Keto Acai Bowl No Banana Or Dairy

Looking for more keto breakfast recipes? Try my keto oatmeal, keto breakfast casserole, and keto chia pudding next! I love starting my morning with smoothies and acai bowls. Of course, not all smoothie bowls are created equal. Most use bananas as a base, which are notoriously not keto-friendly. I came up with a low-carb version that gives this acai bowl recipe a thick, creamy consistency with a fraction of the carbs.

Why I love this recipe

Ready in minutes. Just give it a blend and add your toppings. That’s all there is to this. Healthy. Along with being gluten-free, dairy-free, and naturally sweetened, this smoothie bowl is packed with essential vitamins, minerals, and fiber. Easy to customize. I’m partial to a berry smoothie bowl, but there’s plenty of room to customize this recipe to suit your preferences or maybe save you a trip to the store.

Ingredients needed

Acai puree. Unsweetened acai puree. They usually come in 100 gram/4-ounce packages. Coconut milk. Canned coconut milk. For a richer flavor, you can use coconut cream. Yogurt. Unsweetened coconut or plain yogurt. Opt for ones that have lower carbs, like keto yogurt. Strawberries. Frozen strawberries. You can use any frozen low carb berries or fruit of choice. Toppings of choice. All your favorite low carb toppings, like keto granola, keto cereal, shredded coconut flakes, nuts, seeds, or even sugar free chocolate chips.

How to make a keto acai bowl

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. As acai berries are, as the name suggests, a berry, they are keto friendly. They are low in net carbs and have very little added sugar. Per 1 cup serving, there are 2 grams of net carbs and almost zero sugar. While they can be enjoyed for various things, I only use them to make acai bowls. Step 1- Blend. In a high-speed blender or food processor, add the ingredients and blend until thick and creamy. Step 2- Serve. Transfer into two large bowls and top with your favorite toppings.

Arman’s recipe tips

Use frozen fruit. My #1 tip for making smoothie bowls is to use frozen and NOT fresh fruit. Frozen fruit will help give our smoothie bowl a thicker texture and keep its shape. Don’t overblend the smoothie. Otherwise, it’ll become too thin and lose its creaminess. Make a richer smoothie. Swap the milk with heavy cream or canned coconut cream. Adjust the sweetness. This smoothie bowl is not overly sweet, so taste it as you blend and add a few drops of stevia or keto honey if it needs more sweetness. Add protein. Fold in a scoop of protein powder, 2 tablespoons of chia seeds, or ½ cup of Greek yogurt.

Storage instructions

To store: Smoothie bowls can be stored in the refrigerator for up to 3 hours. The smoothie will become less thick but will still be perfectly drinkable.

Chocolate coconut acai bowl. Add 1 tablespoon of cocoa powder and use canned coconut cream. Tropical acai bowl. Swap the berries for frozen pineapple and mango. Almond butter acai bowl. Add 2 tablespoons of drippy almond butter, or any type of nut or seed butter, and 1 tablespoon of cocoa powder. Green smoothie bowl. Add 1 cup of baby spinach.

To freeze: You can freeze portions of the smoothie in shallow containers and store them in the freezer for up to 2 months. When you’re ready to enjoy, add the frozen smoothie pieces into a blender with a splash of milk and blend until smooth.