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Creamy No-Cook Keto Pumpkin Smoothie – vegetarian recipe
Stav Kogan

Creamy No-Cook Keto Pumpkin Smoothie

This incredibly creamy, no-cook pumpkin smoothie captures all the cozy flavors of the season in a glass. It's rich, satisfying, and ready in just five minutes, making it the perfect keto-friendly breakfast or afternoon treat.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 serving
Calories: 205
Ingredients Method Nutrition

Ingredients
  

  • 1 cup (240 ml) unsweetened cashew milk
  • ½ cup (120 g / 4.2 oz) pumpkin puree
  • ¼ cup (60 ml / 2 fl oz) heavy cream
  • 1 tablespoon (15 g / 0.53 oz) raw almonds
  • ¼ teaspoon (1 g / 0.04 oz) pumpkin pie spice
  • Liquid stevia extract, to taste
  • For an extra thick, milkshake-like consistency, use frozen pumpkin puree cubes or add a handful of ice before blending.
  • To enhance the nutty flavor, lightly toast the almonds in a dry skillet for 2-3 minutes before adding them to the blender.
  • For a dairy-free version, substitute the heavy cream with an equal amount of full-fat canned coconut cream.

Method
 

  1. Directions
  2. Combine the cashew milk, pumpkin puree, heavy cream, raw almonds, and pumpkin pie spice in the carafe of a high-speed blender.
  3. Add a few drops of liquid stevia to start. Pulse the mixture 3-4 times to break up the almonds, then blend on high for 30-60 seconds, or until completely smooth and velvety.
  4. Taste and add more stevia if desired.
  5. Pour into a large glass and enjoy immediately for the best texture.
  6. Add a tablespoon of collagen peptides or a scoop of vanilla protein powder for a protein boost.

Nutrition

Calories: 205kcalCarbohydrates: 11gProtein: 3gFat: 16.5g

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