InternationalDrinkBreakfastHigh proteinLow carbVegetarianGluten-free

Strawberry Cheesecake Smoothie

Name: Strawberry Cheesecake Smoothie
Prep time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: International
Ingredients: 1 cup unsweetened almond milk; 1/2 cup frozen strawberries; 2 tbsp cream cheese, full fat; 1 scoop vanilla protein powder, about 30 g; 1 tsp lemon juice; 3 ice cubes

Strawberries and real cream cheese over vanilla protein: cheesecake flavor, no crust needed. 28 g protein, 8 g net carbs.

prep: 5 min
cook: 0 min
total: 5 min
serves: 1
level: easy

Per serving: 275 kcal · 28 g protein · 14 g fat · 8 g net carbs

The cream cheese is not a gimmick; two tablespoons give the smoothie the exact tang and body of a cheesecake filling.

With strawberries on top of that, this is the dessert end of the list, still inside 8 grams of net carbs.

This is number 18 of our top 20 high protein, low carb smoothies.

method

Pour the almond milk into the blender, add the strawberries, cream cheese, protein powder and lemon juice.
Blend on high for 30 to 45 seconds, until completely smooth. The cream cheese needs the full time to blend in completely.
Taste and adjust: a few more ice cubes for thicker, a splash more liquid for thinner. Drink cold.

chef's tips

The teaspoon of lemon juice is the secret; cheesecake tang is mostly lemon.
Let the cream cheese sit out for ten minutes first and it blends without lumps.
Liquid first, soft ingredients next, ice last. It blends faster and nothing sticks under the blades.