Low-Carb Carrot Cake Smoothie
A low-carb, carrot-cake–inspired smoothie made with cauliflower, carrot, light coconut milk and warming spices. Optional collagen or vanilla protein adds extra protein.
Equipment
- high-powered blender
Ingredients
Ingredients
- 1 cupcauliflowersteamed then frozen
- 1 small carrotchopped 1/2 cup
- 1/2 tspground cinnamon
- 1 tspfresh gingerpeeled and minced
- Tiny pinch nutmeg
- 1 1/2 cupslight canned coconut milk
- 1 1/2 TbspTruvia® Sweet Complete™ All-Purpose Sweetener
- 2 scoops collagen powder or vanilla protein powderoptional
- 1 Tbspchopped walnuts
- 1 TbspUnsweetened Shredded Coconut
- Coconut Whipped Cream
Instructions
Instructions
- Add 1 cup steamed then frozen cauliflower and 1 small carrot (chopped, ½ cup) to a high-powered blender.
- Add ½ tsp ground cinnamon, 1 tsp fresh ginger (peeled and minced), and a tiny pinch of nutmeg.
- Pour in 1 1/2 cups light canned coconut milk and add 1 1/2 Tbsp Truvia® Sweet Complete™ All-Purpose Sweetener. Add 2 scoops collagen powder or vanilla protein powder if using.
- Secure the lid and blend starting on low, then increase to high until completely smooth. Stop once or twice to scrape down the sides and stir; repeat blending as needed until no carrot chunks remain.
- Taste and, if desired, add more sweetener, cinnamon, or ginger in small increments; re-blend briefly to incorporate any additions.
- Pour into glasses and top each smoothie with 1 Tbsp chopped walnuts, 1 Tbsp Unsweetened Shredded Coconut, and a dollop of Coconut Whipped Cream. Serve immediately.
Notes
Protein powder is optional; add to boost protein if desired.