Keto Peanut Butter Smoothie

My keto peanut butter smoothie recipe is THICK, creamy smooth, and layered with chocolate and peanut butter flavor. It’s basically dessert in a glass…for only 2 grams of net carbs!

Need more low-carb smoothie recipes? Try my avocado smoothie, keto strawberry smoothie, or keto acai bowl next.

When I’m keto, I make myself this keto breakfast smoothie every morning. Whenever my family’s around, they insist I make them one, too!

That’s because this smoothie literally tastes like a milkshake, but like, if a milkshake and a keto peanut butter cup had a baby. It’s THAT good. And it also happens to be full of fiber and healthy fats whilst being low-carb. I think that’s called a keto trifecta!

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make a keto peanut butter smoothie
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. More keto breakfast recipes
8. Keto Peanut Butter Smoothie (Recipe Card)

Why I love this recipe

• The perfect silky smooth texture. The peanut butter and avocado create a gorgeous texture and make for a rich smoothie. 
• It keeps you full for HOURS. Because it has fiber and healthy fats, I can have this smoothie and not be hungry until well past lunchtime!
• Easy to customize. Switch up the ingredients, make it dairy-free, or add extra mix-ins for a more decadent drink. 

Ingredients needed

• Milk. I used unsweetened almond milk, but you can use any milk you like, including coconut milk, coconut cream, or even heavy cream. 
• Peanut butter. Smooth and drippy, with no added sugar. 
• Cocoa powder. I prefer Dutch-processed, unsweetened cocoa powder. For an ultra-rich flavor, use dark or black cocoa powder. I don’t recommend cacao as it can be very bitter. 
• Avocado. Avocado adds extra creaminess and thickens the smoothie without using fruit. You can omit this, but these healthy fats will leave you more satisfied. 
• Sweetener of choice. I prefer keto maple syrup, but you could add a few drops of liquid stevia or a tablespoon of allulose or monk fruit sweetener. Adjust the sweetness level to your preference. 
• Powdered peanut butter. Optional, but I recommend it as it gives the smoothie a stronger peanut butter flavor without extra fat and calories. I’ve never found powdered peanut butter with added sugar, but double-check just in case. 
• Ice cubes. Optional, but recommended if you want an extra thick smoothie.

How to make a keto peanut 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- Blend. Add all ingredients to a high-speed blender or food processor, minus the ice, and blend until smooth. 

Step 2- Adjust the consistency. If the smoothie is too thick, add more milk. If it’s too thin, add ice or extra powdered peanut butter. 

Step 3- Serve. Pour the smoothie into a glass and enjoy!

Arman’s recipe tips

• Add low-carb fruit. ¼ cup of raspberries, strawberries, or blueberries are delicious and shouldn’t kick you out of ketosis. 
• Swap the nut butter. If you’re not a fan of peanut butter, use cashew butter or almond butter instead. I suggest sticking with the powdered peanut butter, though, as it will still add richness and flavor, but the flavor won’t be overpowering. 
• Add extra protein. Add 1-2 scoops of your favorite keto protein powder. 

Storage instructions

To store: Any leftover smoothie can be stored in the fridge, covered, for up to 1 day. Be sure to stir it well before serving.

To freeze: Store the smoothie in ice cube trays in the freezer for up to 6 months. To re-blend, place the frozen portions into a blender and blend until thick and smooth.

Frequently asked questions

More keto breakfast recipes

• Keto chia pudding
• Keto oatmeal
• Keto avocado toast
• Keto breakfast muffins
• Or any of these keto breakfast recipes