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Homemade Low-Carb Carrot Cake Smoothie photo

Low-Carb Carrot Cake Smoothie

This Low-Carb Carrot Cake Smoothie is a delicious way to enjoy the flavors of carrot cake without the guilt!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast, Smoothie, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Smoothie:
  • 1 cup steamed and frozen cauliflower
  • 1 small carrot, chopped (about 1/2 cup)
  • 1 tsp ground cinnamon
  • 1 tsp fresh ginger, peeled and minced
  • a pinch nutmeg
  • 1.5 cups light canned coconut milk
  • 1.5 Tbsp Truvia Sweet Complete All-Purpose Sweetener
  • 2 scoops collagen powder or vanilla protein powder (optional)
  • 1 Tbsp chopped walnuts
  • 1 Tbsp unsweetened shredded coconut
  • to taste Coconut whipped cream (for topping)

Equipment

  • Blender
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

Instructions:
  1. Step 1: Prepare the Ingredients
    Begin by gathering all your ingredients. Ensure that your cauliflower is steamed and frozen for a creamy texture. Chop the carrot into smaller pieces for easier blending.
  2. Step 2: Blend the Base
    In your blender, combine the steamed and frozen cauliflower, chopped carrot, ground cinnamon, minced fresh ginger, and nutmeg. These ingredients will form the base of your smoothie.
  3. Step 3: Add the Liquid
    Pour in the light canned coconut milk and the Truvia Sweet Complete Sweetener. This will not only add creaminess but also the perfect amount of sweetness without the carbs.
  4. Step 4: Incorporate Protein (Optional)
    If you're looking to boost the protein content of your smoothie, now is the time to add the collagen powder or vanilla protein powder. Blend until smooth.
  5. Step 5: Blend Until Smooth
    Blend the mixture on high speed until it reaches a smooth and creamy consistency. Stop and scrape down the sides as needed to ensure everything is well combined.
  6. Step 6: Serve and Garnish
    Pour the smoothie into a glass and top with chopped walnuts, unsweetened shredded coconut, and a dollop of coconut whipped cream for that decadent touch.

Notes

  • For a nuttier flavor, use almond milk instead of coconut milk.
  • Add spinach or kale for extra greens without changing the taste.
  • Freeze leftovers in an ice cube tray for a quick smoothie later.