Description
Every Saturday morning, my kitchen becomes a time machine. I’m whisked back to childhood days picking strawberries with Grandma, racing through dew-soaked rows before breakfast. Today’s version? A spoon-thick, ice-cream-for-breakfast bowl that’s keto-friendly, quick to make, and grandkid-approved. It’s creamy, sweet, and cold like summer joy—all in five minutes. Make this your new weekend ritual, and savor a scoop of sunshine!
Ingredients
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½ cup frozen strawberries
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¼ cup full-fat Greek yogurt (or coconut cream for dairy-free)
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¼ ripe avocado
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¼ cup unsweetened almond milk
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1–2 tsp erythritol or monk fruit sweetener (start small, taste-test)
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Toppings: chia seeds, toasted coconut, sliced almonds, fresh berries
Instructions
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Blend It Up:
Combine strawberries, yogurt, avocado, almond milk, and sweetener in a blender. Blend on high until smooth and thick. Adjust with extra almond milk or a couple ice cubes for perfect consistency. -
Taste & Adjust:
Try a spoonful. Add sweetener or a squeeze of lemon juice to balance flavor as desired. -
Serve with Style:
Pour into a chilled bowl. Smooth the surface. Decorate with toppings in little sections for that picture-perfect look.
Notes
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Chill Your Bowl First: Pop your serving bowl in the freezer while you prep. It keeps the smoothie thick and frosty longer.
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Freeze Your Avocado: For an ultra-creamy texture and cold boost, freeze avocado chunks ahead of time.
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Layer Flavors: Add a splash of vanilla extract or a tiny pinch of salt—it deepens the sweetness naturally.
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Make It a Meal: Add a scoop of collagen or protein powder to stay full longer.
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Keep Toppings Crunchy: Add dry toppings just before serving so they stay crisp and fresh.
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Double and Freeze: Make a double batch and freeze extra in silicone molds for grab-and-blend mornings.
- Prep Time: 5 min
Nutrition
- Calories: 210 (approx)
- Fat: 14g
- Carbohydrates: 6g
- Fiber: 5g
- Protein: 6g