This keto lemon cheesecake smoothie is creamy, tangy, and tastes just like lemon cheesecake—without the carbs or sugar. Made with cream cheese, fresh lemon, and keto-friendly sweetener, this low-carb smoothie is perfect for breakfast, dessert, or a quick fat-boosting snack, ready in just 5 minutes.
Ingredients
- Main Ingredients
- 1 cup unsweetened almond milk
- 2 oz cream cheese softened
- ½ cup ice cubes
- Flavor Base
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp vanilla extract
- Sweetener & Richness
- 1 –2 tbsp keto sweetener monk fruit, erythritol, or stevia, to taste
- 2 tbsp heavy cream optional, for extra richness
- Pantry Staples
- Pinch of salt
- Optional Add-Ins
- Keto-friendly collagen or protein powder
- MCT oil or coconut oil for extra fat
Instructions
- Prep
- Soften cream cheese slightly to ensure smooth blending.
- Zest and juice the lemon before blending.
- Blend
- Add almond milk, cream cheese, lemon juice, lemon zest, sweetener, vanilla, and salt to a blender.
- Add ice cubes and heavy cream if using.
- Mix
- Blend on high for 30–45 seconds until smooth and creamy.
- Adjust & Serve
- Taste and adjust sweetness or lemon if needed.
- Pour into a glass and serve immediately.
Notes
- Lemon zest adds big flavor without extra carbs—use it sparingly.
- Keto sweeteners vary in strength; start small and adjust.
- Add more ice for a thicker, milkshake-like texture.