Ingredients
-
1/3 cup (50 g/1.8 oz) Raspberries
-
½ cup (120 g/4.2 oz) Mascarpone
-
¼ cup (60 ml/2 fl oz) Water
-
4 to 5 Ice Cubes
-
½ teaspoon sugar-free Vanilla Extract
-
1 tablespoon (15 ml/0.5 fl oz) MCT Oil
-
1 tablespoon (10 g/0.4 oz) Granular Erythritol
-
Whipped Cream
Directions
This liquid fat bomb is another great breakfast option. It’s loaded with raspberries, mascarpone, and good-for-you fats, and it’s perfect for summer mornings when the weather’s too warm for a hot meal.
Steps
|
1
Done
|
Use a coconut milk. In a blender, combine the raspberries, mascarpone, water, ice, vanilla, and MCT oil. Pulse until smooth. If you want a sweeter taste, add the erythritol and top with whipped cream. |
