Low-Carb Carrot Cake Smoothie
This Low-Carb Carrot Cake Smoothie is a deliciously creamy treat that satisfies your sweet tooth without the guilt!
Equipment
- Blender
- Measuring cups and spoons
- Chopping board and knife
- Serving glass
Ingredients
- 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 tiny 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)
Instructions
- Gather all your ingredients. If you haven’t already, steam and freeze the cauliflower ahead of time. Chop the small carrot and mince the fresh ginger.
- In your blender, combine the steamed and frozen cauliflower, chopped carrot, ground cinnamon, minced ginger, and a tiny pinch of nutmeg.
- Pour in the light canned coconut milk.
- Add in the Truvia Sweet Complete All-Purpose Sweetener. Blend until smooth and creamy.
- If using, add the collagen powder or vanilla protein powder and blend again until well incorporated.
- Pour the smoothie into a glass and top with chopped walnuts, unsweetened shredded coconut, and coconut whipped cream.
Notes
- This smoothie is best enjoyed fresh for optimal flavor.
- Store leftovers in an airtight container for up to 24 hours.
- For longer storage, freeze individual portions and blend again when ready to enjoy.