Keto Rhubarb Muffins

DifficultyDifficult
Yield10 servings
Prep10 mins
Cook25 mins

2.1g

Net Carbs

2.9g

Protein

8.6g

Fat

2.6g

Fiber

123

Calories

Keto Rhubarb Muffins

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:

  1. Preheat oven to 350°F. Prepare 10 wells of a muffin tin with paper liners or spray with oil. 
  2. Whisk the melted butter, xylitol, room temperature eggs, coconut milk and vanilla until blended.   
  3. 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.  
  4. 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.

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