Keto Rhubarb Muffins Recipe
Cook Time: 25 Minutes
Phase: Phase 1
0 1/3 cup Unsalted Butter Stick
0 1/3 cup Xylitol
3 large Egg (Whole)
0 1/3 cup Coconut Milk Unsweetened
1 tsp Vanilla Extract
0 1/2 cup Organic High Fiber Coconut Flour
1 tsp Baking Powder (Straight Phosphate, Double Acting)
0 1/4 tsp Salt
1 1/2 tsp Cinnamon
0 1/3 tsp Nutmeg (Ground)
1 1/2 cup, diced Rhubarb
- 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.
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.