Chocolate Ricciarelli Smoothie Bowl

Recipe makes 2 servings


For the smoothie bowl:
1½ cup (366ml) unsweetened almond milk
1/3 cup (85g) mascarpone cheese (or heavy cream)
2 scoops (80g) HLTH Code Chocolate Macadamia
1 Tbsp (5g) unsweetened cocoa powder
1/4 (30g) cup finely ground almonds (or almond flour)
1/4 tsp almond extract
2 Tbsp (2.4g) monk fruit sweetener (or to taste)
1 cup (110g) ice cubes
Pinch of salt

For the toppings (optional):
1/4 cup (37g) fresh blueberries or raspberries
2 Tbsp (14g) slivered almonds (toasted)
2 Tbsp (32g) grated dark chocolate 70%-85% (or cacao nibs)
1 Tbsp (16g) almond butter


Combine all ingredients in a blender and blend until the mixture is smooth and creamy; taste and adjust the sweetness if needed.

Pour the smoothie into two serving bowls and sprinkle blueberries, toasted slivered almonds, and grated chocolate on top. If desired, drizzle with some almond butter for extra almond flavor.

Serve the keto-friendly Chocolate Ricciarelli Smoothie Bowls immediately. Refrigerate or freeze any leftovers.


Nutritional breakdown per serving (recipe makes 2 serving) – without topping

510 Calories
21g Protein
42.1g Fat
7.7g Fiber
12.5g Total Carbs
4.8g NET Carbs

Nutritional breakdown per serving (recipe makes 2 serving) – with topping

706 Calories
25.6g Protein
57.1g Fat
11.3g Fiber
25.4g Total Carbs
14.0g NET Carbs