Keto Lemon Raspberry Ricotta Protein Smoothie
Creamy blended smoothie combining vanilla Shakeology, ricotta cheese, and fresh raspberries with bright lemon zest. Tangy and smooth texture from the ricotta base, fruity from raspberries, with citrus notes from grated lemon peel. Ready in minutes for a protein-rich breakfast or snack.
Ingredients
- 1 cup unsweetened almond milk
- 1 cup icefrozen banana1:1 volumeadds sweetness and creaminess
removes texture control
- 1 scoop Vanilla Whey Shakeology (or Vanilla Plant-Based Vegan)vanilla protein powder1:1 scoopbrand-agnosticdairy-free
varies by brand
- ⅓ cup reduced-fat ricotta cheese, 2%
- 1 cup fresh raspberries, or frozen
- 1 tsp lemon peel, finely grated, lemon zestlime peelsame amountdifferent citrus
sharper note
Instructions
- 1
Add almond milk, ice, Shakeology, ricotta cheese, raspberries, and lemon peel to blender
- 2
Cover blender
- 3
Blend until smooth
Tips
Use frozen raspberries for a thicker consistency
Grate lemon zest just before blending for maximum aroma and flavor
Good to Know
Best consumed immediately; refrigerate up to 4 hours if needed
Prepare ingredient portions in advance; blend when ready to drink
Pour into tall glass; serve immediately
Common Mistakes
Over-blend to avoid over-oxidizing and warming the smoothie
Use cold ricotta and frozen raspberries to avoid dilution from melting ice
Substitutions
Dairy-Free Swaps
General Alternatives
sharper note
removes texture control