table of Contents
Are you looking for a delicious way to fit more greens into your diet without compromising on taste? Our Green Keto Smoothie might just be the answer! This smoothie is not only packed with nutrients but is also perfectly suited for a low-carb, keto, or vegan lifestyle. Forget the bland and predictable, because this recipe brings together a medley of frozen veggies, creamy avocado, and rich flavors that transform the ‘green’ experience into a chocolatey delight.
If you’ve ever felt hesitant about green smoothies, this recipe is designed to change your mind. By using frozen vegetables, the earthy ‘green’ taste that might discourage the green smoothie novices is beautifully masked. Instead, the cold burst of broccoli, zucchini, and pumpkin provides a thick, smooth texture that rivals any high-carb alternative. Combined with the indulgent creaminess of coconut cream and the richness of cacao, this smoothie offers a chocolatey richness that will have you forgetting it’s actually green.
Why You’ll Love This Recipe
- Nutrient-Rich: Packed with vitamins and minerals from veggies.
- Low-Carb & Keto: No added sugars, fits perfectly in a keto diet.
- Vegan: All ingredients are plant-based if that’s your preference.
- Quick & Easy: Breakfast ready in less than 5 minutes (once you prep the ingredients).
- Customizable: Add sweeteners, protein powder or MCT oil for extra energy boost as desired.
- Oh So Creamy: Avocado and coconut cream for a smooth texture.
Ingredients & Substitutions
Heads up: For exact measurements, see the recipe card below.
Simplicity meets nutrition in this easy-to-make green keto smoothie. Here’s what you’ll need:
- Broccoli: A great source of vitamins K and C, adds a nutritious punch.
- Zucchini: Keeps the carb count low and adds creamy texture, plus magnesium and potassium.
- Pumpkin: Provides a creamy consistency and subtle sweetness.
- Avocado: Adds creaminess and healthy fats, making the smoothie satisfying, and also it’s packed with potassium!
- Baby Spinach: Loaded with nutrients without overpowering the flavor.
- Coconut Cream: For that irresistible creamy texture and tropical flair.
- Cashews or Almonds: A dash of nutty flavor and extra protein.
- Protein Powder: For extra protein boost. As long as you use isolate, not concentrate, it will keep this smoothie keto friendly.
- Raw Cacao Powder: Gives a rich chocolate taste.
- Cinnamon: Adds warmth and spice, subtly enhancing the smoothie’s sweetness.
- Low-Carb Sweetener: Offers a low-carb sweetness without the sugar spike.
Absolutely! Feel free to blend in your choice of protein powder. Whether it’s grass-fed collagen, whey protein isolate, egg white protein isolate, or a plant-based option like pea protein, it will integrate seamlessly for an extra protein boost.
a teaspoon of vanilla extract is a great choice to add flavor, and 1-2 tablespoons of MCT oil is a great option for extra energy.
For a nut-free version, simply omit the cashews or almonds, or use some sunflower seed butter or coconut butter. As a result you won’t lose any of the creaminess, thanks to the avocado and coconut cream.
Yes, this green keto smoothie is naturally dairy-free, egg-free, and nightshade-free, making it ideal for any dietary preferences and allergies.
To keep it low-carb, I recommend using stevia, monk fruit, or allulose. Adjust the sweetness according to your taste. Each of these sweeteners works well without affecting the blood sugar levels significantly.
For those managing their oxalate intake, consider skipping the spinach. You can also replace almonds or cashews with macadamia nuts, sunflower seeds or coconut butter (coconut manna) to keep it creamy yet lower in oxalates.
How To Make Green Keto Smoothie
Prepare the Pumpkin in Advance. Cut the pumpkin into 1-inch (2.5 cm) cubes and steam until tender, about 20 minutes. Allow to cool, then place on a lined tray and freeze for at least 2 hours or overnight.
Prepare the Zucchini and Broccoli in Advance. Slice the zucchini into 1.5-inch pieces and cut the broccoli into florets. Spread them over a tray and freeze for at least 2 hours or overnight. (No need to pre-cook although you could briefly steam if you prefer.)
Place Everything in a Blender. To make the smoothie, place all the frozen vegetables and the remaining ingredients into a high-powered blender. Optionally, add some MCT oil, or a splash of vanilla for added flavor.
Blend and Serve. Process until the mixture is smooth and creamy. If the smoothie is too thick, add more water or unsweetened almond milk to reach your desired consistency. Serve immediately for the best flavor and texture. Sweeten to taste if needed.
Tips for Best Green Keto Smoothie
- Prep in Bulk for Convenience: Take some time to prep and freeze larger amounts of pumpkin, zucchini, and broccoli. You can also stock up on frozen spinach. This not only saves time on busy mornings but ensures you always have the ingredients on hand for a quick smoothie fix.
- Blend it Super Smooth: Keep blending until there’s no lumps left. It makes everything creamier and hides the veggie bits well.
- Throw in Some Yummy Protein: A scoop of chocolate or vanilla protein powder can make your smoothie taste more like a treat.
- Sweeten as You Like: Play around with sweeteners like stevia or monk fruit to get it just right for your sweet tooth.
- Ease Into the Greens: Even if you’re not a fan of greens, you can start small with the veggies and ramp up as you get used to them (neutral tasting pumpkin and zucchini are great options to start with).
- Spice to Surprise: A little cinnamon or nutmeg can also add a nice twist that makes the greens way less noticeable.
- Keep it Chilly: Use frozen veggies to keep your smoothie cool and thick—like a frosty treat on a hot day.
Storage Instructions
It’s best enjoyed fresh, but if you need to, you can make it ahead and store for up to a day. Just keep it in the fridge and give it a good stir or a quick blend before drinking as it might separate a bit.
Absolutely! Chop and freeze your veggies in advance. This way, you can just grab them out of the freezer, and then toss them into your blender, so you have your smoothie ready in no time. It’s a great meal prep hack!
Tools for Green Keto Smoothie
- Blender: A high-powered blender is essential for handling the frozen veggies and blend everything together seamlessly. As a result you’ll get really smooth, creamy texture.
- Freezer Bags: Great for storing your pre-chopped veggies. Use these to keep everything fresh and organized in your freezer, so that you can make your smoothie prep super quick and easy.
Green Keto Smoothie
Ingredients
- 2 florets broccoli (frozen)
- 2 slices zucchini (frozen)
- 1 large cube pumpkin (steamed and frozen)
- ½ small avocado
- ½ cup baby spinach leaves
- 1 cup water
- ⅓ cup coconut cream
- 2 tbsp cashews (or almonds)
- 1 tbsp raw cacao powder (or to taste)
- ½ – 1 tsp ground cinnamon (to taste)
- low-carb sweetener (to taste)
Instructions
- Prepare your veggies in advance. Steam the pumpkin until tender, then chop into 1-inch cubes. Slice the zucchini and cut the broccoli into florets. Freeze everything overnight on a lined tray.
- Place the frozen pumpkin, zucchini, broccoli, and a handful of baby spinach in your blender. Add the avocado, coconut cream, cashews (or your preferred nut alternative), cacao powder, cinnamon, and your choice of sweetener.
- Blend on high until everything is completely smooth. If the smoothie is too thick, add a little water or unsweetened almond milk to achieve your desired consistency.
- Taste and adjust the sweetness if necessary. For an extra boost, consider adding a scoop of your favorite protein powder or a tablespoon of MCT oil.
- Serve immediately for the freshest taste, or store in the fridge and consume within 24 hours for best results.
Nutrition
Notes
- Serving Size: 1 smoothie.
- Prep Ahead: Prepare and freeze your veggies in advance (pumpkin, zucchini, and broccoli) to make blending quick and easy.
- Storage: If made ahead, store the smoothie in the fridge and eat within 24 hours. Stir or shake well before drinking.
- Consistency Adjustments: If the smoothie is too thick after blending, add a bit of water or unsweetened almond milk to thin it out to your liking.
- Optional Add Ons: For an added boost of energy, consider blending in a tablespoon or two of MCT oil. For extra flavor, add some vanilla extract, or use flavored protein powder.
Martina, your green keto smoothie is the best I’ve tried so far! Prepping the frozen veggies ahead of time made my mornings so much easier with this fab smoothie. I added a scoop of pea protein powder and it kept me full until lunch. Thank you! 😊
Thank you Lia, I’m glad you enjoyed!
Martina, this smoothie is surprisingly good! I wouldn’t believe it’s mostly veggies. Such a lovely combination! Have you ever tried adding soured cream? 😊
Thank you Amy! You could try sour cream or full-fat yogurt but I haven’t tried that yet. I hope you like the combo – make sure to share your thoughts if you do!
It was quite nice but I think I’ll either use sweetened protein powder or add some sweetener next time as I like my smoothies sweet. Thank you!
Sounds great to me!