keto smoothie with pink salt
A ketogenic electrolyte smoothie with pink Himalayan salt to replenish sodium lost during keto. This creamy avocado and spinach blend fights keto flu while delivering healthy fats and protein.
- Total Time10min
- Yield1 serving 1x
- DietGluten Free, Keto
Ingredients
Scale
- 1 cup unsweetened almond milk
- 1/2 medium ripe avocado
- 1 scoop unflavored collagen peptides
- 1 tbsp MCT oil
- 1/4 cup frozen spinach
- 1/2 tsp pure vanilla extract
- 5 to 6 ice cubes
- 1/4 tsp fine-ground pink Himalayan salt
- 3 to 4 drops liquid stevia (optional)
Instructions
- Add almond milk to the blender first.
- Add MCT oil directly into the milk and pulse for 10 seconds.
- Add avocado, then collagen peptides.
- Add frozen spinach, vanilla, and stevia if using.
- Add pink salt last.
- Blend on high for 45 to 60 seconds until completely smooth.
- Taste and adjust. More salt if flat, more stevia if bitter, more ice for thickness.
- Serve immediately or refrigerate for up to 4 hours. Shake well before drinking if stored.
Notes
For meal prep, freeze pre-portioned packs with spinach, avocado chunks, collagen, and pink salt. Use within 3 months. Flash-freeze avocado on a baking sheet for 30 minutes before bagging to prevent browning.
- Prep Time: 10min
- Cook Time: 0min
- Category: breakfast
- Method: blending
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 290
- Sugar: 1
- Sodium: 590
- Fat: 24
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 2
- Protein: 15
- Cholesterol: 0
Find it online: https://www.saltclarity.com/keto-smoothie-pink-salt/