This keto blackberry cheesecake smoothie is thick, creamy, and tastes just like dessert—without the carbs. Made with real cream cheese, blackberries, and healthy fats, this low-carb smoothie is rich, satisfying, and perfect for keto breakfasts or guilt-free treats.
Ingredients
- Main Ingredients
- ½ cup blackberries fresh or frozen
- 3 oz full-fat cream cheese softened
- ¾ cup unsweetened almond milk
- Flavor Base
- ½ tsp vanilla extract
- 1 tsp fresh lemon juice
- Pantry Staples
- ¼ cup heavy cream
- 1 –2 tbsp keto sweetener monk fruit or erythritol, to taste
- Ice cubes optional, for extra thickness
Instructions
- Prep Ingredients
- Let cream cheese soften slightly so it blends smoothly. Rinse and dry fresh blackberries if using.
- Blend
- Add almond milk, cream cheese, heavy cream, blackberries, vanilla extract, lemon juice, and sweetener to a high-speed blender.
- Blend Until Smooth
- Blend on high until completely smooth and creamy, scraping down sides if needed.
- Adjust Texture
- Add ice cubes if desired and blend again until thick and milkshake-like.
- Taste & Serve
- Taste and adjust sweetness if needed. Serve immediately.
Notes
- Frozen blackberries create the thickest texture.
- Lemon juice enhances cheesecake flavor without adding carbs.
- Blend longer than you think to eliminate berry seeds.