Today I’m bringing you a vegan keto breakfast recipe that is super creamy and sweet: the ‘Nut-tella’ Chocolate Hazelnut Smoothie Bowl from my new book ‘Keto in 15 Minuten Mediterraan’. Tastes like dessert for breakfast!
I got my inspiration in ‘Piemonte’ in Northern Italy where Petro Ferrero invented the world famous chocolate hazelnut paste ‘Nutella’ around 1940.
This nut-tella smoothie bowl is vegan, dairy free, sugar free and simply irresistible :) An easy keto breakfast if you like to start your day with something sweet.
Instead of using frozen banana or other sugar rich fruit, we’re using chunks of frozen zucchini for a ‘soft serve ice cream’ effect. You can barely taste it combined with the avocado, hazelnut butter, cacao and chocolate protein powder, and it makes the smoothie extra creamy and refreshing.
One important tip: make sure you’re using a powerful high-speed blender so you get a creamy ‘soft serve’ smoothie in just 30 seconds, without chunks of frozen zucchini ;-). If you wish, you can also replace the zucchini with ice cubes.
The vegan keto chocolate protein powder is essential to give this smoothie its sweet chocolate flavor and it also adds plant-based protein which will keep you satisfied for longer. Add a big spoonful of ALL GOOD MCT oil for extra energy & to beat sugar cravings. Do you want to make the recipe without chocolate protein powder for dessert instead of breakfast? Replace it with extra cacao and keto sweetener to taste.
I love topping this smoothie bowl with berries (raspberries, strawberries…) and a few spoonfuls of our ALL GOOD chocolate hazelnut keto granola for crunch.
Want to further boost the flavor? Add extra cacao and chocolate protein. I also love this smoothie with a hint of coffee.
I’d love to hear what you think of this smoothie bowl! Leave a comment if you’d like me to share more sweet vegan keto breakfast recipes.
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You can find the full recipe down below and in my new book ‘Keto in 15 Minuten Mediterraan’.
Vegan Keto Breakfast: ‘Nut-tella’ Chocolate Hazelnut Smoothie Bowl (from my new book ‘Keto in 15 Minuten Mediterraan’)
- Put all the ingredients (except for the toppings) in a powerful high-speed blender and blend until smooth. You can choose to use ice cubes (keto) or frozen zucchini (flexible low carb). It’s essential that your blender is strong enough for a creamy result.
- If you’re making the smoothie with frozen zucchini: rinse and dry the zucchini the day/night before, cut into small pieces and freeze overnight. It has a neutral flavor and is packed with vitamin C!
- Taste the smoothie when you make it. Not sweet/chocolaty enough? Add extra chocolate protein powder (or keto sweetener) and/or cacao to flavor the smoothie. Also: the riper the avocado, the better.
JULIE’S TIPS & TRICKS:
Want to turn this smoothie into chocolate chia pudding? After you’ve mixed the smoothie, pour it into a bowl (or a container to put it in the fridge) and stir in two tablespoons of chia seeds. Leave to sit for 2 minutes, stir again and repeat a few times until the chia seeds are well incorporated and start to absorb the smoothie. Put the mixture in the fridge for at least 30 minutes (or overnight) so it can turn into creamy pudding.
Nutritional value (per person with ice cubes + 1 tablespoon MCT oil) = ‘keto’
Carbohydrates 5.5 g, Protein 23.5 g, Fats 56.6 g, Calories 656 kcal
Nutritional value (per person, with frozen zucchini + 1 TB MCT oil) = flexible low carb
Carbohydrates 8 g, Protein 25 g, Fats 57 g, Calories 676 kcal
Nutritional value chocolate chia pudding (per person with ice cubes + 1 TB MCT oil + 2 TB chia seeds)
Carbohydrates 7 g, Protein 19.3 g, Fats 62.7 g, Calories 753 kcal