Keto Strawberry Coconut Cheesecake Smoothie

This keto strawberry coconut cheesecake smoothie is an amazingly rich, creamy, and delicious treat! Enjoy!

You can enjoy this awesome smoothie for breakfast, for a snack, or for a dessert option. The flavors of the strawberries and coconut blend so well together, and there is nice texture added from the addition of flaked coconut. If you want, you can also top your smoothie with some homemade whipped cream or even with some toasted coconut!

Let’s talk about our strawberries!

Most fruits aren’t allowed when following a low carb keto plan. But the great news is that most berries, when used in moderation, are a super keto choice. One cup of strawberries contains about 7-8 net grams of carbs. For comparison, an equal amount of blackberries contains about 6 net grams, and one cup of raspberries contains about 7 net grams. Blueberries are much higher as one cup comes in at about 17-18 net grams of carbs. If I use blueberries in dishes, I carefully measure and limit how many I use. For this smoothie, I used fresh strawberries. I also usually have frozen strawberries in the freezer, and I’ll often add them to my smoothies when I don’t have fresh strawberries. Either works great for this smoothie!

What other ingredients go into this keto strawberry coconut cheesecake smoothie?

The creamy base for our smoothie comes from the addition of cream cheese, unsweetened coconut milk, and heavy whipping cream. I like to cube my cream cheese before adding it to the blender. For this smoothie, you’ll want to make sure your coconut milk is unsweetened and that you’re using the kind found in a carton and not in a can. For my sugar, I used the Swerve brand. It contains zero calories and zero net carbs. It’s also similar in its sweetness level to regular sugar. You can use coconut flakes or shredded coconut for this smoothie, just make sure it’s unsweetened. The last two ingredients in our smoothie are vanilla and salt. They add great flavor and work to enhance the flavors of the other ingredients in our smoothie.

How can I top my keto strawberry coconut cheesecake smoothie?

I have two fun toppings for this smoothie, homemade keto whipped cream and toasted coconut flakes. To make the whipped cream, you’ll want to chill a mixing bowl and beaters in the freezer for about 15-20 minutes before using. Then, to the chilled bowl, you’ll add 1 cup of heavy whipping cream, 2 tablespoons of keto powdered sugar, and 1 teaspoon of vanilla. You’ll simply beat this mixture until stiff peaks form. It’s just about as easy to make toasted coconut. You’ll pre-heat your oven to 325 degrees. Line an 8×8 inch baking pan with parchment paper. Then spread out ½ cup unsweetened coconut flakes so they’re in a single layer in the pan. Bake for 3 minutes, then stir and bake for 3 more minutes. If it’s still not browned, bake it longer; but keep a close eye on it as it tends to burn easily.

Need some more rich and creamy keto drinks? Here are a few I think you’ll enjoy!

Creamy Keto Mexican Hot Chocolate

Homemade Keto White Hot Chocolate

Keto Frosty

Keto Pumpkin Smoothie

Helpful Hints:

*You’ll want to make sure you’re using the unsweetened coconut milk from a carton and not the kind in a can.

*You can use unsweetened coconut flakes or shredded coconut for your smoothie.

Main Kitchen Equipment and Utensils:

• Measuring cups
• Blender

Splash of Encouragement:

***Unto You I lift up my eyes, O You who dwell in the heavens. Psalm 123:1***