Pumpkin Cheese Cake Smoothie
Author: Judy
Recipe type: Shake
- 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
- Scramble eggs and allow to cool to room temp.
- Add first 8 ingredients to blender and blend.
- With blender running drizzle coconut oil into blender it will emulsify as it is blending.
- Add Ice and process until smooth and creamy.
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/
3.5.3226