Low Carb Almond Butter And Jelly Smoothie Bowl (vegan) Recipe

Breakfast
Gluten Free
Quick Easy
Vegan
Vegetarian
4/5
(6 reviews)
Low Carb Almond Butter And Jelly Smoothie Bowl (vegan)
Zylo Recipes

Description

Imagine starting your day with a vibrant swirl of flavors, reminiscent of childhood favorites but reimagined with a healthful twist. This smoothie bowl captures the essence of that beloved pairing of nutty butter and sweet, tangy berries, transforming it into a luscious and nourishing breakfast or dessert. The base of this delightful creation is a velvety smooth blend, achieved by combining frozen raspberries with the creamy richness of almond butter.

The raspberries lend their vibrant color and a burst of refreshing tartness, which perfectly complements the nutty depth of the almond butter. A touch of sweetener enhances the natural sweetness of the berries, creating a harmonious balance of flavors that dance on your palate. The texture is just as important as the taste.

The frozen raspberries give the smoothie bowl a delightfully thick and frosty consistency, almost like a soft-serve ice cream. This makes it incredibly satisfying to eat with a spoon, allowing you to savor each and every bite. The almond butter contributes to the overall creaminess, ensuring that every spoonful is a luxurious experience.

But the beauty of this smoothie bowl doesn't stop at its taste and texture. It's also incredibly versatile. Feel free to add a splash of your favorite plant-based milk to adjust the consistency to your liking.

You can also experiment with different berries, such as strawberries or blueberries, to create your own unique flavor combinations. For an extra boost of nutrients, consider adding a handful of spinach or kale – you won't even taste it! Once you've achieved the perfect smoothie base, it's time to get creative with the toppings.

Sprinkle on some chia seeds or flax seeds for added crunch and a boost of omega-3 fatty acids. Add a handful of chopped almonds for an extra dose of nutty flavor and texture. Or, for a touch of sweetness, drizzle a bit of honey or maple syrup over the top.

You can even add some fresh raspberries or other berries for a pop of color and flavor. This smoothie bowl is more than just a breakfast or dessert; it's a blank canvas for your culinary creativity. It's a chance to experiment with different flavors and textures, and to create a dish that is both delicious and nutritious.

Whether you're looking for a quick and easy breakfast, a healthy dessert, or a satisfying snack, this smoothie bowl is sure to hit the spot. It's a celebration of simple ingredients, transformed into something truly special.

Preparation Time

Prep Time
20 min
Cook Time
2 min
Total Time
22 min

Nutrition Information

Per 1 servings (per bowl) serving
C
Calories
550 Kcal

C
Carbs
30 g
Fi
Fiber
10 g
Sugar
15 g

P
Protein
20 g

C
Fats
45 g
Saturated Fats 5 g
Unsaturated Fats 30 g

Cholestrol 0 mg
Sodium 150 mg
Potassium 500 mg
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Ingredients

    1.
    Almond Milk Unsweetened by Vitasoy
    Almond Milk Unsweetened by Vitasoy
    4 tablespoon
    2.
    Coconut Milk
    Coconut Milk
    3 tablespoon
    3.
    Almond Butter
    Almond Butter
    1 tablespoon
    4.
    Almonds
    Almonds
    3 almond
    5.
    Chia Seed Black by Nutiva
    Chia Seed Black by Nutiva
    1 teaspoon
    6.
    Desiccated Unsweetened Coconut by Compass
    Desiccated Unsweetened Coconut by Compass
    1 teaspoon
    7.
    Frozen Raspberries
    Frozen Raspberries
    2 tablespoon
    8.
    Xylitol by Now
    Xylitol by Now
    1-¼ tsp

Instructions

    1.
    Add the raspberries to a small pan over low heat with 1 teaspoon of water and 1/4 teaspoon of xylitol.
    2.
    Bring to a gentle simmer and cook until the raspberries are soft and broken down. Remove from the heat and stir through the chia seeds. Leave to cool.
    3.
    While the jam is cooling, add the almond butter, coconut milk (firm creamy part only), remaining xylitol, and half the almond milk to a blender. Blend to form a thick paste, gradually adding the rest of the milk until you have a thick and creamy smoothie.
    4.
    Transfer the smoothie to a bowl and refrigerate for 5-10 minutes.
    5.
    Remove from the fridge and spoon over the cooled jam. Roughly chop the almonds and scatter them over the smoothie and sprinkle them over the desiccated coconut.
    6.
    Serve immediately.