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Keto Mojito Smoothie

Prep Time 20 minutes
Servings 2 servings


  • 1 cup (230 ml) peppermint tea brewed strong and cooled
  • 1 cup (230 ml) cold filtered water
  • 2 limes juiced
  • 2 tbsp MCT oil
  • 30 g (1 oz) baby spinach fresh or frozen
  • 1/2 large Hass avocado pretty ripe
  • 30 g (1 oz) walnuts
  • 1/2 tsp vanilla extract sugar-free
  • 2 drops liquid stevia or sweeten to taste
  • 2 tbsp unflavoured unflavoured
  • 1/2 cup ice crushed


  1. Brew to a strong strength, 1 cup of peppermint tea. Once brewed add the cup of cold water and pop it into the freezer for 20 minutes to cool down. This smoothie is quick and easy when the peppermint tea is brewed in batch and kept in an airtight container in the fridge for a few days, allowing you to make a few smoothies :)

  2. Once the tea is cooled, add the rest of the ingredients (a part from the collagen protein) to a high-powered blender like Nutri Bullet and blend until smooth. Add the collagen protein in for the last 10 seconds of blending. Pour into a glass over the crushed ice & enjoy!

Recipe Notes


per serving: total carbs 10g | protein 15g | fat 31.3g