High-Protein Lemon Cheesecake Smoothie

This creamy smoothie uses collagen and eggs for extra creaminess and protein that will keep hunger at bay and help you stay full for longer.

If you haven't tried using raw eggs in smoothies before, don't worry, you won't get any eggy taste. When blended, raw eggs get really frothy with no eggy flavor. Just make sure you're using pasteurized eggs to keep this sugar-free smoothie safe to consume.

Recipe Tips

If you can't have dairy, use coconut cream instead of cream cheese, and coconut milk instead of whipping cream. Instead of collagen you can use whey protein isolate or egg white protein isolate.

Tip: This smoothie is ideal for those who follow a higher protein keto diet but you can make any adjustments in this recipe directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

More High-Protein Keto Smoothies

Love smoothies? Here are more higher protein keto recipes!

How To Pasteurize Eggs at Home

If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs.

To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down and store in the fridge for 6-8 weeks.

Preparation time

Hands-on:    5 minutes
Overall:     5 minutes

Nutritional values (per serving, 1 smoothie)

Total Carbs	5.2	grams
Fiber	0.9	grams
Net Carbs	4.3	grams

Protein	39.7	grams
Fat	39.9	grams
of which Saturated	21.4	grams

Energy	512	kcal

Magnesium	44	mg (11% RDA)
Potassium	510	mg (26% EMR)

Macronutrient ratio: Calories from carbs (3%), protein (30%), fat (67%)

Ingredients (makes 1 serving)

³/₄ cup unsweetened almond milk or water (180 ml/ 6 fl oz)
2 tbsp heavy whipping cream or coconut milk (30 ml)
¹/₄ cup cream cheese or coconut cream (60 g/ 2.1 oz)
2 large eggs, pasteurized
¹/₄ cup collagen powder or protein powder of choice (25 g/ 0.9 oz)
zest from ¹/₄ organic lemon
¹/₄ tsp sugar-free vanilla extract or a pinch of vanilla bean powder
5 drops Stevia extract or other low-carb sweetener of choice, to taste
few ice cubes

Instructions

First, since we are using raw eggs, make sure you're using pasteurized eggs. (If you don't want to use ice, simply add some water or use more almond milk.)
Place everything in a blender and process until smooth and creamy.
Note: You can use sugar-free vanilla extract or a pinch of vanilla bean powder instead. Check the tips in the post above for allergy-free options and dairy-free alternatives.
Serve immediately.