This is the perfect smoothie for people who want a change of pace in their morning routine. If you love sweet and tart flavors you will enjoy this Keto Lemon and Rhubarb Pie Smoothie because is has the taste of the pie without the guilt of breaking your low carb routine. Rhubarb is a vegetable that is high in vitamin C and is often considered a fruit. It also has vitamin K1 which is good for blood clotting. Rhubarb has a lot of fiber that can be helpful for constipation which often comes with a ketogenic transition.

Coming from the rind and containing the naturally occurring constituent limonene a powerful detoxification agent.

This recipe is also a perfect Paleo breakfast (get my breakfast book here) for people who want to change up their routines, just use the coconut milk to make it dairy free.

Keto Lemon and Rhubarb Pie Smoothie Recipe

Prep time: 10 minutes

Cook time: N/A

Serves: 2

Ingredients:

16 oz bag frozen rhubarb (I bought from Publix)

1 teaspoon lemon zest

1/2 cup full fat coconut milk or heavy cream (order coconut milk here)

1/4 cup golden flax seed (order here)

1 cup water or unsweetened almond milk

2 tablespoons Great Lakes Collagen (order here)

3 eggs (get pastured eggs here)

1/2 teaspoon stevia extract (order here)

Directions:

Place all the ingredients in a blender and pulse until smooth. Add a little more water if needed to create a smooth consistency. Also adjust sweetener to your taste by adding more or less.

Nutrition Info: Protein: 20.6g , Total Fat : 25.2 g, Total Carbs: 9.4g, Net Carbs: 3.3g, Fiber: 6.1g (nutrition facts based on 2 servings)

Looking for more low carb, Keto, real food recipes?

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