This sweet and creamy keto strawberry cheesecake smoothie is a healthy and indulgent treat for everyone to enjoy! Easy to make and packed with protein, one sip and you will be making this smoothie over and over again!
If making the optional cheesecake crumble topping, preheat oven to 350F. Otherwise, skip to step 5)
In a small mixing bowl, combine Almond Flour, Monkfruit, and melted butter (melted in the microwave). Using a fork, blend well until combined and crumbly.
Spread crust mixture onto a silicone baking mat or parchment paper and flatten to approximately 1/4 inch thickness. Bake for 12-15 minutes until browned. Once completely cooled, use your fingers to break apart into smaller pieces and set aside.
In a high powered blender, add Almond Milk, frozen strawberries, cottage cheese, Monkfruit, Vanilla Extract, and ice. Blend on high until smooth.
Transfer smoothie to a serving glass and top with optional cheesecake crumble topping. Enjoy!