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This almond butter smoothie is a quick and easy breakfast that’s surprisingly creamy and filling. I love how deceptively low-carb it is!
Looking for more delicious smoothie recipes? Try my carrot smoothie, avocado smoothie, and protein smoothie next.
I live in a house full of diehard almond butter lovers, and I’m always looking for new ways to incorporate it into my favorite treats. Lately, that means a lot of almond butter smoothies.
Unlike peanut butter, almond butter isn’t overpowering, yet it gives everything a rich, buttery texture, especially when blended into smoothies.
Table of Contents
Why I love this recipe
- It’s easy to customize. I’ve included the base recipe plus 5 flavor combinations so you can have a new smoothie every day of the week.
- Healthy. Almonds are high in protein and healthy fats and surprisingly low in carbohydrates, with only 3 grams of net carbs per smoothie.
- 4 ingredients. All you need is almond butter, maple syrup, milk, and ice.
- Thick, creamy, and filling. So you can kickstart your morning or have a satisfying snack in between meals.
Ingredients needed
- Almond butter. Smooth or crunchy almond butter with no added sugar.
- Maple syrup. It adds a dash of sweetness and pairs beautifully with the almond butter. I used sugar free maple syrup.
- Milk of choice. I used unsweetened almond milk, but any milk can be used.
- Ice. Thickens the smoothie.
How to make an almond butter smoothie
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Combine and blend. In a high-speed blender, add all of the ingredients and blend until thick and creamy.
Step 2- Serve. Pour into two glasses and serve immediately.
Arman’s recipe tips
- Swap the nut butter. Use peanut butter, cashew butter, or even protein cookie butter.
- Or make it nut-free. If you or someone you know has a nut allergy, swap the almond butter for tahini or sunflower seed butter.
- Pack in more protein. Add 1-2 scoops of protein powder or ½ cup of Greek yogurt.
- Skip the ice. Freeze your milk into ice cubes instead. That way, you won’t risk the smoothie getting watered down.
- Taste as you go. After you’ve blended your smoothie, taste it and add more maple syrup if needed.
- Make a smoothie bowl. Reduce the milk and blend until ultra thick and creamy, then serve in a shallow bowl with some healthy granola.
Flavor variations
While this smoothie tastes delicious on its own, add some other ingredients for some variety. Here are some ideas:
- Banana. Add 1 frozen banana and omit the ice.
- Chocolate. Mix in 1-2 tablespoons of cocoa powder.
- Spinach. Add a big handful of spinach.
- Triple berry. Add ½ cup of frozen blueberries, raspberries, and strawberries.
- Superfood. Add 2 tablespoons of chia seeds or hemp seeds, a dash of cinnamon, and a few kale leaves.
Storage instructions
To store: While the smoothie is best enjoyed fresh, you can store leftovers in the refrigerator for up to 2 days. Be sure to mix it very well prior to consuming it to ensure there has been no separation.
To freeze: Pour the smoothie into an ice cube tray or a shallow container, and store it in the freezer for up to 6 months. When ready to enjoy, simply place the ice cubes/block in the freeze and blend until smooth.
More delicious ways to use almond butter
Almond Butter Smoothie
Ingredients
- 2 tablespoons almond butter
- 1/2 tablespoon maple syrup or to taste
- 1 cup milk I used unsweetened almond milk
- 1 cup ice crushed
Instructions
- In a high speed blender, add all your ingredients and blend well, until thick and creamy.
- Pour into two glasses and serve immediately.
Love your Blueberry Smoothie!!!!
Just made this with chocolate protein powder. It’s incredible! Almost can’t wait until tomorrow to make another one.
Love it!