Keto Rhubarb Muffins
2.1g
Net Carbs
2.9g
Protein
8.6g
Fat
2.6g
Fiber
123
Calories
Ingredients:
- 1/3 cup Coconut Milk Unsweetened
- 1 1/2 cups diced Rhubarb
- 1/3 cup Unsalted Butter Stick
- 1 teaspoon Vanilla Extract
- 1/2 cup Organic High Fiber Coconut Flour
- 1 1/2 teaspoons Cinnamon
- 3 large Eggs (Whole)
- 1 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 1/3 cup Xylitol
- 1/3 teaspoon Nutmeg (Ground)
- 1/4 teaspoon Salt
Directions:
- Preheat oven to 350°F. Prepare 10 wells of a muffin tin with paper liners or spray with oil.
- Whisk the melted butter, xylitol, room temperature eggs, coconut milk and vanilla until blended.
- In a small bowl combine the coconut flour (reserve 1 tablespoon), baking powder, salt, ground cinnamon and nutmeg. Add mixture to the wet ingredients and blend until combined.
- Toss the rhubarb with 1 tablespoon reserved coconut flour and then add it to the batter, mix to incorporate and divide into the muffin wells and bake for 25-30 minutes until golden brown and set. Allow to cool completely in the pan, at least 20 minutes. Enjoy slightly warm or at room temperature.
