Of all my grandma’s recipes, her turtle bars are my absolute favorite. They’re my kryptonite whenever she sets them out. Since going keto, I’ve done a good job taking one bite and then passing the rest of it to my husband, but now I’ve done one better and made them into my keto dream! These low carb turtle bars clock in at only 2 grams net carbs per bar so I can now enjoy a whole bar without sharing!
For the most part on my keto journey, I’ve found and created new recipes that fall within the “low carb, high fat” designation. But lately I’ve been thinking more and more about which of our family’s favorites could be tweaked in a way that I can still enjoy. This one was incredibly easy! It tastes so much like the original and I don’t miss the carbs at all!
I am, by most standards, what many would call a “foodie” (even though I’m not a huge fan of the term.) And while it’s true that these days you’ll find us on our date nights at some of the Twin Cities’ best restaurants, the food I ate growing up was quite humble. Many of our family meals contained cans of condensed soup, Ritz crackers, and boxed potato products. I avoid most processed ingredients like those now, but I still find the flavors of my childhood to be very comforting. Enter: this beef and cauliflower rice skillet.
I made these bars last year. I photographed them. I edited the photos. I even started a post. But then it took me too long and rhubarb season was over, so I thought I’d sit on this recipe for a long year so I could share it when the time was right.
Now is the time.
I don’t grow rhubarb in our garden (yet.) But my grandma does, and so sometimes we get some from her garden, and sometimes we pick some up at the farmer’s market. But I don’t actually have that many recipes for rhubarb, so I searched through my grandma’s recipes and found this lovely.