Keto Vietnamese Avocado Smoothie – also Vegan & Whole 30 Version | Keto Recipes
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When David and I attended university, we lived in the married student apartments, and in this building were couples from many different countries.
It was an amazing experience for us because we became friends with people from different countries, and since most of us were poor students,
for entertainment, we enjoyed house parties and get-togethers with our friends.
One thing our group of friends decided to do very early on was to share our favorite foods and recipes. This resulted in having
opportunities to taste authentic recipes from the various countries our friends came from. Because I haven’t done this before,
I will be making several recipes from Vietnam and these will be featured over the next few weeks.
For the Vietnamese recipes, I’ll be making, I would like to thank Nhan for introducing us to the culinary traditions of his country of origin,
Vietnam. To start the first of the Vietnamese recipes I have converted into keto, I will begin with a treaty and extremely
nutrient-dense keto Vietnamese avocado smoothie.
This isn’t like a regular smoothie and you have to try it, to really appreciate it.
The macronutrient ratio for this recipe is six point seven to one, with nine point eight grams of total carbs,
six point eight grams of dietary fiber, resulting in only three grams of net carbs.
I would like to explain that almost all the carbs come from the avocados, which incidentally also contribute to most of the dietary fiber.
This is a very easy recipe that will take you less than five minutes to prepare and make. To begin,
I first make my substitute for the sweetened condensed milk used in the original recipe.
Start by getting a small,
microwaveable bowl, and combine the heavy whipping cream and sweetener. Or, if you want your smoothie to be vegan or whole 30,
substitute the dairy cream with full fat coconut cream and then add the sweetener.
Mix the two ingredients together well and then microwave for 20 seconds.
Stop and stir again and repeat for one or two more 20 second intervals.
You want to keep microwaving until the cream mixture is simmering, but be careful because you don’t want it to boil.
Then remove from the microwave and stir continuously
for about 1 minute while the mixture cools.
You do this to ensure that the sweetener doesn’t separate from your cream.
Then set aside to cool as you do the next step.
Weigh your ripe avocado and cut it into rough cubes. Just
a quick FYI:
Make sure that your avocado is very ripe – at its peak. This will give you the best taste.
But if your avocado is slightly firm, it won’t be as sweet,
So you may have to add a little bit more sweetener. In any case, adjust the sweetness level to your taste. Now
let’s get back to the directions and put the avocado cubes into the blender or food processor. Add
lime or lemon juice,
MCT oil. Add the melted ghee, or coconut oil for the vegan or whole 30 version. Add the crushed ice. Add
the almond milk.
Blend to a relatively smooth texture, about 20-30 seconds. Add the room-temperature sweetened cream or
sweetened coconut cream into your blender, and then blend for another 10 seconds.
Now that you’re done, as you see you will have this silky beautiful pale green smoothie.
Pour the smoothie into two serving dishes or glasses.
When I make this avocado smoothie, my average total is
540 grams or 19 ounces and each single serving has
270 grams or 9 and 3/4 ounces.
You’ll find that each serving is very generous and filling. You can serve this as a refreshing dessert,
But I often make this as a quick and delicious bulletproof breakfast smoothie.
This avocado smoothie is at its best if you serve it right away.
Will be making more wonderful Vietnamese recipes in the very near future.
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The link for the printable recipe is available in the description below.