Coffee Frappé Smoothie

My favorite way to start a busy morning! I made this one when I wanted something cold, creamy, and satisfying without spending much time in the kitchen. I blended cooled coffee with peanut butter, coconut milk, collagen, and ice, and it came together in just a couple of minutes. 🤎

It turned out creamy, refreshing, and just sweet enough, with that delicious coffee-and-peanut-butter combination I can’t get enough of. Plus, it’s packed with protein, making it a great keto breakfast when I need something quick and filling.

MAKES 1 SERVING

INGREDIENTS

• 2/3 cup (160 ml) brewed coffee, cooled
• 2 tbsp (14 g) collagen peptides
• 1 tbsp (16 g) natural peanut butter
• 1/4 cup (60 ml) canned coconut milk
• 4 oz (120 g) ice cubes
• 1 tsp (5 ml) vanilla extract (optional)
• 1 tbsp (12 g) powdered keto sweetener, or to taste (optional)

DIRECTIONS

1. Add the cooled coffee, collagen peptides, peanut butter, coconut milk, ice cubes, vanilla extract, and sweetener (if using) to a high-speed blender.
2. Blend until smooth and creamy.
3. Pour into a glass and serve immediately.
4. If desired, lightly dust the top with unsweetened cocoa powder before serving.

NOTES

For an even creamier smoothie, replace the canned coconut milk with heavy cream. Adjust the sweetener to suit your taste, depending on how sweet you like your coffee.

MACROS PER SERVING

Calories: 350 | Fat: 28.4g | Protein: 21.2g | Net carbs: 4.7g