Keto Strawberry Lime Smoothie
With 7 healthy low-carb high-fat ingredients, this Keto Strawberry Lime Smoothie recipe is a cinch to make! Just throw coconut milk, strawberries, protein powder, MCT oil, lime juice, sunflower lecithin, and stevia in a blender and voilá, you’ve got a wonderfully healthy keto smoothie.
My boys are big fans of this easy ketogenic recipe. I’ve been making it since they were little. The combination of strawberries with a zing of lime is totally amazing. Here’s the recipe so you can make your own!
Keto Strawberry Lime Smoothie
Ingredients
- 1 can full fat coconut milk
- 8 ounces frozen strawberries
- ¼ cup egg white protein powder
- 2 tablespoons MCT oil
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon sunflower lecithin powder
- ¼ teaspoon stevia
Instructions
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Place all ingredients in a vitamix and puree on high speed until smooth
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Serve
Equipment
I use MCT oil in my Keto Strawberry Lime Smoothie recipe because it can raise blood levels of ketones which are a fantastic clean burning source of fuel for the brain. Among other things, ketones can reduce brain inflammation and increase production of brain derived neurotropic factor (BDNF).
Sunflower lecithin is another ingredient that is key to brain health. Lecithin contains phosphatidylcholine, a phospholipid that helps digest and breakdown fat. Phospholipids help fat cross the barrier of the cell membrane in order to get into the cell. If you’re not into the biochemistry of lipid metabolism, I can tell you in short, that a Keto Diet works very well for me, but even better when I use special brain-boosting ingredients like MCT oil and sunflower lecithin.
If you’re in need of more high-fat, low-carb (HFLC) diet recipes, you’ll want to take a look at my Ketogenic Diet Recipes page here. And if you have a mystery ailment that won’t heal even though you’re doing everything right, you’ll definitely want to check out my post called The Green House that Almost Killed Me!
Here are some other easy Keto Recipes for you!
This post is an oldie but goodie from the archives. I first published this recipe in 2010.
