In this post, I have a delicious Low Carb Strawberry Rhubarb Bar recipe to share with you. I am certain that it will become part of your go to keto treats this summer. I also have some other exciting news to share. Have you noticed that our blog has had some lovely upgrades? We finally took the plunge and decided to self-host our site. Honestly, I don’t know why we didn’t do it sooner. The process just seemed so intimidating at the time. Well, I hope you all see the value in doing so. You will notice that it will be much easier to find our posts and that the blog is better organized. By no means are we through with updating our site but we are headed in the right direction.
As fantastic as all that is, that’s not the most exciting news I have to share with you today. What I couldn’t wait to tell you is that our sweet daughter Michelle, has come on board to help with the blog. Can I just say how thrilled I am about her decision? Michelle will add a lot of value to FITTOSERVE GROUP. She is well versed in the technical side of running a blog and she’s incredibly creative. A fantastic combination if you ask me. Of course, you know I am pretty bias when it comes to my children. Then again who isn’t?
Have you seen Michelle’s profile picture yet? In case you were wondering, yes, her hair has many fun shades and it’s always changing. Growing up we gave her lots of license to be creative and well, let’s just say she ran with that. As her parents, we really can’t be too surprised by this. After all, her father is a musician and I am a bit of an artist too. Nothing wrong in expressing yourself, that’s what I always say.
But hey, don’t let those wild colors in her hair fool you. Besides being incredibly creative, Michelle is a passionate, anointed singer who uses her many talents for the Lord; And she just so happens to be fabulous at doing make-up, hair and loves all things beauty related. Oh, and did I mention she’s foodie like her mom? I told you, she’s pretty fabulous.
Stay tuned for some of Michelle’s own posts that will include her low carb keto recipes and lifestyle tips. What you can expect is a millennial’s point of view and loads of fun. If you are enjoying the new blog updates, you can thank her for most of it.
Hey, I’m Michelle Gonzalez! I love food, hair, make up and pretty much anything creative. Growing up I never knew what I wanted to do when I was older and I’ve jumped around a lot different things. Some people might see that as a bad thing, but I personally love it. I have learned and mostly taught myself how to do a large variety of things. I can run a box office, manage your social media or dye your hair 5 different colors and revamp your furniture. Or you know, help run a blog. Click here to read more.
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Before I leave you, I want to share our Low Carb Strawberry and Rhubarb bars. A delicious collaboration of us two. Michelle and I had been craving rhubarb for some time now and she finally got her hands on some by having it delivered to us via Insta Cart (click here to have your first delivery be free!). I must say it was super convenient to have the rhubarb we had been hunting down for weeks delivered right to our door step within 2 hours.
These Low Carb Strawberry Rhubarb Bars have the perfect combination of tartness and sweetness, and reminds us of all the wonderful things warmer weather brings. It can be served warm as a low carb cobbler or once it sets completely as a bar.
They can certainly stand alone. However, if you want to take it up one more notch, add a dollop of whip cream. You simply can’t go wrong with this yummy treat.
- 3 1/2 cups almond flour
- 1 cup sugar substitute (I use Swerve)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 large egg, lightly beaten
- 3 cups sliced strawberries
- 2 cups sliced rhubarb ( I used frozen)
- 1/2 teaspoon of xanthan gum
- 1/2 cup sugar substitute (I use Swerve)
- Pre-heat your oven to 350 degrees. Grease a 9x13 inch baking dish
- In a large bowl, combine the almond flour, sugar substitute, baking powder, salt.
- Add the butter and use a fork or pastry blender to cut the butter .
- Mix until the pieces pea size.
- Add the beaten egg and continue to mix until well combined.
- Divide the crumble mixture and press half of it into the bottom of the baking pan.
- In another medium sized bowl, mix together the strawberries, rhubarb, xanthan gum and sugar substitute. Add this mixture on top of the crumb base, making sure to spread evenly.
- Top the bars with the other half of the crumb mixture .
- Bake until the low carb strawberry rhubarb bars until the top is golden brown and the fruit for about 40 minutes.
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