Low-Carb Smoothie Bowl

Instructions

1. Step 1

   Wash and dry the avocado exterior. Halve the avocado, remove the pit, and scoop out the flesh.

   Ingredients used: 1.0 piece Avocado

   Cookware: cutting board, knife

2. Step 2

   Add the almond milk, Greek yogurt, prepared avocado, 17 ½ piece (70 gr) raspberries, 1 ¼ tbsp (16 gr) chia seeds, almond butter, and vanilla extract to the blender. Blend until thick and smooth.

   Timer: 1 min (fixed)

   Ingredients used: 32.0 gr Almond Butter, 120.0 ml Almond Milk, 16.0 gr Chia Seed, 240.0 gr Greek Yogurt, 70.0 gr Raspberry, 5.0 ml Vanilla Extract

   Cookware: blender

3. Step 3

   Leave the smoothie mixture to stand briefly so the chia seeds can thicken it.

   Timer: 5 min (fixed)

   Cookware: blender

4. Step 4

   Divide the mixture between serving bowls. Top with 7 ½ piece (30 gr) raspberries and 2 tsp (8 gr) chia seeds, then scatter over the coconut and almonds.

   Ingredients used: 20.0 gr Almond, 8.0 gr Chia Seed, 30.0 gr Raspberry, 10.0 gr Unsweetened Shredded Coconut

   Cookware: rubber spatula, serving bowl