Almond Butter Smoothie
This almond butter smoothie is a quick and easy breakfast that’s surprisingly creamy and filling. I love how deceptively low-carb it is!
Servings 2 servings
Calories 116kcal
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.
Notes
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.
Nutrition
Serving: 1serving | Calories: 116kcal | Carbohydrates: 4g | Protein: 4g | Fat: 10g | Sodium: 170mg | Potassium: 120mg | Fiber: 2g | Vitamin A: 1IU | Calcium: 209mg | Iron: 1mg | NET CARBS: 2g