3 romaine lettuce leaves
3 ounces white fish
1/2 cup diced tomato
Avocado Crema: 1/2 avocado + 3 tablespoons sour cream + 1 tablespoon lime juice
1 tablespoon minced cilantro
Macros: 376.5 calories, 25.7 g fat, 24.7 g protein, 15.3 g carbs, 7.1 g fiber
I got the idea for this delicious shake after making and modifying “Creamy Breakfast Shake” from Maria Emmerich’s new amazing cookbook, The Ketogenic Cookbook. If you haven’t checked it out yet, I highly recommend it! A fantastic cookbook with beautiful pictures and well-written recipes with calorie, fat, protein, carb and fiber counts. Oh yeah, and they are delicious!
This shake is 5 net carbs per 16 ounce serving. It comes out really thick, creamy and really filling. It would make a great breakfast, snack, or dessert. I haven’t done it yet, but I imagine it would be great put into an ice cream maker, too.
1.5 cups unsweetened almond milk
4 ounces cream cheese
4 tablespoons erythritol (I use Swerve brand)
2 tablespoons key lime juice (about 1 lime; or use a regular lime)
1/2 teaspoon sea salt
2 cups ice
Place all ingredients in blender and blend on high until smooth and creamy. Pour into glasses and serve immediately.
Servings: two 16 ounce servings
Nutrition info: 333 calories, 32 g fat, 5.5 g protein, 10 g carbs, 5 g fiber, 40% calcium, 25% vitamin A, 17% vitamin C, 22% vitamin D, 22% vitamin E, 20% vitamin K,