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Low-Carb Strawberry & Rhubarb Pie Smoothie

4.6 stars, average of 27 ratings

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Low-Carb Strawberry & Rhubarb Pie SmoothieShareFollow us 261.1k

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!

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.

Hands-on Overall

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
✔  Beef free


  • Recipe can be made dairy-free or coconut-free.

Nutritional values (per 1 smoothie)

Net carbs8.5 grams
Protein14.2 grams
Fat31.8 grams
Calories392 kcal
Calories from carbs 9%, protein 15%, fat 76%
Total carbs14.1 gramsFiber5.6 gramsSugars5 gramsSaturated fat10.1 gramsSodium146 mg(6% RDA)Magnesium110 mg(27% RDA)Potassium691 mg(35% EMR)

Ingredients (makes 1 serving)


  1. Place all the ingredients into a blender and pulse until smooth. (Tip: If you have time, roast the strawberries and rhubarb in the oven with some sweetener or use my Low-Carb Roasted Strawberry & Rhubarb Jam.) Low-Carb Strawberry & Rhubarb Pie Smoothie
  2. Serve immediately. Low-Carb Strawberry & Rhubarb Pie Smoothie

Strawberry & Rhubarb Smoothie

4.6 stars, average of 27 ratings
Strawberry & Rhubarb Smoothie
This creamy low-carb summer smoothie tastes like strawberry & rhubarb pie!
Hands on10m

Ingredients (makes 1 serving)

  • 2-4 medium strawberries (40 g/ 1.4 oz)
  • 1-2 medium rhubarb stalks (50 g/ 1.8 oz)
  • handful of almonds or 2 tbsp almond butter (28 g/ 1 oz )
  • 1 large egg
  • 1/2 cup unsweetened almond milk (120 ml/ 4 fl oz)
  • 2 tbsp heavy whipping cream or coconut milk (30 ml)
  • 1 tsp freshly grated ginger or 1/4 tsp ginger powder
  • 1/2 tsp sugar-free vanilla extract or 1/4 tsp vanilla bean powder
  • 3-6 drops liquid Stevia extract or other healthy low-carb sweetener from this list


  1. Place all the ingredients into a blender and pulse until smooth. (Tip: If you have time, roast the strawberries and rhubarb in the oven with some sweetener or use my Low-Carb Roasted Strawberry & Rhubarb Jam.)
  2. Serve immediately.

Nutrition (per 1 smoothie)

Net Carbs8.5g
Saturated Fat10.1g

Detailed nutritional breakdown (per 1 smoothie)

Net carbsProteinFatCalories
Total per 1 smoothie
8.5 g14.2 g31.8 g392 kcal
Strawberries, fresh
2.3 g0.3 g0.1 g13 kcal
Rhubarb, raw
1.4 g0.5 g0.1 g11 kcal
Almond meal (unblanched ground almonds)
2.7 g6 g14 g163 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.4 g6.3 g4.8 g72 kcal
Almond milk natural (unsweetened)
0.5 g0.6 g1.4 g17 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.8 g0.6 g11.4 g110 kcal
Ginger root, fresh
0.3 g0 g0 g2 kcal
Vanilla extract, powder (vanilla bean)
0.3 g0 g0 g6 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g0 g0 g0 kcal

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Martina Slajerova
Creator of

Martina Slajerova

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.

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Comments (4)

Thank you for your recipes! Just wondering whether you cook rhubarb first before blending as I've always believed it was poisonous uncooked. I have loads in my garden which I use for crumble, but never tried it raw before! Xxx

Hi Kymmie, there is indeed a small amount of oxalic acid but it's much lower in the stalks than what is found in the leaves. You would have to eat large amounts of the leaves to get to a toxic level.

per this for one?

Hi Sophie, yes it is 😊