This mint chip ice cream look-alike, in the form of a keto smoothie, is perfect for a quick breakfast on the go.
1 cup unsweetened coconut milk
½ cup packed baby spinach leaves
½ cup whole-milk plain yogurt
¼ cup packed fresh mint leaves
½ avocado
1 - 1 ½ cups ice
2 - 3 Tbsp erythritol sweetener (see Cook's Note)
1 Tbsp cacao nibs, plus more for serving
1. Add the coconut milk, spinach, yogurt, mint, avocado, 1 cup of the ice and 2 tablespoons of the erythritol to a blender and blend until smooth. Taste and add additional ice and/or erythritol if desired. Add the cacao nibs and pulse to combine.
2. Pour into glasses, top with a sprinkle of cacao nibs and serve immediately.
Cook’s Note
Erythritol, a sugar substitute, can be found in most health food stores or online.
Courtesy of Food Network Kitchen.
Copyright 2018 Television Food Network, G.P. All rights reserved.
https://www.foodnetwork.ca/recipe/keto-mint-chip-breakfast-smoothie/22798/