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This low carb breakfast smoothie recipes tastes just like Blueberry Cheesecake. With only 5 net carbs and a whopping 22 grams of protein, this makes for a fantastic keto, low carb, THM, healthy start to your day (or a great low carb snack idea).
When I was a child I used to say that when I grew up, I would eat cheesecake for breakfast. And pizza. And possibly even tacos.
Cold pizza has happened a lot, and also the pizza omelet quite frequently. Tacos a time or two. But cheesecake? I’m way too lazy to bake one of those.
However, sometimes I just want a slice of rich, creamy, sweet and tangy cheesecake with blueberries on top of it. Even if I don’t have the patience to make it.
Hence, the blueberry cheesecake smoothie. I took most of the ingredients in a cheesecake, dumped them in my magical blender, and let it work its magic. After a few tries, I got it just right…I bet you’ll think so, too.
I love that I actually get to indulge my cravings and still work my way toward my health goals. Sometimes being an adult is fun, after all.
I have become quite addicted to smoothies lately because they are easy to make and take with me into the day when I’m too busy to cook and sit and eat a meal (which is pretty much every morning as a mom with 8 kids who homeschools and works from home). And when I’m not grabbing a quick smoothie, I’m enjoying chia pudding.
What Ingredients Do You Need For A Low Carb Cheesecake Smoothie?
This smoothie uses hydrolyzed gelatin (aka collagen peptides), chia seeds, and blueberries so it is chock full of protein, anti-oxidants, and all kind of healthy goodness. You really can’t go wrong here. Yummm.
The cheesecake goodness comes from the cream cheese and ricotta cheese. If I’m really craving cheesecake, I’ll even add an extra tablespoon or two of each and make it thicker and creamier.
You could use raspberries, strawberries, or blackberries in the recipe as well (we just happen to have blueberry bushes!) and it’s every bit as amazing. When I use strawberries, I actually use less sweetener because of their naturally sweet taste.
- 6 oz unsweetened almond milk
- 2 oz Greek cream cheese
- 1/4 cup ricotta cheese
- 1 TB collagen
- 2 TB chia seeds
- 1/4 cup blueberries
- 1.5 TB erythritol*
- 1 tsp vanilla extract
- 1 pinch pink salt
- 5-6 ice cubes
- OPTIONAL: 1/8 tsp cinnamon for depth of flavor
Put all ingredients in blender and mix thoroughly. Enjoy!
If you don't have ricotta cheese, you can use cottage cheese
*You can use 2 doonks
Amount Per Serving: Calories: 488 Total Fat: 34g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 76mg Sodium: 406mg Carbohydrates: 25g Fiber: 10g Sugar: 7g Protein: 22g