Pumpkin Cheese Cake Smoothie
Author: 
Recipe type: Shake
 
Ingredients
  • 2 eggs, scrambled in coconut oil (can also use ½-1/3 cup egg whites)
  • ½ cup almond milk
  • 3 TBS pumpkin puree (not pie mix)
  • 1 tsp pumpkin pie spice
  • 2 TBS cream cheese (can use ⅓ fat)
  • ¼ cup cottage cheese (I use 1 %, but full fat is okay too)
  • ½ tsp glucomannan powder
  • dash of high mineral salt
  • ¼- 1/2 tsp vanilla extract
  • 1-2 tsp THM Sweet Blend, or to taste
  • 1 scoop (1/4 cup) THM pristine protein powder
  • 2 TBS coconut oil, melted
  • 1½ cup ice
Instructions
  1. Scramble eggs and allow to cool to room temp.
  2. Add first 8 ingredients to blender and blend.
  3. With blender running drizzle coconut oil into blender it will emulsify as it is blending.
  4. Add Ice and process until smooth and creamy.
Nutrition Information
Serving size: 1 Calories: 715 Fat: 49g Saturated fat: 31g Unsaturated fat: 13g Carbohydrates: 17g Sodium: 748mg Fiber: 3g Protein: 45g Cholesterol: 398mg
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/pumpkin-cheese-cake-smoothie/