You want a shake that hits like a cheat meal but keeps you in ketosis? This is it.
Sweet, creamy, tangy—like a tropical smoothie had a glow-up and learned what macros are. One sip, and you'll swear it's off-limits, but the carbs are low and the fats are high. It's fast to make, easy to tweak, and honestly? This is how you win at breakfast.
What Makes This Recipe So Damn Good
This shake balances flavor and function like a seasoned pro. The raspberries bring a bold, tart pop that cuts through the rich coconut cream, so it tastes fresh—not cloying or like you're drinking melted frosting.
The fat from coconut milk keeps you full and focused for hours, while a scoop of collagen or whey gives it serious staying power. No 10 a.m. snack crash here.
It blends up in under five minutes, and you don't need fancy sweeteners or expensive powders that cost more than your gym membership. Just clean ingredients that actually pull their weight.
Bonus: it's dairy-optional, nut-free friendly, and ridiculously photogenic. Your Instagram feed (and your energy levels) will thank you.
What Goes Into This Recipe – Ingredients
- 1 cup full-fat coconut milk (from a can, well-shaken; for ultra-rich texture, use coconut cream)
- 1/2 cup frozen raspberries (fresh works, but frozen thickens the shake beautifully)
- 1/2 cup ice (adjust based on how thick you like it)
- 1 scoop unflavored or vanilla collagen peptides or whey isolate (make sure it's low-carb)
- 1–2 tablespoons unsweetened shredded coconut (adds texture and flavor depth)
- 1–2 teaspoons keto-friendly sweetener (erythritol, allulose, or monk fruit; adjust to taste)
- 1 teaspoon vanilla extract (optional, but it adds a lovely warmth)
- Pinch of sea salt (trust me—it sharpens all the flavors)
- Optional boosters: 1 tablespoon MCT oil, 1 tablespoon chia seeds, zest of 1/4 lemon, or a few drops of coconut extract
The Method – Instructions
Step 1: Chill Your Can
If you're using canned coconut milk, pop it in the fridge for 15–20 minutes so the fat firms up a bit. This equals a thicker, creamier shake that doesn't taste watery.
Step 2: Load the Blender Smart
Add coconut milk first, then raspberries, sweetener, vanilla, salt, and protein powder. Ice goes last to protect your blades and help you get that perfect frosty blend.
Step 3: Blend on Low, Then High
Start on low for 10–15 seconds so the ice breaks up without murdering your blender motor, then ramp it to high for 30–45 seconds until everything's silky smooth. Scrape the sides if you need to.
Step 4: Taste and Tweak
Too tart? Add a bit more sweetener. Too thick? Splash in more coconut milk. Too thin? Toss in extra ice or a spoonful of coconut cream. Make it yours.
Step 5: Boost If You Want
Add MCT oil for extra satiety, chia seeds for fiber, or a little lemon zest to brighten up those raspberries. Blend for another 5–10 seconds.
Step 6: Serve Immediately
Pour into a chilled glass, sprinkle with shredded coconut on top, and flex like you just hacked the entire concept of dessert. Because you kind of did. 😎
How to Store It
Real talk: this shake is best fresh because the ice melts and the raspberries start to separate over time. But if you absolutely must store it, keep it in an airtight jar in the fridge for up to 24 hours. Shake it hard before drinking, or re-blend with a few fresh ice cubes to revive the texture.
For prep-ahead mornings: portion the raspberries, shredded coconut, and dry add-ins into freezer bags. Then all you do in the morning is dump, add coconut milk, and blend. Lazy? No. Efficient.
What's Great About This Shake
- Keto-friendly macros: Low net carbs with solid healthy fats to keep you in ketosis and actually satisfied
- Quick win: Five-minute breakfast that tastes like a treat but fuels you like you planned it
- No dairy required: Creamy without the cream. Your stomach gets to chill out
- Customizable AF: Add protein, fiber, or energy boosters—whatever you need. Skip what you don't
- Fresh flavor: That bright raspberry tang keeps it from feeling heavy or boring. You won't get taste fatigue halfway through
Don't Make These Rookie Errors
Using Light Coconut Milk
You'll lose the creamy texture and all the satiety. If calories worry you, adjust your portion size—not the fat source. That's the whole point of keto.
Over-Sweetening
Raspberries already pack a punch. Too much sweetener tastes artificial and can actually spike cravings later. IMO, less is more here.
Skipping the Pinch of Salt
It doesn't make the shake salty—it makes it better. Salt enhances sweetness and balances flavors. Trust the process.
Adding High-Carb Fruits
Bananas or mango will absolutely tank the keto vibe. Keep it berry-based if you want to stay in ketosis.
Not Blending Long Enough
Grainy texture = rookie mistake. Blend until it's glossy and smooth, not chunky and sad.
Variations You Can Try
Chocolate Raspberry Truffle
Add 1 tablespoon unsweetened cocoa powder and use chocolate whey isolate. Garnish with shaved 90% dark chocolate. Decadent.
Vanilla Lemon Breeze
Add zest of 1/2 lemon and a small squeeze of juice. Bright, zippy, and super refreshing on hot mornings.
Almond Joy Vibes
Add 1 tablespoon almond butter and a few drops of coconut extract. Note: check the carbs in your almond butter first.
Green Keto Upgrade
Toss in a handful of baby spinach. You won't taste it at all, but your micronutrients will literally high-five you.
Thick Like Soft Serve
Sub 1/4 of the coconut milk with coconut cream and add 1/2 teaspoon xanthan gum for that ultra-creamy, spoon-thick texture.
Berry Mix-Up
Swap half the raspberries for blackberries or strawberries. Keeps the carbs similar but changes up the flavor profile nicely.
FAQ
Are raspberries really keto?
Yes, in reasonable amounts. They're one of the lowest-carb fruits out there and bring fiber to the party. Stick to the portion in this recipe and you'll stay on track.
Can I use almond milk instead of coconut milk?
You can, but expect a much thinner texture and way less satiety. If you're going the almond milk route, add a tablespoon of almond butter or a bit of coconut cream to restore some richness.
What sweetener works best?
Allulose blends smoothly and doesn't crystallize or leave a weird aftertaste. Monk fruit-erythritol blends are solid too. Adjust to your own taste, because sweetness perception varies wildly between people. FYI: liquid drops mix in faster than powders.
Do I need protein powder?
Not mandatory, but I'd recommend it for balance. Collagen keeps it neutral and silky; whey isolate adds creaminess and a little froth. Plant-based isolate works if you want dairy-free—just double-check the carb count.
How can I reduce the carbs even more?
Use fewer raspberries (like 1/3 cup instead) and add a bit of raspberry extract for flavor without the carbs. Keep the sweetener minimal and lean hard on coconut cream for richness.
Can I make this without a high-speed blender?
Yep. Let the raspberries thaw for about 5 minutes and crush the ice slightly before adding it. Blend longer and pause to scrape the sides. It'll still come out smooth enough to flex with. 🙂
Is MCT oil necessary?
Nope, but it's a great optional boost for energy and satiety if you're into that. Pro tip: Start with just 1 teaspoon if you're new to MCT oil—too much too fast can seriously upset your stomach. You've been warned.
Wrapping Up
The Keto Raspberry Coconut Shake is proof you don't need to suffer through bland, boring breakfasts to hit your goals. It's fast, it's flexible, and it tastes like dessert with a solid business plan.
Keep the base recipe, tweak the extras to fit your vibe, and make it your signature morning move.
Tomorrow morning, skip the cereal chaos. Blend this up, sip it slow, and watch your energy—and your willpower—stay locked in all day. Trust me, your future self will thank you. 😉
