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Butter Pecan Smoothie

Butter Pecan Smoothie – FULL CAL

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Course: Dessert / Snack
Keyword: Week 5
Cooking Method: Stovetop
Recipe Type: Quick Recipes, Smoothie
Servings: 1 serving
Calories: 225kcal



  • ¼ cup pecans chopped coarsely
  • ½ tsp Swerve
  • Sprinkle of salt
  • stevia For dusting if desired



  • Spray a pan on medium heat with nonstick spray and toast chopped pecans, swerve and dusting of stevia together. Let cool in fridge a few minutes while you make your smoothie. This is the version that’s accounted for when you are following the meal plan for your calories.
  • If you are eating this on your own and need to “skinny” it down a bit to lower calories, use half the topping ingredients (serving size will be 2 tbsp or 1/8th cup topping)- see macros for this below. My suggestion if you do this is to chop the pecans finer so they spread throughout the smoothie better. ALTERNATE: if busy, just fold in raw pecans to your smoothie.


  • High Powered Blender: Add liquids/soft ingredients first, then ice, and blend.
  • Ninja: Add ice first, then rest of ingredients on top. Do crush function first to crush ice. Scrape sides with spatula, then blend.
  • Both: You will likely need to scrape the sides with a spatula a couple times.


*So I’ve discovered ice cube size can vary! These are made with ice-cube trays purchased online. If you make your smoothie and it seems too watery/liquidy and not thick don’t worry, you aren’t crazy! Your ice-cubes are just smaller. Either add more icecubes or buy some trays online to use. The point is your smoothie should be kind of hard to blend- that’s how thick it should be.
**STEVIA NOTES: 1 scoop = the scoop that comes in stevia bottle = 1/32 of tsp = 1 packet stevia. If you do not have any of this, a few light shakes. If you do not like stevia, use more erythritol-based sweetener to compensate. It’s not nearly as sweet so per scoop you may need to add 1-3 more tsp. to taste.
***As always, I suggest making this sort of topping in bulk to save time. 1 serving is ¼ cup of topping for original recipe, and ⅛th cup (2 tbsp) for a the “skinny” version listed in the macros area. 
Per serving: 1 recipe
  • 225 cal – 4 protein – 23 fat – 5 carbs – 2 net carbs
  • Skinny version: 131 cal – 2 protein – 13 fat – 3 carbs – 2 net carbs


Calories: 225kcal | Carbohydrates: 5g | Protein: 4g | Fat: 23g | Fiber: 3g | Net Carbs: 2g