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Recipe from Simpler Savory

The recipe

Sugar Free Protein Coffee Smoothie

Prep
5 min
Cook
0 min
Total
5 min
Servings
1 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 1 servings.

calories
220

2× the original author values. Recipe yield: 1 servings.

calories
440

3× the original author values. Recipe yield: 1 servings.

calories
660
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 cup strong brewed coffee, cold — or 1/2 cup cold brew concentrate + 1/2 cup water; fully chilled
  • 3/4 cup unsweetened milk of choice — almond, cashew, dairy, or oat
  • 1 scoop vanilla or chocolate protein powder — whey isolate or plant-based
  • 1 tablespoon unsweetened cocoa powder — natural or Dutch-process
  • 1-2 teaspoons zero-calorie sweetener — stevia, monk fruit, or allulose; to taste
  • 1 teaspoon vanilla extract — optional
  • 1 pinch fine salt — tiny pinch to brighten chocolate
  • 1 1/2 cups ice — crushed blends best
  • 1 tablespoon peanut butter or almond butter — for extra creaminess
  • 1 tablespoon chia seeds — fiber boost
  • 1 teaspoon cinnamon — warm spice note
  • 1 cup frozen cauliflower rice — for ultra-thick texture; optional, handful
  • 1 teaspoon cocoa nibs — pulse in at the end for crunch
  • 1 scoop collagen or 5 g creatine — optional add-in

Instructions

  1. Ensure the brewed coffee and milk are well chilled; a chilled glass helps keep the smoothie thick.
  2. Add cold coffee to the blender first, then pour in the milk.
  3. Add protein powder and cocoa. If using a thicker plant protein, let the mixture rest 30–60 seconds to hydrate.
  4. Add sweetener to taste, vanilla if using, and a tiny pinch of salt. Blend briefly to combine, then taste; it should be a touch stronger and sweeter than you want in the final drink.
  5. Add the ice. Start on low, then increase to high. Blend until the sound softens and a smooth vortex forms and the color lightens to glossy café mocha.
  6. If too thin, add more ice or a few frozen milk cubes; if too thick, splash in more milk and blend briefly.
  7. For extra creaminess, blend in peanut butter or collagen; for ultra-thick texture, add a handful of frozen cauliflower rice; for crunch, add cocoa nibs and pulse 1–2 times.
  8. Pour into a chilled glass and enjoy immediately.
  9. Swap in decaf coffee to keep the mocha flavor without caffeine.
  10. Use unsweetened almond or cashew milk, zero-calorie sweetener, and a low-carb protein powder; skip high-sugar fruits.
  11. Blend everything except ice and refrigerate up to 24 hours; add ice and blend right before serving.
  12. Freeze blended smoothie in ice cube trays; re-blend cubes with a splash of milk until smooth.

Notes

Best enjoyed fresh. For short-term prep, blend everything except ice, refrigerate up to 24 hours, then add ice and blend before serving. For longer storage, freeze the smoothie in cubes and re-blend with a splash of milk. Do not reheat; if separation occurs, shake or blend again.

Source: https://simplersavory.com/sugar-free-protein-coffee-smoothie/