Are you following a higher protein keto diet? Then this high-protein smoothie is the perfect meal for you.

More protein from collagen and egg whites will keep hunger at bay and help you stay full for longer. If you haven't tried using raw eggs in smoothies before, it's a game changer! When blended, raw eggs get really frothy with absolutely no odd texture or flavor. And as long as you're using pasteurized eggs, they are safe to consume.

Recipe Tips

This keto smoothie is easy to make dairy-free. If you can't have diary, simply substitute the heavy whipping cream with coconut cream. Instead of collagen you can use whey protein isolate or egg white protein isolate.

Each and every one of us has different dietary needs so it's only natural that you may need to adjust the macros in this keto recipe. You can make all these adjustments and more directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

More High-Protein Keto Smoothies

Love smoothies? Here are more higher protein keto recipes!

How To Pasteurize Eggs at Home

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.

Preparation time

Hands-on:    5 minutes
Overall:     5 minutes

Nutritional values (per serving, 1 smoothie)

Total Carbs 9.7 grams
Fiber 2.6 grams
Net Carbs 7.1 grams
Protein 36.8 grams
Fat 34.7 grams
of which Saturated 17.8 grams
Energy 500 kcal
Magnesium 53 mg (13% RDA)
Potassium 559 mg (28% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (30%), fat (64%)

Ingredients (makes 1 serving)

Instructions

  1. First, since we are using raw eggs, make sure you're using pasteurized eggs. (If you don't want to use ice, simply add some water or use more almond milk.)
  2. Place everything in a blender and process until smooth and creamy.
    Note: You can use sugar-free vanilla extract or a pinch of vanilla bean powder instead. Check the tips in the post above for allergy-free options and dairy-free alternatives.
  3. Serve immediately.


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High-Protein Berry Smoothie

You will love this Mexican inspired tray bake. It's the perfect keto dinner for busy weeknights and lazy Sundays.

This Shrimp Fajita Sheet Pan a simplified version of my Low-Carb Chicken Fajita Bowls but we are using shrimp instead of chicken and baking everything in one tray for simplicity and minimum clean up.

You can serve this easy keto dinner with sour cream, lime wedges, cilantro and some sliced avocado for healthy fats and extra potassium.

Craving tortillas? You can serve this meal with our Keto Tortillas or Nut-Free Keto Tortillas!

Want to swap chicken for shrimp, add avocado or serve this sheet pan dinner with some keto tortillas? You can make any of these customizations directly in our KetoDiet App by creating a new custom meal based on any of our 1.7K recipes.

Our app will automatically recalculate all macros and a new shipping list can be created so you can buy what you need to make your meal!

Easy Sheet Pan Dinners and Tray Bakes You May Like

Love easy sheet pan dinners? Check out these healthy low-carb recipes!

Preparation time

Hands-on:    15 minutes
Overall:     45 minutes

Nutritional values (per serving, about 225 g/ 8 oz)

Total Carbs 10.1 grams
Fiber 3 grams
Net Carbs 7.1 grams
Protein 23.2 grams
Fat 28.8 grams
of which Saturated 4.4 grams
Energy 384 kcal
Magnesium 51 mg (13% RDA)
Potassium 467 mg (24% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (24%), fat (69%)

Ingredients (makes 4 servings)

  • 1/2 cup extra virgin olive oil (120 ml/ 4 fl oz)
  • 2 tbsp fresh lime juice (30 ml)
  • 1 tsp chile powder, or to taste (chipotle for hot, ancho for mild)
  • 1 tsp ground cumin
  • 2 cloves garlic, minced
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 medium red onion, sliced (50 g/ 1.8 oz)
  • 1 medium green bell pepper (120 g/ 4.2 oz)
  • 1 medium red bell pepper (120 g/ 4.2 oz)
  • 2 medium yellow and/or orange bell peppers (340 g/ 12 oz)
  • 600 g raw shrimp/prawns, deveined (1.3 lb)
  • Optional: sour cream, lime wedges and fresh cilantro or parsley to serve

Instructions

  1. To make the marinade, juice the lime and place in a small bowl together with the spices (chile powder, cumin, salt and pepper) and olive oil. Whisk to combine — the mixture will thicken.
  2. Peel and slice the onion and slice the bell peppers. Mince the garlic. You can use one green bell pepper plus three other bell peppers (red, yellow and/or orange).
  3. Place the peppers in a bowl and add the red onion and garlic. Pour over half of the marinade. Toss to combine.
  4. In another bowl combine the shrimp with the remaining marinade. Place in the fridge for at least 30 minutes or overnight.
  5. Remove the peppers from the fridge. Place in a tray together with the marinade and bake for 10 minutes, tossing and rotating the tray halfway to ensure even cooking.
  6. After 10 minutes, turn on the broiler, add the marinated shrimp and cook on high for another 5 to 8 minutes. (You will have some marinade left from the prawns. Do not pour it into the tray as it would make the meal too watery.)
  7. Remove from the oven and set aside to cool for 5 minutes before serving. Optionally, serve with lime wedges, cilantro (or parsley), sour cream and/or Keto Tortillas. Store in the fridge for up to 3 days.


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Keto Sheet Pan Shrimp Fajitas

A few months ago I asked my readers on social media to give me a list of recipes they miss most on keto. One of those frequently requested recipes was challah bread so I though I should give it a try!

There are so many recipe options I could use to make this traditional Jewish bread recipe but I wanted to try something new this time. So I used our modified Fat Head dough recipe and lupin flour instead of the usual nut or seed flours.

I'll be completely honest with you guys. It does not taste like real challah bread but it sure is the perfect vessel for any toppings!

Recipe Tips

I topped this keto challah bread with everything bagel seasoning and flaked sea salt but you could keep it plain and simply use the egg wash.

You can cut this low-carb challah bread in wedges or slice it thinly and then bake again on low until crunchy to make savory biscotti.

Similar to any Fat Head dough recipe like these Keto Garlic Knots, this bread is best served warm so I recommend briefly reheating it in the oven before serving. As it cool down, it will become more dense.

Allergy-Free Alternatives

Just like peanuts, lupin flakes are made from beans and are legumes. Although they are low in carbs, not everyone can tolerate legumes or may even be allergic to them. Peanut and nut allergy sufferers beware!

I use lupin flour to keep this bread nut-free and coconut-free but if you can't eat lupin flour, you can use some of the options recommended below.

Almond flour can be used instead of lupin flour. To do that, simply use our Keto Pretzels recipe but make a challah bread loaf instead. To keep this recipe nut-free, replace the almond flour with the same amount of ground sunflower seeds.

Flax meal could be used instead of lupin flour. I haven't tested this version but would suggest using 3/4 cup packed flax meal (113 g/ 4 oz) instead of the lupin flour.

If you are looking for a dairy-free alternative, you could try using my Ultimate Keto Sausage Rolls recipe. If you also need this to be egg-free, try using my Ultimate Keto Breadsticks recipe.

DIY Everything Bagel Seasoning

Don't have ready-made everything bagel seasoning? You can easily make your own by mixing the following ingredients:

  • 1 1/2 tbsp poppy seeds
  • 2 tbsp sesame seeds
  • 1 tbsp onion flakes
  • 1 tsp garlic flakes
  • 1/2 tsp sea salt or flaked sea salt

Preparation time

Hands-on:    10 minutes
Overall:     35 minutes

Nutritional values (per slice, 1/6 bread)

Total Carbs 8.6 grams
Fiber 5.1 grams
Net Carbs 3.6 grams
Protein 15.4 grams
Fat 12.5 grams
of which Saturated 6.2 grams
Energy 187 kcal
Magnesium 39 mg (10% RDA)
Potassium 226 mg (11% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (33%), fat (59%)

Ingredients (makes 1 loaf, 6 servings)

  • 1 3/4 cups shredded low-moisture mozzarella cheese (200 g/ 7 oz)
  • 1/4 cup full-fat cream cheese (60 g/ 2.1 oz)
  • 1 large egg
  • 3/4 cup lupin flour (75 g/ 2.7 oz)
  • 2 tsp gluten-free baking powder
  • 1/2 tsp xanthan gum
  • 1/2 sea salt
  • 1 egg yolk
  • 1 tbsp everything bagel seasoning (14 g/ 0.5 oz)

Instructions

  1. Place the mozzarella and cream cheese in a bowl and microwave for 60 to 90 seconds. Alternatively, place in a small saucepan and melt over a low heat.
  2. Place the melted mozzarella into a food processor. Add the lupin flour (see recipe tips for alternatives), baking powder, xanthan gum and salt. Process until well combined and thick dough forms.
  3. Remove from the food processor, form into a ball and then cut into 4 equal pieces.
  4. Roll the dough into 4 long thin strands, about 50 cm (20 inch) each.
  5. To braid the bread (I'll be sharing a short video soon so stay tuned!), place two of the strands next to each other vertically on a board or a rolling mat. Weave the remaining two strands horizontally over and under the vertical strands so the center looks like two tightly packed plus signs.
  6. For each direction, take the strand on the left and then cross it over the strand on the right, leaving no space between the strands (again they are tightly packed). Repeat this step going in the opposite direction.
  7. Keep going by crossing the dough strands over each other, alternating directions until you run out of dough and create a round shape of braided dough. Pinch the ends closed and tuck the under the bread.
  8. Carefully transfer the braided loaf to a baking sheet lined with parchment paper.
  9. Brush with the remaining egg yolk mixed with 1 to 2 teaspoons of water (it's ok if you have leftovers). Sprinkle with the everything bagel seasoning and transfer into the oven. Bake for about 25 minutes, flipping the tray halfway to ensure even baking.
  10. Remove from the oven and let it cool down slightly before slicing and serving. This bread is best served warm so I recommend briefly reheating it in the oven before serving. As it cool down, it will become more dense.
  11. To store, keep at room temperature loosely covered with a kitchen towel for up to 2 days or freeze for up to 3 months.


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Keto Challah Bread

Passionfruit and coconut are the perfect flavor combination for summer. With these tangy keto passion fruit tarts you can teleport yourself to the tropics in less than an hour!

These tartlets might be bite-sized but they are packed full of flavor and zing from this Low-Carb Passion Fruit Curd. Despite being small and low in calories, you won't need more than one or two to feel satisfied. Plus they look really cute and pretty, especially if you use edible flowers to decorate them.

The crust is nut-free and you will only need three ingredients: coconut chips, some low-carb sweetener (which can be skipped) and an egg white. These mini tarts are really easy and will work with other fillings too. Try them with:

Preparation time

Hands-on:    20 minutes
Overall:     50-60 minutes

Nutritional values (per tartlet)

Total Carbs 7 grams
Fiber 3.7 grams
Net Carbs 3.3 grams
Protein 2.8 grams
Fat 16.2 grams
of which Saturated 12.1 grams
Energy 176 kcal
Magnesium 18 mg (4% RDA)
Potassium 137 mg (7% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (7%), fat (85%)

Ingredients (makes about 10 tartlets)

Passion fruit curd:
  • 1/2 cup fresh passion fruit juice, 4 to 6 fruits (120 ml/ 4 fl oz)
  • 4 large egg yolks
  • 1/3 cup granulated Erythritol, Swerve or Allulose (67 g/ 2.4 oz)
  • pinch of sea salt
  • 1/2 stick unsalted butter, ghee or virgin coconut oil (57 g/ 2 oz)
Crust:

Instructions

  1. Start by preparing the passion fruit curd by following this recipe. You will need the whole recipe to make 10 tartlets. Once done, place in the fridge to chill.
  2. While the curd is chilling, prepare the crust. Preheat the oven to 130 °C/ 265 °F (fan assisted), or 150 °C/ 300 °F (conventional). You will need toasted coconut chips although raw coconut chips will work too. (Toasted coconut chips are easier to process and will have more flavor.)
  3. Place the coconut chips, sweetener and egg white into a food processor and process until thick dough is formed. It doesn't have to be too smooth but it has to be sticky enough to form dough.
  4. Divide the dough between 10 medium silicon muffin forms (about 20 g/ 0.7 oz each) and place them on a baking tray. You can also use a regular muffin pan lined with muffin paper cups.
  5. Using your hands, create small tartlets by pressing the dough in and forming an edge that will hold the curd.
  6. Place in the oven and bake for 25 to 30 minutes. The temperature is low to prevent coconut from burning but if needed, flip the tray half way for even baking.
  7. Remove from the oven and let the crust cool down completely before removing them from the silicon cups.
  8. Spoon the passion fruit curd inside the crusts, slightly less than 2 tablespoons per each.
  9. Once filled, serve or place in the fridge for up to 5 days.
  10. Optionally, decorate the tartlets with edible flowers.
  11. These passion fruit tartlets should freeze well (without the flowers) as long as you keep them in a sealed container. To defrost, leave in the fridge overnight.


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Low-Carb Passion Fruit Tartlets

Turn your classic lemon curd into a delicious tropical treat with sweet-tart passion fruit. It's the perfect low-carb filling for summer pies. I used my classic Low-Carb Lemon Curd and swapped passion fruit juice for the more common lemon juice. It's so incredibly delicious, just the perfect flavor for summer!

Is Passion Fruit Keto?

Although passion fruit is a tropical fruit which is relatively high in carbs, it can be included in a well formulated low-carb and keto diet, as long as you use small amounts. The good thing about passion fruit is that you don't need a lot of it to bring amazing flavor!

You may have heard from other bloggers that certain "foods are not keto" which is a myth we've debunked here. If anyone ever tells you that, remember that lower carb is not always better, and zero-carb doesn't necessarily mean it's a healthier approach for you.

To find out what works best for you, make sure to download our KetoDiet App. Tracking as well as a ton of useful features are free!

How To Use Passion Fruit Curd

Use this passion fruit curd just like my lemon curd, cranberry & orange curd or raspberry curd — try some of these recipes:

How to Use Leftover Egg Whites

Here are a few tips on how you can use leftover egg whites:

Preparation time

Hands-on:    20 minutes
Overall:     30 minutes

Nutritional values (per serving, 2 tbsp/ 30 ml)

Total Carbs 2.9 grams
Fiber 0.3 grams
Net Carbs 2.6 grams
Protein 2.2 grams
Fat 39.5 grams
of which Saturated 13.6 grams
Energy 138 kcal
Magnesium and potassium trace

Macronutrient ratio: Calories from carbs (7 %), protein (6 %), fat (87 %)

Ingredients (makes about 1 1/4 cups/ 270 g/ 9.5 oz)

  • 1/2 cup fresh passion fruit juice, 4 to 6 fruits (120 ml/ 4 fl oz)
  • 4 large egg yolks
  • 1/3 cup powdered Erythritol or Swerve, or other healthy (67 g/ 2.4 oz)
  • pinch of sea salt
  • 1/2 stick unsalted butter, ghee or virgin coconut oil (57 g/ 2 oz)

Instructions

  1. To prepare passionfruit, cut each piece in half with a sharp knife and scoop out the edible seeds and juicy flesh that surrounding them in a fine mesh sieve placed over a bowl.
  2. Push the seeds against sieve with a spatula or back of a spoon, to extract all the juice and flesh. This will a few minutes. Once done, discard the seeds.
  3. To the bowl add the egg yolks, granulated low-carb sweetener and a pinch of salt.
  4. Place the bowl over a saucepan filled with simmering water and stir constantly; make sure the water doesn’t touch the bottom of the bowl. Keep stirring for 8-10 minutes or until the custard starts to thicken. Then take off the heat.
  5. Add butter cut into small pieces and mix until melted and well combined. (You can try this with ghee or coconut oil if you can't have butter).
    If you happen to accidentally scramble the curd, you can use a blender or a food processor and pulse for just a few seconds.
  6. Place the bowl with the curd in a larger bowl filled with ice water (cold water with ice cubes) and mix until the curd is chilled.
  7. When done, place in an airtight jar and keep refrigerated for up to 10 days. Lemon curd works great as a dip with grain-free crackers, poured over berries, as topping in parfaits such as Eton Mess or filling in pies.


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Low-Carb Passion Fruit Curd

These lunchbox-friendly crunchy bell pepper sandwiches are a great option for busy days. They are stuffed with cream cheese, everything bagel seasoning, smoked salmon and avocado. So easy, only five ingredients, that's it!

DIY Everything Bagel Seasoning

Don't have ready-made everything bagel seasoning? You can easily make your own by mixing the following ingredients:

  • 1 1/2 tbsp poppy seeds
  • 2 tbsp sesame seeds
  • 1 tbsp onion flakes
  • 1 tsp garlic flakes
  • 1/2 tsp sea salt

How To Eat Bell Pepper Sandwiches

Bell peppers are a popular TikTok recipe, and if you ever tried them, you know they are not the easiest thing to eat "sandwiched". It's much better (and less messy) if you eat the stuffed pepper halves separately. You can press the halves together in case you want to pack them with you for lunch but separate them before eating.

More Bell Pepper Sandwiches

Want to try more bell pepper sandwiches? Check out these recipes:

Preparation time

Hands-on:    5 minutes
Overall:     5 minutes

Nutritional values (per sandwich)

Total Carbs 14.3 grams
Fiber 6.6 grams
Net Carbs 7.7 grams
Protein 21.7 grams
Fat 25.4 grams
of which Saturated 10.2 grams
Energy 341 kcal
Magnesium 60 mg (15% RDA)
Potassium 736 mg (37% EMR)

Macronutrient ratio: Calories from carbs (9%), protein (25%), fat (66%)

Ingredients (makes 1 sandwich)

  • 1 medium green bell pepper, seeds removed (150 g/ 5.3 oz)
  • 3 tbsp cream cheese or goat's cheese (45 g/ 1.4 oz)
  • 1 tsp everything bagel seasoning
  • 85 g smoked salmon (3 oz)
  • 1/2 small avocado, sliced (50 g/ 1.8 oz)

Instructions

  1. Slice the avocado. (Note: You can use cucumber if you're not a fan of avocado, or use part avocado, part cucumber.)
  2. Cut the bell peppers in half and remove the seeds.
  3. Spread the cream cheese inside each half and then top with everything bagel seasoning. (To make your own, see recipe tips above.)
  4. Top with smoked salmon and avocado. They can be stored in the fridge for up to a day.
  5. To pack for lunch for later, press the halves together, wrap and place in an airtight container. When ready to serve, simply separate the halves or cut the whole sandwich in half. (Note that eating bell pepper sandwiches this way can get messy.)


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Bell Pepper Sandwich with Smoked Salmon & Avocado

Bell pepper sandwiches have been trending on TikTok for quite some time now. Bell peppers are the perfect vessel for any low-carb fillings you can imagine, and I've been busy creating more delicious recipes so you never get bored with the same keto meals.

Bell peppers are not just low in carbs, they are a fantastic source of vitamin C! In this recipe I used green bell peppers because they are less sweet and better for sandwiches, and they contain fewer carbs than red, orange or yellow bell peppers. Either way, any bell peppers will be great in this recipe and will still keep it low in carbs.

A word of advice though. I never eat them pressed together like sandwiches. It's way more practical (and less messy) if you eat the stuffed pepper halves separately. They may look prettier pressed together when you cut through them but it's not easy to eat them that way.

Want to try more bell pepper sandwiches? Check out this Bell Pepper Sandwich with Bacon, Ham & Cheese. If you can't eat cheese, these Mexican Bell Pepper Sandwich are dairy-free and keto at the same time.

Preparation time

Hands-on:    5 minutes
Overall:     5 minutes

Nutritional values (per sandwich)

Total Carbs 12.1 grams
Fiber 4 grams
Net Carbs 8.1 grams
Protein 36.8 grams
Fat 37 grams
of which Saturated 16.2 grams
Energy 522 kcal
Magnesium 52 mg (13% RDA)
Potassium 490 mg (25% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (29%), fat (65%)

Ingredients (makes 1 sandwich)

  • 1 medium green bell pepper, seeds removed (150 g/ 5.3 oz)
  • 3 tbsp goat's cheese or cream cheese (45 g/ 1.4 oz)
  • 1 tbsp pesto (15 ml) - you can make your own pesto
  • 3 slices Parma ham (45 g/ 1.6 oz)
  • 1/2 ball fresh mozzarella, sliced (60 g/ 2.1 oz)
  • 4-6 green olives, sliced (16 g/ 0.5 oz)
  • 1/2 medium tomato, sliced (50 g/ 1.8 oz)

Instructions

  1. Slice the mozzarella, tomatoes and olives.
  2. Cut the bell peppers in half and remove the seeds.
  3. Spread the goat's cheese (or cream cheese) inside each half and then add the pesto.
  4. Top with parma ham, mozzarella, olives and tomatoes. These peppers are ready to serve. They can be stored in the fridge for up to a day.
  5. To pack for lunch for later, press the halves together, wrap and place in an airtight container. When ready to serve, simply separate the halves or cut the whole sandwich in half. (Note that eating bell pepper sandwiches this way can get messy.)


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Keto Italian Bell Pepper Sandwich

This recipe is for everyone who loves rhubarb! Sweet-tart rhubarb flavored with vanilla and star anise and topped with delicious almond & pecan crumble. It can't get more summery than that!

What I love about crumbles is how easy they are to put together with just a few ingredients and don't require complicated preparation. A crumble is a foolproof dessert that can't simply go wrong!

You can serve this crumble on its own of even better with whipped cream, mascarpone, sour cream, creme fraiche, or coconut cream for dairy-free.

Recipe Tips

If you can't eat dairy or you are vegan, use virgin coconut oil or palm shortening from sustainable agriculture instead of butter. If you can't eat nuts, skip the pecans and use ground sunflower seeds instead of almond flour. Do not use coconut flour as that won't work in this crumble.

Instead of sugar I used Erythritol although you can also use Swerve or Allulose. Low-carb granulated sweetener will be the best option in this easy summer dessert.

If you're using frozen rhubarb instead of fresh, let it defrost before cooking with the vanilla, anise and sweetener.

Rhubarb has a high water content so this crumble will be quite moist. If you want to reduce the moisture, you can add 1 to 2 tablespoons of chia seeds and stir through the warm rhubarb mixture. Let it sit for 15-20 minutes and then add the crumble topping. Alternatively, you can bake the crumble separately by simply spreading on a baking sheet lined with parchment paper and baking it for 5 to 8 minutes. To serve, spoon some of the cooked rhubarb into a bowl and top with the baked crumble.

More Low-Carb Crumble Recipes

Rhubarb is ultra low in carbs and my favorite fruit to use in a crumble but it's certainly not your only option if you follow a low-carb diet. Check out some of these other recipes:

Preparation time

Hands-on:     10 minutes
Overall:      30 minutes

Nutritional values (per serving, about 115 g/ 4 oz)

Total Carbs 10.8 grams
Fiber 4.9 grams
Net Carbs 5.9 grams
Protein 7 grams
Fat 25.1 grams
of which Saturated 5.1 grams
Energy 279 kcal
Magnesium 88 mg (22% RDA)
Potassium 450 mg (23% EMR)

Macronutrient ratio: Calories from carbs (9%), protein (10%), fat (81%)

Ingredients (makes 6 servings)

Rhubarb anise base:
  • 500 g fresh or frozen rhubarb (1.1 lbs)
  • 1 vanilla pod, cut widthwise
  • 2 star anise
  • 1/3 cup granulated Erythritol, Swerve or Allulose (67 g/ 2.4 oz)
  • 1 tbsp water (15 ml)
Topping:

Instructions

  1. Cut the rhubarb into large chunks, about 2 inch (5 cm) each.
  2. Place the rhubarb in a saucepan. Cut the vanilla pod widthwise and scrape the tiny seeds into the saucepan. Add the star anise, 1/3 cup of the sweetener (Erythritol, Swerve or Allulose), and water. Bring to a boil and cover with a lid. Cook on medium-low 10 minutes until the rhubarb has softened and released the juices.
    Note: You can use about 2 to 3 tsp sugar-free vanilla extract or 1/2 tsp vanilla bean powder instead of the vanilla pod.
  3. Remove the lid and cook for another 5 minutes. Take off the heat and set aside while you prepare the crumble topping.
  4. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Prepare the crumble topping by placing all of the ingredients in a bowl: almond flour, butter (or coconut oil) and the remaining sweetener. Using your hand, combine until thick dough forms.
  5. Add the pecans (or walnuts) and mix to combine.
  6. Remove the anise and vanilla pod from the rhubarb and transfer the rhubarb to a baking dish (I used a round 24 cm/ 9 1/2 inch baking dish).
  7. Crumble the topping all over the strawberries and place back in the oven. Bake for 8 to 10 minutes, or until the crumble topping is lightly golden. Remove from the oven, place on a cooling rack and let it rest for 10 to 15 minutes before serving.
  8. Serve with a dollop of full-fat yogurt, mascarpone, whipped cream, sour cream, clotted cream, coconut yogurt or coconut cream. Once cool, store in the fridge for up to 5 days.


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Low-Carb Rhubarb Crumble

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