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This smoothie is inspired by strawberry rhubarb pie, which is one of my favourite summer pies!

Rhubarb is one of the strangest vegetables and is more known to be used as fruit. It's quite sour but when combined with strawberries, it transforms into a delicious summer treat. You can make it even sweeter by adding low-carb sweeteners such as stevia or Erythritol. You can add a scoop of collagen powder for extra protein. Enjoy!

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Just like blueberries and other berries, strawberries are relatively low in carbs and ideal for carb-restricted diets. The carbs content in strawberries is about 1.7 grams of net carbs per 1-oz (28 g) serving.

Strawberries are high in antioxidants and are beneficial for our health. Based on the USDA Nutrient Data Laboratory, they contain calcium, magnesium, potassium, phosphorus and are high in vitamin C.

Unfortunately, based on the Environmental Working Group's report, strawberries are one of the twelve most contaminated on the list of fruits and vegetables for 2013. Therefore, it is advisable to get them from your local farmer in their organic form.

How to Make Raw Eggs Safe to Eat

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.

0 days, 0 hours, 5 minutes Hands-on 10 minutes Overall 15 minutes Serving size 1 smoothie Allergy information for Low-Carb Strawberry & Rhubarb Pie Smoothie ✔ Gluten free ✔ Dairy free ✔ Nightshade free ✔ Pork free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free Pescatarian Low FODMAP Notes Recipe can be made dairy-free or coconut-free. Print Recipe Download Recipe

Nutritional values (per serving, 1 smoothie)

Net carbs 8.5 grams Protein 14.2 grams Fat 31.8 grams Calories 392 kcal Calories from carbs 9%, protein 15%, fat 76% Total carbs 14.1 grams Fiber 5.6 grams Sugars 5 grams Saturated fat 10.1 grams Sodium 146 mg ( 6 % RDA ) Magnesium 110 mg ( 27 % RDA ) Potassium 691 mg ( 35 % EMR )

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Martina Slajerova Creator of KetoDietApp.com I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight. That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food. More posts by Martina Slajerova Martina Slajerova