Keto Berry Smoothy Bowl
If you're on a low carb, Ketogenic or sugar free diet and you find yourself missing different types of yummy fruits, smoothie bowls and smoothies (but you don't miss the sugar), then I've got the best solution for you!!! Just ferment them! I've been fermenting my fruits for years now as adding beneficial bacteria to them in the way of coconut yoghurt or coconut kefir removes all the sugar in the fruit. How you ask? The good bacteria in the cultures feeds on all the sugars and removes them, leaving a sugar-free version of the fruit + it'll be enhanced because it's now rich in probiotics, enzymes, bio-available nutrients and minerals + so it's much gentler on your gut. You can read more about fermentation in my blog here.
Once you've made your fruit, you can freeze them like I do and use them in smoothies, smoothy bowls and ice-cream as a yummy thickener, blend or mix them into coconut yoghurt, or you can make this yummy Keto Berry Smoothy bowl.
- 2 frozen cultured bananas
- 1/4 cup of organic frozen berries (mixed or blueberry, raspberry, strawberry) (sometimes I'll ferment these, but they're best frozen as they make it much thicker and more ice-creamy when blending)
- 2 Tbsp collagen powder
- 1/2 -1 tsp vanilla
- 1/2 - 1 tsp adaptogenic herbs (optional)
- Sweetener to taste (I usually use stevia to taste)
- A few Tbsp of coconut yoghurt
- 1/2 - 1 tsp apple cider vinegar (I find this helps to balance the flavour)
- Optional add ins; nut butter, ginger, cinnamon, cacao powder, maca powder, cooked and cooled cauliflower, cucumber, other cultured fruits (I love adding in figs), gut restore liquid, beetroot powder etc.
1. Allow the cultured bananas to thaw for 5 minutes. Then add them + the frozen berries to a high quality, high powered food processor, thermomix or blender and blitz until it starts to break down.
2. Now add the collagen powder, vanilla, adaptogenic herbs, sweetener to taste, ACV and 1-2 Tbsp of coconut yoghurt. Blend again until it's combined.
3. If its not coming together nicely, add in another Tbsp of coconut yoghurt and re-blend. Scrape down the sides and re-blend one last time and make sure its super smooth and creamy. If it's still struggling to turn into a nice ice-cream consistency, sometimes i'll add in some leftover cultured banana liquid to help it blend until its super smooth, or I'll just use plain coconut water kefir.
4. Taste and adjust any of the flavours/ sweetness if needed.
5. Now you can garnish. I usually top mine with fermented bananas or figs, cacao nibs, cinnamon, a spoonful of activated nut butter (if I have any) and a sprinkle of shredded coconut. Serve and enjoy straight away.